I use a green scotch brite pad and occasionally a modicum of dish soap.
this post was submitted on 10 Aug 2025
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So microplastics and soap embedded in your iron. Yum.
You should go back to reddit. ✌️
I use this kind of metal rag/ sponge?
it's between a sponge and a rag and it's metal rings
Sounds like chainmail
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(1 replies)
Immediately after you're done using it: rinse and scrub it like anything else. Let it dry, then apply oil to it.
Cast irons do really poorly if you don't clean them out immediately but I just use a normal sink scrub brush for cleaning.
generally speaking, it shouldn't be too difficult to get stuff off. I generally use blue scotchbrite scrubbie pads. They're non-abbrassive and have no metal or cleanser in them; but they're scratchy while being soft enough.
Other things that gets recommended is "washcloths" made of maille links (for example.)
The next stuff is some generic recommendations that you may or may not find useful (or have already heard.), but they're key steps in getting that truly nonstick surface... and it starts with how you maintain and cook with it.
Cast iron needs to be maintained- it was the original non-stick pan, mind you, but that nonstick surface needs maintenance. I typically season mine with avacodo oil applied in very light coatings and kept in a 350f oven. it's best to stay below the smoke point of whatever oil you're using; so check that and go 50-100 degrees under. The oil is polymerized when it's no longer tacky; and I tend to apply about a teaspoon at a time using an old microfiber cloth. (Less is best. I place the cloth on the top of the oil bottle and give it a quick flip-and-down. that's enough. for a full 12" pan, and probably enough for 16" if you have one.)
once its seasoned well, you can maintain it by occasionally putting a light coating of oil after use, cleaning and drying.
Also, it's important to remember that you need some kind of oil in the pan for it to be truly non-stick. I use avocado oil as my go to; it has no real flavor and it doesn't smoke like olive oil does. If you want to use butter, you can also get cute and add both avacado and butter and avoid burning the butter that way. It doesn't take a lot- a tablespoon is frequently enough. for something like bacon, I put a light "seasoning" coat on before cooking- you don't really want animal fats to season, it'll burn and turn bitter.
Finally, you want to preheat the pan slow-ish. it's not an aluminum nonstick; it takes time, let it get up to temp.
Everyone has a different 8 step program to cleaning cast irons. I just scrape the fuck out of it with a chainmail "sponge" and water, maybe some coarse salt or s pinch of soap if it's nasty. I dry it with a towel. I've had mine for yeaaaaars and it looks just fine.
If it needs reasoning, I use that as an excuse to buy a slab of bacon
Umm, a towel?
Wipe most of the grease out with paper towels. Then I use hot water and a chainmail scrubber. After that I dry it with paper towels again and then on the stove.
I use a lot salt + paper towel. I never wash mine with water.
Your prom dress
I just put mine in the dishwasher. Generic soap. High heat, full cycle. Let it drip dry. No wiping out needed.