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Michigan State University Extension
Home Maintenance And Repair - 01500155
06/24/03

Cast Iron Utensils-Care and Cleaning


Care
Store "seasoned" in a dry place. Do not put lids on pans when storing as this may increase moisture buildup.

Cleaning
After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Cooked-on, Burned-on Food or Grease
Stubborn cooked-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.

References

This article was written by Anne Field, Extension Specialist, Emeritus.

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