We clean the cast iron pan from carbon

Cast iron pan, how many delicious associationswith this word arises in the head. Pancakes, fried potatoes, pastries, stews, and maybe rosy fish? After all, there is not enough other frying pan to compare with the good old cast-iron frying pan for the refinement and variety of dishes prepared on it. But today it’s not about cooking oranalysis of the taste of food, and how we get rid of the terrible black soot on this pan, which grows on this dish over time, becoming thicker and thicker. Fortunately, today there are several ways to get rid of this non-pleasing eye of a layered growth, and in this article we will discuss exactly how to clean the cast-iron pan from soot. Let us examine what is carbon and what it consists of, analyze what modern methods exist for effective and quick cleaning of the pan, how to cover the pan with a protective coating on a natural basis, and also how to get rid of food sticking to the metal of the pan during its preparation.

What is soot?

To begin, let's talk about the Nagara. Nagar is a black and brown plaque, having a layered-friable structure. It consists of charred particles of vegetable and animal fats, as well as small remnants of food. Each time when cooking, growing layer by layer, it can reach a very impressive thickness, and its fragile parts are painted out, which leads to a not very pleasant look. Even with the preparation of culinary dishes, soot gets into the food, which is also very unpleasant. The nagara also contains some polyaromatic hydrocarbons (PAHs) and their derivatives, which are dangerous carcinogens, so cleaning the pan from carbon is also a “healing” of the cooking process.

Ways to clean from carbon

  • Mechanical
  • Thermal
  • Chemical
  • Each method we consider in more detail.

    Mechanical cleaning method

    This is the easiest and at the same time quitetime-consuming process of cleaning the cast-iron pan from carbon. With the help of metal brushes, scrapers or cycles, you can quite successfully clean the surface of the pan from carbon. You can also use a hand power tool such as an angle grinder (grinder) or a drill with bristle metal nozzles. When cleaning the pan, you need to securely fasten the handle, also remember to use safety glasses and a respirator, as dust and particles of soot can get into the eyes and respiratory tract of the body.

    Thermal method

    Very effective method of cleaning from a deposit, butrequires some flame source appliances, such as a blowtorch or a gas burner. The work should be carried out in the open air, since this method produces a lot of burning and soot. The flame of the burner will be sent to the frying pan and heated until the remains of fat and small particles of food in the black layer are burned out, it will be much easier to thin and clean it off with a metal brush. Use the flame carefully, away from flammable liquids, objects and wooden structures.

    Chemical method

    The best result in cleaning cast ironthe pan gives boiling in a 10% aqueous solution of caustic soda (NaOH), you can buy a cleaning agent for sewage pipes such as "Mole" or other means containing alkali. Pre-dissolve the product in water in a ratio of 1: 1. Next, pour the solution into the metal container, put the pan there and boil for about an hour. Most of the soot dissolves, and if anything remains, it can easily be removed with a scraper or brush. It is necessary to observe the precautionary measures in the work with alkali, to avoid the substance getting on the skin, use rubber gloves and protective glasses.

    Old way

    There is an old Soviet way to removeNagara from the surface of the pan consider it too. To do this, take a piece of soap, half a glass of soda ash and half a glass of silicate glue (liquid glass). Soap need to grate. All components are mixed in containers for boiling the pan and pour the required amount of water. Place in a pan the pan and boil it for two to five hours, it all depends on the strength of the solution and the durability of the soot. When the soot softens, remove the pan from the container and clean it with a scraper and a metal brush (sponge).


    All trash remaining after cleaning the pan should be collected in a bag and discarded in the trash. Do not throw waste on the street!

    It is not necessary to pour the liquid after boiling into the soil or water bodies, you only need to dispose of the waste mixture in the sewer system, this also applies to the alkaline solution. Observe environmental friendliness.

    Post processing

    After the main cleaning the pan should be wellrinse with hot water with dishwashing detergent and dry. Next, you should apply a protective coating (burnishing) to the cast iron skillet. To do this, we need a gas burner or stove, but it is most convenient to use the oven, a small paint brush and vegetable oil. A clean pan should be smeared with a thin layer of vegetable oil and placed in the oven at maximum temperature for 10 minutes. The pan will cover a uniform dark layer (film) that will protect the metal of the pan from corrosion. Remove from the oven, wipe dry, put back and let stand for another hour, turn off the oven and let it cool with the pan.


    So we cleaned the cast iron skillet,prepared it to achieve new culinary heights, you can start frying, stewing, baking. If food sticks to the pan when frying to the pan, then the pan should be heated with coarse salt. It is done this way, pour a layer of salt 5mm thick on the bottom, put it on medium heat and, stirring with a spoon, heat for 10 minutes. After roasting, rinse the pan and continue to use as directed. Good luck preparing your dream dishes!