Folks often get it wrong by scrubbing cast iron pans with soap. Here’s the right method to clean cast iron pans

Rinse under hot water and scrub with a stiff brush or non-abrasive scrub pad.

For tough spots, sprinkle coarse salt into the pan and scrub—it works like a natural abrasive.

4. Dry Thoroughly

Water is cast iron’s worst enemy. Dry the pan immediately with a towel, then place it on the stovetop over low heat for a few minutes to evaporate any lingering moisture.

5. Re-Season Lightly

Once dry, rub a thin layer of cooking oil (like vegetable, canola, or flaxseed oil) over the surface.

Heat the pan until it just starts to smoke, then let it cool before storing.

This method keeps the seasoning intact, prevents rust, and makes your cast iron pan better with each use.