16 Jun 2025
Cast iron is probably the heavyweight champ of the cookware world.
Heats evenly, built to last, cooks like a dream. It’s the toughest pan you own BUT let’s face it... it can be a bit of a diva to clean.
Whether your pan is enameled or whether you prefer your cast iron au naturel, you’ll want to keep them cooking like pros… so here’s a smol guide to doing just that which won’t cause any meltdowns (for it, or you).
enamel envy.
Not only does that smooth enamel finish look effortlessly glam, it also helps with the heat distribution so you’re going to want to treat it with respect.
- Always wait for your pan to cool down before cleaning. Plunging it into cool water can cause thermal shock! The sudden temperature change can crack or warp the pan!
- Warm water and washing up liquid are the daily duo for your everyday cleans.
- This is not the scenario for steel wool! Opt for a forgiving dishbrush or sponge that can lift off food without damaging the enamel finish.
- If you’re battling burnt-on bits then a short soak is OK. Just fill the sink with hot soapy water and let the pan sit there for an hour but no longer (to avoid moisture ingress).
- And if your pan has a bare iron edge - don’t let the water sit up against it for too long, That’s when the rust will creep in.
- Finally, you’ll want to make sure your pan is TOTALLY DRY before you put it away. Moisture is the arch-nemesis of cast iron.
un-enamelled extras.
An un-enamelled cast iron pan needs a little more attention than its enamelled counterpart but many think that’s half the charm!
- Again you’ll want to wait for your pan to cool down before you plunge it into cooler water to avoid the risk of warping or cracking.
- Basic cast iron doesn’t need washing up liquid so you’ll just want some nice hot water and a stiff brush for cleaning. Detergent and soap can strip away the seasoning on bare cast iron. The seasoning (that lovely built-up layer of oil) is what makes your cast iron naturally non-stick.
- Always towel dry your pan immediately and pop it back on a low heat hob to really drive off any sneaky moisture that’s hanging around.
- Once you’ve washed and dried your pan… if it’s looking a little tired it could well be time to re-season and this is all part of keeping it clean and non-stick.
- Rub a thin layer of oil over the whole pan (inside and out) and then put it in the oven at 180°C for an hour. Let cool in the oven. That’s it. Instant glow-up.
cast iron calamities.
To keep your cast iron beauties looking and performing their best ongoing it’s worth remembering these 2 golden rules.
- NEVER use metal spatulas or spoons on them - so swap out the metal for something gentler (wood, nylon or silicone). No scratching. No regrets.
- Dishwashers and cast iron pans are not friends. The detergent and high temps means stripped seasoning, cracked enamel and the risk of rust. Hand wash always.
Your cast iron’s a keeper. But only if you treat it right. So whether you’re baking sourdough in your enamelled casserole or crisping bacon in a seasoned skillet, a little TLC goes a long way.
Wash by hand, dry it like you mean it, and don’t spare the oil when it’s needed.
You’ve got this.