Emilie Meyer
Cleaning pre-seasoned steel pans is a straightforward process. It's important to note that these pans should always be washed and dried by hand, as dishwashers can remove the seasoning and cause rust. Start by rinsing the pan with warm water and, if needed, use a small amount of mild soap and a non-scratch pad or scrub brush to wash it. For stuck-on food, simmer some water in the pan for 3-5 minutes and then use a pan scraper after it has cooled. Dry the pan promptly and thoroughly with a lint-free cloth or paper towel. Finally, rub a very light layer of cooking oil or seasoning spray onto the pan's surface.
How to Clean Pre-Seasoned Steel Pan
| Characteristics | Values |
|---|---|
| Cleaning tools | Spatula, paper towels, dish brush, scouring pad, sponge, dish soap, towel, Bar Keepers Friend, baking soda, cleaning gloves, oven mitts, toothpicks, stock pot, roasting pan |
| Cleaning process | Scrape excess oil with spatula/paper towel, deglaze pan with hot water, loosen fond with dish brush, scrub with scouring pad/sponge and dish soap, rinse and dry with towel |
| Tough stains | Use Bar Keepers Friend or baking soda to scrub off stains |
| Boiling water method | Boil water and baking soda in the pan to remove tough stains |
| Soaking method | Submerge pan in boiling water and baking soda solution to remove built-up scorch marks |
| Preventing water spots | Dry pans immediately after washing |
| Removing water spots | Dampen surface, rub with moist sponge sprinkled with baking soda, then rinse |
| Removing stuck-on food | Fill pan with soapy water, bring to a boil, scrape with spatula/wooden spoon, allow to cool, wash as usual |
| Removing discoloration | Splash vinegar in the pan, wipe with soft sponge, rinse and dry |
| Removing chalky white spots | Boil mixture of vinegar and water, let cool, wash and dry |
| Removing general buildup | Fill pan with hot soapy water, let sit for a few hours, scrub with non-abrasive sponge |
What You'll Learn
Use a spatula or paper towel to remove excess oil
To clean a pre-seasoned steel pan, you'll first want to use a spatula or paper towel to remove excess oil. This is an important first step as it helps to prevent a sudden change in temperature, known as thermal shock, which can cause a still-hot pan to warp.
When removing excess oil from your pre-seasoned steel pan, it's best to use a spatula or paper towel. Simply tilt the pan slightly and use the spatula or paper towel to absorb and wipe away the oil. This method is quick, easy, and effective. It is also gentle on the pan's surface, reducing the risk of scratching or damaging the seasoning.
Spatulas are particularly useful for this task as they are made of materials that can withstand high temperatures. Silicone spatulas are a good option as they are heat-resistant and flexible, allowing you to easily reach all areas of the pan. If using a paper towel, be sure to let the pan cool down slightly before handling to avoid any burns.
After removing the excess oil, the next step is to deglaze the pan by adding some hot water. This will help to loosen any remaining bits of food or oil, making it easier to clean the pan thoroughly. It is important to clean your pre-seasoned steel pan while it is still hot, as this makes the process easier and more effective.
By following these steps and taking care not to use abrasive tools or harsh cleaners, you can effectively remove excess oil from your pre-seasoned steel pan and maintain its seasoning and performance.
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Wash with warm water and a small amount of mild soap
To clean a pre-seasoned steel pan, you should always wash it by hand with warm water. You can use a small amount of mild soap, but it isn't necessary. If you do use soap, be sure to only use a mild variety, as a large amount of soap can strip the seasoning off your pan.
If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan with a lint-free cloth or paper towel.
If you are cleaning a pan that you've just used, first scrape out excess oil with a spatula or wipe it out with a paper towel. Then deglaze the pan by adding some hot water. Cleaning a hot pan is easier, and adding hot water won't damage it. But always let your pan cool down before fully submerging it in cool water to avoid causing warping.
You can loosen any fond (the browned bits of food) with a long-handled dish brush. Then, grab a non-abrasive sponge and scrub the inside and outside of the pan, using a continuous circular motion. Rinse and then dry with a clean, absorbent towel.
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Dry with a lint-free cloth or paper towel
Drying your pre-seasoned steel pan is an important step in the cleaning process. After washing your pan with warm water and a small amount of soap, it's crucial to dry it promptly and thoroughly. The best tools for this job are lint-free cloths or paper towels. These materials are highly absorbent and will help to prevent water spots, which can be unsightly and difficult to remove.
When drying your pan, it's important to ensure that all moisture is removed. This can be achieved by heating the pan over a low flame on the stove for a couple of minutes after drying it with a lint-free cloth or paper towel. This extra step ensures that any remaining water droplets or moisture evaporates, preventing the formation of water spots and extending the life of your pan.
Additionally, it is recommended to rub a very light layer of cooking oil or seasoning spray onto the surface of the pan after drying. This helps to maintain the seasoning and prevent rust from forming. By taking the time to properly dry and care for your pre-seasoned steel pan, you can ensure that it remains in optimal condition for cooking and will last for years to come.
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Re-season with a light layer of cooking oil
To re-season a pre-seasoned steel pan with a light layer of cooking oil, follow these steps:
Firstly, wash your pan by hand with warm water. You can use a small amount of mild soap, but it isn't necessary. Be sure to dry your pan promptly and thoroughly with a lint-free cloth or paper towel. Do not soak your pan or put it in the dishwasher, as this will remove the seasoning and cause rust.
Next, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan. You can use canola oil, vegetable oil, or grapeseed oil. Rub the oil onto the pan until it is evenly distributed. Be sure to buff away any excess oil, as too much oil will result in a splotchy, sticky coating.
Then, heat the pan on the stovetop or in the oven. If using the stovetop, place the pan on a burner set to high heat. If using the oven, preheat to 450°F (230°C). Heat the pan until wisps of smoke start to rise and the pan changes colour to a brownish hue.
Once the pan is hot, add a small amount of vegetable oil, shortening, or lard. Wipe the oil all over the pan, including the sides, with a clean cloth or towel held with tongs.
Finally, place the pan back on the burner or in the oven and heat until the fat begins to liquefy. Remove the pan from the heat and wipe away any excess oil. Allow the pan to cool completely, then wipe it clean with a dry paper towel.
Repeat these steps up to three more times for the best results.
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Avoid common mistakes, like using steel wool or harsh cleaners
To clean a pre-seasoned steel pan, it's important to avoid common mistakes such as using steel wool or harsh cleaners. These can permanently damage the surface of your pan, so it's best to opt for non-abrasive tools and gentle, yet effective, cleaning methods.
When it comes to cleaning your pre-seasoned steel pan, always let the cookware cool down before cleaning. This is important to avoid warping the pan. Once the pan is cool, fill it with hot soapy water and scrub with a non-abrasive sponge. For stuck-on food, you can fill the pan with enough soapy water to cover the residue, bring it to a boil, and then scrape with a wooden spoon or spatula.
If you're dealing with tougher messes, like burnt food or oil, you can use baking soda as an abrasive cleaner. Add a few spoonfuls of baking soda to your pan, along with enough water to cover the burnt areas, and bring it to a boil. Simmer until most of the water has evaporated, then scrub away any remaining buildup with a non-abrasive sponge.
It's important to note that you should never use steel wool or harsh cleaners like bleach or oven cleaner on your pre-seasoned steel pan. These can scratch and damage the surface. Instead, opt for a non-abrasive scrubber or sponge to remove stubborn marks and stains. For more challenging stains, commercial cleaners like Bar Keepers Friend can be used, following the manufacturer's instructions.
To maintain the seasoning on your pan, be sure to dry it promptly and thoroughly with a lint-free cloth or paper towel after washing. Then, apply a light layer of cooking oil or seasoning spray to the surface.
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