Cleaning The Iron Pan – You Should Pay Attention to This

Clean iron pans properly – tips and home remedies

You can clean an iron pan in different ways. However, you should always try to prevent the dirt directly: Therefore, wipe the residue out of the pan immediately after use and rinse it with hot water. This will save you work, time, and nerves later.

  • If something has baked on, pour hot water directly into the pan and add a small drop of washing-up liquid.
  • Then put the iron pan back on the still hot plate and let it stand for a while. You can then remove the dirt with a sponge.
  • Soda is very helpful for stubborn stains: After boiling, put some water and a level tablespoon of soda in the pan, let it all boil up briefly and then wipe the pan.
  • Alternatively, put a little salt in the iron pan and gently rub it clean.
  • In very stubborn cases, you can also carefully use the ceramic hob scraper.
  • It is also particularly helpful if you burn the leftovers. Set your oven to 250 degrees and put the pan in the oven for about an hour. The burnt residue turns into ash, which you can easily remove.
  • Tip: No matter which cleaning method you choose, you should definitely avoid two things: Firstly, you should never clean the iron pan in the dishwasher and, secondly, you should not leave the iron pan in water for long. In both cases, there is a risk that the pan will quickly rust.

Contingency plan: Burn in dirty iron pans

If you’ve fought too hard against burnt-on leftovers, you may have damaged the patina. However, you don’t have to do much to restore an intact non-stick surface:

  • First, rub the iron pan well with oil. Cheap rapeseed or olive oil is already suitable for this. The bottom of the pan should be completely covered.
  • After placing the pan in the oven, set the temperature to around 200 degrees.
  • Wait a good hour before removing the pan from the oven.
  • After the pan has cooled, repeat the procedure one more time. The surface is then restored.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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