Normal cleaning
A cast iron pan is best cleaned with a little water and a soft sponge. If the pan is very dirty, you can use a little bit of soap, but make sure you rinse the pan thoroughly. Do not use (preferably) a hard sponge or aggressive soap. This can affect the natural non-stick coating.
Easy sterile cleaning
Another option is to heat the pan considerably. As soon as it rises above 115 degrees, the bacteria will be killed and the pan is sterile. Due to the high temperature, any food residues will come off the pan and you only have to wipe it with a cloth.
Scrub clean
If you want to clean the pan even better, you can also add a little salt to the pan and heat it. Preferably larger grains, such as sea salt. As soon as the pan starts to smoke, you can scrub the pan clean with the salt with a cloth or kitchen paper. You will see the salt discolour. After scrubbing, discard the salt and wash the pan with water. Then add a drop of oil (preferably groundnut oil, not olive oil) and wipe it all over the pan with a piece of paper.
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Only for pans without an enamel layer on the inside.
Is the natural non-stick coating damaged or do you want to create a new layer? Then use a steel sponge (Brillo) and scrub the pan thoroughly. After polishing for a while, the pure cast iron will be visible. Make sure the entire surface is scrubbed equally well. Then rinse the pan well and dry it thoroughly. Your pan is now back to its original state and ready to be re-fired.
Damaged layer in a pan
Help my pan has a damage in the enamel layer! We often get these kinds of messages. It is always a shame when your pan is damaged. Fortunately, you can continue to use the pan.
The damage is in the enamel layer. That is a kind of glass layer over the pure cast iron steel. These are natural materials that are not a health hazard. We do recommend that you lubricate the area with a little oil after use. Otherwise it can rust. For the rest you can just use the pan.