How to Clean a Cast Iron Skillet

A cast iron skillet does not need to be babied, but it does need to be respected. Long before modern cleaners and specialty tools existed, cast iron was cared for simply, thoughtfully, and consistently. In Southern kitchens, a well-used skillet was cleaned by hand, dried with intention, and put back on the stove ready for the next meal. If you’re looking for how to clean cast iron skillet the proper way, you’ve found the best guide here.

If you grew up watching your grandmother or mother care for cast iron, you likely never saw soap involved. That’s a big no-no in our house. What you did see was salt, warm water, and a steady hand. This is still one of the most reliable ways to clean cast iron today.

Why You Should Not Use Soap to Clean Cast Iron

Traditional cast iron care relies on preserving the seasoning, that dark, smooth layer built up over time from cooking fats and heat. Soap is designed to cut grease, and in doing so, it can strip away the very thing that makes cast iron special. Most refer that that special layer as being “seasoned.”

While a small amount of mild soap will not ruin a pan entirely, repeated use works against the goal of building a naturally nonstick surface. In Southern kitchens, the rule was simple. If it does not need soap, do not use it.

How to Clean a Cast Iron Skillet After Cooking

This method works for everyday cooking and is especially well-suited for vintage or heirloom cast iron.

You will need:

Kosher salt
A non-metal sponge or cloth
Warm water
A clean towel

Step-by-step:

Let the skillet cool slightly, but clean it while it is still warm.
Sprinkle a generous amount of kosher salt into the pan.
Use a sponge or folded cloth to scrub the surface, letting the salt lift away stuck-on food.
Rinse briefly with warm water. Do not soak the pan.
Dry immediately with a towel.

This method cleans effectively without damaging the seasoning and mirrors how cast iron has been cared for for generations.

What to Do If Food Is Really Stuck

For stubborn bits, place the skillet back on the stove with a small amount of water and heat it gently until the residue loosens. Pour out the water, then proceed with salt and scrubbing as usual.

Avoid steel wool unless absolutely necessary, especially on older skillets with smooth cooking surfaces.

Preventing Rust After Cleaning

Moisture is cast iron’s only true enemy. Once dry, place the skillet on a warm burner for a minute or two to ensure all water has evaporated. If the pan looks dull or dry, rub a thin layer of oil onto the surface while it is warm.

This final step keeps the iron protected and ready for its next use.

A Southern Rule of Thumb

A well-loved cast iron skillet should look used, not scrubbed raw. Cleaning is about care, not perfection. The goal is always the same. Preserve the seasoning, honor the pan, and let time do the rest.