How do I clean Carbon Nonstick?Updated 13 hours ago
Wash with dish soap, hot water, and a sponge. If you feel any bits of debris or sticky spots, wash these off with hot water, dish soap, and a sponge. For extra-stubborn sticky spots, use steel wool or make a scrub of coarse salt mixed with a few drops of oil and use a paper towel to buff out any problem spots, then wash as usual. Air dry if you like—unlike regular carbon steel, this pan won’t rust.
Condition early and often, or if you ever notice food starting to stick. CLICK HERE to watch a 1 minute video on how to condition your Carbon Nonstick™ pan, or follow these instructions:
Clean the pan: Make sure the pan surface is smooth to the touch (discoloration is normal as long as it feels smooth). If you feel any bits of debris or sticky spots, wash these off with hot water, dish soap, and a sponge. For extra-stubborn sticky spots, use steel wool or make a scrub of coarse salt mixed with a few drops of oil and use a paper towel to buff out any problem spots, then wash as usual.
Condition the pan: Heat the clean and dry pan over medium heat until it feels hot when you hover your hand an inch above the pan, about 30 seconds to 1 minute. Add a dime-sized amount of high-heat oil, such as grapeseed, canola, vegetable, or algae. With the heat still on, carefully rub the oil all over the surface of the pan, including the corners and sides, with a paper towel until it looks like all the oil has been wiped away, about 1 to 3 minutes. A microscopic layer of oil will "bake" onto the pan, creating a nonstick effect.
Repeat often: Repeat this process of cleaning and conditioning anytime you experience a little sticking, or as often as you like. Frequent conditioning will help your pan become nonstick and stay that way, no matter what you cook.
Deep clean if needed. If your pan is heavily soiled or sticky and you’re not able to get it clean with a regular sponge and soap, you may need to give it a simple deep clean. Here’s how:
For stuck-on or burnt food: Fill the pan with enough water to cover the pan bottom and bring to a simmer on medium-high heat. While the water is simmering, use a metal utensil (such as a Stainless Fish Spatula) to loosen up any stuck-on bits. Drain off the water and use a Pan Scraper, metal utensil, or the scratchy side of a sponge to scrape off any bits still stuck to the pan. Wash as usual. Your pan should now be smooth to the touch. Finish by conditioning the pan.
For sticky oil spots: These are likely patches of residual oil that cooked onto your pan. Use steel wool or a paste of coarse salt mixed with a few drops of cooking oil to buff out any sticky spots on the pan, then rinse and wash as usual. Your pan should now be smooth to the touch. Finish by conditioning the pan.
Avoid abrasive cleaners like Bar Keepers Friend, which can strip the pan down to bare metal and leave it vulnerable to rust.