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Pans may be cleaned without water by scrubbing them with coarse salt or a plastic scraper and then simply wiping them with a clean rag or paper towel. They may also be washed with very hot water and a stiff nylon brush or scrubber, rinsed and wiped dry. It’s best to avoid dish soap (it strips off the seasoning and can seep into the metal), but if you feel it’s necessary to get your pan clean, use it sparingly and then refresh the seasoning.

Natural apple cider vinegar is also an excellent cleaning tool for cast iron. Mix 4 parts water and 1 part vinegar together and put the mixture in a spray bottle. While your cookware is still warm, spray it with the water/vinegar mixture and cover it with the lid for a few minutes. You will notice that any food left in the pan will become soft. Just use coarse salt or a plastic scraper to scrub off the food residue. Then wipe with a clean rag or paper towel. Repeat as necessary.

To evaporate any remaining moisture and prevent rust, heat the cookware on a stovetop at a low heat.