"Knowing how to clean a cast-iron skillet correctly is essential to its longevity and its everyday performance. Your two main goals: Avoid rust by keeping the skillet dry when not in use, and protect the pan's seasoning layer so it stays nonstick. If you skip a proper cleaning, residual food can get stuck between layers of seasoning and create an irregular surface that attracts gunk-the opposite of what you want."
"While your pan is still warm, take it to the sink and wash it with a drop of dish soap. (Yes, despite popular belief, a little soap is fine if you remember to re-season your cast-iron skillet as needed.) The water should be warm too, as you never want to shock cast iron with a sudden and drastic temperature change from cold water, since this could cause warping and even cracking."
"Cast-iron skillets are excellent at heat retention, which is one of the reasons we love them. But that also makes it easier for gunk to get lodged onto their cooking surface. One popular solution: Sprinkle a tablespoon or so of kosher salt into the pan. Add a few drops of warm water, then use your sponge to scrub away the mess. The crystals act as an abrasive to remove those tougher messes without damaging your pan."
Clean cast-iron skillets while they are still warm to prevent food from sticking and to avoid thermal shock. Use a drop of dish soap and warm water; re-season the pan when necessary. For stuck-on bits, use kosher salt and a little warm water as an abrasive scrub, or a griddle spatula for more stubborn residue. Always dry the skillet thoroughly after washing to prevent rust and protect the seasoning layer that provides nonstick performance. Proper routine care preserves the pan’s surface and ensures long-term use for roasting, frying, baking, and other cast-iron dishes.
Read at Bon Appetit
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