How To Clean A Carbon Steel or Cast Iron Pan

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What is Cast Iron or Carbon Steel Pans?

Before anything, I want to discuss the pans and their differences quickly. Cast Iron and carbon steel pans are the product of iron and carbon. However, cast iron has more carbon compared to carbon steel. No idea about the naming system, but it is what it is. They both cook beautifully, but I have noticed some differences in terms of pros and cons while cooking. Here is a great website that goes into more detail about the material differences! 

Cast iron pans take a long time to heat up thermally because of the thermal mass (it is a big block of iron!). Cast iron pans are significantly heavier than carbon steel pans. That makes a difference when cooking in the oven, grill, or fireplace. This skillet type is also finicky to keep from oxidizing or rusting. The pros, however, are they will last you a lifetime if you clean and maintain them properly. They are significant for shallow fry-cook-in, making egg-fired rice, MAKE Dutch BABY!!, and generally are great to cook in. 

Carbon steel pans are lighter and are quicker to heat up. These are great pans to fry eggs, quesadillas, sear steaks and make grilled cheese. This is my go-to pan for quick cooking. Carbon steel pans can also be exposed to oxidizing and rusting. The same as cast iron pans. Just as cast iron pans, carbon steel pans will last you a lifetime. 

Both pans cost less than 50 bucks and provide fantastic value and quality. They make great wedding, birthday, and Christmas gifts! 

Preventing Rust and Cleaning the Pan

Preventing Rust

• Do not, for whatever reason, put your cast iron or carbon steel pans in the dishwasher
• Do not use soapy water in the sink to clean the pans
• Always make sure there is a thin layer of oil on the pan when you go to store it

Cleaning

I have a three-step process for cleaning my cast iron or carbon steel pan if no food sticks to the pan. 

1. After cooking, pour around two tablespoons of salt into the pan
2. Grab a few paper towels, and scrub the pan with the salt acting as an abrasion scrubbing at any food particles left. If needed, I put some oil in the pan to help the cleaning process. 
3. Use the paper towels to dump out any leftover food, and if you need to, put a small amount of canola oil in, and wipe with a paper towel. The thin layer of oil will act as a protective layer against rust. 
4. Store in a dry place. 

What if the residue won’t come off??

If you are cooking sticky foods like sauces, or anything with sugar or starch, you will have a high possibility of food sticking to the pan. However, do not worry, I have a backup plan to get those irritable sticky food particles off. This plan requires steel wool and elbow grease. Here is a link for steel wool. I use steel wool to clean my carbon steel and cast iron pans and any stainless steel pans.

1. Add a tiny bit of water to the pan. I know, I said no water, but we just hang with me. 
2. Scrub the pan fiercely until the stick food substance comes off to dump into the sink. 
3. You might have to repeat steps 1 and 2 until your pans are clean. 
4. After they are clean, immediately dry them with a clean tea towel or paper towel. 
5. After the pan has been thoroughly dried, add a thin layer of oil and wipe with a paper towel until the pan is completely covered. 
6. Store in a dry place. 

This is typically my last resort. However, I have had zero issues with this method, and the pans have never rusted using the ideology. 

Thank you so much for reading! I hope this inspired you to buy and try out these awesome pans that will also last you a lifetime, but also decreased the fear of how to clean them. They me seem daunting, but at the end of the day, as long as there is a thin layer of oil. they should never rust. Click the home to go to the homepage to find other great reads!