You actually can wash a cast iron skillet. The old rule against it is a myth. Modern dish soap is gentle enough not to strip your skillet's seasoned, non-stick layer. The only things that will truly damage it are soaking it in water and putting it in a dishwasher.
While many will say that it is never ok to use soap on a cast iron skillet, in reality, this is not the case. While soap is often not necessary for cleaning a skillet when a simple wipe out will do, using a small amount of dish soap is completely acceptable.
Yes, you can absolutely use Dawn dish soap on cast iron.
For individuals with diagnosed iron deficiency or anemia, cast iron cooking alone is not going to provide enough iron, and additional dietary modifications or iron supplements may be necessary." It's also worth noting what type of iron you'll absorb from employing this material in the kitchen.
Washing cast iron is perfectly safe. Contrary to common myths, modern dish soap will not strip a pan's polymerized oil seasoning. However, leaving cast iron soaking in water or failing to dry it completely will cause it to rust.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
The easiest way to clean a cast iron skillet is to wash it while it's still warm using hot water, a mild dish soap, and a scrub sponge. Dry it completely on the stovetop, then rub a very thin layer of neutral cooking oil over the entire surface before storing.
Health Benefits: If you're wondering whether cast iron or pure iron is better for your health, the good news is that both are excellent. They both leach small amounts of natural iron into your food, helping to boost your daily intake. Maintenance: Both need seasoning with oil to stay rust-free and smooth.
Iron deficiency occurs when your body lacks enough iron to produce hemoglobin, a protein in red blood cells that carries oxygen from your lungs throughout your body. When oxygen levels drop, you can experience a variety of physical and mental symptoms.
When it comes to natural, everyday beverages, prune juice has the most iron, delivering about 3 mg (roughly 17% of your daily value) per 8-ounce cup.
Any food-safe cooking oil or shortening will work, but our Test Kitchen experts prefer vegetable oil or canola oil. WHAT'S THIS DARK RESIDUE I SEE WHEN I CLEAN MY CAST IRON? Occasionally, you may notice some dark residue on your paper towel or cloth while cleaning it.
Avoid using these common items and methods with your cast iron to protect the seasoning and prevent rust:
You can use mild, grease-cutting dish soap—like Dawn Dish Soap—or specialized cleaners to clean cast iron. The "no soap" rule is a myth stemming from harsh lye-based soaps of the past. Today’s mild detergents safely lift stuck-on food and grease without stripping the protective seasoning.
The myth that you shouldn't wash your cast iron skillet with soap is just that — a myth. It's driven by two theories. The first is that since oil is used to season the cast iron skillet and create a nonstick surface, soap would effectively wash away the cure that you worked so hard to build.
The difference between cheap and expensive cast iron comes down to weight, surface finish, and craftsmanship. While budget pans are thick, heavy, and have a pebbly texture, premium pans are machined to a silky smoothness, weigh significantly less, and heat up faster.
When your iron is low, the most common craving is ice (a condition called pagophagia). You might also crave non-food items like dirt, clay, starch, or paper (known as pica). Additionally, your body might push you toward salty snacks or sugar for quick energy.
Iron is primarily drained from the body through blood loss, including heavy menstruation, gastrointestinal bleeding (ulcers, cancer, or medication side effects), and routine shedding of intestinal cells. Dietary factors, such as high intake of calcium, coffee, tea, and fiber, inhibit absorption.
Low iron feels like a persistent, heavy draining of your energy. Because iron helps carry oxygen throughout the body, low levels trigger symptoms that range from subtle fatigue to strange physical cravings.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
Stainless steel shines in versatility, offering even heat distribution and an easy-clean surface perfect for sautéing and deglazing. Meanwhile, cast iron excels at retaining heat, making it a go-to for slow-cooked dishes and searing meats to perfection.
Yes, you can absolutely cook eggs in cast iron. In fact, it is an excellent method for achieving crispy edges on fried eggs and fluffy frittatas. A well-seasoned skillet prevents sticking and avoids chemical coatings.
Scrub and wash your pan
Scour the rusty sections with steel wool or the Lodge Rust Eraser. Then wash the pan with warm, soapy water.
Mistake 3: Soaking the Pan in Water
Cast iron rusts when exposed to moisture for long periods. A water soak can undo months of seasoning and require a full restoration. Wash quickly with warm water and a soft brush while the pan is still warm. Dry it immediately on low heat until all moisture evaporates.
It's not bad to leave oil in cast iron. It's perfectly ok to leave most cooking oil types in a cast iron Dutch Oven; but, “only for a few days”. If left too long, the oil tends to deteriorate (get rancid, get sticky, create nasty polymers, change the smoke point, etc.).