Salt and a Spatula Beat Harsh Chemicals

Boil a little water in the pan, scrape with a metal spatula, then scrub with coarse salt and oil.

That’s the whole trick. The boiling water loosens the carbon so it flakes off. A metal spatula is your best friend here—use the edge like a scraper, not like you’re trying to dig into the iron. You’ll see black crud coming off. Dump the water, let it cool enough to handle, then pour in a generous amount of coarse salt (kosher or sea salt) and a splash of oil. Scrub with a paper towel or a rag—the salt acts as a gentle abrasive that won’t touch your seasoning.

Don’t use steel wool, lye, or soap that’s too harsh. Those will strip the seasoning you worked to build up. A chainmail scrubber is fine, but honestly salt and a rag are gentler and just as effective.

Afterward, rinse with hot water (no soap), dry immediately, and wipe a thin layer of oil back on. Good as new.

Future you will thank past you for not ruining that seasoning over some burnt eggs.