Beginner's Guide to Cast Iron Cleaning and Care

Caring for cast iron doesn’t have to be intimidating. Whether you’re a total beginner or just brushing up your kitchen skills, this guide will help you maintain your cookware and enjoy cast iron cooking for generations to come.

1. Do I need to season my Crovora Dutch oven?

No need! All Crovora cast iron products come pre-seasoned or enamel-coated and are ready to use straight out of the box. For our pre-seasoned versions, we use 100% natural vegetable oil and bake it into the surface for lasting performance.

2. When and how should I re-season?

Every few uses or when the pan appears dull or slightly rusty, it’s a good idea to apply a thin layer of cooking oil (vegetable, avocado, grapeseed, etc.) to a clean, dry pan. Bake it upside down at 400°F (with foil on a rack below) for 1 hour. Let it cool in the oven.

3. Can I use soap to clean cast iron?

Yes! A little mild dish soap is totally fine and won’t ruin the seasoning. Scrub gently with a brush or sponge, rinse, and dry thoroughly. Avoid soaking it for long periods, especially if it's not enamel-coated.

4. What are those black flakes during cleaning?

Those are harmless bits of seasoning that can flake off if the layer hasn’t bonded fully or the pan was overheated too quickly. To avoid this, heat the pan gradually and maintain it regularly with oiling.

5. What’s the best oil to use for seasoning?

Neutral oils with high smoke points like flaxseed, grapeseed, vegetable, or canola oil work best. Avoid butter or low smoke point oils for seasoning.

6. Why did my pan rust?

Rust can appear if the pan is left wet or stored in a humid area. Don’t worry—just scrub the rust off with a steel wool pad, dry thoroughly, and re-season. Always store your pan in a dry space and never let it air dry.

7. My pan looks brown or dull, is that bad?

Not at all. Uneven coloration is normal and improves with use. Dullness may mean the pan is ready for a quick re-season. With regular cooking, the surface will darken and become naturally non-stick.

8. How do I deal with stuck-on food?

Use a pan scraper or a little kosher salt with water to scrub. If needed, simmer water in the pan for a few minutes and then scrape. Avoid metal utensils that could strip the seasoning. Rinse, dry, and re-oil.

9. My cast iron smells weird. What should I do?

Cooking fish or spices? Odors can linger. Bake the pan at 400°F for 15 minutes to neutralize smells. Or leave a layer of salt in the pan overnight, then rinse and dry. If smells persist, consider a full re-season.

Final Thought

Cast iron gets better with time. With just a few simple habits, you’ll have a pan that performs beautifully and lasts a lifetime. Whether you’re baking bread, searing steak, or roasting veggies, your Crovora Dutch Oven is built to serve—again and again.

Need help? Our team is always here for questions about care, cleaning, and creative cooking ideas. Happy cooking!