Below you will find our recommended every-day cleaning instructions to help you best look after your pan and seasoning. Whilst it can take a little time initially to build up seasoning to your satisfaction, once well-seasoned, cleaning can be as easy as wiping out with a paper towel!
First decide, is my pan dirty or just a bit oily? You may not always need to wash your pan to clean it; you will find that a wipe out after cooking will often suffice with seasoned iron cookware - depending on what you cooked of course.
Always use a wooden or steel scraper to loosen/remove any stuck on food residue before the pan cools. This only takes a few seconds and it is much harder to remove stuck on residue once the pan has cooled!
When required, clean your pan under hot (not boiling), running water – preferably while your pan is still warm.
To best maintain your seasoning (especially whilst it is young) we recommend avoiding soap and detergent as these can erode your seasoning. Use a brush if needed, though be careful not to scrub so hard that you scrub off your seasoning! You want to ensure all food particles/bumps/rough patches are removed and the surface is smooth. Soap is not necessary with good scrubbing, and pre-heating your pan will kill any bacteria. However, if you're concerned, a little soap is fine, especially once your pan is really well seasoned.
After washing/cleaning immediately dry your pan with a cloth or paper towel. Why not keep a designated cotton, linen, or hemp fibre tea towel handy to use for this purpose - one you don't mind getting a bit dirty?
To finish, where possible, place your pan on a still-warm stovetop (or turn heat on low), to ensure that your pan is completely dry before storing. This will help prevent rust. While you’re at it, why not do a quick stove top season if your pan is still new or needs renewing? This is a great way to quickly build or replenish your seasoning.
N.B. Never place your iron pan in a dishwasher - these skillets are for hand-washing only.
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