Old carbon deposits and congealed fat not only spoil the appearance of the frying pan, but can also give dishes an unpleasant aftertaste. You can clean dishes in a simple and safe way, without resorting to aggressive chemicals – using salt and water.
Hot water softens grease deposits, and coarse salt acts as a mild abrasive, gently removing dirt without damaging the surface. This method is suitable for most pans, including cast iron and aluminum, and does not destroy the non-stick coating.
To clean the frying pan, warm it up slightly, pour 2-3 tablespoons of coarse salt on the bottom and fill it with hot water so that it covers the contaminated areas. After 5–10 minutes, carbon deposits can be easily removed with a soft sponge. After this, the dishes are washed and wiped dry, and the cast iron, if necessary, is lubricated with a thin layer of oil.
The method is economical, environmentally friendly and suitable for regular maintenance, preventing the formation of persistent carbon deposits. For pans with sensitive coatings, it is recommended to use only soft materials without steel wool.
