dmckruit wrote:I use hot soapy water. Rinse and wipe it dry, then go over it with a paper towel and a little olive oil.
Due to the porous nature of the cast iron, if you use soap, sometimes you will be able to taste the soap in the food. Also, soap essentially dissolves the seasoning that we're all working so hard to create/preserve. Many people do get away with it, but my personal experience is that it's noticeably better without using soap.
Most of the time I can wipe clean my ovens/pans and I will use hot water to rinse clean. Dry thoroughly (usually with help from a
little heat) then apply the
slightest coat of oil to the entire surface inside and out. If the pan is glossy shiny after applying the oil, you've used more than is necessary. I try to get a semi-gloss sheen and it doesn't feel at all oily to the touch.
If it's being a little stubborn, bringing some water to a light boil and a plastic or natural bristle brush almost always takes care of it. On pans that the seasoning isn't quite done or for some reason something gets seriously stuck, vinegar or scouring with a little salt works well. Due to the pH in the vinegar, it can be used to sanitize as well (spritz and let it sit on the surface for a few moments before wiping with oil.) Vinegar will also remove the seasoning and cause the pan to rust if left on too long, but it doesn't leave a flavor on the pan.
I have used soap before, but it is usually for a pan that has been neglected and/or the seasoning has gone rancid and I'm trying to get rid of it. Rinse very, very, VERY thoroughly before coating with oil or the soap will prevent the formation of the seasoning by dissolving it from the inside.