Fats and oils used to fry and braise foods are essential for curing iron skillets and keeping corrosion at bay. For this reason, scouring a skillet with soapy water generally isn’t a good idea.

 

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Most food residue that becomes stuck to an iron skillet can be soaked out with warm water. Allow the skillet to soak for about 30 minutes. Use a soft cloth to wipe away food scraps; if necessary, use a soft brush or white nylon pad to scour the skillet gently. Rinse well, and then dry the skillet thoroughly with a clean, soft rag or paper towel.

(Energy-saving tip: Fill the hot skillet about halfway with cool water right after you’ve removed cooked food, and then place the skillet back on the still-hot burner. Residual heat will warm the water, and you’ll avoid using hot tap water in the first place.)

To prevent rust, it’s important to make certain the iron is completely dry before storage. If you’re not sure, place a skillet that’s just been dried by hand onto a burner and warm it on maximum heat for 30-60 seconds to evaporate any remaining moisture. Allow the skillet to cool in place.

Skillets should be stored in a slightly oily condition. If needed, apply oil to the inside and outside of the skillet once it’s cooled completely. Lightly brush vegetable oil onto the entire surface using a paper towel sheet.

Rust on iron may be removed by gently rubbing affected spots with fine sandpaper or steel wool. Rub using a circular motion until the spot is gone. Wipe the skillet clean and oil it immediately; this will protect it from further corrosion.