Caring for Cast Iron Over Generations

Cast iron is one of the few kitchen tools that rewards loyalty. A well-seasoned pan outlives its original owner, carrying the patina of family meals across decades. To inherit a skillet from a grandparent is to inherit a lineage of Sunday roasts and mid-week fry-ups, its surface darkened and perfected by time. Yet longevity isn’t automatic. Cast iron survives centuries only if cared for with quiet attention.

What is the best daily cleaning routine for cast iron?

Our goal is to remove food, expel moisture, preserve and top up the seasoning.

1. Cool your pan slightly, not fully: Take it off the heat and let sit for 2 to 3 minutes. Warm cast iron releases residue more easily; cold cast iron holds onto it.
2. Wipe and assess your pan: Use folded paper towel or a lint-free cloth to wipe away surface fats and browned bits. If most of the residue lifts, move on to drying and oiling. If it clings, continue.
3. Add hot water, but don't soak: Pour in a small splash of hot water; never immerse your pan or leave it to soak. Use a stiff brush, a wood scraper, or a chainmail scrubber (this is our favourite) with gentle pressure. Keep the motion circular and even.
4. Optional soap, used lightly: A drop of mild dish soap is acceptable. Rinse immediately with hot water. Soap is a tool, not a marinade.
5. Rinse clean, then evaporate dry: Rinse with hot water; shake off excess. Set the pan over low heat for 2 to 3 minutes until every trace of moisture evaporates. Listen for the faint hiss to stop.
   
6. Oil, very thinly: While warm, add about ½ teaspoon of neutral, high smoke-point oil such as grapeseed or canola. With a clean cloth, buff the entire surface, including walls and exterior rim, until the sheen looks dry rather than glossy.
   
7. Light heat set: Keep the pan on low heat for 60 to 90 seconds to begin polymerisation. Remove, cool fully, and store. Slip a paper towel between stacked pans to protect the surface.

How do you deep clean a cast iron pan without ruining the seasoning?

Use a deeper clean when: sticky patches persist, dark flavours taste rancid, or sugars have burnt onto the surface.

Method A: salt scrub

• Warm the pan on low for 1 minute.
• Add 1 to 2 tablespoons of coarse salt.
• Fold a damp cloth and scrub in tight circles. The salt acts as a gentle abrasive.
• Discard salt, rinse with hot water, evaporate dry over low heat, then oil lightly and heat set as per the daily routine.

Method B: simmer and lift

• Cover the base with water, 5 millimetres deep.
• Simmer for 3 to 5 minutes; steam loosens caramelised residue.
• Use a wood scraper to lift softened bits toward the centre; tip out.
• Rinse, evaporate dry, oil, and heat set.

Method C: targeted re-season of a trouble spot

• After cleaning and drying, rub 3 or 4 drops of oil directly into a dull or patchy area.
• Heat on medium-low for 2 minutes; cool; repeat once.
• Resume normal use for a week; the area will darken and integrate.

What to avoid in a deep clean:

• Steel wool or harsh scouring unless you intend to reseason.
• Oven self-clean cycles; they can warp thinner vintage pans.
• Long soaks; water undermines seasoning and encourages rust at the rim and handle join.

When do you need a full cast iron reseason from bare metal?

• Reseason from scratch if:
  Food sticks everywhere despite correct preheating and oiling.
•  The surface feels tacky even when cold, a sign of excess oil polymerised poorly.
•  Flakes of black seasoning come off in food.
• Rust blooms across the cooking surface, not just a pinprick at the edge.

Bare-metal reseasoning at home

• Strip: remove old seasoning with a wood scraper and, if needed, fine steel wool. For heavy build-up, apply an oven-cleaner gel in a well-ventilated area, bag for several hours, then rinse thoroughly.
• De-rust: scrub rust with steel wool or a rust eraser. If rust persists, make a slurry of coarse salt and a little water; scrub until the metal is an even grey.
• Wash and dry immediately: hot water, a touch of soap, vigorous rinse. Place on low heat to evaporate all moisture.
• Prime with oil, very thin: while warm, rub a whisper-thin coat of oil over every surface, including the handle. Buff until it looks almost dry.
• Bake: place the pan upside down in an oven at about 230 to 245°C. Put foil on a lower rack to catch drips. Bake for 60 minutes; cool in the oven for 45 minutes.
• Repeat: apply another thin coat of oil and bake again. Two to three coats form a resilient base; five coats create a deep patina faster.
• Return to gentle use: in the first week, cook fattier, non-acidic foods; avoid long tomato braises.

How do you fully restore neglected or heavily rusted cast iron?

Signs you need professional help:

• Deep pitting you can feel with a fingernail.
• Warping, a rocking base, or rim out of round.
• Thick, uneven carbon layers that resist stripping.
• Heritage or collector pieces where value matters.

At-home restoration, if the metal is sound:

1. Safety first: wear gloves and eye protection; work with good ventilation.
2. Lye bath for carbon build-up: submerge the pan in a lye solution to dissolve baked-on fats, then rinse thoroughly.
3. Electrolysis for rust removal: use an electrolysis bath to reduce rust without abrasion. Only attempt if you understand the process and power supply.
4. Neutralise, rinse, and dry at once: water invites flash rust; go straight from rinse to low heat to evaporate moisture.
5. Proceed with bare-metal reseasoning: follow the bake cycle above.

When to find a specialist:
If any step above feels uncertain, or the piece is valuable, seek a cast iron restoration specialist. They can strip to bare metal safely, correct mild warp with heat and clamps where appropriate, and rebuild seasoning with controlled polymerisation.

FAQs

Can you use soap on cast iron?

Yes, a small amount of mild soap is fine. Rinse well and dry thoroughly to avoid stripping the seasoning.

How do you know when to reseason cast iron?

If food begins to stick or the surface looks dull, it is time to reseason. A light oiling after each wash extends the seasoning’s life.

What oil is best for cast iron?

Neutral oils with a high smoke point—such as grapeseed, flaxseed, or canola—are most commonly recommended.

Can you ruin cast iron permanently?

Almost never. Even a rusted or neglected pan can often be restored with proper cleaning, stripping, and reseasoning.

Should I restore an antique cast iron pan myself?

Light rust can be handled at home, but for severe damage or valuable heirlooms, it’s best to consult a specialist.