Cast Iron Pans: Seasoning, Cleaning and Rescuing Rust

Bare cast iron, whether a frying pan, a griddle or a Welsh bakestone for Welsh cakes, relies on seasoning: thin layers of oil baked onto the surface. Look after the seasoning and the pan becomes more non-stick with use.

Everyday cleaning

1. Clean it while still warm. Scrape out food with a wooden spatula or pan scraper.
2. Rinse with hot water; a little washing-up liquid is fine on a well-seasoned pan.
3. Dry it straight away, ideally over a low heat for a minute so every drop evaporates.
4. Wipe a few drops of oil over the inside with kitchen paper.

Avoid: soaking it, the dishwasher, and leaving it wet. All of them cause rust.

Re-seasoning

1. Wash and dry the pan thoroughly.
2. Rub a very thin layer of a neutral oil (such as vegetable or sunflower) all over, then wipe off as much as you can. Too much oil turns sticky.
3. Bake upside down in a hot oven for about an hour, with a tray underneath for drips, then let it cool in the oven.
4. Repeat two or three times for a stronger finish.

Rescuing rust

Scrub the rust off with steel wool and a little water until you reach bare metal, dry it at once, then re-season as above. Surface rust looks bad but is usually easy to fix.

Enamelled cast iron is different

Enamelled casserole dishes do not need seasoning. Avoid metal scourers and sudden temperature changes, which can crack the enamel; follow the maker's care advice.

Choosing a pan? See cast iron skillets and griddles and bakestones.

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