How To Properly Clean Carbon Steel Pans | Made In Cookware
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- Опубликовано: 7 авг 2024
- How To Properly Clean Carbon Steel Pans | Made In Cookware
Carbon Steel Cookware is one of our favorite materials to cook with. Like cast iron pans and cast iron skillets, the more you cook with them, the more nonstick qualities they acquire. While seasoning is essential to using your Carbon Steel Cookware properly, it is important to know how to clean each piece without damaging that all-important seasoning. But don’t worry. If you follow our proper guidance and techniques it’s really not all that difficult to do.
In this video, Steve Barnett demonstrates three ways to properly and effectively clean your seasoned Carbon Steel Pans. And take note, when you go to clean your Carbon Steel Pan, we do not recommend ever putting it in the dishwasher, or using soap and water to wash it.
#CarbonSteel #CarbonSteelPan #HowToClean
What You’ll Need:
Carbon Steel Pans
Coarse Salt
Oil
Paper Towels
Video Breakdown:
0:00 Start
0:34 How To Properly Clean Carbon Steel Pans
1:01 Level One Cleaning
1:34 Level Two Cleaning
3:25 Level Three Cleaning
5:10 Recap to Cleaning Carbon Steel Cookware
Read the Full Guide Here: madeincookware.com/blogs/how-...
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"If you remember anything I say, Don't use a dishwasher!" - Steve
Thanks man. Great help with seasoning. You are better than the French or Italian tutorials.
I purchased a Made In piece at an estate sale. It has some rust and was wondering how to clean it up? I don't feel safe using it in its current condition. I believe it's a Wok (2 handles). Thanks!
I was so intimidated by carbon steel cleaning but now that it’s seasoned it’s the easiest pan in my kitchen to take care of!
I luv this guy,he knows what he’s talking about & knows how to fix or get pans in cooking order very knowledgeable
This is a game-changer for cleaning my pans! Steve does it again!
I just watched a ton of your cleaning videos. You have a knack for this. Made In should give you a raise.
Another helpful demonstration! I learn so much from watching Steve! Thank you Made In!
Thank you, Steve! These tips are very helpful.
The salt scrub blew my mind, but it makes so much sense! Good stuff.
Another set of hot tips for Carbon Steel! Thanks Steve!
I was relieved when you mentioned seasoning "chipping." I used your seasoning in the oven method, and even fried potato peels as you suggested. I have only used my pan 4 times, and the seasoning is chipped in a few areas. Scared me, but now I know to just keep using and cleaning it properly.
Wow, this is the best video I've seen in cleaning. Thank you!!!!!
I never would’ve thought to use salt as an abrasive agent. The just unlocked a new world for my carbon steel. Thanks professor Steve!
Same here!! Who would have thought coarse salt would be it!
I use coarse kosher salt and I cut a potato in half then I scrub it really well. Then I'd ride on the stove rub just a drop of oil then I'll wipe it out really well.
Those are some beautifully seasoned pans. Very nice!
I love this guy, he makes me feel so confident
Just tried the boiling water method last night and it worked great!
Great video. Thanks Steve!
Thank you for your very clear instructions
Super super helpful. Thanks Steve and Made In
Glad it was helpful! Thanks for watching, Chip!
Great work Steve!!!
I recently purchased a Made In steel wok and it has seasoned so nicely! I am cooking everything in it and the heat radiates so well. Best fried rice I have ever made was yesterday :)
Love it! The wok is one of our best sellers and really holds heat nicely as you mentioned. Thanks for the comment!
@@MadeInCookwarehow would your wok do on an infared electric ceramic stovetop smoothtop with 8 inch burner
Just used my new Made In 12” carbon steel pan to cook bacon. This helps me a lot with cleaning up and upkeep. Thanks Steve
Thanks for your feedback on our video. Glad it was helpful!
Many thanks for your awesome tips.
Most excellent vid!
Great editing, great video.
Wonderful! Thanks Steve.
David
Many thanks!
Thanks so much! These videos are really helpful…. 👌
Thanks Nancy!!
These videos have been very helpful! Thank you!
You are so welcome!
Modern dishwashing soaps are fine to use. They help prevent build up of carbon layer. If your pan can’t survive being washed with a dish soap, then it wasn’t seasoned properly. I wash all my carbon steel and cast iron regularly with soap and have never had to reapply seasoning and they still work perfectly.
I agree
Finally someone that knows what's up
Welches Spülmittel verwenden sie zum Beispiel..?
Danke für die Antwort und liebe grüße aus Deutschland 🇩🇪
Feels clean only when all that nasty smelly grease is all washed away. Don't want pancakes smelling like tallow from the burgers last night.
Yeah I never understood why people are afraid of it. They must’ve never had to clean burnt on oil from a splotchy seasoned pan or bottom of the oven before 😂 that shit takes a lot more than dish soap to clean.
This video is great - no other way to put it - thank you!
Thank you Gil
Steve is awesome-Love this video series! As brief as the previous videos were, there were several inconsistencies between them and the printed directions provided with the carbon steel pan. This new format is super informative and clear.
Anxiously awaiting your restore video-someone else took over cleaning duty and left water in my new carbon steel pan! Thankfully I was only a single seasoning in, but now have no idea how to handle the rust and splotched surface. What should I do next?
I appreciate these vids. Really helps for us novives. I just order my first carbon and stainless steel and non stick pans from made in.
That is awesome!
I think I’m going have to start over again for sure, but I love my pan.
great info
Great help. Thanks
No Problem!
I Put water in MY pan, boil it then take a scrub brush( plastic). His technique on the third pan is perfect. I season with lard 150 in the oven for 15 minutes, wipe it out then 300 for 30 minutes. Perfection!!!
Thanks!
I use a wok brush to clean my carbon steel pan. These are safe enough for non-stick pans. I do rinse with water and wipe with a paper towel.
That seasoning looks so fresh. Thanks for all of these sweet tips!
So helpful. If our pans are smoking pretty aggressively while cooking, should we go back to step 1? i.e soap and water and reseason?
Thanks Steve for info. So once my wok is season properly,all I have to do after each cook is wipe it out and the cooking puts extra seasoning on pan.
Thank you. This gives me the confidence to not over clean my carbon steel pan. Question: does it matter what kind of oil is used? I cook my eggs in butter. Can I use the wipe and store method when using butter?
Great video. Very informative. Inst. Made easy.
Thanks Albert!
@@MadeInCookware 111p
I like this Steve guy
We do too!
Steve....excellent tutorial....in the past year I have gone to some carbon steel but I think the one thing people (& some chefs) can't get past is doing eggs on this surface, frankly I would advise them to use a good nonstick pan for this because it ain't worth the aggravation of looking at egg "glue" -- for some reason with these pans most people start with eggs & this would be the last thing to start with, hence the complete discouragement using carbon steel.
Eggs are best done once the pan has a strong seasoning.
I use Traeger all natural cleaner (smoker stuff) for cleaning my pans just spray a little on after the pan is cooled let sit a few minutes then wipe it clean and my pans look brand new, no harness or abrasive I re oil just a few drops just before use I don't like oily pans setting around. I love my made in pans and will be buying more Danny.
This was good. It'll work for the flat bottom wok I suspect. I do have a question. On our wok we do have a brown stickiness up the sides in a few places. Why is this and how to I remove it. When I am stir frying the brown on the sides catches parts of my vegetables and meats. Any suggestions? Thank you. I do love the wok!
My favorite pan, can you please demonstrate cleaning the none black carbon steel pan because my blue carbon steel is my most used and came package interior black compared to my Matfer Bourgeat Black Carbon steel which hadn't turned darker yet. They are both my beloved but differ in thickness and weight, although my blue carbon came preseasoned. I would like to you to tutor and demonstrate cleaning the lighter color one. Thanks
I wish these videos were available when I purchased the carbon steel pan and wok. Conflicting advice then.
I get it, I bought mine in the first wave of carbon steel. I stopped using them and went back to my cast iron.
This dude is a great show host
Thank you for the clear instructions! I just bought a carbon steel pan and it was hard to grasp the concept of not washing my pan with water and soap. If I am cooking something with a strong beef scent and plan to cook something after that contains no beef, what would be the best option?
Thank you!
The water boil method!
I wish I had had these videos when I received my lead in carbon steel lock several months ago. I even purchased Made In pan wax. I followed the written instructions included with the walk to the note. The pan continues to streak, stick and discolor. I’m not sure what to do at this point
Great video. Is it okay to use things like the steel mesh (chain mail style) scrubbers to get stubborn things off of the pan or will it damage it or mess with the seasoning of the pan?
@Steve Barnett Thanks for the quick response. I tried the boiling method today on my Made In Roasting Pan and it worked great! I've got a couple Blue Carbon pans and was wondering why they didn't look as good as I thought they should, but even with using the mesh scrubber, they still performed amazing. I can't wait to see the results of NOT using those scrubbers!
I always use the water, slow boil method
So I have a carbon blue steel wok that was seasoned and it's still pretty good except that yesterday I cooked some tomato sauce in there and it stripped all of it's seasoning so naturally when I washed it with water only it looks like stainless steel now I did dry it and I did apply some oil and a paper towel but it just don't look the same when I 1st bought it. It looks like stainless steel vow
I am alone and might use my pans once a week or less. Do I need to season them weekly even if I am not using them?
recently bought the pizza steel - would greatly appreciate a video on how to season and clean this (a little trickier than the pans - as you cannot boil in them.. unless put in a larger pan? and cannot really heat up on the stove (I have induction, don't want to burn oil on the surface from bottom of steel) I have managed to get to level 2 or 3 cleaning need with one use - and ruined my seasoning. Paper towels get shredded with the sharp holes. Help :) - Would also love a video on how to actually cook with the pizza steel. Thank you and great videos.
Thanks for the suggestions on future videos! Much appreciated! Also, we do have a video already on how to make pizza using the pizza steel on our RUclips channel!
what material are the rivets, theyve darkened so are they carbon steel? the handles are stainless steel right
The cooking surface of my pans are light in spots as opposed to the all black pans shown. Should I reseason?
I've found that instead of trying to put a minuscule drop of oil in the pan, it is easier to put that drop on a paper towel, then wipe the pan with the moistened towel.
I have an induction cooktop and was thinking of using the potato peel method of seasoning. I have also heard that you need to season the outside of the pan, bottom and sides as well. Easier done on a gas stove I would think. Can I do the potato peel method? If I do, must I always use that method or should I just use the oven method. Thanks
Definitely the oven!
Coarse salt isn't all that cheap and you'll end up going through a lot if it's your main scrubber. I would just get a chainmail scrubber instead, which functionally does the same thing (scrapes off stubborn carbonized bits with very low risk of marring your seasoning; just make sure you use gentle pressure as aggressive chainmail scrubbing will eventually catch on your pan's seasoning).
Need close up of inside pan … received mine with the limited instruction book… wish I saw your videos before I started “seasoning “ mine because food is still sticking after using it numerous times. When will is be properly seasoned- or should I start all over?
Exactly - same experience.
@Steve Barnett Thanks- will try the grape seed oil- I had used canola. I have watched numerous videos.. will definitely keep working at it. Thanks for the feedback.
Do a show about cleaning a porcelain coated cast iron casserole next please. Mine is a used one, but it is scratched a lot by the previous owner. Can it be rehabilitated?
We'll let our marketing team know you are interested!
Good host
Hi Steve I have spotty marks (i thinks it’s called flaking) on my pan should I strip it and start the seasoning again and how do I strip.
It does sounds like your pan may need to be stripped and re-seasoned. You'll need a chainmail scrubber, Made In Stainless Steel Cleaner (Bar Keeper's Friend works too), and gloves. Create a paste and scrub until you see the bare metal. After removing the seasoned layer, watch our video on seasoning carbon steel for guidance: ruclips.net/video/pJ0H6bbfwMI/видео.html
For additional help, email us at hello@madeincookware.com with a photo of your pan
I am reluctant to use carbon steal pans since I don't use the pans every day. Any advise on this situation.
No need for them to be used every day. If they're seasoned correctly, they will store well! We have many people who leave them in their second homes for months at at time with no issues!
After I cleaned my carbon steel wok using the method you showed, I found few spots are peeling 😨😨😨 ( I can see silver) what should I do now? That was my first cleaning and i already re- season them. Is there easy way to fix the peeling or I have to re-season again?
Our customer care team will be happy to assist you. Please email us with some photos to hello@madeincookware.com.
What about cleaning the outside of the pan? I have accumulated grease coating, especially around the handle.
@Steve Barnett Thanks for the tips.
@@torch3 We also have a stainless steel cleaner for our stainless pans that would work well on the handle if the aesthetics are really bothering you.
I have not used a dishwasher in perhaps 15 years, even though I have had them. Something about the mindless work of washing dishes and pots and pans that I find cathartic.
Help, I made a mistake and cooked something tomato based in my pan and totally messed up the seasoning. I have tried to re-season it several times but it hasn’t helped. What can I do?
Steve Barnett Thank you for getting back to me. It definitely does not have the nice non-stlck finish it started with. Very frustrated that I haven’t been able to achieve that. I have not scrubbed it with a brush and soap but maybe I do need to start over.
Can i use baking soda instead of salt?
Baking soda is good for cleaning problem areas on the pan! But coarse salt does the trick as well.
anyone have any tips for cleaning and not using a ton of paper towels every time?
Yes - that bothers ecologically conscious me also - only option I can think of are kitchen rags / dishcloths. But then you're left with pretty messy laundry.
I thought you always seasoned it on the stove after oiling so the oil doesn’t go rancid on the pan?
I cooked food that had lime juice in its marinade, oops. My round carbon steel pizza pan, (the one with holes) now looks like a spotted hyena. How should I get this back into its winning shape? So far it seems to be more of a challenge than the traditional skillet.
I just got made in pans. Why does my carbon steel look gray in bottom?
I heard when you’re early enough, Steve himself will comment back on your comment 👀
where is the sweater vest?
Ok, what if I’m using the same carbon steel pan to cook steak, fish and my apple crumble.. how do I clean it then? Simply wiping it will carry the smells.
Great video otherwise, thanks a lot for the tips!
You don’t use water and soap?
Soap will strip the pan. Coarse salt is a good option.
Please show over the top close ups of the pans not just side view
@Steve Barnett Thanks!
The only thing I worry about is when you cook something and just clean it with salt and oil and the next day you cook some eggs for breakfast, wont your food taste and smell like last nights dinner?
Dishwasher is the enemy to all my pots, pans and knives! They don’t go into the dishwasher! My kids learned this lesson the hard way when mommy went crazy on them
Why are you boiling water on it??? Isn’t it potentially create a rust
No only way you will get rust is if you store it not fully dry. Boiling water is an awesome technique I do nightly with the made in pan
So after cooking salmon, just wipe it down???, seems a bit gross
I thought you could use soap and water on carbon steel?
Soap will strip the seasoning. Water, yes.
@@MadeInCookware I thought you could treat it like stainless steal.
@@tonygabagool Two completely different pans, the care is different on them. Carbon steel is 99% iron, 1% carbon.
@@MadeInCookware so it’s basically a lightweight cast iron? Are their any other benefits it has over cast iron?
@@tonygabagool Carbon Steel heats up significantly faster than cast iron and once seasoned, a smooth, non stick like surface makes Carbon Steel easy to cook with.
I don’t want to use so many paper towels. So just use a cloth
Lost my excuse to leave this pan out for you to wash 🥸
Replace your paper towels with a rag and be more environmentally friendly