Using soap will not ruin your pan. It is totally fine on enameled cast iron, and on plain cast iron, too. It's not going to destroy your seasoning. With enameled cast iron, you're done: Wash and dry.
So, bottom line, never use Dawn on your cast iron pan. You might think your getting your pan cleaner, but in fact, you're making it harder to create and maintain your seasoning. And that's a big problem when your talking about a useful cast iron pan.
To clean, just use mild dish soap (that's right, it's okay to use a little soap!) and a scouring pad or a cast iron pan cleaning brush. Wash it, scrub it, rinse it, then wipe it out well and season it with a few drops of oil and store with a paper towel covering the cooking surface.
Seasoning Preservation: Cast iron skillets are typically seasoned with a layer of oil that has been polymerized through heat, creating a non-stick surface. Soap can break down this layer, stripping away the seasoning and making the skillet more prone to rust and food sticking.
Most dish soap like your standard Dawn or similar has no lye and therefore will not cause any issues with your cast iron. It will break down any oils, so after washing and fully drying (use heat on the stove to dry it) it's important to put a little bit of oil in it. But that's it.
No doubt many grandmothers will want to scold us, but the truth is, soap isn't going to destroy your cast iron pans.
Dawn. Dawn dish soap is by and large the best of the mild detergents to use. It is gentle enough to keep your finish on your deck, but strong enough to remove tough stains.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Wipe it out: After your skillet has cooled and is warm enough to touch, wipe the interior to remove any oil or food residue. Cleaning cast iron when it is still warm will reduce the time and difficulty of cleaning your pan and help prevent food from sticking.
You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil. Olive oil, vegetable oil, sunflower oil, and grapeseed oil are all great multipurpose cooking oils—you can use them for everything from sautéing to baking.
Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. It is required for raw cast-iron cookware and carbon steel, which otherwise rust rapidly in use, but is also used for many other types of cookware.
Oil, especially canola oil (bad, unhealthy oil), should not be used. If a quick oiling (not seasoning) in between is desired, it's best to use a high temperature oil like avocado. A quick rub can do the trick, if your pan looks a bit dry. I have one pan that is about 100 years old!
Bake your cookware upside down at 450 degrees Fahrenheit in the oven for one hour. Allow the pan to cool down completely, and repeat three more times.
We get lots of questions about this, so we thought we'd share our guide on how to properly season a cast iron pan: Wash the pan well and rinse, then dry completely. Coat the interior of the pan with a thin layer of vegetable oil, lard or shortening. Avoid using butter or a low smoke point oil such as olive oil.
It's the fact that the Platinum product is concentrated, and delivers more of the key grease-fighting, colorless ingredients called “surfactants."
If swallowed, it can cause nausea, vomiting, or diarrhea. If splashed in the eyes, it can cause eye irritation. Dish soap should not be mixed with other household products as this can produce dangerous fumes.
Yet others find the product to be hypocritical because Dawn is a petroleum-based soap. A writer for Treehugger.com wrote: “The sad irony of the whole thing is that Dawn is petroleum-based. Every bottle of Dawn used to clean a bird actually adds to our nation's demand for oil.
If vinegar alone doesn't work, try making a baking soda paste by mixing three parts baking soda with one part water. Apply the paste to the scorch mark, let it sit for 10-15 minutes, then gently scrub it off with a toothbrush.
Well, here's a much easier solution that guarantees the removal of all stains. Spray some WD-40 on the iron; with a rag, wipe the iron clean. Use a cotton swab to clean the holes out.
Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan.