To clean a seasoned cast-iron skillet, wash it by hand with warm water and a little mild dish soap, dry it completely, then wipe on a thin film of cooking oil. For a pan with leftover grease, let the skillet cool until you can safely handle it, then wipe out the excess before washing. These steps apply to bare, seasoned cast iron. If yours has an enamel coating, follow the manufacturer’s care instructions for that coating. The difference matters when choosing a scrubber and deciding whether to oil the pan afterward. Lodge’s cast-iron cleaning guide

1. Wash with warm water and a dish brush

Use a dish brush or nonabrasive pad to loosen food. A small amount of mild soap is fine on seasoned cast iron. If the pan smells like last night’s dinner or feels greasy after rinsing, wash it again and check the sides and the area where the handle meets the pan. Skip the dishwasher and wash the pan promptly instead of leaving it submerged in the sink. Prolonged exposure to water can leave bare iron vulnerable to rust. Lodge’s washing and rust-prevention instructions

2. Loosen stuck-on food before scrubbing harder

For a stubborn patch, a pan scraper gives you more control than trying to dig underneath with a sharp utensil. If the food still holds fast, run warm water over the spot and work it loose with the scraper under the tap. Work on the food deposit, rinse away the loosened pieces and check the surface again. Save steel wool for rust restoration, where removing the damaged layer is part of the job. Lodge’s instructions for stubborn food and rust

3. Dry the entire pan

Wipe the skillet with a lint-free towel or paper towel as soon as you finish rinsing. Check the underside, pouring lips and handle, where droplets are easy to miss. If the skillet is still damp, warm the empty pan briefly over low heat and turn off the burner once the water is gone. Drying right away is especially useful after cooking something with sticky residue, such as French toast, because it’s easy to leave the clean pan sitting in the dish rack while you finish breakfast. Lodge’s drying guidance

4. Wipe on a thin coat of oil

Once the pan is dry, spread a little cooking oil across the surface and wipe with a clean paper towel until you can no longer see pools or streaks. If you find orange rust during cleaning, scrub the affected area, wash and dry the pan, then follow the maker’s instructions for reseasoning. Lodge’s oven method uses a thin oil coating and 450–500°F (about 230–260°C) for one hour with the skillet upside down, followed by cooling in the oven. That extra step is for restoring the finish. A routine wash, dry and wipe with oil is enough after an ordinary meal. Lodge’s rust restoration and reseasoning instructions