How to clean a carbon steel pan – without washing-up liquid
Time: about 10 min
Hot water, a soft dish brush and a dry tea towel – that is all it takes to keep a carbon steel pan clean. Here is the everyday routine that takes a few minutes and protects the surface you are building.
Short answer
Let the pan cool for a while, wipe out leftover fat, then rinse it under hot water, brushing off food with a soft dish brush – no washing-up liquid. Dry the pan thoroughly straight away, underside included, and spread a few drops of neutral oil over the cooking surface. Never put carbon steel in the dishwasher or leave it to soak, as the steel can quickly start to rust.
What you need
- Carbon steel frying pan (STEK28-080)
- Beech and horsehair dish brush (TDIS-090)
- Hot water
- Tea towel or kitchen paper
- Neutral cooking oil
How to do it
- Let the pan coolWait until the pan has cooled a little after cooking. Never run cold water into a hot pan – the sudden change in temperature can make it warp.
- Wipe out the fatWipe out leftover cooking fat and crumbs with kitchen paper before rinsing. The hot water then goes further, and the fat stays out of the drain.
- Rinse and brush under hot waterRinse the pan under hot water and brush away food residue with the dish brush. The horsehair bristles clean gently without scratching, and for everyday washing hot water is all you need.
- Dry at once – underside tooDry the pan completely with a tea towel or kitchen paper: the cooking surface, the rim and the underside. Never let it drip-dry, as carbon steel can start to rust.
- Oil it lightlySpread a few drops of neutral cooking oil over the cooking surface with kitchen paper. The oil protects the carbon steel from moisture and maintains the seasoning.
- Hang up the brushHang the dish brush on its hook so it can dry between washes. When it is worn, simply replace the brush head (TDIU-090).
Common mistakes
- Using washing-up liquid or the dishwasher – Kockums' instructions for carbon steel are hot water only.
- Leaving the pan to soak in the sink, where it can start to rust within a minute or two.
- Running cold water into the pan straight off a hot hob.
- Forgetting the underside when drying the pan.
Why no washing-up liquid?
A carbon steel pan's natural release comes from a layer of oil and fat that has been baked onto the steel and builds up every time you cook. Washing-up liquid is designed to dissolve exactly that kind of fat, and Kockums advises cleaning the pan with hot water only. The thin film of oil afterwards also keeps moisture away from the steel.
FAQ
I washed the pan with washing-up liquid by mistake – is it ruined?
No. Rinse, dry and oil it as usual and keep cooking. If the surface has turned dull or patchy, you can re-season the pan.
Can a carbon steel pan go in the dishwasher?
No. Kockums says a carbon steel pan should never go in the dishwasher – long exposure to water and detergent can cause rust and damage the surface.
Which oil should I use after washing?
A neutral cooking oil such as rapeseed oil. A few drops spread thinly with kitchen paper is enough.
Can I use the same brush on enamel pots?
Yes. The beech and horsehair dish brush cleans gently without scratching, and soft brushes or sponges are exactly what Kockums recommends for enamel.
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