Cleaning after use
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.
Stubborn proteins? Salt is the solution!
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:
- Dry the pan thoroughly and put it on low heat.
- Put in half a cup of salt and grab some paper towels.
- With the paper towels, use the salt as a kind of light abrasive with which to scrub the egg whites out of the pan.
- When you notice that the salt slides freely through the pan, you know that all the residue has come off. You can then discard the salt.
- A clean pan is the result!
- If necessary, spread a few drops of oil over the pan for some extra protection
