How to Use Salt to Clean Cast Iron and Lift Stubborn Buildup, According to Experts

Whether you’re making a weeknight one-pan hash or a warm apple crisp, a cast-iron pan is a natural choice for the job. But with regular use, cast iron can develop stuck-on food residue and carbon buildup that might not be easy to remove with a quick wipe. Luckily, a simple pantry staple—coarse salt—can save the day when used correctly. 

Below, we chatted with two cookware experts who explained when to reach for salt to clean your cast iron, how to use it, and when a gentler option might be preferred.

Salt as a Cast-Iron Cleanser

Salt can be used to effectively deep clean cast iron when you have stuck-on messes. Laura Ascher, co-founder and recipe developer at Cast Iron Skillet Cooking, equates salt to a chainmail scrubber since it’s abrasive and can lift stubborn grime.

Jordan Burdey, founder at Cookware Care, recommends using salt that is very coarse or has large grains. “Typically, large grain or coarse salt is very dense, so it can handle the pressure you are putting on it, allowing it to abrade the build-up carbon,” Burdey says. 

When to Use Salt to Clean Cast Iron (and When to Skip)

Both Burdey and Ascher say that salt is best reserved for deeper cleaning of cast iron. “Salt is a good tool, but not every pan needs a deep abrasive scrub after every use. More often than not, a wet rag or a plastic scraper is all you need,” Ascher explains. 

Since salt is abrasive, it’s an ideal choice for skillets with stuck-on food messes or carbon buildup that refuses to lift. For cast iron with light to moderate soil, using a damp cloth will likely get the job done. "I typically would say cleaning with salt is only really needed when you have a pretty thick layer of carbon buildup—maybe a couple times a year at the very most," Burdey explains.

According to Burdey, "if you notice spots that are flaking or a visible 'edge' formed in an area," cast-iron might benefit from a salt scrub. Otherwise, a simple rinse is likely all that's needed. If you use salt too often to clean your cast iron, you may notice the seasoning wearing down, which can cause rust over time—especially if you don’t re-season immediately.

How to Safely Clean Cast Iron With Salt

Give your cast iron the care it needs without damaging the surface. Our experts share simple step-by-step instructions for cleaning with salt. Plus, how to properly re-season your cast iron afterwards.

1. Warm your skillet on the stove. Burdey recommends putting it on low for two to five minutes.
2. Depending on the pan's soil level, sprinkle between 1 and 3 teaspoons of salt onto the cast iron.
3. Using either a clean sponge or rag, gently scrub the salt over the surface of the cast iron. Burdey suggests using circular motions to loosen up stuck-on food and grime.
4. Remove any leftover residue with a quick wipe from a rag. Next, rinse the skillet thoroughly with warm water.
5. Dry the cast iron completely with a rag or towel.
6. Place the skillet on the stove for a minute or two to remove any lingering moisture.
7. Add a drop or two of oil, then spread it evenly over the cast iron with a paper towel.
8. Place the skillet back on the stove over medium-high heat until it begins to smoke, or place it in a 450-degree Fahrenheit oven for about one hour. This helps the oil polymerize and form a protective seasoning layer, Burdey explains.
9. Remove the cast iron from the heat. Once the skillet has cooled down slightly, wipe away any excess oil.