How to Clean, Re-season, and Maintain Your Cast Iron Skillet

By Trace Barnett

Few kitchen tools are as enduring as cast iron cookware. Known for its durability, heat retention, and ability to develop a non-stick surface, cast iron has been a staple in homes for centuries. Here’s how to keep your cast iron in prime condition, as well as some history and tips for maximizing its potential.

Cast Iron Care, Cleaning and Reseasoning

Prep time: 4- 5 hours of mostly passive work

For Burning Off Old Seasoning or Rust (Fire Pit Method):

Firewood or charcoal
A fire pit or outdoor-safe burning area
Long-handled tongs or fire-safe gloves
A safe surface to cool the cast iron (like a stone or metal grate)

For Cleaning After Burning:

Stiff brush or steel wool
Warm, soapy water
Towels for drying
Stovetop burner (to fully dry the cast iron)

For Reseasoning:

High-smoke-point oil (vegetable, canola, flaxseed, or grapeseed oil)
Paper towels or a clean cloth (for spreading oil)
Oven preheated to 375°F
Aluminum foil or a baking sheet (to catch drips)

Total Time Needed to Revive Cast Iron

Burning in the Fire Pit: ~2–3 hours (including fire prep, burning, and cooling)
Cleaning & Drying: ~20–30 minutes
Reseasoning in the Oven: ~1.5 hours (1 hour of baking + cooling time)

INSTRUCTIONS:

This method will restore even the rustiest cast iron to like-new condition, ready for years of cooking!

Cleaning Your Cast Iron

Avoid Soap: Use hot water and a stiff brush or sponge to remove food residue. If food is stuck, boil a small amount of water in the pan to loosen it.
Salt Scrub: For tougher messes, sprinkle coarse salt into the pan and scrub with a soft sponge or paper towel.
Dry Immediately: After cleaning, dry your cast iron thoroughly with a cloth or by warming it on the stovetop to prevent rust.

Burning Off Old Seasoning or Rust in a Fire Pit

If your cast iron has heavy rust or built-up residue that won’t come clean with scrubbing, burning it off in a fire pit can restore it to bare metal, ready for reseasoning.

Build a Fire: Start a fire in your fire pit or other safe outdoor location. Allow the fire to build a steady, hot flame.
Place the Cast Iron: Once the fire is going strong, place your cast iron piece directly into the flames or embers. Ensure it is fully surrounded by heat.
Let It Burn: Leave the cookware in the fire for 1–2 hours, turning it occasionally with tongs or fire-safe gloves if possible. This will incinerate any old seasoning, grease, or rust.
Cool Safely: Allow the fire to die down, then retrieve the cast iron with care once it has cooled enough to handle (but is still warm to the touch).

Reseasoning After Burning

Once your cast iron is back to bare metal, you’ll need to season it to protect it from rust and create a non-stick surface.

Wash Thoroughly: Scrub the cookware with warm, soapy water to remove any ash or soot. This is one of the few times you’ll use soap on cast iron.
Dry Immediately: Use a towel to dry the pan completely, and then warm it on the stovetop to evaporate any remaining moisture.
Apply Oil: Coat the entire piece with a thin layer of high-smoke-point oil, like vegetable, canola, or flaxseed oil.
Bake: Place the pan upside down in an oven preheated to 400°F, with foil or a baking sheet on the lower rack to catch drips. Bake for 1 hour.
Cool in Oven: Let the pan cool completely in the oven before removing it.

Maintenance Tips While Cooking

Preheat Slowly: Let the skillet warm up gradually to prevent warping.
Use Fat: Always cook with a bit of oil or butter to maintain the seasoning.
Avoid Harsh Tools: Opt for wooden, silicone, or nylon utensils to protect the surface.

Long-Term Care

Store Dry: Ensure the pan is completely dry before storing, and consider a light coating of oil to prevent rust.
Use Often: The more you use cast iron, the better it performs. Frequent cooking builds layers of seasoning and enhances the non-stick surface.

With proper care—and the occasional fire pit refresh—your cast iron cookware can deliver delicious meals and stand the test of time, turning into a treasured family heirloom.

A Brief History of Cast Iron

Cast iron dates back to 6th-century China, but it gained widespread popularity in Europe during the 18th and 19th centuries. In America, cast iron cookware became a household essential, especially during the pioneer days when durability and versatility were vital. Brands like Griswold and Wagner became synonymous with quality, and vintage pieces from these companies remain highly sought after. Cast iron’s ability to last generations, when properly maintained, is part of its timeless appeal.

Why Cook with Cast Iron?

Pros:

Durability: Cast iron can withstand high temperatures, making it ideal for stovetop-to-oven cooking.
Heat Retention: It maintains steady heat, ensuring even cooking.
Non-stick Surface: A well-seasoned cast iron skillet rivals modern non-stick pans without synthetic coatings.
Versatility: From searing steaks to baking cornbread, cast iron can do it all.

Cons:

Weight: Cast iron is heavy, which can make handling cumbersome.
Maintenance: Regular seasoning and proper cleaning are necessary to prevent rust.
Reactivity: Acidic foods like tomatoes can strip seasoning if cooked for extended periods.