Getting melted or baked-on cheese out of a cast iron skillet can be a tricky task. Unlike non-stick pans, cast iron requires a bit more elbow grease to clean. However, with the right techniques, you can get even the crustiest cheese residue off your cast iron cookware.
Why is Cheese Hard to Clean Off Cast Iron?
Cast iron is a porous material that allows food particles to get lodged in tiny grooves in the cookware surface. Additionally, cast iron develops a natural non-stick coating called seasoning over time. This seasoning is made up of baked-on oil that gives the pan its non-stick properties. However, it also means food can get stuck on if not properly cleaned.
Cheese is particularly pesky because it contains milk proteins and fat that bond quickly to the seasoned surface of cast iron cookware. Once cheese bakes onto cast iron, it becomes burnt on and can be stubborn to remove. The longer it sits there, the harder it dries and sticks.
How to Remove Baked-On Cheese from Cast Iron
Removing baked-on cheese from cast iron takes a little time and elbow grease but is doable with the right techniques. Here are some effective methods:
Use salt as an abrasive scrubber
Salt works well as a gentle abrasive scrubber. Sprinkle a generous amount of kosher or sea salt directly on the cheese residue and use a stiff scrub brush or balled up aluminum foil to rub the salt against the cheese.
The coarse grains of the salt will help lift and scrape away the cheese as you scrub. Rinse and repeat until the pan is clean. Salt is safe for your pan’s seasoning and less harsh than chemical cleaners.
Simmer with water
For really stubborn, burnt-on cheese, try simmering it off. Fill your cast iron skillet with enough water to cover the cheese residue and bring it to a gentle simmer over medium heat. Allow the pan to simmer for 5-10 minutes, which will soften and loosen the cheese.
Once cooled enough to handle, firmly scrub the cheese residue away with a spatula, nylon brush, or non-abrasive scrubbing pad. You may need to repeat the simmering process a few times to fully dissolve all the cheese.
Use baking soda
Baking soda is mildly abrasive so it can help scour off cooked-on cheese. Make a paste by mixing a few tablespoons of baking soda with just enough water to form a thick paste. Spread the paste all over the cheese residue and let it sit for 5-10 minutes.
Scrub the baking soda paste with a scrub brush or sponge to lift off the cheese. Baking soda is safe for seasoned cast iron.
Scrape with a metal spatula
A sturdy metal spatula can sometimes scrape off cheese that a scrub brush can’t. Allow the pan to fully cool after cooking. Then take a flat metal spatula and gently yet firmly scrape the surface in short strokes. This may gradually lift the cheese off the pan.
Be careful not to use too much force, which could damage the pan’s seasoning. But light steady scraping can work well for removing stubborn baked-on cheese.
Use a chainmail scrubber
Chainmail scrubbers are designed specifically for cleaning cast iron cookware. The fine woven stainless steel chains gently scrub the pan surface without damaging the seasoning. To remove stuck-on cheese, simply rub the chainmail pad in a circular motion until the residue lifts off.
This can take some elbow grease but chainmail is ideal for removing stuck-on food while being gentle on cast iron’s seasoning layer.
Boil a vinegar solution
The acidity in vinegar can help dissolve cheese bonds. Fill your skillet with equal parts water and distilled white vinegar. For tough build up, you can use full strength vinegar. Bring the vinegar solution to a boil over high heat.
Once cooled, scrub with a stiff brush or chainmail scrubber to remove the loosened cheese. Vinegar is safe for cast iron seasoning in small doses.
Tips for Preventing Cheese Buildup
Preventing cheese from baking on in the first place will save you scrubbing time later. Here are some tips:
- Use lower heat when cooking cheese to prevent burning.
- Immediately soak pan in hot soapy water after cooking cheese dishes.
- Use oil with a high smoke point like avocado or grapeseed oil when cooking cheese.
- Consider lining the pan with parchment paper or a silicone mat when baking cheesy dishes.
- Add a bit of baking soda or salt to the pan when cooking cheese to help prevent sticking.
How to Clean a Cast Iron Skillet
While cheese can be tricky to clean, regular maintenance helps cast iron last forever. Here is a quick guide to properly cleaning cast iron:
Cleaning After Every Use
- Wipe out excess oil and crumbs with paper towels.
- Rinse under hot water and scrub with a stiff brush if needed.
- Dry immediately and rub with small amount of oil to prevent rust.
Deep Cleaning as Needed
- Scrub cooked-on residue with coarse salt and rinse.
- For stuck-on grime, boil water, baking soda, or vinegar solution in pan to loosen.
- Use chainmail scrubber or Lodge Scraper to remove stubborn spots.
- Dry thoroughly after deep cleaning and reseason if pan surface looks dull.
How to Reseason a Cast Iron Skillet
If cleaning removes too much seasoning, reseasoning the pan will renew the non-stick patina. Here’s how:
- Scrub pan with steel wool to remove any rust and flakes.
- Wash with soap and water and dry thoroughly.
- Coat with a thin layer of oil like vegetable, canola, Crisco, or flaxseed oil.
- Place upside down in a 350°F oven for 1 hour. Allow to cool in oven.
- Repeat oiling and baking 2-3 more times to build up seasoning layer.
Conclusion
Removing baked-on cheese from cast iron takes a little work but is definitely possible. With some elbow grease and the right cleaning techniques, you can get your pan looking brand new again. Maintaining the seasoning properly will help prevent future cheese buildup. And remember to reseason if the cleaning process removes the non-stick patina. With some care, cast iron can last for decades as a versatile, natural non-stick cookware option.