Caring for cast iron
Beginner Kitchen basics
Caring for cast iron is cleaning and oiling a cast-iron pan so it stays rust-free and naturally nonstick.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Clean it while warm with hot water and a brush or scraper; a little dish soap is fine.
2Scrub stuck bits with coarse salt and a paper towel.
3Dry it completely, then set it on low heat for a minute or two.
4Rub in a very thin layer of oil and wipe it until the pan looks almost dry.
Why does it work?
Seasoning is oil that has baked into a hard, slick coating bonded to the iron. Water left on the bare metal rusts it, and thin oil layers heated over time build up the coating.
What are the common mistakes?
- Soaking it in water or the dishwasher — it rusts and loses seasoning.
- Leaving a thick coat of oil — it turns sticky and gummy.
- Simmering acidic sauces a long time in a new pan — it can strip seasoning and taste metallic.
Still stuck? Watch someone do it on YouTube.
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