Kitchen cleaning
Clean Carbon-steel Woks and Cast-iron Pans without Stripping Seasoning
Hand-wash, dry promptly and apply a very light oil film only as the maker directs
Overview
The seasoning on carbon steel and cast iron needs gentle care. Hand-wash when safe to touch, never soak for a long time or put it in a dishwasher; stop and ask the employer about severe rust or an unknown coating.
Tools needed
- Warm water
- Non-metal brush
- Lint-free cloth
- Small amount of cooking oil
Cleaning steps
Let it cool safely
Remove from heat and wait until the handle and pan are safe to touch; do not shock a very hot pan with cold water.
Hand-wash with warm water
Loosen food with warm water and a non-metal tool; use a small amount of mild soap only if maker guidance allows.
Dry immediately
Dry the inside, outside and handle thoroughly with cloth or paper.
Protect with light oil
Following the maker guidance, rub on a very light cooking-oil film, wipe off excess and store dry.
Common mistakes
Long soaking
✓ Correct actionUse warm water and a suitable scraper for stuck food.
Scrubbing with steel wool
✓ Correct actionUse a non-metal, non-abrasive tool to protect seasoning.
Air-drying after washing
✓ Correct actionDry thoroughly straight after washing.
Leaving a thick oil layer
✓ Correct actionLeave only a very light protective film.
Practical tips
Tips for helpers
- Remove from heat and wait until the handle and pan are safe to touch; do not shock a very hot pan with cold water.
- Following the maker guidance, rub on a very light cooking-oil film, wipe off excess and store dry.
Tips for employers
- State which oil the household uses for carbon steel or cast iron and whether re-seasoning is expected.
- Arrange inspection for rust, flaking or stuck residue that cannot be removed safely instead of hard scrubbing.
Completion checklist
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