Once the salt dissolves and I no longer feel or see it, I rinse the pot and check to see if I need to repeat the process, but usually once or twice is enough. I give the pot one last quick wash and rinse. That’s it!
Salt on black surface
Simply Recipes / Karishma Pranhan
The Best Salt for Scrubbing Pots and Pans
I use Diamond Crystal, a coarse kosher salt, because that’s what I have on hand. Coarse sea salt or other brands of coarse kosher salt, such as Morton, will work. I’ve found that coarse sea salt is rougher and stronger than coarse kosher salt, so I would reach for that if you have it.
Avoid table salt or expensive finishing salts. Table salt isn’t abrasive enough to do the job and finishing salts are too expensive and delicate—save it for these caramel brownies.
Salt Is Safe for Only Some Surfaces
I use this cleaning trick most often on my enameled cast iron Dutch ovens and my cast iron skillets, but it also works for ceramic or glass baking dishes. Refrain from using it on aluminum, stainless steel, or on pans with a nonstick coating. Salt can scratch aluminum pans and nonstick surfaces, and can cause pitting and rust on stainless steel.
