How to Clean a Carbon Steel Pan

Carbon Steel: The Professional's Choice

Carbon steel pans are the workhorse of professional kitchens — lighter than cast iron, more responsive to heat changes, and capable of developing an excellent non-stick seasoning over time. But like cast iron, carbon steel requires specific cleaning habits to protect the seasoning and prevent rust. Here's exactly how to do it.

What You'll Need

• Chain mail scrubber
• Baking soda
• Seasoning oil
• Stiff brush
• Paper towels
• Hot water

After Every Use: The Standard Clean

1. While the pan is still warm (not hot), rinse with hot water
2. Scrub with a chain mail scrubber or stiff brush to remove food residue
3. Rinse thoroughly
4. Dry immediately with paper towels
5. Place on the stove over medium heat for 1–2 minutes to evaporate all moisture
6. While still warm, wipe the interior with a paper towel lightly coated in seasoning oil
7. Wipe off excess — the layer should be barely visible

For Stuck-On Food

Add a small amount of water to the pan and heat on the stove — the steam loosens stuck food. Alternatively, sprinkle baking soda and add a splash of water, heat gently, then scrub with the chain mail scrubber. Rinse, dry on the stove, and re-oil.

Should You Use Soap on Carbon Steel?

Occasionally using a small amount of mild dish soap won't ruin a well-seasoned carbon steel pan — the seasoning is polymerized oil, not just a surface coating. However, regular soap use will gradually strip the seasoning. For everyday cleaning, hot water and a chain mail scrubber are sufficient. Use soap only for a periodic deep clean, and re-season afterward.

If Rust Appears

Surface rust on carbon steel is common and fixable. Scrub with the chain mail scrubber or a rust eraser, rinse, dry completely on the stove, and re-season with 2–3 rounds of oil and heat. The pan will be good as new.

What to Avoid

• Soaking in water — causes rust quickly
• Dishwasher — strips seasoning and causes severe rust
• Air drying — always dry on the stove
• Storing wet or in humid environments

Final Thoughts

Cleaning a carbon steel pan takes less than 5 minutes when done consistently. Hot water, a chain mail scrubber, stove-drying, and a light oil wipe — that's the entire routine. Do this after every use and your carbon steel pan will develop a beautiful, durable seasoning that only improves with time.