Cast iron pans: how clean do they have to be?

Question

I've recently started using a cast iron skillet for searing steaks and chops. Afterwards, I try to clean the pan just with a sponge and hot water, but there always seems to be residue on the pan. I don't want to use detergent or a scouring pad because that would take off the seasoned coating that I baked on. How clean does the pan have to be anyway?

Answer 1

My method is to pour some water into it as soon as I have used the gravy and let it boil for a few minutes as I am plating up.

After eating rinse the pan out and wipe with oil.

Answer 2

What you are doing is exactly right. My mom has used a cast iron pan all her life and it does have residue on it. And probably a lot more than yours at this point. If you use a lot of detergent and scouring pads you will run the risk of your cast iron getting rust spots.

Answer 3

I grew up in a family where cast iron skillets are more necessary than the stove they sit on.

The way I clean my skillets is by putting them on the stove with just enough water to cover the bottom and letting it simmer for 10 minutes. After it's done I pour out the dirty water and wash it in hot soapy water. Do not scrub your pans with anything or it will begin to lose its natural non-stick qualities. If it starts to stick a lot then it needs to be reseasoned.

Answer 4

You can still use a scouring pad, just wipe the skillet with a little oil after its all clean. You want it to be just as lean as your other pots.

Answer 5

Clean it with a scouring pad and then re-season it. Cast iron needs to be re-seasoned occasionally because cooking will remove it as well.

Answer 6

I just use hot water and a metal scourer, wipe out with an oily paper towel and dry on a stove burner on high. My pan stays good-I've had it for over 20 years.