How to Clean a Burnt Cast Iron Pan

Cast iron skillet is an essential tool in the kitchen because it is used to prepare so many dishes. However, cast iron pans require more care than other types of pans or pots. When using a cast iron pan, it’s important to know how to properly clean it. If you know some simple ways to clean burnt food, as well as how to restore and oil a cast iron pan when other methods don’t work, you can make your cast iron pan look like new.

Table of Contents

Quick cleaning of cast iron pans

Use cooking oil to wipe the cast iron pan to remove lightly sticky food. If you find food starting to burn on the pan, you can clean it with 1-2 tablespoons (15-30 ml) of cooking oil. Pour oil into the pan while it is still warm and wipe the surface with a paper towel. Discard any flakes of food and put the pan away. ^{[1] X Research Source}

Since you use oil to clean the pan, you can now put it away and be ready for the next use.
Use cooking oil with a high smoke point temperature and neutral odor for best results. Vegetable oil, grapeseed oil or flaxseed oil are best. ^{[2] X Research Source}
This method probably only works for freshly burnt food on the pan. For severely burned pans or long-standing burns, a stronger cleaning method will be needed.

Use baking soda or salt to scrub burnt foods away. Food that has been left to burn for a long time on the pan needs to be cleaned with something more abrasive than cooking oil. Sprinkle some kosher salt, coarse sea salt, or baking soda on the bottom of the pan. Use a paper towel to scrub food off the pan. Flush the pan with water to remove any remaining salt or baking soda. ^{[3] X Research Sources}

You can use any abrasive powder to clean the pan with this method. Raw cornmeal is a great substitute for baking soda, but things like sugar can melt on the surface of the pan and you’ll have to clean up.

Remove more stubborn food plaques by boiling some water in a pan. If the food has been burned for a long time on the pan or the burn has been around for a long time, you can boil the water to remove it. Pour about 2.5cm of water into the pan and bring it to a boil on the stove over medium heat. When the water starts to simmer, use a wooden spoon, plastic spoon or spatula to scrape burnt food from the pan. ^{[4] X Research Sources}

Be sure to empty the water and let the pan dry before storing or using it again.
You should only use plastic or wooden utensils for cast iron pans, and don’t use anything metal. A metal spatula or spatula will scratch the surface and peel off the hardened material on the pan.

Kadi Dulude

Cleaning & Arrangement Specialist

Kadi Dulude is the owner of Wizard of Homes, a cleaning service company based in New York. Kadi manages a team of over 70 hygienists and her cleaning consulting services have been featured in Architectural Digest and New York Magazine.

Kadi Dulude
Cleaning & Arrangement Specialist

You can remove burnt food by submerging the pan in water. If this doesn’t work, boil the water and use a wooden spoon to pry the food out. If the food still doesn’t come off, use a metal scraper to scrape it off. Always re-heat the pan with olive oil before putting it away.

Dry the pan in the oven. Use a dry cloth to wipe the surface of the pan to absorb excess water. Dry the pan in the oven at 180 degrees Celsius for 10 minutes, or heat the pan on the stove over medium-high. ^{[5] X Research Sources}

The pan will rust if stored wet. Make sure the pan is completely dry before applying oil or storing it.

Apply a layer of oil to the pan after cleaning. You should apply a thin layer of oil to the pan after each use. While the pan is still warm, pour 1-2 tablespoons (15-30 ml) of cooking oil into the pan and spread the oil evenly over the pan with a paper towel. Store the pan in a dry place until use. ^{[6] X Research Sources}

The oil on the warm pan will react with the cast iron to form a ppymer layer. This layer of ppymer will help the pan to be non-stick and prolong its life. ^{[7] X Research Sources}
If you have used cooking oil to clean the pan, you can skip this step.
Choose cooking oil that has a neutral odor and high smoke point temperature for frying. Vegetable oil, grapeseed oil or flaxseed oil are best.

Recovery and I pan

Use a metal scraper to scrub the pan clean. If you have tried everything and you cannot clean the pan, you should use a metal scrap to scrub it, returning it to like-new condition. Pour some warm water and dish soap into the pan and scrub with a metal spatula. Scrub until the natural cast iron inside is exposed, which is usually a bluish-gray color. ^{[8] X Research Sources}

Some people say that you shouldn’t use metal scourers and soap to scrub cast iron pans. It’s true that we shouldn’t scrub in this way every day, but it’s essential when you want to peel off the surface to refresh the pan.

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Clean the pan with hot water and soap. Use a damp cloth to clean the inside of the pan until the water runs clear. Pre-wash the surface of the pan to remove rust and metal chips created by the metal rod. ^{[9] X Research Source}

Put the pan in the oven to dry. Set the oven temperature to 180 degrees Celsius. Use a clean, dry towel to wipe away any remaining moisture from the pan before placing the pan in the oven to dry. After about 10 minutes, remove the pan from the oven and place it on a thick towel so that the pan does not come into direct contact with the work surface. ^{[10] X Research Source}

You can also dry the pan on the stovetop. Set the stove to medium-high for 10 minutes, or until the water has evaporated and the pan is completely dry.

I oil the pan. Choose cooking oil that has a neutral odor and high smoke point temperature for frying. Pour 1-2 tablespoons (15-30 ml) of vegetable oil, grapeseed oil or linseed oil into the pan and use a paper towel to spread the oil evenly over the surface of the pan. After the oil coats the pan evenly, use another paper towel to wipe off any excess oil. ^{[11] X Research Source}

Cast iron is a porous material, meaning it has small holes all over the surface and can absorb oil, creating a smooth surface for food preparation. If you leave excess oil on the pan, the pan may stick when it comes in contact with the food.

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Dry the pan in the oven at about 260 degrees Celsius for 1 hour. Set the oven temperature to the highest setting and place a sheet of aluminum foil on the lowest rack. Place the pan face down on the highest rack and dry the pan for about 1 hour. Here’s how I oiled the pan to coat it. ^{[12] X Research Source}

The aluminum foil will catch excess oil that falls from the pan while I cook. It’s much easier to throw away the aluminum foil compared to cleaning the oven!

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Let the pan cool down and repeat the oiling process. After about an hour, turn off the oven and let the pan cool. Now the pan is tempered and ready to use. However, for best results, you should apply oil and pan once or twice more. This will increase the thickness of the oil layer and the life of the pan. ^{[13] X Research Source}

Store the pan in a clean and dry place. Cast iron pans tend to rust very quickly, so you need to keep them away from damp places.

Warning

Do not touch the pan when it has just been removed from the oven or stove to avoid burns.

Steps

Quick cleaning of cast iron pans

Recovery and I pan

Warning

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