Yes. A small amount of modern mild dish soap and warm water is generally fine for a well-seasoned cast-iron skillet. The bigger concern is leaving bare iron wet or soaking it for long periods.
Wash off food residue
Let the pan cool enough to handle, then use a brush, nonabrasive sponge and warm water. Add a little mild soap if there is grease or stubborn residue. Avoid abrasive scrubbing unless you are deliberately restoring damaged seasoning.
Dry thoroughly right away
Towel-dry the skillet and briefly heat it on low to remove remaining moisture. Do not leave it submerged in a sink or wet in a drying rack where rust may form.
Apply oil only if needed
A very thin film of oil can protect an exposed or dry-looking surface during storage. Wipe almost all of it off; a thick coat may feel sticky later. Follow your skillet maker’s guidance for maintenance.
Know when reseasoning helps
If a large patch looks like bare, rusty metal or food sticks after proper cleaning, a thin-coat reseasoning cycle may help. Ordinary dish soap does not automatically erase a mature polymerized seasoning layer.
Frequently asked questions
Can cast iron go in the dishwasher?
It is best to avoid dishwashers because extended water exposure and detergents can promote rust.
Does using soap make food taste like soap?
Not if you rinse thoroughly and dry normally.
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