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.
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.
Yes, you can absolutely use Dawn dish soap on cast iron.
Instead, Amidor recommends “cooking with cast iron once or twice a week, especially if someone has iron-deficiency anemia and no issues with too much iron in their diet.” Preparing a more acidic dish, or something with a lot of moisture, is likely to absorb more iron from your pot or pan.
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.
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.
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.
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:
As long as you rinse off all of the suds and dry the pan thoroughly and quickly after washing, the soap shouldn't harm your skillet's seasoned surface. You don't re-season the skillet. Speaking of seasoning, it's why so many home cooks prize grandma's cast iron skillet.
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.
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 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.
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
Yes, you can use olive oil to wipe down and protect your cast iron skillet after cleaning. However, because of its lower smoke point, it is not the best choice for building up the main protective layer (seasoning).
Yes, you can absolutely just wipe out your cast iron skillet with a paper towel if you only cooked something simple or left very little residue. The hardened, polymerized oil coating (the seasoning) is tough. However, to maintain a sanitary cooking surface, you must wash the pan with water and a little dish soap if food residue or strong flavors are left behind.
Yes, you can clean cast iron with vinegar, but only for specific restorative jobs (like removing rust). Because vinegar is highly acidic, it will instantly strip your pan's protective seasoning. Never use it for daily cleaning.
Cast iron skillets can last a lifetime—and even last for generations when cared for properly. Because they are built from a single, durable piece of metal, they do not wear out like traditional non-stick pans. Even if a pan develops rust or loses its seasoning, it can almost always be stripped down and restored.
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.
Yes, you do. Small amounts of iron leach from the pan into your food, which your body then absorbs. While it won’t cure severe anemia on its own, it is a proven way to boost your daily dietary intake.
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.