The short answer is coarse salt, water, and if necessary, a little soap.
You have no doubt heard dire warnings to “never use soap!” on a cast iron pan. This is because when a cast iron pan is used over or in heat, it gradually develops a patina that you’ll want to preserve. A well-used and well-cared-for cast iron pan will eventually become virtually nonstick, and that’s a good thing. The development of the patina is called “seasoning,” and some brands now sell “preseasoned” pans that will give you a jump on the process. You can season a pan yourself, mainly through regular use.
No matter what type of iron pan you have, the method of cleaning is the same. Just remember: you don’t want to scrub off the patina. If there is stuck-on food, use coarse salt as an abrasive with a small amount of water. Rub with a cloth or gentle scrubber (plastic or knitted copper) to remove all burnt or stubborn bits of food. Dry well and wipe the entire pan with a bit of edible oil.
If your pan is really greasy from bacon, fried chicken, and the like, you don’t want to put away your pan with a coat of dust-attracting bacteria-growing fat on it. Douse it with soapy water, dry well, and wipe with just enough oil to give it a little shine before you hang it up.
