How to easily clean a frying pan from carbon deposits without chemicals

A frying pan is used more often and more intensively than other utensils for cooking. It mainly fries foods at high temperatures. Therefore, even with the most careful handling of this kitchen utensil and constant washing after each use, an unsightly and harmless layer of soot will form on it over time.
To clean a frying pan from carbon deposits, there are a variety of chemicals and preparations. Some of them pose a danger to humans. You can also use traditional methods, but implementing them in a modern kitchen is difficult and sometimes simply impossible. Below we will consider the most radical cleaning method - fire.

Will need

To implement it we will need:

• a frying pan “overgrown” with soot;
  
• intense flame source;
  
• spacious container with water;
  
• scraper (metal wool).

Technology for removing carbon deposits from an old frying pan

Let's use the principle: fight fire with fire.The formation of soot on the surface of the frying pan, in addition to fat and oil, is promoted by high temperature, which is somewhat confused by the liquid components present in the foods being fried. It also contains water, which evaporates and also cools the pan.
If you heat this kitchen utensil without its contents over a fire, the calcination temperature will exceed the working temperature, and soot from fat and oil will begin to peel off from the surface of the frying pan and even burn out directly.


The duration of direct heating with an open flame should be longer, the more massive the dishes being cleaned, in particular, their thickness, and the thicker the soot layer.

After the carbon burns out and peels off almost completely, without allowing the hot frying pan to cool, quickly immerse it in a container of cold water. A sharp temperature change also helps to clean the dishes from carbon deposits.

As soon as the temperature of the frying pan drops to a level that allows you to touch it with your hands, we begin to scrub off the remaining carbon deposits on the dishes with a scraper without removing them from the water.

This cleaning stage will not require much time and effort, since the adhesion between carbon particles and metal is reduced to a minimum due to intensive calcination and sudden cooling.

Attention! The cleaning method discussed is applicable only to cast iron frying pans. Aluminum, Teflon and ceramic cookware cannot be subjected to this test. This will make her completely unusable.

Also see how to quickly clean any hob without extra effort - https://home.washerhouse.com/en/4838-samyj-jeffektivnyj-sposob-ochistit-varochnuju-panel.html

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