Cast iron and grill pans are a long-term investment. Their non-stick surface comes from seasoning, a layer of oil baked into the metal. Scrub too hard with the wrong tool and you can strip it. Here is how to clean them well.
Step 1: Scrape before you wash
When the pan is still warm (not hot), use a scraper to lift off stuck-on food. Plastic or heat-resistant scrapers are gentler than metal. Work with the grain of the pan and use light pressure.
Step 2: Use the right scraper for the job
- Flat pan scraper: lifts residue from flat surfaces.
- Curved edge: reaches the curves of a skillet.
- Grill scraper with teeth: clears the grooves of a grill pan. Use it to lift charred bits from between the ridges.
Step 3: Wash lightly
Use hot water and a soft brush. A small amount of mild soap is fine. Avoid soaking cast iron for long periods, as this can cause rust.
Step 4: Dry and oil
Dry the pan straight away on the hob. Rub a thin layer of cooking oil over the surface, then heat it briefly. This keeps the seasoning in good condition.
What to avoid
- Steel wool and harsh scouring pads, which strip seasoning.
- Long soaks in water.
- Putting cast iron in the dishwasher.
- Leaving a damp pan to sit.
Gum, wax and labels
The same scrapers also lift gum, wax, labels and sticky residue from kitchen surfaces. Check the label on the scraper before using it on other materials.
