Cleaning burnt food from the inside of your cast iron skillet or wok requires some gentle yet effective techniques to avoid damaging the seasoning or the surface. Here's a step-by-step guide to help you clean it properly:
Allow the skillet/wok to cool: Let the pan cool down completely before attempting to clean it. Trying to clean a hot pan can be dangerous and may lead to burns.
Remove loose debris: Use a spatula or a wooden spoon to scrape off any loose or large burnt food particles. Be gentle to avoid scratching the surface.
Add hot water: Fill the skillet or wok with hot water to cover the burnt areas. This helps to loosen the burnt food and makes it easier to clean.
Soak the pan: Allow the pan to soak for about 15-30 minutes or even longer if the burnt residues are stubborn. This will further help in loosening the burnt bits.
Gently scrub with a brush: Use a non-abrasive brush or sponge to scrub the inside of the skillet or wok. Avoid using steel wool or any harsh scrubbing pads, as they can damage the seasoning. Instead, use a brush with nylon bristles or a soft sponge.
Salt scrub: If the burnt food is particularly stubborn, you can create a paste using coarse salt and a small amount of water. Apply the paste to the affected areas and scrub gently.
Rinse with water: Rinse the pan thoroughly with warm water to remove any remaining debris and salt.
Dry the skillet/wok: Use a clean towel or paper towel to dry the pan completely. Make sure there is no moisture left on the surface, as this can lead to rust.
Re-season (if necessary): If the cleaning process has removed some of the seasoning, you may need to re-season the skillet or wok. Apply a thin layer of oil to the cooking surface and heat it in the oven following the seasoning instructions for your specific cookware.
Regularly cleaning and maintaining your cast iron skillet or wok will help preserve its non-stick properties and ensure it lasts for generations to come. Remember to avoid using soap during regular cleaning, as it can strip away the seasoning, which is crucial for the skillet's non-stick capabilities.