How to Care for a Cast Iron Pan(A Simple Everyday Routine)

Cast iron pans are often thought to be difficult to maintain.
In reality, their care is quite simple once you understand a few basic routines.

Point 1: Transfer the food once it’s done

Once the food is ready,
I usually transfer it to a plate or container.

Leaving food in the pan for too long
can make it more prone to rust,
especially when the dish contains acid or salt.

Washing the pan with water and a natural fiber brush.

Cast iron pans are generally washed without detergent.

This helps the surface gradually build
its natural oil layer over time.

Instead of a sponge,
a scrubbing brush or a traditional tawashi works better for removing residue.

I use a natural fiber brush called a
Karkaya brush.

If food is stuck to the pan,
add some water and bring it to a boil.
Let it sit for a moment,
and the residue will loosen.

After washing,
wipe away the moisture with a paper towel
or place the pan over heat
to evaporate any remaining water.

Because the pan is washed without detergent,
oil gradually settles into the surface over time.

For this reason,
there is no need to apply oil after every use.

However, if the pan will not be used for a long period,
apply a thin layer of oil before storing
to help prevent rust.

If stubborn residue remains
even after scrubbing with a natural brush,
place the pan on the stove and heat it
for about 10 minutes.

Use moderate heat
so the pan does not smoke excessively.

This burns off the stuck residue.

After letting the pan cool slightly,
scrub it with a copper or stainless steel scrubber.

Since the protective layer may have been removed,
dry the pan thoroughly
and apply a thin coat of oil afterward.

Over time,
these small routines simply become part of cooking.

The pan slowly builds its surface,
and before long,
it becomes a tool you reach for without thinking.

Quiet, simple cookware
meant to stay in the kitchen for years.

If you’re curious about the pan I use,
you can read my full review here.
→ Read the full review

If you’re interested,
you can see the exact pan I use here.
→ See the exact pan