When I'm not looking after my lawn and garden, I love cooking old family recipes for my husband and friends from church.
The other day, we invited over my new neighbor, Laura, for a small backyard barbeque. She wouldn't stop complaining about how she had to change two of her carbon steel pans because they got damaged easily. This surprised me because I have one seasoned pan which I've used for years, and it makes the best roast vegetables and stir-frys.
When I asked her how she cleaned the pan, she said she used soap! No wonder it ruined her pans. This got me wondering how many people might be avoiding carbon steel pans for the simple reason of not knowing the correct cleaning method.
Hi! I'm Stacy, and following this incident, I thought of making a short guide about how to clean a carbon steel pan. Check out this guide so that you don't have to struggle like Laura.
Unlike regular pans, carbon steel pans require extra effort to maintain, or else they lose their seasoned finish and will rust before you know it. Follow these steps to the T, and you won't need to throw out this useful pan.
The first mistake Laura made was to run cold water over the pan. This is a sure way to damage the finishing because the sudden temperature change gives it a thermic shock that ruins the seasoning on the pan. So, after cooking, remember to keep some hot water ready for cleaning.
Steer clear of scrubbing the pan harshly to clean it because that will irreparably damage the finishing. After a while, it will start to rust, and then you'll have to throw out the pan.
I would suggest using the softest material you can find. I find it convenient to rub the pan lightly with a soft paper towel. Also, if you have a gentle scrubbing tool, that will do too. Just make sure the bristles are soft - harsh bristles, pointy wire sponges are a strict no-no. Whenever I'm short of paper towels, I use a soft sponge, which works just fine.
After you've removed the food particles and messes from the pan, it's tremendously important to dry it completely. The easiest way to remove moisture is by putting it on the stove and heating it till all the water evaporates. I like to gently wipe the insides on the pan while it's heating on the stove. However, be careful not to burn your fingers while wiping.
This step is as important as the previous ones, so don't skip it! After your carbon steel pan is completely dry, take a fresh paper towel and fold it two or three times to make it small and compact to fit in your hands.
After this, pour a teaspoon of oil. Don't put the entire teaspoon of oil at once; add a few drops and spread it with the paper towel.
Usually, if I think the pan is not coated enough, I add a few more drops and repeat the process. Another point to remember is not to apply the oil when the pan is still hot; this leaves a film of sticky oil residue.
Excess water ruins carbon steel pans, so do not throw it in the dishwasher, even on lazy days. There are more chances of developing rust if the pan spends a lot of time in the water. Unfortunately, once the top layer of non-stick finish is lost, it becomes just like any other pan.
The problem with washing a cooled-down carbon steel pan is that you might have to reheat it to remove food particles. The other option, of course, is to clean it with piping hot water.
As for me, whenever I finish cooking eggs and bacon, I switch off the flame and remove the food to a plate. Simultaneously, I keep a mug of hot water ready to pour on the pan. While the pan is still hot, I take it towards the sink and pour hot water while gently cleaning with a wooden spatula.
No matter what you do, don't allow soap to touch the surface of the pan. Any chemical cleaning solvent will irreversibly change its structure. Yet, once the smooth and seasoned surface is lost, you also lose all the non-stick benefits of the carbon steel pan.
Now, you know that dishwashers must be avoided since the pan mustn't spend too much time in the water. But I wanted to mention an additional point which people sometimes tend to miss out on.
Make sure you do not leave this pan in the sink along with all the other dishes for soaking. Out of habit, we might throw it in the sink to clean later. But, with this pan, either wash it immediately or leave it on the stove for later cleaning.
I think there is another vital reason my carbon steel pan lasted for so many years. I created a habit of always placing the pan on the stove for a few minutes to completely remove the moisture before keeping it away. This ensured that it was always moisture-free, seasoned, and ready for use the next day.
So that was it! It might seem like a lot of instruction, but the more you use the pan, the easier it becomes. Give it some time, and the cleaning and maintaining process will become your second nature.
Even professionals stand by carbon steel pans, so, there’s no reason to skip out on using them. Along with roasting and even heating, this pan will last you for years to come.
So, be sure to try out these steps and let me know your experience in the comments below. In the meantime, I’ll go and teach Laura a few recipes for her brand new carbon steel pan.
Until next time, take care!
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