Let the pan cool before draining the oil, and then wipe clean with paper towels. It’s easiest to clean a carbon steel pan when it’s still hot. Asking for help, clarification, or responding to other answers. Cleaning a carbon steel pan might look complicated. 2. Water is the reason the rust is there, so you want to avoid more water. If you get protein residue, make something with wet eggs to clean it. Crepes work great for leaving you with mirrorlike pan seasoning. It's just uneven. The oil which you used for seasoning also matters. Is your cast iron getting grey spots on it? Heat the pan until a drop of water evaporates the moment it hits the interior surface. The steel handle is welded securely to the body of the pan, and since it does not have traditional rivets, it is easier to keep clean since there’s nowhere for food particles and residue … Though it’s ready to go out of the box with a quick wash, over time this pan will develop a naturally nonstick patina layer that makes frying delicate fish, crafting an omelette, or getting a perfect sear on pork chops effortless. Using of the rocket propellant for engine cooling. My hope is you now feel confident to either restore your old cast iron skillet or jump-in and join the cast iron band wagon! When cleaning your cast iron, two things to remember are avoid using soap and keep it dry. 8 Wipe off the oil with another paper towel. I would suggest the salt and potato method or using Bar Keeper’s Friend if this happens. How to clean a carbon steel pan. If you get protein residue, make something with wet eggs to clean it. I am certain that this is the, hardened residue after high heat cooking (carbon steel and cast iron), MAINTENANCE WARNING: Possible downtime early morning Dec 2/4/9 UTC (8:30PM…, “Question closed” notifications experiment results and graduation. By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. for seasoning, cover the bottom of the pan with flavorless oil and heat for 5 minutes. I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. The seasoning of a young pan is indeed quite sensitive. I don’t suggest using soap on your cast iron. It can happen with both sugar and bread, but bread gives it a different shape, it chars in a crumb-like texture. Meet: The carbon steel pan. There will be black residue on the towel. Don't make sticky stuff in it. I'm finally starting to feel this pan is living up to the hype. Is this the type of thing repeated ad infinitum that makes heirloom cast iron so valuable? The thing to remember after each of these methods, is make sure your skillet is dried off, warmed up on the stove to evaporate any remaining water and then coat the skillet with a small amount of oil. Is this to be expected? Can I season cast iron *without* using an oven? Making statements based on opinion; back them up with references or personal experience. All trademarks property of their respective owners. Black Iron cookware is made from mild steel 4. You also need to do some decent deglazing after that, to remove the stuck-on meat. Thanks for the feedback. Seasoned carbon steel pans are right at home on any kitchen stovetop–induction, ceramic, electric, and gas — as well as in the oven, on the grill, or over a campfire. Knowing how to season your cast iron skillet is one of the most important pieces of owning cast iron. Don't use acid, it will rust the pan in seconds. I use a cotton rag that is very lightly dabbed in peanut oil to brush the surface while it's hot. Remove from heat. Get it as soon as Tue, Nov 24. 1. At home, with the electric range top, I put my carbon steel wok on a burner on high (it's scary, but it works) and watch as everything burns off and the carbon steel "steel" look returns. I tilted in the second picture and used the flash to highlight the burnt on bits. 7 Heat the fry pan on medium-low heat for about 10 minutes. Constructed of unseasoned black carbon steel, you’ll have to season it yourself (but once you do, it will perform as a non-stick surface). If you cannot physically remove the caramel residue but want to strip the seasoning and start anew, remove it chemically. Lovecraft (?) The problem is that they are also stickier after polymerisation, especially if the polymerisation wasn't complete. What I have found to work well in new pans is meat with sufficient amount of fat, such as marbled chops or steaks. Always heat and cool your pan … I know it seems counterintuitive, but soap is not the way for cast iron. Once your pan is seasoned well with use, you can start using them, but always combine them with sufficient fat - you should be shallow frying the items which have them, not grilling.