I love kitchen tools that can do more than one thing, and a cast iron skillet definitely falls into that category. You can use it on the stovetop, put the entire thing in the oven, sear meat, fry foods, make one-pan dinners, and even bake in it.
But cast iron also comes with a seemingly endless list of rules.
Can you wash it with soap? Are you supposed to oil it every time you use it? What exactly does “seasoning” mean? And what happens if you accidentally let it soak in the sink?
The good news is that taking care of cast iron really isn’t that complicated. Once you know a few basics, your skillet is surprisingly easy to maintain—and a well-cared-for cast iron skillet can last for generations.
So, here’s everything you need to know about using, cleaning, and caring for a cast iron skillet.
Why Cook With a Cast Iron Skillet?
One of the biggest advantages of cast iron is how well it holds heat. Once the skillet gets hot, it stays hot, which makes it especially useful when you want a good sear or consistent cooking temperature.
It’s also incredibly versatile.
You can use a cast iron skillet for:
- Searing steaks, chicken, and other meats
- Frying
- Sautéing vegetables
- Cooking eggs
- Making skillet dinners
- Baking cornbread
- Making cobblers and other desserts
- Cooking pizza
- Going from the stovetop directly into the oven
That last one is one of my favorite things about cast iron.
For example, my Skillet Chicken Tortelloni Alfredo starts on the stovetop, where the Alfredo sauce and tortelloni are prepared, and then the entire skillet goes into the oven to finish cooking the chicken.
No transferring everything into a casserole dish. And, maybe more importantly, no extra dish to wash!
What Does It Mean to Season Cast Iron?
This was one of those terms that confused me when I first started using cast iron.
Seasoning doesn’t mean adding salt, pepper, or spices to your skillet.
The “seasoning” on cast iron is actually a very thin layer of oil that has bonded to the surface of the pan through heat. Over time, those layers create the dark, smooth cooking surface we associate with a well-used cast iron skillet.
A good layer of seasoning helps:
- Protect the iron from rust
- Keep food from sticking
- Make the skillet easier to clean
- Improve the cooking surface over time
Many new cast iron skillets come pre-seasoned, so you usually don’t have to go through an elaborate seasoning process before using one for the first time. You can simply wash it, dry it thoroughly and start cooking.
And the more you use it, the better that cooking surface can become.
How to Use a Cast Iron Skillet on the Stovetop
Cast iron doesn’t heat quite like a lightweight skillet.
Rather than turning the burner to high and immediately adding your food, give the skillet a little time to warm up.
Place your skillet over low or medium heat and allow it to preheat gradually for a few minutes. Once it’s warm, add your cooking oil or butter and then your food.
You usually don’t need extremely high heat. Because cast iron retains heat so well, medium heat is enough for many recipes.
If food is constantly sticking, the problem may not be your skillet at all. The pan may simply not be properly preheated, or you may be trying to move the food too soon.
Meat, in particular, often releases from the pan more easily once it has developed a proper sear.
Can a Cast Iron Skillet Go in the Oven?
Yes—and this is one of the reasons cast iron is so useful.
A traditional cast iron skillet can move directly from the stovetop into the oven, making it perfect for recipes that begin with sautéing or searing and finish by baking.
There is one very important thing to remember:
The handle gets hot, too.
Once a cast iron skillet has been in the oven, every part of it is hot. Use good oven mitts or heat-resistant handle covers when removing or moving the skillet.
I also like to leave an oven mitt or towel over the handle after putting the skillet back on the stovetop. It’s an easy visual reminder that the handle is still extremely hot.
If your skillet has silicone, wood, or another material attached to it, check the manufacturer’s instructions before putting it in the oven.
How to Clean a Cast Iron Skillet
Here’s where cast iron gets its intimidating reputation.
Fortunately, cleaning it is easier than you might think.
After cooking, allow the skillet to cool enough that it’s safe to handle. Then wash it with warm water and a sponge, dishcloth, or non-abrasive scrubber.
For food that’s stuck to the surface, use a pan scraper or coarse salt and a little water to help loosen it.
Then rinse the skillet and dry it immediately and completely.
Don’t leave it sitting in the dish drainer to air-dry.
Cast iron is iron, and water left on the surface can lead to rust.
I usually put the clean skillet over low heat on the stove for a few minutes. The heat evaporates any remaining moisture and makes sure the skillet is completely dry.
Can You Use Dish Soap on Cast Iron?
Yes.
This might be the biggest cast iron myth of all.
A small amount of mild dish soap is generally fine for a properly seasoned cast iron skillet. Modern dish soap isn’t going to instantly strip away all of your seasoning.
You don’t necessarily need soap after every use. Sometimes hot water and a good scrub are enough. But if your skillet is greasy or needs a more thorough cleaning, don’t be afraid of a little dish soap.
What you don’t want to do is soak your cast iron skillet in soapy water for an extended period.
Which brings us to…
What You Should Never Do With Cast Iron
Cast iron is tough, but there are a few habits that can cause problems.
Don’t soak it in water.
Leaving cast iron submerged in a sink is one of the easiest ways to encourage rust.
Don’t put it in the dishwasher.
The combination of detergent, water and a long wash cycle can damage the seasoning and cause rust.
Don’t leave it wet.
Dry your skillet immediately after washing it.
Don’t store food in it.
Once dinner is over, transfer leftovers to another container rather than putting the entire skillet in the refrigerator.
Don’t assume the handle is cool.
Especially after you’ve used the skillet in the oven!
And don’t panic if you make a mistake. Cast iron is remarkably forgiving. Even a rusty skillet can usually be restored.
Should You Oil Cast Iron After Cleaning?
You can—and it only takes a tiny amount.
Once the skillet is completely clean and dry, add a very small amount of cooking oil to the inside. Use a paper towel or clean cloth to spread the oil across the surface.
Then wipe it again.
You aren’t trying to leave a visible puddle or greasy coating. In fact, if the skillet looks oily, you’ve probably used too much.
You want an extremely thin layer.
This helps protect the surface and maintain the seasoning until the next time you cook.
What Oil Should You Use on Cast Iron?
You don’t need a special “cast iron oil.”
Neutral cooking oils with relatively high smoke points work well. Some common choices include:
- Canola oil
- Vegetable oil
- Grapeseed oil
- Avocado oil
- Sunflower oil
The important part is using a very thin coating.
More oil does not equal better seasoning. Too much oil can leave your skillet sticky rather than smooth.
When Does a Cast Iron Skillet Need to Be Reseasoned?
Regular cooking and proper care help maintain your skillet’s seasoning, so you shouldn’t have to completely reseason it constantly.
However, it may be time for some extra attention if:
- Food suddenly starts sticking much more than usual
- The cooking surface looks dull or patchy
- You’ve scrubbed away part of the seasoning
- You’ve removed rust
- The skillet has been neglected for a while
Fortunately, reseasoning isn’t difficult.
How to Season a Cast Iron Skillet
Start with a clean, completely dry skillet.
Apply a very thin layer of neutral cooking oil over the entire skillet—including the inside, outside, and handle.
Then wipe the skillet thoroughly with a clean cloth or paper towel. It should almost look as though you’ve wiped all the oil away.
Place the skillet upside down in the oven with a sheet pan or foil on a lower rack to catch any possible drips.
Bake it at approximately 450°F for about one hour, then turn off the oven and allow the skillet to cool.
You can repeat the process if you’re restoring a skillet or trying to build up additional layers of seasoning.
Always check the care instructions from your skillet’s manufacturer as well, since recommendations can vary.
What If My Cast Iron Skillet Rusts?
First: don’t throw it away.
Surface rust does not mean your skillet is ruined.
For a small rusty area, scrub the rust away using steel wool or another appropriate abrasive scrubber. Wash the skillet, rinse it thoroughly, and dry it immediately.
Once the rust is gone, reseason the skillet.
More extensive rust may require more scrubbing and a complete reseasoning, but even some pretty terrible-looking cast iron skillets can be restored.
That’s part of what makes cast iron so great.
It’s really hard to permanently ruin one.
Are There Foods You Shouldn’t Cook in Cast Iron?
You can cook an enormous variety of foods in a well-seasoned cast iron skillet, but there are a couple of things to keep in mind.
Highly acidic ingredients—such as tomatoes, vinegar, or citrus—can interact with the iron, particularly if they’re simmered for a long time.
A short cooking time with an acidic ingredient in a well-seasoned skillet usually isn’t a big deal. But I wouldn’t choose cast iron for something like a tomato sauce that’s going to simmer for hours.
Delicate foods can also be more challenging in a newer or poorly seasoned skillet. Eggs and flaky fish, for example, tend to behave better once you’ve developed a good cooking surface and learned how your particular skillet heats.
Why Does Food Stick to My Cast Iron Skillet?
If everything you cook seems to stick, don’t automatically assume you need to reseason your skillet.
A few things could be happening.
The skillet may not have preheated long enough. You may not be using enough cooking fat. Your burner may be too hot—or not hot enough. Or you may be trying to flip or move the food before it naturally releases from the pan.
Of course, a damaged or poorly developed layer of seasoning can contribute to sticking, too.
Cast iron takes a little practice because it retains heat differently than thinner cookware. Once you learn how your skillet behaves, cooking with it becomes much more intuitive.
How to Store a Cast Iron Skillet
Before storing your skillet, make sure it’s completely dry.
If you’ve added that tiny coating of oil after cleaning, wipe away any excess before putting the skillet away.
Store it somewhere dry.
If you’re stacking other cookware inside your cast iron skillet, placing a paper towel or pan protector between the pieces can help protect the cooking surface and absorb any trace moisture.
And don’t store a cast iron skillet with its lid tightly sealed for long periods if there’s any chance moisture remains inside.
Cast Iron Care: The Quick Version
If all of that seems like a lot to remember, it really comes down to a handful of habits:
- Preheat cast iron gradually.
- Use some cooking oil or fat.
- Wash it after cooking.
- A little mild dish soap is okay.
- Don’t soak it.
- Never put it in the dishwasher.
- Dry it immediately and thoroughly.
- Apply a very thin coating of oil after cleaning when needed.
- Keep it somewhere dry.
- Reseason it if the cooking surface becomes damaged or rusty.
That’s really it.
Don’t Be Afraid of Your Cast Iron Skillet
I think that’s the biggest cast iron tip I can give.
Use it.
Cast iron cookware sometimes gets treated as though one wrong move will destroy it. In reality, these skillets have been kitchen workhorses for generations precisely because they’re incredibly durable.
Wash it. Dry it. Keep it seasoned. And cook with it.
The more comfortable you become with your skillet, the more uses you’ll find for it—from searing meat to baking cornbread to making an entire skillet dinner like my Skillet Chicken Tortelloni Alfredo.
And if you accidentally use too much soap, forget to oil it one night, or discover a little rust?
Chances are, your skillet can be fixed.
That’s one of the best things about cast iron.