How to Clean a Cast-Iron Broiler Pan

Kosher salt cleans cast iron the best because it does not strip away the seasoning.

People prefer to use cast-iron cookware because it is nontoxic and retains heat well. Cleaning a cast-iron broiler pan will require careful attention to avoid damaging the cookware. The broiler pan also will need to be dried thoroughly to prevent rust. The seasoning on the pan can easily be stripped away with dish detergent or a strong abrasive sponge or brush. In order to protect the pan, you will need to clean it often to avoid having to season the pan frequently.

Things You'll Need

• Spatula
• ½ cup kosher salt
• 3 to 4 tbsp. hot water
• Soft sponge
• Stainless-steel wool
• Dish soap
• 2 tbsp. vegetable oil
• Paper towels

Instructions

1. Clean the broiler pan while it is hot. Rinse the cast-iron pan with hot water, and use a spatula to scrape away any burned-on food.

2. Use kosher salt to scrub. Pour on ½ cup of kosher salt while the pan remains warm. Pour 3 to 4 tbsp. of hot water to create a paste. Use a soft sponge to scrub the pan, and then rinse it out well.

3. Use stainless-steel wool and dish soap. For tough cleaning, you may have to use the wool and soap to remove burned food and grease. In this case, you will need to season the broiler pan again following the manufacturer's instructions.

4. Dry the pan over low heat. Rub 2 tbsp. of vegetable oil into the pan with a paper towel. This helps prevent rust on the pan.

Tips & Warnings

• Assign kitchen towels or oven mitts specifically for cast iron because it will easily leave stains.

• Do not throw the hot salt into the trash because it can cause a fire. Pour the salt into a metal container until it cools completely.

• Be careful when removing the cast iron from the stove. It will remain hot for a while, so use a thick towel or oven mitt to prevent injury.

References

• Recipe Gold Mine: Kitchen Cleaning Hints and Tips
• Real Simple: Cleaning and Seasoning a Cast-Iron Skillet
• Cast Iron Country: Cast Iron Information