A Pan for Life — If You Treat It Right
Cast iron isn’t fragile. It doesn’t need babying or expensive cleaning products. But it does need care — and a little knowledge. Done right, maintenance takes less than a minute and keeps your pan cooking better with every meal.
The truth is, most “rules” about cast iron are myths. Soap won’t ruin it. Water isn’t the enemy. And if it rusts, it’s almost always fixable. Once you know the basics, caring for cast iron is as simple as cooking with it.
Every Legacy Pan is designed to last beyond a lifetime — and with the right care, yours will too. Learn more in the Cast Iron Care Guide.
The Daily Cleaning Routine
Step 1: Rinse While Warm
As soon as the pan is cool enough to handle, rinse it with warm water. A soft brush or non-abrasive pad is usually enough to remove food residue. For stubborn bits, simmer a small amount of water for 30 seconds and scrape gently.
Step 2: Dry Thoroughly
Moisture is cast iron’s only real enemy. After cleaning, place the pan over low heat for 1–2 minutes to evaporate every last drop of water.
Step 3: Oil Lightly
While the pan is still warm, rub in a thin layer of neutral oil with a paper towel or cloth. Wipe away any excess so the surface looks dry, not glossy. This protects the pan from rust and strengthens the seasoning.
That’s it. Three steps. Less than a minute and done, ready to go again.
How to Season Cast Iron
Seasoning isn’t a coating — it’s oil that’s been heated until it bonds to the surface. It’s what makes cast iron naturally non-stick, rust-resistant, and more durable with age.
Quick Re-Seasoning (After Routine Cleaning)
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Lightly oil the surface.
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Heat the pan over medium for a few minutes.
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Cool and store.
Full Re-Seasoning (After Deep Cleaning or Rust Removal)
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Blasting on a high heat for a couple of hours can help strip back previous seasoning.
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Wash and dry the pan completely.
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Apply a thin coat of neutral oil inside and out.
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Place upside down in a 200–220°C oven for 60 minutes.
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Let it cool inside the oven.
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Repeat 2–3 times if starting from bare metal.
See the full seasoning method in the Cast Iron Care Guide →
How to Remove Rust
Rust is common — and almost always reversible.
Light Surface Rust
Scrub gently with a non-abrasive pad or steel wool until the rust disappears. Wash, dry, and oil immediately.
Heavy Rust
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Soak in a 50:50 mixture of water and white vinegar for up to 30 minutes.
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Scrub away loosened rust.
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Neutralise with a baking soda solution.
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Dry thoroughly and re-season.
Avoid soaking for too long — extended exposure to vinegar can damage the iron.
Avoid These Common Mistakes
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Soaking overnight: Extended water exposure causes rust.
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Skipping the dry step: Even small moisture pockets can lead to problems.
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Over-oiling: Thick layers create sticky residue.
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Using harsh detergents: Mild soap is fine, but avoid stripping seasoning unnecessarily.
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Storing with a lid on: Trapped moisture leads to rust and odours.
Long-Term Care Tips
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Cook often. Regular use strengthens seasoning.
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Store in a dry place with airflow.
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Place a paper towel between stacked pans to prevent scratching.
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Re-season once or twice a year if the pan isn’t used frequently.
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Use your pan on all heat sources — cooking itself is part of the maintenance.
FAQs
Can I use soap on cast iron?
Yes. Mild soap is safe and won’t strip seasoning if rinsed properly. Just avoid soaking and always dry and oil afterward.
What if my pan rusts?
It’s not ruined. Remove the rust, dry thoroughly, and re-season. Most cast iron can be restored to like-new condition.
How often should I season my pan?
If used regularly, natural seasoning builds with each cook. Re-season every few months or after a deep clean.
Why does my pan feel sticky?
You’ve likely used too much oil. Strip the surface by baking the pan empty at 220°C for an hour, then re-season with thinner coats.
Can I store cast iron with a lid on?
No. Moisture can become trapped, leading to rust. Store with the lid off or slightly ajar.
Final Thought
Caring for cast iron isn’t a chore — it’s part of the pleasure of owning something built to last. The same few minutes you spend cleaning today mean decades of meals tomorrow. Once you learn the rhythm, it becomes second nature.
