If you look closely at the cast-iron cookware, you will notice that it has a “sibling” among the kitchen utensils. It is made of carbon steel and resembles cast iron. Cookware made of carbon steel is functional and useful just like its counterpart. However, it weighs and costs less. Some people refuse to buy these kitchen utensils just because it requires careful maintenance. But if you handle such cookware correctly, they will serve you for many years.

Non-stick properties

Carbon steel cookware does not usually have non-stick properties. Nothing rolls on it and does not slip, but it does not stick either: during the use, the cookware obtains a minimal non-stick effect due to its constant seasoning with oil. The protective layer of oil formed on the surface is very thin and easily destroyed by improper use. So, if you have bought several wok pans on https://yosukata.com/, follow the instructions for usage.

Sticky soot

Over time, a sticky coating with grease can appear on the surface. To remove it, you need to warm up the dishes well — so that a drop of water on its surface instantly evaporates. Then, remove the dishes from the heat and add a mixture of 2 tbsp salt and 1tbs oil, and use a paper towel to treat cookware with this mixture. After the “scrub” dissolves the sticky film, it remains to rinse the dishes with hot water, and dry thoroughly.


The worst enemy of carbon steel cookware is water. As a result of prolonged soaking and insufficient drying, rust appears on its surface. For this reason, such dishes are not left to soak, and before being put into the cabinet they are dried in the most thorough way. Soak up any remaining water with a paper towel, then place the dishes on fire or oven and dry to remove any excess moisture. The traces of rust that appear on the cookware are removed with a sponge with an abrasive layer.


You can restore the original state of the utensils by roasting them in the oven. Preheat the oven to 200 °C, and when it heats up, put the cookware in it for 10 minutes. Then, remove it from the oven and wipe it from the inside and outside with a kitchen or paper towel dipped in vegetable oil. Line a baking sheet with foil and place it in the bottom of the oven. Turn the oiled dish upside down and place it on the baking sheet. Leave it in the oven for 1 hour. Then turn off the oven and let the cookware cool.


Keep various detergents and chemicals away from carbon steel cookware. Your best friend is warm water and a soft sponge. Dirty dishes are put in warm water and left for a couple of minutes. After that, the surface is cleaned with a sponge or a brush to remove burnt particles. Clean dishes must be wiped dry and covered with a thin layer of vegetable oil — and they are ready for the next use.

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