Salt scrub and high heat banish fish odors

Salt scrub first, then heat it on the stove or in the oven. That’s it.

Fish oils get into the seasoning and leave that lingering smell. Soap won’t do much because it’s not really grease—it’s absorbed. A coarse salt scrub is abrasive enough to lift the oils without damaging the seasoning. Sprinkle a generous amount of kosher or sea salt into the still-warm pan, then scrub with a paper towel or a clean rag. You’ll see the towel come away grayish. Rinse with hot water (not soap) and dry immediately.

If the smell persists, put the pan on the stove over medium heat for a few minutes until it just starts to smoke, then let it cool. Or stick it in a 400°F oven for 15 minutes. That burns off any volatile compounds trapped in the seasoning. After that, rub a drop of oil on the surface while it’s warm.

Don’t soak it, don’t use harsh detergents, and don’t stress about a faint whiff—it’ll fade after one or two more cooks. Your pan will be ready for pancakes tomorrow.