4 ways to clean your carbon steel pan

Do you ever wonder how to get your carbon steel pan perfectly clean without damaging its seasoned surface?

Carbon steel pans are exceptional in many ways—they don’t just sear food beautifully, but they also conduct heat evenly and develop a natural non-stick surface over time. Plus, they are 100% PFAS-free, non-toxic, and plastic-free, so you can cook with peace of mind, free from harmful chemicals.

Like cast iron, carbon steel requires a bit more care when cleaning compared to stainless steel or non-stick pans. Scrubbing too hard or using the wrong tools can damage the seasoning you’ve worked hard to build. To help you avoid common mistakes, we’ve put together a list of the best ways to clean your carbon steel pan properly.

Check out the carbon steel pan cooking instructions here.

Method 1: Warm Water and a Sponge

Do this after every use. No matter how dirty your pan gets, always wash it with warm water and the rough side of a sponge once it has cooled down. Never use soap on your carbon steel pan, as it can damage the seasoning. After washing, dry the pan thoroughly.

Method 2: Coarse Salt and Oil

If the surface doesn’t come clean with a regular wash (Method 1), you can try using salt and oil. We recommend canola oil or another neutral oil.

1. Add coarse salt and neutral oil to the pan (1:1 ratio, about 2 tbsp of each).

2. Scrub the salt and oil mixture into the surface using a paper towel. The salt acts as a gentle abrasive, helping to lift burnt-on food and polymerized oil.

3. Once most of the residue is removed, wipe and rinse the pan thoroughly. Dry it with a paper towel and place it on low heat on the stovetop.

4. When the pan is completely dry, apply a thin layer of neutral oil to the surface using a paper towel.

If your pan still looks dirty, try the methods listed below.

Method 3: Boiling Water

This method should help remove even the most stubborn residue.

1. Start by adding enough water to cover the bottom of the pan and bring it to a boil over medium heat.

2. Once the water is boiling, gently scrape the bottom of the pan with a wooden or plastic spatula to loosen any burnt-on food. Continue scraping until as much residue as possible has been removed.

3. Pour out the water and rinse the pan thoroughly. Dry it with a paper towel and place it on low heat on the stovetop. Once the pan is completely dry, apply a thin layer of neutral oil to the surface using a clean paper towel, then leave it on low heat for a minute.

Method 4: Steel Wool

Steel wool is highly abrasive and should only be used as a last resort—when all other methods have failed. While it will remove all residue, it will also strip away the seasoned surface, meaning you’ll need to re-season the pan afterward.

Use steel wool carefully on problem areas to lift stubborn dirt. Rinse and dry the pan thoroughly, then proceed with the seasoning process. Instructions for seasoning can be found below.

How to Season Your Carbon Steel Pan

Wash the pan with hot water using a dish brush—do not use dish soap.
Dry the pan thoroughly.
Add a few teaspoons of vegetable oil to the pan and spread it evenly with a paper towel (e.g., sunflower oil, flaxseed oil, or grapeseed oil).
Heat the pan until it starts to smoke. Let it smoke for a few minutes, ensuring good ventilation.
Remove the pan from heat and let it cool down just enough to wipe off any excess oil with a paper towel.
Rinse the pan with hot water and dry it thoroughly.

Your pan is now re-seasoned and has a natural non-stick coating!