Cast Iron Skillet: Is it necessary to coat the whole thing after each wash or just the cooking area?

Question

Seems awfully messy to coat the whole thing. If it is necessary, should I store separately?
Thanks!

Answer 1

I only coat the inside. How are you washing it? Never use soap to clean cast iron. It is porous and the soap will get in it and flavor the food. If food is stuck to it, scour it with a little coarse salt, then lightly oil it. Never, never use soap.

Answer 2

I've used cast iron for nearly all of my cooking for decades. After use, I soak it by filling with warm water. Unless it's extremely greasy, I don't use any soap. A couple of hours later I clean it out with a nylon scrubby (using a backwards spatula if things got really stuck on), rinse, dry, and store in my gas oven with the pilot light that keeps it warm.

I do not oil it after use, just a little (olive oil or butter, depending on what I'm cooking) before I add food the next time. On the rare occasions that rust forms, I put olive oil on a paper towel and wipe it out. But my pans were already well seasoned when I inherited them 40+ years ago. New cast iron might need more fussing. And without an oven pilot light you'd need to be very careful about drying.

Maple's Mom

Answer 3

Just coat the inside (including the sides). To store with other cookware, I leave a paper towel with a bit of oil on it inside the pan while storing. Don't ever wash it directly in soap or you'll get rust. Be sure to keep it seasoned. I've had my skillet for more years than I care to tell you! Wishing you the best.

Answer 4

me all i use is cast iron and about every 3 months or so i wash my skillets with just hot water and a metal scowering pad then i rinse and dry well coat the inside and put into the oven when i get ready to do self cleaning and just let my skillets cook .then.

Answer 5

I generally reseason often with lard, both inside and out. I put the pan in the oven upside down, with an old cookie sheet on the lower rack to catch the drips.

I do this only because the burner grates on our crap-tastic stove always scratch the bottom of the pans pretty bad.

Answer 6

Just the cooking surface. If you oil the bottom, that is a fire hazard. I would only clean the part that is touched by foods and then oil those areas only.

Answer 7

I use Pam, when I use my cast iron skillet, it works good for me.

Answer 8

just the coohing area in side the skillet

Answer 9

just the inside....