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Is it Bad to Wash My Cast-Iron Pan with Soap? [VIDEO]

By Hannah Crowley Published

Watch Hannah explain how to clean cast iron—plus, learn why we love this naturally nonstick cookware.

Welcome to Is it Bad?, a digital video series starring Tastings & Testings deputy editor Hannah Crowley. You can connect with Hannah on Instagram or Twitter. Subscribe to our YouTube channel and never miss a new episode.

Feed your cast iron inspiration with our editors' picks.

Equipment Review 12-Inch Cast-Iron Skillets

Cheap and tough, a cast-iron skillet is a kitchen workhorse, but the upkeep makes some cooks balk. Could enameled cast-iron pans, which need no special care, top the classic?

Equipment Review Lids for 12-inch Skillets

Lodge, now makes two dedicated lids, sold separately, that fit its 12-inch traditional skillet, the winner of our most recent cast-iron skillet testing. Which one was better?

Equipment Review Cast-Iron Pizza Pan

Since it absorbs and maintains heat so well, cast iron would seem like the ideal material for creating good pizza crust, which requires searingly hot temperatures.

Equipment Review Large Dutch Ovens

Dutch ovens do it all. But which pot makes “it all” easiest?

Equipment Review Chain Mail Scrubbers

Can these little gadgets clean cast iron better than oil and salt?

Equipment Review Cast-Iron Skillet Handle Covers

When your cast-iron skillet is too hot to handle, can these covers help you out?

Equipment Review Liquid Dish Soap

Humans have been washing dishes for centuries. Are innovations in dish soap making the job any easier?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.