Cleaning

What not to do!

A sheet steel skillet is one of the better pans and can be used for a wide range of dishes. However, a steel pan must be burnt in before first use and must be cleaned carefully after use. With a little care and maintenance, the pan will last a lifetime!
A sheet steel skillet is one of the better pans and can be used for a wide range of dishes. However, a steel pan must be burnt in before first use and must be cleaned carefully after use. With a little care and maintenance, the pan will last a lifetime!
As with all good pans, let it cool down a bit before holding it under the tap. Hot water can be hot, but it's probably a lot cooler than the heat the pan has just been exposed to on the stove. Would you hold it under (cold) water right away? Then the steel will get a thermal shock that won't make it any better.
Therefore, hold the pan under a hot tap and brush it thoroughly with a dishwashing brush that is as clean as possible. Do not use detergent, but let the water do its job. Possibly soaking it for a while is no problem, but don't leave it cold overnight.
Sometimes you suffer from stubborn egg whites that are caked rock hard. Impossible to do under the tap with a brush or put on the stove full of water and dish soap, these are real no-goes!
The solution then is as follows:
Dishwashers, cleaning agents and washing products are a no-go with a sheet steel pan, really not do! A sheet steel pan hates acid and that is exactly what most cleaning products contains in abundance. You not only put your seasoning at stake, but you also risk a hefty dose of rust.