Clear Line Prints · Shop on Zazzle · Shop on TeePublic · Shop on Threadless · Pinterest · YouTube
Home › Chart guides › How to Clean and Season Cast Iron
A cast iron pan lasts for generations if it is cleaned, dried and lightly oiled after use. Here is the routine after every use, how to season the pan in the oven step by step, and what to do about rust, a sticky surface, patchy spots and food that sticks, following Lodge Cast Iron's care guidance.
This chart is on its way to our print shops. Our posters are listed on Zazzle, TeePublic and Threadless (links at the top of this page); browse the kitchen and classroom charts to see the ones already available.
How to clean, season and look after a cast iron pan so it lasts for generations.
| Step | What to do |
|---|---|
| 1 | Clean while the pan is still warm: warm water and a little soap are fine. |
| 2 | Scrub with a brush, pan scraper, chainmail scrubber or coarse salt. For stuck-on food, simmer a little water for 3-5 minutes. |
| 3 | Dry straight away and completely with a towel: air-drying invites rust. |
| 4 | Rub in a very thin layer of cooking oil; wipe until it looks almost dry. |
| 5 | Keep it out of the dishwasher, never leave it soaking in the sink, and store it away from damp. |
| Step | What to do |
|---|---|
| 1 | Wash the pan and dry it thoroughly. |
| 2 | Rub a very thin coat of vegetable oil, melted shortening or canola oil over every surface, inside and out. |
| 3 | Wipe off the excess: too much oil turns sticky. |
| 4 | Bake upside down on the centre rack at 450-500 F (230-260 C) for 1 hour, with foil on the rack below to catch drips. |
| 5 | Leave it to cool in the oven. Repeat for a darker, tougher finish. |
| Problem | What to do |
|---|---|
| Rust | Light rust: a thin coat of oil may be enough. Heavier rust: scour with steel wool, wash, dry and re-season in the oven. |
| Sticky surface | Too much oil went on: scrub it back, then re-season with thinner coats. |
| Brown or patchy spots | Usually oil that has not fully carbonised, not rust; keep cooking and oiling. |
| Tomato and wine | Acidic dishes can strip new seasoning; once well seasoned, short simmers (under about 45 minutes) are fine. |
| Food sticking | Preheat the pan slowly, use a little fat, and keep cooking: seasoning builds with use. |
Wash, dry, oil. The best way to keep a pan seasoned is to cook in it often.
Seasoning steps and oils follow Lodge Cast Iron's published care guidance.
Decorative kitchen reference.