---
title: "How to Clean and Season Cast Iron at the Sink | Kitchen Technique Guide | OnMyKitchen"
description: "How to clean and season cast iron: wash, dry completely, and wipe on a thin film of oil. A short routine for everyday care."
canonical: "https://onmykitchen.com/guides/how-to-clean-and-season-cast-iron/"
---
# How to Clean and Season Cast Iron at the Sink

How to clean and season cast iron, as a short routine for everyday care: wash, dry completely, and wipe on a thin film of oil.

By [OnMyKitchen](/about/) · 3 min read

![Illustrative image for How to Clean and Season Cast Iron at the Sink](/images/hero/how-to-clean-and-season-cast-iron.webp)
*Illustrative image, not a photo of a tested result. A summary of standard cooking technique ([read the editorial policy](/editorial-policy/)).*

Key Takeaway Wash the skillet while it is still warm with warm water, a drop of mild dish soap, and a stiff brush or scraper. Dry it thoroughly, set it on a medium burner for about a minute until bone-dry, and wipe on a very thin film of neutral oil.
## 1. Mild Dish Soap and Seasoning

The old warning against soap on cast iron dates from when household soaps contained lye, which can break down seasoning. Modern liquid dish soap is a mild detergent, and a quick wash is generally considered fine for a well-seasoned pan.

Leaving cooking oil and food residue in an unwashed pan can leave sticky or rancid spots, so a short wash with warm soapy water helps keep the surface clean.

## 2. Dry Completely, Then Oil Thinly

Water is the main enemy of bare cast iron, because it causes rust. Even after a towel wipe, the iron can hold moisture.

Set the wiped skillet back on a warm burner for a minute or so until every trace of moisture is gone. Turn off the heat, add about 1/2 teaspoon of a neutral oil such as canola, grapeseed, or avocado oil, and buff it with a folded paper towel as if you were trying to wipe it all off. A very thin film bakes into the seasoning the next time the pan is heated.

Rule of Thumb Rule of thumb: if the pan feels tacky afterward, too much oil was applied. Buff until the surface looks matte rather than wet.
## Recipes That Use This Technique

![Crispy Cast-Iron Garlic Herb Chicken Thighs](/images/recipes/crispy-cast-iron-garlic-herb-chicken-thighs.webp)
*** [Crispy Cast-Iron Garlic Herb Chicken Thighs](/recipes/crispy-cast-iron-garlic-herb-chicken-thighs/) ** 35 mins · Bone-in chicken thighs start skin-side down in an unheated 12-inch cast-iron skillet so the fat under the skin renders slowly for 14 minutes, then finish in smashed garlic, butter, and roasted lemon pan jus.*

![15-Minute Honey-Soy Glazed Crispy Egg Rice Bowl](/images/recipes/15-minute-honey-soy-glazed-crispy-egg-rice-bowl.webp)
*** [15-Minute Honey-Soy Glazed Crispy Egg Rice Bowl](/recipes/15-minute-honey-soy-glazed-crispy-egg-rice-bowl/) ** 15 mins · Two eggs fried in shimmering oil until the whites blister into lacy brown edges while the yolks stay soft, served over warm jasmine rice with wilted garlic-honey-soy spinach.*

## Cookware Mentioned in This Guide

- [Lodge 12-Inch Seasoned Cast-Iron Skillet](/gear/lodge-12-inch-seasoned-cast-iron-skillet/): A pre-seasoned 12-inch cast-iron skillet with a helper handle. It has enough floor space to cook four bone-in chicken thighs without crowding.

## More Kitchen Technique Guides

![Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/images/guides/cold-pan-cast-iron-searing-guide.webp)
*** [Cold-Pan Cast-Iron Searing Guide: Why Starting Unheated Can Beat a Smoking-Hot Pan](/guides/cold-pan-cast-iron-searing-guide/) ** For fatty, skin-on cuts like chicken thighs and duck breast, starting in an unheated skillet lets the fat render before the skin burns.*

![Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/images/guides/le-creuset-dutch-oven-vs-cast-iron-skillet.webp)
*** [Dutch Oven vs Cast-Iron Skillet: Which Pan Should You Reach For?](/guides/le-creuset-dutch-oven-vs-cast-iron-skillet/) ** Bare cast iron suits dry, high-heat cooking. An enameled Dutch oven suits acidic simmers, covered braises, and bread.*

![How to Emulsify Pasta and Pan Sauces: Take the Pan Off the Heat](/images/guides/how-to-emulsify-pasta-and-pan-sauces.webp)
*** [How to Emulsify Pasta and Pan Sauces: Take the Pan Off the Heat](/guides/how-to-emulsify-pasta-and-pan-sauces/) ** Starchy pasta water, cold butter, and finely grated cheese turn into a glossy sauce when the pan is taken off the burner first.*