The French Way: Cleaning Pans, A Unique Perspective

There is a long-standing stereotype that the French do not wash, and this extends to their cleanliness in the kitchen. While it is true that, according to a 1998 survey, only 47% of French people take a daily bath or shower, compared to 70% of Britons and 80% of Dutch, German and Scandinavian people, this does not necessarily mean that they do not clean their pans. In fact, a 2020 study by the French Research Institute Ifop, titled Are the French really clean?, found that 76% of French people showered or bathed every day.

French chef omelette pan cleaning instructions

After Each Use:

• Clean your pan by wiping it out with a paper towel.
• Do not wash the pan or put it in the dishwasher.
• Hand dry the pan. Do not air dry.

As Needed:

• Wash the pan in soapy water using a non-abrasive sponge.
• Hand dry the pan. Do not air dry or put in the dishwasher.
• To clean the outside of the pan, apply a mild, non-abrasive cleaner or silver polish.

Additional Care Tips:

• Do not use metal utensils when making omelettes in a pan with a non-stick surface.
• Do not leave the pan over high heat for extended periods, as this can cause the non-stick surface to flake.
• Do not store the pan with other pans, as the friction may cause the non-stick coating to flake. We recommend hanging your pan up when not in use.
• Discontinue use of the pan if flaking occurs.

It is worth noting that, contrary to popular belief, soap will not damage the seasoning of a cast iron pan. The seasoning is a thin layer of polymerized oil that is bonded to the surface of the metal, so soap will not affect it. However, it is important to avoid soaking the pan in the sink for extended periods of time as this can lead to rust.

Caring for cast iron pans

Cast iron pans are not as delicate as you may think. While they do require some care, they are made of iron, which is virtually indestructible. You can wash a cast iron pan with soap and a sponge, scrubbing vigorously to remove food particles. Avoid using steel wool and always dry the pan completely.

It is important to note that cast iron has one known weakness: moisture. Do not soak your cast iron pan in water as this can cause rust. If you accidentally leave your pan in water for too long and it develops rust, don't panic. With a little extra care, you can remove the rust and continue using your pan. Simply scour the rusty pan with warm, soapy water and steel wool, rinse, and hand dry thoroughly. Then, apply a thin layer of cooking oil to the pan and place it in the oven upside down on the top rack. Place a baking sheet or aluminium foil on the bottom rack to catch any excess oil. Bake at 450-500 degrees Fahrenheit for one hour and allow to cool. Repeat this process as needed to achieve the classic black patina.

To maintain your cast iron pan, it is recommended to keep it lightly oiled and ready to use. After washing and drying your pan, rub a very light layer of cooking oil onto the surface. Use a paper towel to wipe the surface until no oil residue remains. You can also place the pan over a burner for a few minutes to further protect the surface.

The more you use and care for your cast iron pan, the more non-stick it becomes. So don't be afraid to use it and enjoy the great cooking results it delivers.

Myths about cast iron pans

Cast iron pans are a versatile and durable piece of cookware. However, there are a lot of misconceptions about how to care for them. Here are some of the most common myths about cast iron pans:

Myth 1: Cast iron is hard to maintain

Cast iron pans are often thought of as being delicate and difficult to maintain. In reality, they are tough and built to last. While they do require some care to keep them in good condition, it is not as difficult as some people believe.

Myth 2: It heats evenly

Another common misconception is that cast iron pans heat evenly. However, cast iron is actually a poor conductor of heat compared to other materials like aluminium or copper. It takes time for the heat to spread throughout the pan, and hot spots can form directly over the burner. To avoid this, it is recommended to preheat the pan for several minutes before cooking.

Myth 3: Cast iron is non-stick

Due to the layer of seasoning, cast iron pans are easier to work with than other types of cookware. However, they are not truly non-stick like Teflon-coated pans. While a well-seasoned cast iron pan can be fairly non-stick, you will still likely need to add a little oil before cooking to prevent sticking.

Myth 4: Don't scrub with soap

It is often said that you should never wash a cast iron pan with soap as it will strip the seasoning. However, this is not true. Modern dish soaps are mild enough that they will not affect the seasoning. Just be sure to dry the pan thoroughly after washing to prevent rust.

Myth 5: No metal utensils

Some people believe that using metal utensils with a cast iron pan will scratch the surface and lead to rusting. However, cast iron is quite durable and a well-seasoned pan will hold up just fine to metal utensils.

Myth 6: Vintage is better than new

Vintage cast iron pans are often sought after, with some believing that they are better non-stick options than newer pans. While it is true that vintage pans may have a smoother finish, modern cast iron pans can be just as effective when properly seasoned.

How to season a pan

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. Here is a step-by-step guide on how to season a cast-iron pan:

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so be sure to place the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It With Oil and Buff Well

Using a paper towel, coat the pan with a thin layer of neutral oil like canola, vegetable, or corn oil, including the bottom and handle of the pan. Wipe away all excess oil so no pooling is visible — the pan should feel practically dry to the touch.

Step 3: Heat the Pan in the Oven

Preheat your oven to between 350-450°F (177-230°C). Place the oiled pan upside down in the oven for 30 minutes to 1 hour. This process will polymerize the oil, creating a protective layer that prevents food from sticking.

Step 4: Cool the Pan in the Oven

Turn off the oven and let the pan cool down completely before touching it. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating.

Step 5: Repeat as Needed

If you're starting from a stripped or unseasoned pan, repeat the above steps multiple times until a smooth finish develops. A well-seasoned cast-iron skillet is one that has been well-used. Each time you cook with oil or fat in your pan, you'll be adding to the seasoning.

How often to clean pans

While the French stereotype of not cleaning pans may be pervasive, it is just that—a stereotype. In reality, French people do clean their pans, and it is important to do so to prevent the growth of harmful bacteria and to maintain the quality and longevity of the cookware. Here is a guide on how often to clean your pans:

The frequency of cleaning pans depends on the type of pan and the extent of use. For daily or frequent users, a thorough cleaning after each use is recommended. This involves allowing the pan to cool down, filling the sink with warm water and dish soap, and using a non-abrasive sponge or soft dishcloth to wash the pan. It is crucial to avoid steel wool, abrasive nylon pads, or metal scrubbers, as these can scratch and damage the pan's surface.

For cast iron pans, while some people choose to simply wipe them with a paper towel or scrub with salt and hot water, it is advisable to give them a quick wash with warm water and a mild soap to prevent the buildup of bacteria and rancid oils. This myth that soap will ruin a cast-iron pan is just that—a myth. However, it is important to avoid soaking cast iron pans, as this can lead to rust.

For ceramic pans, it is essential to wash them by hand with warm, soapy water after each use to prevent food particles from sticking and causing a buildup. It is also important to periodically deep clean ceramic pans to remove any brown discoloration caused by burnt food. This can be done by soaking the pan in warm, soapy water for 30 minutes and then using a paste of baking soda and vinegar to scrub away any burnt-on food residue.

In addition to regular cleaning, it is important to properly maintain and care for pans. This includes allowing them to cool before washing, avoiding harsh detergents or abrasive cleaning tools, and ensuring they are thoroughly dried before storing.

By following these guidelines, pans will not only look and perform their best but also last longer, ensuring a safe and enjoyable cooking experience.

Frequently asked questions