How to Clean and Re-Season a Cast Iron Skillet

Pro tips

• Use firm, circular motions when scrubbing with salt to maximize abrasion without gouging the surface.
• Wipe away all salt residue and excess oil with a clean cloth—leftover salt can cause rust, and too much oil creates a sticky rather than seasoned finish.
• Heat the skillet to a warm (not smoking) temperature before applying the final coat of oil for better polymerization.
• Work quickly once you've added salt to prevent moisture from settling; damp cast iron rusts faster than dry.

Storage & make-ahead

Store the cleaned and seasoned skillet in a dry place. If not using regularly, wipe with a thin layer of vegetable oil every few months to maintain seasoning.

Can I use table salt instead of coarse kosher salt?

No. Coarse salt's larger crystals provide the abrasive texture needed to scrub away rust and debris. Table salt dissolves too quickly and won't clean effectively.

How often should I re-season my cast iron?

Re-season when you notice rust spots, discoloration, or loss of non-stick properties—typically every few months depending on use and storage conditions.

Can I use olive oil or butter instead of vegetable oil?

No. Vegetable oil has a higher smoke point and polymerizes better during seasoning. Olive oil and butter will smoke at lower temperatures and won't create a durable coating.

Will this method work on severely rusted cast iron?

For heavy rust, this method works best as a maintenance technique. Severely rusted skillets may benefit from a vinegar soak first, then salt scrubbing, followed by re-seasoning.

Do I need to heat the skillet before applying oil?

Yes. A warm skillet allows the oil to distribute evenly and begin polymerizing, creating a stronger non-stick surface than applying oil to a cold pan.