For an ordinary, uncoated cast-iron skillet, the routine is wash, dry and lightly oil. Let the pan cool enough to handle safely, wash it by hand with warm water and a little washing-up liquid if needed, remove any food residue, then dry it completely. Finish with a very thin film of cooking oil, wiping away the excess. Don't leave bare cast iron soaking in the sink or put it in the dishwasher.
There is one important exception: an enamelled cast-iron frying pan has a protective coating and needs different treatment. Check which type you own before reaching for a metal scrubber or attempting to season it.
First, check whether your cast iron is enamelled
Traditional cast-iron skillets have an exposed iron cooking surface. Manufacturers season it with layers of oil baked onto the metal; over time this protective cooking surface develops further through use and care. The finish may look dark and slightly uneven, particularly on an older pan.
Enamelled cast iron is coated with a glass-like enamel, sometimes pale on the cooking surface and sometimes black. A black enamel interior can look similar to a seasoned pan, so colour alone is not proof. If you're unsure, check the manufacturer's description or care booklet.
Why does this matter? Bare iron needs thorough drying and light oiling to protect it from rust. Enamelled cast iron doesn't need home seasoning, and aggressive scouring can damage its finish. Advice that's correct for one can be harmful for the other.
The main cleaning routine below is for bare, seasoned cast iron. There is a separate section for enamelled pans further down.
The everyday cleaning routine for a bare cast-iron pan
You usually need nothing more exotic than warm water, a washing-up brush or non-scratch scrubber, a tea towel or kitchen paper, and ordinary cooking oil.
1. Allow the skillet to cool safely
A cast-iron pan retains heat for a long time, including in its handle. Don't grab it with an unprotected hand just because the hob is switched off. Let it cool until you can work safely, while avoiding a sudden plunge from very hot to cold water.
It's easier to clear fresh cooking residue before it has hardened overnight, but there's no need to rush while the pan is dangerously hot.
2. Wash away the food and grease
Use warm water and a brush or scrubbing pad suitable for seasoned iron. If the pan is greasy, add a little ordinary washing-up liquid. Work across the cooking surface and around the edges, where old oil and food can collect.
Contrary to an old piece of kitchen folklore, modern dish soap isn't automatically the enemy of cast-iron seasoning. Lodge, a major maker of seasoned cast-iron pans, explicitly recommends warm soapy water in its cleaning instructions. The real problems are prolonged soaking, careless drying and repeated harsh treatment of the seasoned surface.
Pay attention to how the surface feels. If it still has rough, raised patches of food, washing isn't finished just because the water runs clear. If it simply has a dark, smooth patina, don't scrub it back to bare grey metal.
3. Deal with stuck-on food gently
A plastic pan scraper can lift bits of food without needing to attack the seasoning. Hold it at a comfortable angle and loosen the residue, then rinse and repeat. A stiff washing-up brush is useful around the sides.
For a particularly stubborn patch, add a small amount of water and gently warm it in the pan to soften the residue, then let it cool enough to handle and wash it. Keep control of the heat and don't leave a pan of water boiling away unattended.
You generally don't need steel wool for everyday washing. Lodge reserves that sort of abrasive treatment primarily for dealing with rust rather than ordinary after-dinner cleaning.
4. Dry every part of the pan
This is the step worth being fussy about. Wipe the skillet dry with a clean lint-free cloth or kitchen paper, including the outside, base, handle and any pouring lips.
If you prefer, put the clean pan on a low hob briefly to drive off remaining surface moisture, staying nearby and switching it off once dry. Remember that the handle can become hot again.
Do not leave a wet skillet on a draining board to air-dry for hours. Moisture can reach unprotected patches and create surface rust, even when the pan looked clean after washing.
5. Apply only a whisper of oil
Put a small amount of cooking oil on kitchen paper and rub it across the dry exposed iron. Cover the cooking surface and any bare-iron areas that need protection. Then take fresh paper and buff off any visible excess.
The pan should look lightly conditioned, not wet or greasy. Too much oil can leave a sticky coating that attracts dust and makes the next cooking session unpleasant. A thin layer does the job better than a puddle.
Allow the skillet to cool and store it in a dry place. Avoid trapping condensation between stacked pans; a suitable pan protector or dry cloth can help prevent rubbing if you stack cookware.
Can you really use washing-up liquid on cast iron?
Yes, for a properly seasoned bare-iron skillet, ordinary modern washing-up liquid is generally fine. The idea that a single drop of soap will destroy the seasoning comes from older cleaning practices and is not consistent with Lodge's current care instructions.
Seasoning isn't simply a smear of fresh cooking grease waiting to be rinsed away. It's a bonded coating formed when oil has been heated on the pan. Gentle hand washing removes food and loose oil while leaving the established coating largely intact.
That doesn't mean every cleaning product is suitable. Avoid leaving the pan in strong cleaning solutions or scrubbing aggressively with metal pads as your normal routine. A rusty or flaking pan needs restoration, which is different from everyday cleaning.
How to remove rust from a cast-iron skillet
A little orange surface rust doesn't necessarily mean a cast-iron pan is ruined. First work out the scale of the problem. A few spots after the pan was accidentally left damp are different from widespread rust on a pan that has been stored in a shed for years.
For a small affected area, scrub the rust away with an appropriate abrasive such as steel wool, then wash the pan, rinse it and dry it immediately and thoroughly. Lodge recommends this approach for rusty bare cast iron and says a small amount of rust can often be dealt with by cleaning and re-oiling.
Once the rust has gone, inspect the exposed surface. If the seasoning has been substantially stripped, the metal may need re-seasoning rather than just its normal light post-wash oiling.
For more extensive rust, follow a verified seasoning procedure for your pan. Lodge provides an oven re-seasoning method on its official care page. Use the manufacturer's recommended temperature, method and safety precautions rather than guessing at an oven setting. A hot oven and an oiled iron pan need careful handling and ventilation.
If you have a cracked pan, severe pitting or damage you cannot assess, don't assume a home cleaning trick makes it safe again. Get appropriate advice before putting it back into cooking use.
Cleaning an enamelled cast-iron skillet
Enamelled cast iron doesn't need the wash-dry-oil routine used on bare iron. According to Le Creuset UK's care guidance, its enamelled cast-iron products have a sealed finish and don't require seasoning.
Allow the pan to cool before washing. Sudden temperature changes can damage enamel, so don't plunge a very hot pan into cold water. Use warm soapy water and a soft sponge or suitable nylon brush. If food is stuck, follow the manufacturer's instructions for gentle soaking or an approved cookware cleaner.
Avoid steel wool, sharp metal scrapers and harsh abrasives on enamel. You are cleaning a finished coating, not trying to expose the iron underneath. Dry the cookware well and store it without banging its cooking surface against another heavy pan.
Dishwasher advice also differs. Le Creuset says many of its enamelled cast-iron pieces are dishwasher-safe, although it recommends hand washing to preserve the enamel's appearance. Handles and finishes can affect the instructions, so check your exact model. Don't transfer that advice to an uncoated cast-iron skillet: Lodge advises against putting its seasoned cast iron in a dishwasher.
If the skillet still feels sticky, rough or dirty
Sticky after oiling: You probably left too much oil on the surface. Wipe the excess away and follow the manufacturer's seasoning guidance if the coating has become tacky. More oil isn't automatically a better protective layer.
Food keeps sticking during cooking: Cleaning may be only part of the issue. The cooking temperature, quantity of food, preheating and condition of the seasoning all matter. Don't strip a sound finish in the hope of fixing a cooking-technique problem.
Black residue on kitchen paper: Some dark residue can come from cooked-on food or loose material on the cooking surface. Give the pan a proper wash and inspection. If the coating is visibly flaking or there are stubborn rough deposits, assess whether maintenance or re-seasoning is needed before cooking again.
Orange marks appearing during storage: Check that the pan was thoroughly dried and stored somewhere free of damp. Remove genuine rust from bare iron before re-oiling it; don't just cover it with more oil.
Marks on an enamelled interior: Discolouration isn't necessarily a loss of enamel. Follow the maker's care guidance and avoid trying to scour a stain away with steel wool.
Questions worth settling before you put it away
Can I leave water in a cast-iron skillet overnight?
Not if it is bare, seasoned cast iron. Long soaking encourages rust and makes the next clean-up harder, not easier. For stuck-on food, use a scraper, brush and a brief controlled soak or warming method instead. Enamelled pans may permit soaking under their separate care instructions.
Do I have to season my skillet after every wash?
No. A well-maintained bare-iron pan doesn't normally need a full oven-seasoning session after every meal. The ordinary routine is wash, dry and, when appropriate, apply a very thin protective coating of oil. Full re-seasoning is for a damaged or stripped finish.
Is the dishwasher safe for cast iron?
For a traditional seasoned skillet, no. The dishwasher can strip the protective finish and lead to rust. Some enamelled cast-iron cookware is dishwasher-safe, but you must follow the instructions for the actual pan you own.
Should I remove every dark mark?
No. A mature, dark patina is normal on seasoned iron. You're trying to remove food residue and rust, not make the cooking surface look like newly manufactured bare metal.
Sources and further reading
- Lodge Cast Iron — How to Clean: manufacturer's wash, dry and oil method; guidance on soap, rust and dishwashers for seasoned bare iron.
- Le Creuset UK — How to take the best care of your cookware: enamelled cast-iron washing and temperature precautions.
- Le Creuset UK — Cast iron care FAQs: dishwasher considerations and the distinction between enamelled and seasoned cookware.