How to Clean Your Cast Iron Skillet or Pot After Daily Use

Use the pan. It must get dirty before you can clean it, or start with a dirty pan.

Put the skillet back on the heat and pour off all excess fat with the exception of about 2 tablespoons (30 ml). If no fat is left, add 2 tablespoons (30 ml) of oil. You need some fat/oil to help clean one way or another.

Let the skillet get pretty hot, so that drops of water will flash away when sprinkled on the surface. Make sure that the oil isn’t smoking. Nothing bad will happen if the oil smokes, the pan is just too hot to handle at that point.

Add approximately 2 tablespoons (30 ml) of salt and, with a paper towel bunched up and held in some tongs (Caution Hot Iron), use the paper towel and the salt to scour the bottom and sides of the pan, until the brown bits are gone (the salt will be dirty).

Rinse out with some hot water (Caution Hot Steam) and return to the heat. Add about 1-2 tablespoons (15-30 ml) of vegetable oil and after about 30-45 seconds use a paper towel to spread the oil around and coat the bottom and sides of the skillet, and let cool. Now it’s ready for using again!

Finished.