How Do You Remove Carbon Build Up On Cast Iron Skillets?
A little carbon buildup on a cast iron pan is a good thing. Like any good thing, though, there is a point where the buildup becomes a problem rather than a benefit. It can be difficult to find the balance between retaining the non-stick, rust protective qualities of cast iron cookware and preventing unsightly or unhealthy situations. Uneven carbon buildup can cause uneven heating, which will lead to scorched food. When buildup becomes too thick, the pan can take longer to heat to the correct temperature, leading to undercooked food and wasted fuel. Place the cast iron pan in a basin and pour boiling water over it. Drain the water. Make a paste of 1/4 cup of baking soda and 1 tsp. of water. Wipe a thick layer all over the outside of the pan; allow it to stand for 30 minutes while the pan cools. Rinse away all the baking soda with warm water. Place pan upside down on grill or inside wood stove. Heat pan to black, which is between 1,000 and 1,200 degrees F. If you’re heating the pan in a
