The black residue on cast iron skillets is not harmful, but it can compromise the taste of your food.
How it accumulates and what causes it depends on the skillet’s age and usage. It can also be caused by several factors, such as the following:
- Charred food from previous meals.
- Burnt oil, especially if you use oil that has a low smoke point, such as olive oil.
- The manufacturer’s seasoning, which is common in brand new skillets. This has to be removed and the skillet should be seasoned again to prevent buildup.
Regardless, it is always a good idea to remove this black residue. It will get into your food and clothes otherwise. Removing it from either is a chore in itself.
The black residue is usually the result of an unseasoned skillet. If all of the nooks and crannies of your pan are oiled, food will not stick to them and create that layer.
By seasoning the skillet, you are basically heating oil so it bonds to the surface via polymerization. That is what protects the surface and prevents food from sticking to it.
So, if you keep cooking with a sticky skillet, it will accumulate black residue with time. That is the charred remainder of every food you cooked in it.
How to Remove Black Residue from a Cast Iron Skillet
There are several ways to remove black residue from a skillet.
The cleaning method you use should depend on the type of residue it has.
Here are some popular ones you can use:
Use Salt and Soap
This is a highly popular method to clean black residue from skillets. That’s because it does not damage the polymerized layer i.e. the seasoning.
The salt and soap can break down the oily black residue easily.
Here is what you need to do to remove black residue from a cast iron skillet:
Add a quarter cup of salt and dishwashing soap into the skillet.
Take a clean rag and scrub the salty/soapy skillet vigorously with it.
Rinse off the skillet under warm water. Use your hands to scrub inside it. You want to get every drop of the cleaning mixture out of the pores on the surface.
Remove all moisture using a tea towel.
Place the clean skillet on the stove or in the oven on medium heat to remove the remaining moisture. Cast iron can rust easily so don’t skip this step.
You will have to re-season the skillet after this. So don’t be afraid to use some elbow grease.
Use a Self-Cleaning Oven (Carefully!)
Self-cleaning ovens can be used to remove layers of oil and charred food from cast iron skillets.
The oven is ‘cleaned’ via high heat, which is hotter than cooking temperatures (about 880 °F). At this temperature, the leftover food residue in the oven starts to decompose and turn to ash.
Follow these steps to remove charred oil and food from your skillet:
Move the racks of the self-cleaning oven to the bottom.
Place the cast iron skillet upside down on the topmost shelf.
Turn on the oven and wait for three to four minutes. The duration will depend on the type of self- cleaning oven you have. Most complete their self-cleaning cycle in this duration.
Once the cycle ends, take out the hot skillet and allow it to cool down.
Once it is safe to touch, scrub the skillet to remove any leftover residue and ash.
You should have a pristine skillet after this. Although this is an effective method, make sure you take precautions.
Self-cleaning ovens can get really hot. If you grab the skillet without gloves, you can get third-degree burns. Plus, do not place foil underneath it to catch the ash. It will melt under that high heat.
Use Vinegar and Baking Soda
Vinegar is more than just a condiment. Since it is highly acidic, it can slough off charred oil from skillets easily.
Mix it with baking soda and you have an abrasive cleaning solution that can work wonders.
Here is what you should do:
Pour a mixture of vinegar and water on the bottom of the skillet.
Place the skillet on the stove and allow the mixture to come to a boil.
After a minute of it boiling, add a tablespoon of baking soda. The mixture should start to fizz at this point.
Use a scouring brush to rub in the baking soda into the surface of the skillet. It should remove black marks clean off.
Rinse the pan clean and dry it with a small towel before storing it away.
If the skillet has a lot of black residue, submerge it in a water and vinegar mixture. This is a good idea if you have a sink large enough to accommodate it.
Allow the skillet to soak for an hour before pulling it out. Then, scrub it under hot water before submerging it back in the mixture.
Allow another hour to pass before taking it out. Do this a couple of times or till there is no black residue left.
Whatever you do, don’t let the vinegar remain in the skillet overnight. The acid will eat away at the surface and damage it irreparably.
How to Season A Cast Iron Skillet
Once you have removed the black residue, the skillet will have to be re-seasoned. That’s because it loses the polymerized layer of oil it is seasoned with during the process.
Here is how you can do it without damaging the exposed surface:
Add some vegetable oil or some shortening in the skillet. A tablespoon or two will do.
Use a paper towel to rub the oil into the surface of the skillet thoroughly inside and out. The aim is to add a thin coat of oil all over the skillet.
Heat up the oven to about 350F and place the oily skillet inside. Place it upside down on the center rack and place a sheet of aluminum underneath. This will catch any oil as the skillet bakes.
Take out the skillet after an hour. Allow it to cool down completely before using it or putting it away.
How to Prevent A Seasoned Skillet From Getting the Black Residue
Here are some tips to make sure your cast iron skillets lasts for a long time and is not damaged by the black residue on it.
Season after Every Use
Seasoning the skillet is not enough to ensure it maintains its non-stick quality. It has to be maintained regularly.
Otherwise, you will spend more time re-seasoning it than cooking with it. Do this by oiling the skillet and heating it on the stove after every use. Then, rub it down with paper towels till the surface is smooth, shiny, and residue-free.
You can use any oil for this, but flaxseed is the best option. It is the most durable seasoning out of all the cooking oils.
If you use lard though, wipe the skillet thoroughly to ensure there are no traces left.
Unlike oil, the leftover lard may get rancid and make your skillet smelly. That odor may transfer to any food you cook in it and make your diners sick.
Don’t Be Scared Of Damaging the Skillet
It happens to the best cooks. You season your skillet and refuse to use it as regularly as you should. There is a reason why these pans are handed down in families. They can take a lot of abuse.
It can withstand acidic sauces and remain scratch-free for years with regular maintenance. An unused skillet is a wasted opportunity for making great food.
Even if you do damage it, it is repairable. Small patches of rust can be removed with steel wool.
Yes, you will remove the seasoning with this. But, you will have to re-season it anyway so your efforts won’t be wasted. Otherwise, with time, the rust will spread on the skillet. Then, you will have a long cleaning process on your hands.
Store Your Cast Iron Properly
Where you store your skillet is not as important as how you store it. It has to be bone dry before you hang it up or stack it.
The material is prone to rust. In fact, even if you think it is dry, place a piece of tissue paper on it before putting it away. You can never be too careful. A single drop of water can cause rust and you will have to re-season it all over again.
A cast iron skillet can last for years if it is taken care of properly. Don’t be afraid of the black residue that forms on it though.
It isn’t harmful. However, make sure you remove it and re-season the pan after every use. That way, it won’t transfer to your food.
Plus, you can pass the skillet onto the next generation of home cooks with pride.
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