How to Clean Cast Iron Cookware: A Simple Step-by-Step Guide

If you grew up in an Indian household, chances are you’ve seen your mom or dadi lovingly cooking in that heavy iron kadai that’s been in the family for many years. Or, maybe you’ve just bought your own shiny new cast iron tawa and don’t want to mess it up — or you inherited one, and now it’s looking a bit rusty. Either way, you’re probably wondering: how to clean cast iron cookware without damaging it?

We get it — cast iron cookware looks beautiful, cooks even better, and reminds us of home-cooked food made with love. But it also needs some TLC. A little care goes a long way in keeping your cookware rust-free, well-seasoned, and ready for everything from your dosa mornings to deep-fried poori Sundays.

In this blog, we’ll walk you through how to clean cast iron cookware the right way — from daily cleaning to rescuing rusted pans — using simple, Indian-home-friendly tips.

Understanding Cast Iron Cookware

Cast iron cookware has made a big comeback in Indian kitchens — and for all the right reasons. From crispy dosas on a cast iron tawa to slow-cooked dal tadka in a kadai, the results are always top-notch. But what makes cast iron so special? And more importantly, how to clean cast iron properly so it stays in top shape for years? Let’s find out.

• Heat Retention: It stays hot long after the gas is turned off. Perfect for rotis that need to stay warm until the last one’s served.
  

• Natural Non-stick: With regular seasoning, the surface becomes naturally non-stick — no chemical coatings needed!
  

• Durability: These pans are built like tanks. With proper care, your cast iron cookware can easily last for generations.
  

However, this same power means you can’t treat it like your regular non-stick pan. Traditional methods like using soap or soaking can actually ruin its seasoning. That’s why learning how to clean cast iron the right way is important — so your cookware stays strong, smooth, and rust-free.

Routine Cleaning Tips After Use

Let’s say you just made some bhindi sabzi or toasted methi parathas. Here’s how to clean a cast iron skillet or tawa without damaging that precious seasoning:

Step-by-Step Everyday Cleaning

1. Cool Down First, let your cast iron cookware cool slightly. Never pour cold water into a hot pan — it can crack!
   

2. Rinse Use warm water to rinse off any leftover food bits. Don’t use soap — your cast iron doesn’t need it.
   

3. Scrub Gently Use a soft scrubber or a natural fiber brush (like coconut coir). Avoid steel wool or harsh scouring pads.
   

4. Dry Thoroughly Wipe with a cloth and place on low flame for a couple of minutes to make sure every drop of water evaporates. This step is crucial to avoid rust.
   

5. Oil Lightly Once dry, rub a few drops of oil (like mustard or groundnut oil) over the surface. This keeps the seasoning intact and the pan protected.
   

That’s it! This 5-minute routine is all it takes to maintain your cast iron cookware after everyday use — be it a kadai or a cast iron non stick tawa.

Deep Cleaning for Stubborn Residue

Forgot your curry on the gas and now it’s stuck to the bottom? Or maybe the masala from your last aloo sabzi just doesn’t want to leave? Don’t worry — we’ve got you.

Here’s how to clean cast iron cookware when regular rinsing isn’t enough:

1. Salt Scrub

Sprinkle coarse salt (sendha namak works well!) into the pan and scrub gently with a damp cloth or cut potato. The salt acts as a natural abrasive without harming the surface.

2. Boiling Water

Add water to the pan and let it simmer for 5–10 minutes. This loosens up stubborn bits. Scrub gently and rinse.

3. Baking Soda Paste

For tougher stains, mix baking soda with a little water to form a paste. Apply and scrub gently. Rinse thoroughly and dry.

These methods also work if you're wondering how to clean rusty cast iron cookware. If it’s slightly rusted, salt scrubs and baking soda can do the trick.

Restoring and Re-seasoning Cast Iron

Let’s say your pan has rusted more than just a little — maybe it's been sitting unused or wasn’t dried properly. Time for some cast iron rescue!

Step-by-Step Re-Seasoning Guide

1. Strip Old Seasoning: Use steel wool to remove rust and any leftover flaky seasoning.
   

2. Clean Thoroughly: Wash with mild soap (yes, just this once!), scrub, and rinse well. Dry it completely — no moisture should remain.
   

3. Apply Oil: Rub a thin layer of high-smoke point oil — mustard, groundnut, or even vegetable oil — all over the pan, including the handle and back.
   

4. Bake: Place the pan upside down in an oven at 450°F (or 230°C) for an hour. Keep a tray below to catch drips. Let it cool inside the oven.
   

Now your cast iron cookware is as good as new! This is also a good method to follow when wondering how to clean cast iron tawa first time before you start using it.

Common Mistakes to Avoid

Even the best of us can mess up cast iron care. Let’s save you from the heartbreak with these common mistakes:

1. Using Harsh Detergents

Soap strips away the seasoning. Unless you’re re-seasoning, skip the soap.

2. Skipping the Drying Step

If you don’t dry your pan properly, rust will show up faster than relatives at a shaadi buffet. Always heat-dry after washing!

3. Applying Too Much Oil

A little oil goes a long way. Excess oil leads to sticky surfaces.

4. Soaking the Pan

Never soak cast iron in water — even if it’s tempting. It will rust quickly.

5. Using the Wrong Utensils

Wooden or silicone spatulas work best. Avoid scraping with sharp edges.

6. Improper Storage

Store in a dry place. You can even put a paper napkin inside the pan to catch condensation.

These tips are crucial not only for pans and kadais, but especially if you’re learning how to clean cast iron tawa — one of the most-used cookware in Indian homes.

From Your Kitchen to Generations Ahead!

Cast iron cookware is more than just another utensil in the kitchen — it’s an heirloom, a flavor-booster, and a daily reminder of our roots. Whether you're flipping dosas on a Sunday morning or frying aloo for school lunchboxes, a well-cared-for cast iron pan makes cooking more joyful and the food more delicious.

By learning how to clean cast iron cookware and giving it a few extra minutes of love after each use, you’re making sure it lasts not just years, but generations.

Looking to upgrade or start your own cast iron journey? Check out the beautiful, durable, and desi-friendly range of cast iron cookware at Home Essentials — from heavy-duty tawas to versatile kadais made just for Indian kitchens.

FAQs

What should I do if my cast iron pan develops rust?

Use some salt, or steel wool to scrub it, and then season it to restore its surface. 

Can I put my cast iron cookware in the dishwasher?

No! Dishwashers can remove the seasoning. Always hand wash.

Can I use soap to clean my cast iron cookware?

Only if you’re seasoning it. In general, it’s best to avoid soap. Just use warm water and a gentle scrubber.

Is it safe to cook acidic foods in cast iron cookware?

Occasionally, yes — but avoid regular use of tamarind or tomato in unseasoned pans, as they can strip the coating.

How often should I re-season my cast iron cookware?

It’s generally recommended to re-season cast iron cookware every few months- if you use it regularly. Or, do it if the surface looks dull or food starts sticking. 

How do I clean a cast iron tawa after making dosas?

Use a damp cloth to clean it, or use warm water. Avoid using soap, and re-oil lightly after drying.

Can I use metal utensils with cast iron cookware?

Yes, but be very gentle. Don’t scrape or bang — it can damage the seasoning.

Why does my cast iron skillet feel sticky even after cleaning?

It could be because you used too much oil while seasoning your cast iron skillet. Use a thin layer and heat it well next time.