Steel Pan Utensils: What To Use

Carbon steel pans are a popular choice for professional chefs due to their superior heat control, durability, and versatility. They are made from a mixture of carbon and iron, which makes them highly responsive to temperature changes. However, carbon steel pans require seasoning before use to create a protective layer that prevents rust and food from sticking. When it comes to utensils, it is recommended to use metal, wood, or high-temperature silicone utensils with carbon steel pans. These materials can withstand the high temperatures that carbon steel pans can reach. It is important not to scrape or scrub too hard as it can strip the seasoning. Additionally, carbon steel handles get very hot, so it is crucial to use a handle holder or oven mitt when cooking.

Metal, wood, or silicone utensils are best

Wooden utensils are also recommended, especially for cast iron pans, as they are gentle on the seasoning. A wooden spoon or spatula can be used to scrape off stuck-on food after simmering water in the pan for a few minutes.

High-temperature silicone utensils are another option, as they are designed to take the heat and won't damage the pan's seasoning.

Avoid harsh scrubbing or scraping

When it comes to cleaning carbon steel pans, it's important to avoid harsh scrubbing or scraping. While carbon steel is incredibly durable, scrubbing too hard with the wrong tools can easily damage the seasoning you've worked so hard to build up. Here are some tips to help you clean your carbon steel pan effectively while avoiding harsh scrubbing or scraping:

• Always start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth. This initial step helps to remove excess residue and grease without the need for water or soap.
• For more stubborn residue, create a mixture of coarse salt and neutral oil, such as grapeseed or canola. Add 2 tablespoons of each to your cooled pan and use a kitchen or paper towel to rub the mixture inside the pan. The salt acts as a gentle abrasive, helping to loosen burnt-on food without damaging the pan's surface.
• If you're dealing with stuck-on food, try adding a small amount of water to your pan and bringing it to a slow boil. This will soften the food, making it easier to remove. Use a wooden spoon or spatula to gently scrape away the residue. Avoid using metal utensils as they can scratch the seasoning.
• For more intensive cleaning, consider using a pan scraper, scrub brush, or non-scratch pad. These tools can help remove stuck-on food without damaging the pan's surface.
• If your pan has developed rust, use a metal scouring pad made of stainless steel or copper, along with hot water, to remove it. Remember to re-season your pan afterward.
• To maintain the seasoning and prevent rust, always dry your carbon steel pan thoroughly after cleaning. Use a lint-free cloth or paper towel to wipe down the pan, ensuring it is completely dry before putting it away.
• Finally, apply a light coating of cooking oil or seasoning spray to the surface of the pan. This helps to protect the pan and maintain its non-stick properties.

By following these steps, you can effectively clean your carbon steel pan while avoiding harsh scrubbing or scraping. Remember, carbon steel requires some extra care and attention, but with proper maintenance, it can last a lifetime.

Don't soak the pan

Soaking a carbon steel pan is not recommended. The reason for this is that carbon steel pans are seasoned with a layer of oil, which provides a protective coating that prevents rust and food from sticking. However, this layer is only on the surface of the pan and can be easily damaged. Soaking the pan can cause this layer to dissolve, stripping the seasoning and leaving the pan vulnerable to rust.

To clean a carbon steel pan, it is best to start by wiping it out with a paper towel, kitchen towel, or microfiber cloth. If there is stubborn residue, you can use coarse salt and oil to scrub the pan gently. For extremely stubborn residue, you can add a small amount of water to the pan and bring it to a boil, which will soften the stuck-on food. You can then use a wooden or rubber spatula to scrape it off. It is important to avoid using metal utensils or abrasive pads as these can damage the seasoning. After cleaning, the pan should be dried thoroughly and a thin layer of oil can be added to reseason the pan before storing it.

It is also important to note that carbon steel pans should not be put in the dishwasher or soaked as this can damage the seasoning. Additionally, harsh soaps and abrasive pads should be avoided as they can strip the seasoning. Instead, a mild detergent and a gentle scrubber should be used.

By following these care instructions, you can maintain the quality and performance of your carbon steel pan.

Avoid acidic foods

Carbon steel pans are highly prized by professional chefs due to their superior heat control, durability, and versatility. However, they are reactive, meaning their surface metals undergo chemical reactions when introduced to certain ingredients like citrus, tomatoes, wine, and vinegar.

Cooking with highly acidic ingredients can strip the pan's seasoning and add a metallic flavour to your food. A quick white wine deglaze in a carbon steel pan is fine, but a slow-simmered dish with lots of tomatoes or vinegar is better suited to a non-reactive stainless steel or enameled cast iron pot. In general, acidic ingredients are better suited to non-reactive materials.

If you do cook with acidic ingredients in a carbon steel pan, you will likely need to reseason the pan afterward.

Use a small amount of mild soap

When cleaning carbon steel pans, it is important to use a small amount of mild soap. While carbon steel pans are incredibly durable, they do require some attention to keep them in good condition.

Firstly, it is important to note that carbon steel pans should always be hand-washed and dried promptly. Never put a carbon steel pan in the dishwasher, as this will ruin it. The detergent used in dishwashers is too abrasive and will remove the seasoning from the pan, likely causing rust. Similarly, carbon steel pans should not be soaked, as this is also a recipe for rust.

When cleaning, a small amount of mild soap can be used, but it is not necessary. If too much soap is used, it can strip the seasoning from the pan. If this happens, the pan can be re-seasoned. To re-season a pan, heat a small amount of high smoke-point oil, such as grapeseed oil, in the pan. This fills in the small pores of the pan's surface, creating a protective coating that prevents rust and food from sticking.

To clean a carbon steel pan, start by wiping away as much food residue as possible with a paper towel or cloth. If stuck-on food remains, boil some water in the pan to loosen it, then use a wooden or rubber spatula to gently scrape it off. If there is still food stuck to the pan, scrub the pan with coarse salt and a small amount of mild soap, then rinse with warm water. Be sure to thoroughly dry the pan before adding a light coating of oil and reseasoning if necessary.

Frequently asked questions