How To Clean a Cast Iron Skillet

Here’s the trick to cleaning cast iron and building up your pan’s seasoning… don’t use soap.
Another thing that’s not so great for cast iron… soaking it in water.
Water + Iron = Rust.
To build up a non-stick layer of seasoning you need to scrub off food while leaving the oils from whatever you just cooked.
The best thing you can do to improve your pan’s seasoning is to fry food in it.
When fat and oils are heated to frying temperatures they bond with cast iron to create a non-stick layer seasoning.
So how do you clean your pan without using soap that will strip off the oils that just bonded to your pan?
You need a chainmail scrubber!
The little rings are perfect for scraping off stuck-on food without scratching up your pans. Plus it’s made out of stainless steel so it’s dishwasher safe and won’t rust.
These are great. One of the best things (aside from their durability) is the fact that they don’t melt.
You just swirl it around with a wooden spoon, and the pan is clean in no time.
No burned fingers, no melted plastic, and the chain mail scrubber is easy to clean with a little dish soap and hot water.
This scrubber is great! Been cleaning my pans with just the scrub brush which has worked “ok” but never tried the chains before… I have seen them in stores but never given them a shot. These have been great!