How to Wash a Cast Iron Pan (Without Ruining It)

Learning how to wash a cast iron pan doesn’t have to be complicated—this simple, soap-friendly method has kept my 100-year-old skillet clean, seasoned, and ready to use for over a decade.

I distinctly remember when I first became fascinated with cast iron pans. I was watching an episode of The Pioneer Woman Cooks, and she was making the most incredible-looking Cajun chicken pasta. She talked about how important it was to properly heat the pan and how using cast iron gave the meat a beautiful sear.

That pasta looked so amazing, and I wanted to make it exactly like hers.

So that year, I put a cast iron pan on my Christmas list.

I did, in fact, get a cast iron pan for Christmas—and I absolutely love it. It’s my enameled cast iron Dutch oven, and it bakes the most beautiful sourdough bread. I’ve made plenty of other dishes in it too. But no matter what I did, I could never quite get that deep, golden sear on meat the way I remembered from that episode.

A few years later, everything changed.

The 100-Year-Old Pan That Changed Everything

While cleaning out the basement of a house, we discovered an abandoned cast iron pan. It was rusty, clearly very old, and honestly didn’t look very promising. Still, we decided to bring it home and see if we could salvage it.

We searched online, learned how to clean it up, and seasoned it ourselves.

Unfortunately, I don’t have any before pictures, but we were shocked at how beautiful it looked afterward!

If you’re new to cast iron, seasoning means coating the pan with oil and baking it slowly so the oil bonds to the metal. Over time, this creates a naturally non-stick surface and protects the pan. There are lots of great tutorials online for seasoning cast iron, but since our pan was old and rusty, this is the “how to season a rusty cast iron pan” tutorial that we followed.

That was probably about 12 years ago now—and that pan is used nearly every single day in our house.

After doing some research, we learned it’s over 100 years old. And in our small kitchen, it’s one of only two frying pans I own. (The other one is for eggs—which I still haven’t fully mastered in cast iron!)

So… How Do You Wash a Cast Iron Pan?

If you’ve ever searched how to wash a cast iron pan, you already know there are a lot of opinions—and some very strong beliefs—out there.

This is simply what I’ve done with great success for over 10 years:

My Simple Cast Iron Cleaning Routine

1. Let the pan cool slightly.
   I don’t put my hot skillet straight into hot water. I let it cool for a few minutes after cooking.
2. Wash with hot, soapy water.
   Yes—I use soap, and yes—it’s perfectly fine. Modern dish soap will not strip a properly seasoned pan.
3. Scrape off any stuck-on bits.
   I use a scraper or brush to gently remove anything that’s stuck. A good scrape and wash usually does the trick.
4. Rinse and dry immediately.
   Rinse with clear water, then dry thoroughly with a paper towel. Don’t let it sit and air dry.
5. Oil the pan right away.
   Pour a couple of tablespoons of vegetable or canola oil into the pan and use the same paper towel to rub it all over—especially inside, but outside and handle, too, if it seems dry.
6. Put it away—or heat it briefly if needed.
   Most of the time, I just put it straight into the cupboard. If the pan ever feels a little dry or sticky, I’ll set it on a hot burner for a minute or two after oiling, then let it cool completely before storing.

That’s it.

Simple, practical, and it works like a charm.

Why This Method Works

That thin coating of oil moisturizes the skillet and prepares it for the next use. Over time, this routine maintains the seasoning instead of stripping it away.

My pan is always clean, smooth, and ready to cook—and the meals that come out of it are just better. I’m convinced cast iron really does make food taste better!;)

A Cast Iron Tool I Highly Recommend

One more thing I highly recommend if you use cast iron regularly: a silicone handle cover.

Cast iron is heavy, and the handle gets very hot when the pan is in use. One of the things I love about cast iron is that you can move it seamlessly from the stovetop to the oven—but that also means it’s easy to forget just how hot that handle can be!

I keep a silicone handle cover on my cast iron pan, and it’s honestly part of my whole cast iron process. It protects my hands, makes the pan easier to handle, and gives me peace of mind when I’m cooking or transferring it in and out of the oven. (I usually remove it after I put the pan in the oven, and then slip it back on when I’m ready to take it out.)

If you cook with cast iron often, this is one small tool that makes a big difference. Here is one similar to what I use.

What If You Don’t Have an Old Cast Iron Pan?

If you don’t happen upon a 100-year-old skillet in a basement, I’ve heard nothing but rave reviews about Lodge cast iron. They’re widely available, come pre-seasoned, affordable, and built to last.

And judging by my own experience, cast iron might just last forever!

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