How to Remove Oil Buildup from Your Trilonium Cast Iron Cookware

At Trilonium, we make cast iron cookware to be used every day and to last a lifetime. Our dosa tawas, kadais, skillets, paniyaram pans and grill pans are built for daily Indian cooking. With regular use, though, you may notice a rough, crusty black layer slowly forming on the cooking surface.

If you see this on your Trilonium cast iron cookware, don't worry. Your cookware is not damaged. The iron underneath is perfectly fine, and you can make the surface smooth again in an afternoon.

Why does this happen to your Trilonium cast iron?

The crusty layer is old cooking oil that has burnt and hardened on the surface. Each time you cook, a little extra oil stays behind. When the pan is heated again, that oil cooks once more. Day after day, these thin films stack up into thick, uneven layers.

This is most common on cookware used daily, like a dosa tawa or a kadai used for frying.

It is time to clean your Trilonium cookware when you notice these signs:

• The surface feels rough and bumpy instead of smooth
• Black flakes start coming off into your food
• Food sticks in some spots but not others
• The surface looks patchy, with dull and shiny areas

The fix is simple. Scrape off the hardened layer with a sharp object, then season the cookware again.

What you will need

• A sharp, flat metal scraper or a stiff steel spatula with a sharp edge
• For curved or small surfaces: the edge of a steel spoon or a butter knife
• A steel wool scrubber or a hard iron scrubber
• Dish wash liquid or soap and water
• A clean, dry cotton cloth
• Cooking oil (groundnut, gingelly/sesame or sunflower oil works well)
• A kitchen towel or heat-proof glove

Part 1: Scrape the buildup off your Trilonium cookware

1. Warm the Trilonium pan. Keep it on a low flame for 2 to 3 minutes. Warmth softens the hardened oil and makes scraping easier. Do not heat it until it smokes.
2. Turn off the stove. Hold the handle firmly with a kitchen towel or glove. The pan will be hot.
3. Scrape the surface. Hold the scraper at a low angle and push it firmly across the surface. Work one section at a time. The black crust will come off as flakes and powder.
4. Reach every corner. Buildup is often thickest near the rim and edges.
   • For Trilonium tawas and grill pans, scrape from the centre outwards.
   • For Trilonium kadais and deep pans, follow the curve of the sides with your scraper.
   • For Trilonium paniyaram pans, use the edge of a spoon to clean each cavity.
5. Keep going until it feels smooth. Once it has cooled a little, run your fingers over the surface. If you feel bumps, scrape those spots again. You may see grey or silver patches. That is the bare iron, and it is completely normal.
6. Scrub and wash. Scrub with steel wool, a little dish wash liquid and water to remove the loose powder. Rinse well.
7. Dry your Trilonium pan on the flame immediately. Wipe with a cloth, then keep it on the stove for 2 to 3 minutes until every drop of water is gone. Bare iron can rust within minutes if left wet, so do not skip this step.

Part 2: Re-season your Trilonium cookware

Once the old layer is gone, your Trilonium cookware needs a fresh protective coat. This is called seasoning. The secret is to use very thin layers of oil. Thick layers are what caused the problem in the first place.

1. Oil the warm Trilonium pan. While it is still warm, add about half a teaspoon of oil. Use a little more for larger pieces like a big kadai.
2. Spread it everywhere. Use a folded cotton cloth to spread the oil over the full cooking surface, the sides, the rim and the outside.
3. Wipe off the extra. Take a clean part of the cloth and wipe it again. The surface should look almost dry, with only a light sheen. This step is very important.
4. Heat until it smokes. Place the pan on a medium flame. After a few minutes it will start to smoke. Leave it on the flame until the smoke stops, about 5 to 10 minutes. The surface will turn darker.
5. Let it cool. Turn off the stove and let the pan cool for a few minutes.
6. Repeat 3 to 4 times. Do steps 1 to 5 three or four more times. Each round adds a thin, hard layer. Together they build a smooth, even, black surface.
7. Start cooking with your Trilonium cookware. For the first few days, use a little more oil than usual. Shallow frying or sautéing onions helps the new seasoning settle in quickly.

Note for Trilonium cookware with wooden handles: Do not soak the wooden handle in water, and keep it away from direct flame while seasoning.

How to keep your Trilonium cast iron free of buildup

A few small habits after every use will keep your Trilonium cast iron cookware smooth for years.

• Use only as much oil as you need. A few drops spread evenly is enough for most cooking.
• Clean while it is warm. After cooking, run a spatula over the surface to remove leftover bits and oil.
• Wipe off extra oil. Never leave pools of oil sitting in the pan. Wipe it with a cloth so only a thin, even film remains.
• Wash gently and dry well. Wash with water and a soft scrubber. Mild soap is fine now and then. Always dry it on the flame afterwards.
• Store it dry. Keep your Trilonium cookware in a dry place, away from the sink or damp cupboards.
• Check it once a month. If you feel rough patches building up, scrape those spots before they get thick.

Trilonium cast iron that lasts for generations

A crusty pan simply means it has been used and loved every day. It is never a reason to throw it away. Trilonium cast iron cookware can be scraped and re-seasoned again and again, and it only gets better with age.

Spend one afternoon restoring it, follow the simple daily habits above, and your Trilonium cast iron cookware will serve your family for generations.