Forum: cooking.stackexchange.com
Tags: <equipment><cleaning><cast-iron><maintenance>
Title: How do you clean a seasoned cast iron skillet?
Question: I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it.  What do I use and what don't I use to get it back to clean?  I've heard not to use soap and to make sure it is dry, but nothing beyond that.

Answers:
sents: text: Kosher salt and a small amount of vegetable oil. Scrub the pan with the salt on a rag or paper towel, if there are stubborn bits mix a couple drops of oil with the salt, wipe dry with clean towel.
text: If you use a wet method to clean the pan re-heat it after cleaning to make sure it is completely dry before storing.
answer_details: author: cooking.stackexchange.com/users/51/Janelle
score: 36
sents: text: Besides what @Janelle said, for really stuck on stuff, use a similar process as you'd use to deglaze the pan --
text: While the pan's still hot (or heat it back up if you've let it cool), and then add some cold water.
text: Some should instantly steam, and should hopefully be hot enough to boil a little. (don't add so much water that you cool down the pan).
text: Scrape the bottom (I use a wooden spatula), dump out the water, and if there's still lots of stuck on bits, repeat.
text: Wait a minute, dump out the rest of the water that's puddled up, and wipe with a paper towel to dry, let any remaining water evaporate, and then a quick coat of oil before putting it away. update :
text: per comments from event_jr : this technique may not be safe for carbon steel pans.
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 21
sents: text: Another alternative is to go to an East Asian grocery and pick up a wok cleaner, which looks like a tiny little broom made of stiff sticks.
text: It does more-or-less the same thing as the coarse salt.
text: I find it particularly useful for cast iron grill pans, as it's easier to get leverage on burnt-on material than when using salt.
text: It'll cost you maybe two dollars (US).
answer_details: author: cooking.stackexchange.com/users/45/Harlan
score: 17
sents: text: We use tap water + a cheap plastic-bristled kitchen scrub brush to get all of the food bits off.
text: Then put it on medium heat on the stove until it's dry.
text: The heat will sterilize for you.
text: Why medium heat?
text: Someone told me it's better for the pan than using high heat.
text: It sounds logical but I have absolutely no real proof.
answer_details: author: cooking.stackexchange.com/users/43/Dinah
score: 8
sents: text: I run mine under cold water and gently scrub it with a brush to remove any large stuck-on bits (it's well seasoned, so nothing really sticks to it).
text: Then I stick it on the stove on high and when it's good and hot, I rub it down with a paper towel that's been dipped in Crisco or vegetable oil.
text: This kills any germs, removes any fine bits that might be stuck, and re-seasons the pan.
text: Run the paper towel under water before you throw it out.
text: If you don't, the resulting trash can fire will make you feel stupid, if not worse. :)
answer_details: author: cooking.stackexchange.com/users/2042/Dave
score: 3
sents: text: Pretty much same as all else.
text: Wash with only a brush and hot water (while the pan is still hot) to get residue out.
text: Except when I have fried something that will leave a taste, like fat fish (salmon, herring or similar).
text: Then I also use dish-washing liquid along with the brush.
text: Dry off on the stove after cleaning with water.
text: The thing to remember is that cast iron will contain small hollows which should contain fat.
text: Otherwise everything will just burn.
text: Feel with a finger if it "feels" fat.
text: Otherwise pour on some cooking oil and let it simmer in low heat for a while.
text: Swipe off excess with a paper towel. /L
answer_details: author: cooking.stackexchange.com/users/176/leiflundgren
score: 1

Summary of the answers:
A well-seasoned cast iron pan should be easy to clean with a brush and hot or cold water. Kosher salt can also be used, with some added oil on stubborn parts. Deglazing is also effective.
You can simply use water and a brush to scrub off any food residue. You can also use salt and a little oil or a deglazing technique before rinsing.