Cleaning Blue Steel Pans: Tips For Sparkling Cookware

Blue carbon steel pans are forged iron pans that are lighter and easier to handle than cast iron. They are great for searing and caramelizing and can be used on the stovetop, in the oven, or even over a campfire. While they are naturally non-stick, they do require some care and maintenance to keep them in good condition. So, how do you clean them?

Use coarse salt and oil to scrub the pan

To clean a blue steel pan, one method is to use coarse salt and oil to scrub the pan. This is a good method for removing stubborn residue or fried bits that seem stuck to your pan. First, add 2 tablespoons each of coarse salt and a neutral oil, such as grapeseed or canola, to your cooled pan. Using a kitchen or paper towel, rub the salt and oil all over the inside of the pan. The salt acts as a gentle abrasive, helping to scrape up burnt-on food remnants and any polymerized oil.

Once you have removed as much of the mess as possible, thoroughly wipe your pan to get rid of the oil, salt, and food residue. If your pan is still a little grimy, you can try the next method, which involves boiling water in the pan. However, if you have successfully removed the residue, make sure to dry your pan thoroughly with a dishtowel or paper towel, and then oil your pan to complete the cleaning process.

The salt scrub method is also recommended by Blue Skillet Ironware, the manufacturer of blue carbon steel pans. They suggest warming the pan on the stove, adding a bit of oil and kosher salt, and gently rubbing the surface. The salt will absorb any impurities, and you will be left with a nicely polished surface.

Wash with warm water and dry thoroughly

When cleaning blue carbon steel pans, it's important to remember that they are more delicate than cast iron. The blue colour is a protective layer of iron oxide, formed through a heat treatment, which is a natural rust deterrent. The seasoning on carbon steel pans is superficial, so it's important to be gentle when cleaning them.

Washing with warm water and drying thoroughly is a great way to clean your blue steel pan. Start by filling your sink with warm water. No soap is required for this method, but if you wish to use some, only use a mild variety, and sparingly. Submerge your pan and let it soak for a few minutes. This will help to loosen any stuck-on food. You can also add a little water to your pan and simmer for 3-5 minutes, then use a scraper to remove any stubborn bits once the pan has cooled.

Next, use a clean, lint-free cloth or paper towel to thoroughly dry your pan. Make sure to get it completely dry to prevent rusting. Once dry, you can apply a light layer of cooking oil or seasoning spray to the surface of the pan. Rub the oil onto the pan until it is evenly distributed. This will help to reseason the pan and maintain its non-stick properties.

If your pan is particularly greasy, you can start by wiping it out with a paper towel, kitchen towel, or microfiber cloth before washing with warm water. This is a quick and easy way to clean your pan that preserves the seasoning.

Avoid harsh soaps and scrubbers

Blue carbon steel pans are forged iron pans that are lighter and easier to handle than cast iron pans. They are also less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide, which is a natural rust deterrent.

When cleaning blue carbon steel pans, it is important to avoid harsh soaps and scrubbers. While some sources say that a small amount of mild soap can be used to clean carbon steel pans, it is not necessary and too much soap can strip the seasoning off the pan. Therefore, it is best to avoid using soap altogether, or to use it very sparingly. Instead, you can simply wipe the pan clean with a paper towel, kitchen towel, or microfiber cloth. If there are stubborn residues, you can try using a neutral oil (like grapeseed or canola) and some coarse salt. Add 2 tablespoons each of salt and oil to the pan and rub the mixture all over the inside of the pan with a kitchen or paper towel. The salt acts as a gentle abrasive and helps to scrape up burnt-on food remnants and any polymerized oil.

If you need to remove sticky or stubborn stuck-on food, you can use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water. Be sure to thoroughly dry your pan after washing, as soaking carbon steel pans in water can cause rust.

Use a nylon brush for stuck-on food

If you have stuck-on food in your blue steel pan, it's best to use a nylon brush to remove it. Soak the pan in warm water for a few minutes, and then use the nylon brush to scrub away the food particles. If there is still some residue left, you can try using a pan scraper or a wooden or rubber spatula to gently scrape it off. Avoid using steel wool or scouring pads, as these can damage the pan's seasoning.

Nylon brushes are a good option for cleaning stuck-on food because they are effective at removing residue without being too abrasive. They are also safe to use on non-stick surfaces, unlike metal scouring pads, which can scratch and damage the pan's coating.

It's important to note that you should not soak a carbon steel pan in water for too long, as this can lead to rusting. If your pan does develop some rust, you can use a fine-grade steel wool pad to remove it, but be sure to reseason the pan afterward.

Once you have removed the stuck-on food and cleaned the pan, be sure to dry it thoroughly with a lint-free cloth or paper towel. Then, to protect the pan and maintain its seasoning, rub a light layer of cooking oil or seasoning spray onto the surface.

Reseason the pan after cleaning

Blue carbon steel pans are forged iron pans that are lighter and easier to handle than cast iron. They are also less porous and quicker to season. The blue colour is a product of a heat treatment, which forms a protective layer of blue iron oxide, a natural rust deterrent.

If the seasoning on your blue carbon steel pan has been stripped, you will need to reseason it. To reestablish the protective iron oxide layer, clean the pan of any residual oil and heat it in the oven for about an hour at 550 degrees Fahrenheit until it darkens in colour. Remove the pan from the oven and apply a coat of oil (organic virgin coconut oil is recommended). Carefully wipe the oil completely off with a paper towel and allow the pan to cool at room temperature or in the turned-off oven.

The pans will darken and patina over time, which is a normal part of the seasoning process. To build the seasoning initially, roasting potatoes is an excellent way to do so. Always preheat the pan before cooking, and always use some fat to help release food.

Frequently asked questions