How to clean greasy frying pans with salt and olive oil

In France and elsewhere, greasy residue quickly builds up on frying pans, making everyday cleaning more difficult.

Published on 10 May 2025, this article draws in particular on advice shared by Okdiario, a Spanish online newspaper. It sets out a method using two everyday kitchen products, without vinegar or bicarbonate of soda.

Why grease sticks so firmly to frying pans

A frying pan is used to sear meat, sauté vegetables, cook eggs or make pancakes. With every use, a small amount of fat may remain on its base or sides. Heat gradually causes these traces to bond to the surface.

The issue is often most noticeable once the pan has cooled. Oil and grease residue then becomes thicker and harder to remove with just a sponge and washing-up liquid. Over repeated cooking, it can create a brownish, sometimes sticky coating, particularly on the outside of the pan.

The article cited by Okdiario also points out that pans with scratched coatings require extra care. Marks caused by metal utensils create tiny indentations where residue can cling. Scrubbing too vigorously may then make this damage worse.

The difficulty does not come from grease alone: heat, cooling and the condition of the coating also affect how deposits adhere.

Salt and olive oil at the centre of the method

The tip relies on salt and olive oil. In this case, salt acts as a mild abrasive. Its grains make it possible to rub greasy areas without using a highly harsh powder or a metal scourer.

Using olive oil to clean an already greasy surface may seem surprising. According to the method shared, it helps loosen deposits by making them easier to rub away. The aim is therefore not to add oil to a clean frying pan, but to use a small amount alongside salt to tackle ingrained marks.

Before starting, it is best to gather a few basic items:

• table salt;
• a small amount of olive oil;
• a non-abrasive sponge or soft brush;
• clean tea towels for drying the frying pan;
• hot water for rinsing.

Choosing a soft sponge is especially important for non-stick frying pans. A scouring side, steel wool or a very hard utensil can damage a surface that is already weakened.

Steps to follow on a cold frying pan

The first rule is to wait until the frying pan has cooled completely. Handling cookware that is still hot can cause burns and makes cleaning more difficult. Once the surface is cold, spread salt over every area where grease is visible.

Then pour a small amount of olive oil over the salt. This combination creates a grainy paste for working across the base and sides. Rub gently with a non-abrasive sponge or soft brush, paying particular attention to the areas where marks are most stubborn.

1. Allow the frying pan to cool fully.
2. Cover the residue with salt.
3. Add a little olive oil.
4. Rub without pressing too hard.
5. Rinse thoroughly with hot water.
6. Dry immediately with a clean tea towel.

Rinsing is an essential stage. Hot water helps wash away the salt, oil and loosened residue. If an area remains greasy, the process can be repeated gently rather than forcing the issue with an abrasive object.

Drying to prevent marks

Once rinsed, the frying pan should preferably be dried straight away. Water left on metal can leave marks, especially on stainless-steel cookware. Prompt drying also makes it easier to check whether the greasy patches have genuinely disappeared.

If the frying pan still has a cooking smell or greasy film afterwards, ordinary washing-up liquid can be used as an additional cleaning step. It should then be rinsed well so that no product remains on the cooking surface.

What to know in France about non-stick frying pans

In France, non-stick frying pans need particular care, whatever cleaning method is used. Their coating is designed to prevent food from sticking, but it can deteriorate through knocks, metal utensils and harsh scrubbing.

To protect this type of cookware, wooden, silicone or cooking-safe plastic spatulas are generally preferable to forks and knives. It is also sensible not to stack frying pans without protection, as friction between two items can scratch their surfaces.

A heavily damaged frying pan will not regain its original coating through cleaning. Maintenance can remove grease deposits, but it cannot repair scratches or areas where the non-stick layer has deteriorated. In this situation, it is better to keep an eye on the cookware's condition and avoid overly abrasive methods.

Salt should be rubbed in gently: its value lies in moderate abrasion, not in aggressively stripping the coating.

Preventing deposits after every use

The most useful step is often the simplest: clean the frying pan soon after using it, once it has cooled enough to handle safely. Fresh marks are generally easier to remove than deposits that have built up over several days.

It is also better not to expose a still very hot frying pan to a large amount of cold water. A sudden change in temperature can warp some cookware. Waiting a few minutes and then using lukewarm or hot water reduces this risk.

Finally, only a small amount of cooking fat suitable for the recipe is often needed. When oil spills over the edges or repeatedly burns, marks appear more quickly. Regular care with a soft sponge and careful drying helps keep a frying pan clean and ready for the next meal.