Cast iron has a bad rap for being difficult to clean, but contrary to popular belief, it may just be the easiest of your pans to clean.
Here’s how:
Method #1: Wipe it away. Yes, really!
To clean pans with little grime and food bits, add oil to the surface while the pan is still hot, and use paper towel to wipe away the excess food. To re-season your pan, heat your cast iron on high until the oil begins to smoke.
Method #2: Sprinkle salt.
To clean pans with a bit more grime, or for stuck-on food bits that require a little more nudge to remove, add a teaspoon of kosher or sea salt while the pan is still hot, and use paper towel or dishrag to lightly scrub the pan clean.
Once all food bits have been scrubbed clean, empty your pan of excess food and salt. To re-season your cast iron, use paper towel or dishrag to rub oil on the pan, and heat on high until the oil begins to smoke.
Method #3: Use a sponge.
To remove stuck-on gunk, stubborn food bits, or any lingering odors, wash your cast iron with warm water and a little soap, gently scrubbing with non-scratch scrubbing pads, or sponge.
Once your pan is clean, rinse off any excess soap, and dry thoroughly with paper towel or dishrag immediately after washing. Re-heat your pan on low heat to evaporate any remaining water.
To re-season your cast iron, use paper towel or dishrag to rub oil on the pan, and heat on high until the oil begins to smoke.
While your cast iron requires a little more attention than your non-stick pan, the added step of re-seasoning after every use is worth the time and (minimal) energy.