Is there gook and grime that won’t come off your favorite pots and pans? I’ve discovered the best (and easiest) methods to get rid of it, and I’m sharing it with you!
It doesn’t matter how that pot or pan got all grimy. Maybe a recipe called for high heat searing or blackening, which caused hard-to-clean residue. Other times, perhaps we cooked something a little too long and the result was burnt, stuck-on food. It happens to all of us.
Whatever the cause, this is most disheartening when it happens to our favorite kitchenware, or a pan that our favorite aunt gave us for our wedding years ago. And then we often cook on the grime that was too hard to scrub away, and doing that just bakes the gunk on more!
The Cleaning Challenge
One day, Emily mentioned that her favorite butter yellow Le Creuset pan seemed beyond the point of no return. But because it was her favorite, she just kept cooking on it, over and over again. The pan had developed an ever-growing dark stain on the bottom that wouldn’t budge.
I told her to bring it over to my house, and that I would help her get the stain out. She wasn’t sure it was possible, so we decided to video it for proof of how this method really does work. The reel got over 25K views on our social media platforms, so apparently people are interested in finding out how to get their pans clean!
IMPORTANT NOTE: The first set of instructions is for enameled cast iron cookware. I’ve included separate instructions for bare cast iron, which develops a natural, protective non-stick layer (referred to as seasoning) over time. The uncoated cast iron requires gentle soap, thorough drying, and oiling to maintain and prevent rust, while enameled pans have a glass coating that protects the iron. This allows for harsher soaps, scrubbing, and no seasoning, but requires protection from scratching and chipping, as can occur when metal utensils are used or thermal shock (sudden, extreme temperature changes) occurs.
How to clean enameled pans in a few easy steps:
Step 1: Liberally cover the bottom of the pan with baking soda.
Step 2: Cover the baking soda with water, and simmer for 10-15 minutes, using a wooden spoon to scrape while it simmers.
Step 3: Drain the water, and then scrub with a soft sponge or nylon brush. You can sprinkle with a little baking soda and use that as a gentle abrasive to remove any lingering spots. Avoid abrasive steel wool or metal scrapers to protect the enamel.
Step 4, if needed: If the stain is really stubborn (like the pan shown above), liberally coat it with baking soda and add enough water to make a thick paste, being sure to coat all the grimy spots. Then let the pan sit overnight and return with your soft scrubber to get the last bits of gunk off.
For traditional (seasoned) cast iron:
- For Tough Spots: Use a paste of baking soda and water to scrub only the stubborn areas with a scrubber or sponge. This inexpensive stainless steel chain scrubber (pictured below) is my absolute favorite though, and great for anytime cast iron cleaning. It truly prevents you from getting to the point where you need to go to extreme cleaning methods for your cast iron. It doesn’t strip away the non-stick seasoning the pan develops either.
- For General Cleaning: Use hot water and a stiff brush or salt as a mild abrasive instead of baking soda to preserve the seasoning.
- Re-Season: After any baking soda cleaning on seasoned iron, thoroughly dry it and apply a light layer of oil to restore the seasoning.
How to do a deeper seasoning of a cast iron pan:
The best way to maintain seasoning is to cook with your cast iron regularly, but for a more durable seasoning layer: wash and thoroughly dry the pan (this process will make any lingering residue harder to remove later), then apply a very thin layer of oil before baking at 450-500°F for an hour.
What kind of oil is best for seasoning a cast iron pan?
Oils with higher smoke points create durable seasoning layers or what is called a hard polymer. Good choices include canola, avocado, vegetable, and grapeseed oil. Crisco shortening is also a classic, affordable choice. Traditional lard and bacon grease work but need frequent use to prevent rancidity. Due to their lower smoke points, oils like olive, coconut, and flaxseed, as well as butter, are less ideal for this type of seasoning and can lead to a weaker polymer or a coating that is sticky or flaky. Similarly, oils that contain additives or propellants (like sprays) and strongly scented oils (like peanut) are not recommended.
One more tip! If you have sticky residue from a label or price tag, coat the area with peanut butter, let it sit for 15 or so minutes, and then wipe off the peanut butter. The oil in the peanut butter softens the stubborn, sticky goo, and it will wipe off with the peanut butter! This method can also be used on glass jars, vases, pictures frames, etc.
Please share any tips you have, we love to hear from our readers!
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