How to care for a cast iron pan: seasoning, cleaning and removing rust

Caring for a cast iron pan comes down to three steps: rinse it with hot water and a brush after use, dry it thoroughly straight away, ideally for a minute on the hob, and rub in a thin film of oil. Never put it in the dishwasher and never leave it soaking. Enamelled cast iron needs less: it does not need seasoning or oiling.

Is your pan bare or enamelled cast iron?

Bare cast iron is matt black and feels slightly grainy. It gets its non-stick surface from seasoning: oil that hardens at high temperature into a layer that grows stronger every time you cook. Enamelled cast iron, like most coloured casseroles, has a glassy coating inside and out. That coating protects the iron, so rust and seasoning do not apply.

How do you season a cast iron pan?

1. Wash the pan with warm water and a little washing-up liquid, and dry it completely.
2. Preheat the oven to 220 °C.
3. Rub the whole pan, including the outside and the handle, with a very thin layer of neutral oil with a high smoke point, such as sunflower or rapeseed oil.
4. Wipe off as much oil as you can with a clean cloth. A thick layer turns sticky.
5. Put the pan in the oven upside down, with a baking tray or foil on the shelf below, and leave it for an hour.
6. Switch off the oven and let the pan cool inside. Repeat two or three times for a solid base layer.

Many pans are sold pre-seasoned. You can use those straight away; the layer improves the more you cook in the pan, especially with fat.

How do you clean cast iron after cooking?

• Let the pan cool a little, then rinse it with hot water. Never pour cold water into a hot pan: the sudden change in temperature can crack cast iron.
• Use a washing-up brush or a pan scraper. A little washing-up liquid is fine, as seasoning can take it; leave scouring powder and steel wool aside.
• Something stuck on? Boil a little water in the pan and scrape it loose, or scrub with coarse salt and a drop of oil.
• Dry the pan straight away and put it on a low heat for a few minutes so that all moisture evaporates.
• While it is warm, rub in a few drops of oil and wipe off the excess.

What do you do if your cast iron pan rusts?

Rust on bare cast iron can almost always be fixed. Scrub the rusty patches with steel wool until you see bare grey metal, wash the pan, dry it thoroughly and season it again as described above. Light surface rust on a pan that was put away wet often comes off with a scouring pad and a fresh coat of oil.

How do you care for enamelled cast iron?

• Heat the pan gradually on a low to medium heat and never heat it empty on a high setting: enamel can crack or discolour.
• Use wooden, silicone or plastic utensils; metal can scratch and chip the enamel.
• Let the pan cool before washing it, and wash it by hand with warm water and washing-up liquid. Even when the manufacturer calls it dishwasher safe, the enamel keeps its looks longer when washed by hand.
• Soften baked-on residue with warm water and a tablespoon of bicarbonate of soda.

Can you cook acidic dishes in cast iron?

In enamelled cast iron, yes. In bare cast iron, a tomato sauce or a dish with wine now and then is fine, but do not let it simmer for hours and do not store food in the pan: acid attacks the seasoning and can leave a metallic taste. A pan with a strong, well-built seasoning copes with it better than a new one.

Cast iron in our range

Browse everything made of cast iron or enamel, or look in Pots & Pans. Cast iron works on every heat source, including induction; read more in our guide to pans for induction.