Cleaning Carbon Steel: A Step-By-Step Guide

Carbon steel pans are a popular choice for home chefs due to their versatility and durability, but they require specific care to ensure they perform well and last long. The key to cleaning carbon steel pans is to avoid soap, harsh chemicals, and scouring pads, and instead, opt for warm water and soft sponges, kitchen scrub brushes, or microfiber cloths. After washing, it's important to dry the pan thoroughly and apply a light layer of oil to protect it from rust. For stubborn residue, methods such as using coarse salt and oil, boiling water, or steel wool can be employed, followed by reseasoning the pan. With proper care, carbon steel pans can be a valuable asset in any kitchen.

Use warm water, not soap

How to Wash a Carbon Steel Pan

Carbon steel pans are more finicky to clean than stainless steel or non-stick pans. It's best to avoid using soap, as it can strip the seasoning from your pan and leave an unpleasant residue. Instead, use warm water and a cloth or paper towel to wipe away any food residue. If there are stuck-on bits of food, you can boil some water in the pan to loosen them, and then scrape them off with a metal spatula. For stubborn residue, you can also try using coarse salt and oil, or steel wool as a last resort. Remember to dry your pan thoroughly after washing and apply a light layer of cooking oil to reseason it.

The seasoning on a carbon steel pan is created by a polymerized reaction between oil and heat. This process fills in the pores of the pan, creating a smooth, non-stick surface. Soap can strip away this seasoning, leaving your pan more susceptible to rust and reducing its non-stick properties. Modern soaps are less corrosive than traditional soaps, but they can still contain chemicals that can damage the seasoning on your pan. Additionally, soap can leave behind an unpleasant residue, affecting the taste of your food.

Benefits of Warm Water

Warm water is effective at loosening and removing food residue without the use of harsh chemicals. By boiling water in your carbon steel pan, you can soften and loosen any stuck-on food, making it easier to remove. Warm water is also less likely to cause thermal shock and damage to your pan compared to using very hot or cold water. It's important to thoroughly dry your pan after washing to prevent rust, especially in humid climates.

Other Cleaning Methods

In addition to warm water and a cloth, there are a few other methods you can use to clean your carbon steel pan. For stubborn residue, you can try using coarse salt and oil. Add two tablespoons each of salt and a neutral oil, such as grapeseed or canola, to your pan. Use a towel to rub the mixture onto the surface, allowing the salt to act as a gentle abrasive. You can also try using a pan scraper, scrub brush, or non-scratch pad to remove stuck-on food. For heavily burnt-on residue, you can heat your pan over a flame or on a grill, allowing the residue to turn to ash, which can then be scraped off.

Dry with a cloth or paper towel

Drying your carbon steel pan is a crucial step in the cleaning process, as any remaining moisture can cause rust to develop. After washing your pan, use a lint-free cloth or paper towel to dry it promptly and thoroughly. Leaving your pan to dry on a rack is not advisable, as it will get rusty. Instead, place it back on the stove over medium heat to evaporate any remaining moisture.

Once your pan is completely dry, it's important to protect the surface from rust by applying a light layer of cooking oil or seasoning spray. This will also help to build up the seasoning. Use a clean cloth or paper towel to rub the oil onto the pan until it is evenly distributed.

It's worth noting that you should avoid using a dishwasher to dry your carbon steel pan, as this will remove the seasoning and likely cause rust. Similarly, avoid using abrasive cleaning tools like steel wool or scouring pads for everyday drying, as they can scratch and damage the finish.

Finally, be sure to store your pan in a dry place after it has been thoroughly dried and seasoned.

Oil the pan after cleaning

Once your carbon steel pan is clean and dry, it's important to oil it to protect the surface and prevent rusting. Here's what you need to know about oiling your pan after cleaning:

• Choose the right oil: You can use a variety of oils to season your carbon steel pan, such as cooking oil, avocado oil, or vegetable oil. It's best to use a neutral oil with a high smoke point, such as grapeseed or canola oil.
• Apply a thin layer of oil: Use a clean paper towel, kitchen towel, or cloth to rub a very light layer of oil onto the surface of the pan. Make sure the oil is evenly distributed across the entire inner surface of the pan. You can also oil the exterior of the pan to protect it from moisture.
• Re-season the pan: After oiling, place the pan back on the stove over medium heat for a minute or two. This helps to reseason the pan and burn off any excess oil.
• Allow the pan to cool: Once you've heated the oiled pan, turn off the heat and let it cool down completely.
• Store in a dry place: After the pan has cooled, store it in a dry place until you're ready to use it again. Avoid leaving the pan on a drying rack or in a damp environment as this can lead to rusting.

Remember, oiling your carbon steel pan after each cleaning is crucial to maintaining its non-stick properties and preventing rust. By following these simple steps, you can keep your carbon steel pan in optimal condition for years to come.

Soak in warm water first

Soaking your carbon steel pan in warm water is not recommended, as it can cause rusting. If you need to remove sticky or stubborn stuck-on food, it is better to use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water instead of soaking it. Be sure to thoroughly dry your pan after rinsing to prevent rusting.

If you are dealing with stuck-on food, you can try the following methods before rinsing your pan:

• Wipe It Out: Start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth. No water or dish soap is required for this initial step.
• Coarse Salt and Oil: If there is still stubborn residue, add 2 tablespoons each of a neutral oil (such as grapeseed or canola) and coarse salt to your cooled pan. Use a kitchen or paper towel to rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive to help remove burnt-on food.
• Boiled Water: If there is still incinerated or stuck-on food, add just enough water to cover the bottom of your pan and bring it to a boil over medium heat. Once the water is boiling, use a wooden or rubber spatula to gently scrape the bottom of the pan and loosen any burnt-on food. Continue scraping until you have removed as much residue as possible.

Remember, when cleaning your carbon steel pan, it is important to avoid scrubbing too hard or using abrasive tools, as this can damage the seasoning. Always dry your pan thoroughly and apply a light layer of cooking oil or seasoning spray to the surface after cleaning to protect the surface and prevent rusting.

Use a nylon scrubber for tough residue

If you have tough residue on your carbon steel pan, it's important to remember that scrubbers are not created equal. While steel wool is an option, it is extremely abrasive and should only be used as a last resort. Using steel wool will get your pan clean, but you will need to re-season it afterward.

A nylon scrubber is a much better option for cleaning carbon steel pans. If you have sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse the pan under warm water. Be sure to thoroughly dry your pan afterward, as soaking carbon steel in water can cause rust.

If you're looking for an even gentler option than a nylon scrubber, you can try using coarse salt and oil. Add two tablespoons each of salt and a neutral oil like grapeseed or canola to your cooled pan. Use a kitchen or paper towel to 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've removed the residue, thoroughly wipe your pan to get rid of the oil, salt, and food residue.

If your pan is still looking grimy, you can try simmering a little water for 3-5 minutes and then using a scraper after the pan has cooled. You can also try heating the pan until a drop of water evaporates as soon as it hits the surface, then removing it from the heat and adding a mixture of two parts salt to one part oil. Use a paper towel to rub this mixture all over the inside of the pan, then rinse with hot water and dry the pan thoroughly.

Frequently asked questions