Carbon Steel Cleaning Tips

It wouldn't quite be fair to call carbon steel a diva, but it does benefit from some TLC and attention. And when it comes to washing, drying and storage, a little care goes a long way. So we’ve put together some easy rules to follow to ensure a perfect pan, for life.  

1. Wash.

Clean with warm water, avoid rigorous scrubbing. When using raw, seasoned carbon steel, mild dish soap may be used if desired, but is not necessary and will cause more rapid breakdown of your seasoning. Should you decide to use soap, ensure you give your pieces a quick wipe down with oil after drying. For non-stick pieces, use soap to ensure a clean finish. You should always allow pans to cool naturally before cleaning rather that flash cooling them so as to avoid warping or corrosion.

2. The sticky bits.

For stuck-on or scorched food, simply warm a bit of water in the pan over your stove and wipe clean. A small amount of mild dish soap is optional but not necessary.

3. Dry.

Hand dry thoroughly! Air drying can encourage oxidation of the steel yielding rust deposits. 

4. Give it a little rub down.

Raw, seasoned carbon steel should be lightly coated with oil after drying. Simply put a dab of oil in the pan and evenly coat with a paper towel. Wipe out the excess.

5. Store with a little thought.

Cookware lives its best life with a little cushion. If stacking, simply store pans with a microfiber cloth, paper towel or any soft spacer to avoid scratching the surface. This is especially true of non-stick and seasoned surfaces to maintain that coveted non-stick finish. 

Follow these tips and you’ll have cookware that lasts a lifetime.