If properly cared for, cast iron pans will last a lifetime. Cast iron skillets and pans may survive for centuries due to their robust construction and tough composition. However, the most serious disadvantage of cast iron pans is their proclivity to rust. To avoid rust buildup on your cast iron pan, make sure you follow the appropriate cleaning techniques. If done properly, you will have a pan that will last a lifetime.

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Cleaning A Cast Iron Grill Pan

There are numerous methods for cleaning cast iron pans without causing damage to their surface. Some of the most frequent techniques of cleaning cast iron are listed here.

I’d recommend cleaning your cast iron grates immediately after cooking, just like you would with stainless steel. It will require some elbow grease to clean them afterwards if you wait until the grill cools down.

Having said that, you should still enjoy your food before doing anything else. Close the cover and remove your meal. On a charcoal grill, open both top and bottom vents, but on a gas grill, turn all burners to medium or high heat.

Hot Water

Using hot water to clean a cast-iron skillet is the simplest and most frequent method. Fill your pan with water and bring it to a boil on the burner after dinner. This method works nicely with rimmed pans. If yours does not have a rim, you can run it under hot water in the sink.

The hot water loosens the food buildup and allows you to pour away any material that has risen to the surface. Steel wool or a plastic spatula can also be used to scrape away any stubborn food residue. When you’re finished, wipe clean your pan and set it aside to dry.

Salt

Professional chefs all around the globe use this technique to remove food dirt without compromising the seasoning of their cast iron pans. After your pan has mostly cooled, generously season it with kosher salt (it should feel warm to the touch, but not scalding). After you’ve applied the salt, pour in about 1/4 cup of warm water. Scrub the pan with a sponge and rinse with hot water to remove any dirt. It is possible that you may need to repeat the process several times before the pan is fully clean.

Here are more things you can clean with salt – check it out!

Soap and Water

The belief that you should never use soap on your cast iron pans has been passed down through the years. While it’s not ideal to put soap on your cast iron after every use, it’s not damaging to your pan if you’re having trouble getting rid of dirt.

In your cast iron pan, combine a little quantity of mild dish soap and boiling water. Scrub the pan in gentle, circular strokes with your sponge or scrubber to remove dirt. When finished, rinse with hot water to ensure that all soap residue is removed.

What Is The Best Way To Clean Cast Iron Pan Grates?

When cleaning the grates of a cast-iron skillet, avoid using abrasive cleaning brushes or sponges. Steel wool is the ideal scrubber for this dish, although a variety of non-abrasive sponges will suffice.

It is critical to take your time while cleaning a cast iron pan. To eliminate dirt, rub steel wool over food particles and resist the desire to press down harder. Excessive pressure might create scratching, which can lead to corrosion.

It’s also a good idea to line your sink with towels while washing your cast iron skillet to avoid damaging the bottom and sides.

The Correct Way to Dry Cast Iron Pans

Because cast iron is particularly prone to rust, it is critical to remember the following:

  • Never allow the pan to dry out.
  • Never leave water in the pan unattended.
  • Never store the pan with the cover (if one is included) on top.
  • All of these motions might allow moisture to enter into the cast iron, resulting in rusting. Before storing your cast iron, be sure that all water has evaporated.

Once your pan is clean, set it on top of the stove or in the oven and heat it up. The drying process might take up to an hour on average before all of the water is evaporated. Allow your pan to cool after removing it from the oven.

Re Seasoning Your Cast Iron Pan

Cast iron is a porous substance that has a large number of pores. The goal of seasoning is to cover those pores with several layers of oil. This repels water, prevents rust from developing, and creates a non-stick surface over time.

Keep in mind that you must do this both after you finish cooking and before you begin. The reason for this is that the heat (both during cooking and when warming up your grill) will burn off part of the oil layers. As a result, to keep its integrity, you must reapply a small coat of oil every time.

It’s also a good idea to use a cover to keep water out of your grill, especially if you live in a snowy or wet climate. Don’t forget to wipe away the ash the next day once the grill has cooled down. Ash may trap moisture, which is bad for your cast iron grates.

Seasoning a cast iron skillet is an important step in maintaining its durability. To season the pan, use your preferred shortening or oil to produce a flat surface for cooking.

To season your pan, use a paper towel to thoroughly distribute the oil or shortening throughout the pan, including the sides, bottom, and handle. Place the pan upside down on a baking sheet lined with foil and bake for at least 40 minutes at 400 degrees. Any extra oil will be caught by the foil.

Allow the pan to rest in the oven for an hour to allow the oil to adhere to the metal and form a beautiful coating. After an hour, turn off the oven and let the pan cool completely inside the oven. When the metal is hot, never run it under cold water, since this can cause deformation.

Maintaining the taste and lifespan of your cast iron cookware is critical. To novice cast iron pan owners, the procedure may appear long and tiresome, but much of your time is spent waiting for your pan to go through its natural processes. These pans will last a lifetime and serve many wonderful dinners in the future. If you follow these instructions, you will have a pan that you can hand down to future generations so they may enjoy the same meals you do.

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