How to Clean a Carbon Steel Pan (Without Ruining the Seasoning)

Cleaning carbon steel is fast and easy - the goal is to remove food without stripping the seasoning you have built. Here is how, plus what to do if rust appears.

Everyday cleaning

1. While the pan is still warm, rinse with hot water and scrub with a brush or non-abrasive sponge. Most food lifts right off seasoned steel.
2. Skip the soap and the dishwasher - they strip seasoning.
3. Dry immediately and completely, then set the pan over low heat for a minute to drive off any moisture.
4. Wipe a few drops of oil over the surface and store.

Stuck-on food

For stubborn bits, add water to the warm pan and simmer for a minute to loosen them, then scrape with a wooden spatula or scrub with coarse salt as a gentle abrasive. Avoid steel wool, which removes seasoning.

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Carbon Steel Frying Pan

Pre-seasoned and uncoated for high-heat stovetop searing. Metal-utensil safe, induction-ready and designed to improve as you cook.

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If rust appears

Rust just means the pan was stored damp - and it is fixable. Scrub the rust off with steel wool or salt, wash, dry, then re-season the bare spots (see how to season a carbon steel pan). Good as new.

Storage

Always store carbon steel bone-dry with a light oil film. If stacking, place a paper towel between pans to protect the surface and absorb moisture.

Our pick

Well cared for, a carbon steel pan lasts a lifetime and gets better with age. Alva's carbon steel range - the Forest pan, Black Angus, and Forest wok - is built to develop a deep, durable patina. See our best carbon steel pan guide, compare the full carbon steel lineup, or learn how to season a wok.

Frequently asked questions

Alva carbon steel has no nonstick coating - no PFAS or PTFE by design - safety standards.