How do you properly clean cast iron pots and pans?
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Cleaning cast iron

After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Stubborn cooked on or burned on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.

To season cast iron:

Wash and scour with fine cleanser and steel wool. Wash and dry thoroughly. Rub the inside with unsalted fat or cooking oil and place on top of range on low heat or in oven. (250-300 degrees) for 2 to 3 hours. More fat may be added as needed. When finished, wipe out extra fat, wash in soap, and dry thoroughly. Store seasoned cast iron in a dry place. Do not put lids on pans when storing as this may increase moisture buildup.

[Info from the Home Maintenance And Repair Database at the Michigan State University website]

More advice from WikiAnswers Contributors:

  • Exfoliate your iron pans. This is good for getting the little burnt stickies off the bottom of the pan. You will need kosher salt, paper towels and vegetable oil. First set the pan on an oven burner on low heat. Add only enough oil to lightly coat the bottom of the pan. Heat pan till warm to the touch but not hot, then add a generous amount of kosher salt. "Scour" the pan with the paper towels and kosher salt until the burnt stickies are removed. Wipe away excess oil and salt with a clean paper towel and rinse with water only. Dry immediately.

  • If the pots have a lot of build-up from age, get a good fire going in the fireplace or outside,(remove any wooden handles!)and throw in the pot. Carefully remove after about 30 minutes, cool, wash with SOS, dry, rub with unsalted oil and bake at 250 for 3 hours to reseason it.

  • I found that even though I dried the pan after washing it I would sometimes find a little rust. Now after I wash the pan, I put it on the stove and let it heat until any water left in the pan has evaporated. Since I started using this process, I have not found any rust, and the pans are well seasoned.

  • SOAP and SOS ?!?!?!? Neither one should EVER be used on cast iron. After it's properly seasoned, all you need to clean it is hot water and a little oil. If you need more than that then it's not properly seasoned.

  • To clean rust from an abused garage sale find of a cast iron skillet I have had great luck soaking the item x24hrs. in a bath of 1 part molasses and 3 parts water. Clean with a bit of steel wool. (resoak as needed) Season and voila. Works great!

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