Why Proper Care Makes All the Difference
Cast iron cookware is a timeless kitchen staple, known for its unbeatable heat retention, durability, and natural non-stick surface when properly seasoned. But if you’ve ever reached for a bottle of dish soap after frying up some bacon in your cast iron pan, it’s time to talk. One of the most common mistakes new cast iron owners make is washing their skillet with soap.
It might feel counterintuitive—after all, we’ve been trained our whole lives that soap equals clean. But with cast iron, the rules are a little different. Here’s everything you need to know about why you shouldn’t wash cast iron with soap, and what to do instead to keep your pans in top condition.
Understanding Cast Iron and Seasoning
Your Pan Has a Personality
The magic of cast iron lies in its seasoning—a protective layer of polymerized oil baked onto the surface through heat. This seasoning does two critical things:
It creates a natural non-stick coating.
It protects the pan from rust and corrosion.
Seasoning builds up over time. Every time you cook with oil or fat, especially at high heat, you add to that protective layer. This is what gives cast iron its unique, nearly indestructible surface. But soap can disrupt that process.
Why Soap Is a Problem for Cast Iron
It Breaks Down the Barrier
Soap is specifically designed to break down fats and oils—and that’s exactly what your seasoning is made of. So when you use soap on a seasoned cast iron skillet, you’re slowly stripping away the very thing that makes the pan effective.
This doesn’t mean your skillet will fall apart after one wash with Dawn, but frequent washing with soap can weaken the seasoning layer, leading to:
Food sticking to the surface.
Rust forming from exposed raw cast iron.
The need to constantly re-season the pan from scratch.
It’s like taking sandpaper to a finished wooden table—it’s not going to destroy it right away, but over time, you’re undoing all the hard work that makes it beautiful.
What to Do Instead
A Simple Cleaning Routine That Works
Cast iron doesn’t need fancy cleaning methods, but it does need the right kind of care. Here’s how you can keep it clean without using soap:
Step 1: Wipe Out Excess Food
Right after cooking, while the pan is still warm, use a paper towel or wooden spatula to scrape out any leftover food particles.
Step 2: Rinse with Hot Water
Use hot water and a non-metal brush or scrubber to remove residue. If necessary, use kosher salt as a gentle abrasive to lift stuck-on bits.
Step 3: Dry Thoroughly
Immediately dry the pan with a towel and place it over low heat on the stove to remove any lingering moisture. Water is the enemy of cast iron—it will rust in minutes if left wet.
Step 4: Re-oil Lightly
Once dry, rub a thin layer of oil (vegetable oil, flaxseed oil, or shortening) over the entire cooking surface. Heat it slightly to help it soak in, then let it cool and store.
Why You Shouldn’t Use Soap on Cast Iron
The Quick Facts in Bullet Points
Soap removes seasoning: It’s formulated to dissolve oils—the very thing seasoning is made of.
Weakens non-stick properties: Less seasoning = more sticking.
Leads to rust: If the seasoning is compromised, the pan becomes vulnerable to oxidation.
Requires more frequent re-seasoning: You’ll have to bake in new layers of seasoning more often.
Interrupts the patina development: That beautiful dark layer that builds over time is disrupted by soap.
What About “Mild” Soaps or “Occasional Use”?
The Internet Is Full of Hot Takes
You’ll find plenty of advice online from people saying, “It’s fine to use a little soap” or “Modern dish soaps aren’t like they used to be.” And while it’s true that one soapy rinse isn’t going to ruin your skillet forever, it’s still best to avoid it as a habit. Why risk compromising your seasoning when you can clean your skillet effectively without it?
Some soap advocates point out that properly seasoned cast iron is more resilient than we give it credit for—and they’re not wrong. But this doesn’t change the fact that regular soap use will slowly degrade your seasoning over time. Cast iron thrives with consistent, careful maintenance. Think of it as a long-term relationship, not a one-night stand.
Bonus: What To Do If You Did Use Soap
Don’t Panic—Here’s How to Recover
If you’ve already washed your cast iron skillet with soap—don’t worry. You haven’t ruined it forever. Here’s what you can do to bring it back to life:
Rinse the skillet and dry it completely.
Rub with oil (preferably flaxseed or canola oil) inside and out.
Bake it upside down in the oven at 450°F for an hour (put foil on the rack below to catch drips).
Let it cool in the oven and repeat the process 2–3 more times if needed.
Congratulations—you’ve just re-seasoned your skillet and it’s good as new.
Cast Iron Isn’t High Maintenance—It Just Has Standards
Treat It Right and It Will Outlast You
Cast iron pans aren’t fragile. In fact, when treated well, they’re practically indestructible—passed down through generations and still cooking up a storm. But like any good tool, they need to be used correctly and cleaned with care.
Soap is great for dishes. It’s just not great for cast iron. With a little extra effort and a shift in mindset, you can keep your skillet in peak condition for decades to come.
So next time you go to wash your cast iron—ditch the dish soap, grab a towel, and treat your pan like the culinary treasure it is.
