Why Oxygen Bleach and Citric Acid Can Ruin Your Carbon Steel & Nitrided Iron Pans - Cookware Reviews & Tips

Strong Cleaners as Household Hacks? Non-Coated Pans Are the Exception

While oxygen bleach and citric acid are powerful cleaners commonly used at home, they’re not suitable for non-coated pans like carbon steel or nitrided iron pans.

In household tips and kitchen care content, oxygen bleach and citric acid are frequently mentioned.

They’re known as strong cleaners that easily tackle water stains, pot discoloration, and burnt-on residue on pans.

They’re often safe to use on stainless steel or glass items. 

However, applying these general-purpose cleaners directly to carbon steel or nitrided iron pans can be very risky.

That’s because for these non-coated pans, “protecting the surface” matters far more than just “cleaning it thoroughly.”

Carbon steel pan damaged by oxygen bleach and citric acid

For Non-Coated Pans, the Surface Layer Is Key — and Harsh Cleaners Can Destroy It

A non-coated pan’s performance depends on its seasoning layer. Strong cleaners can strip this protective coating and reduce the pan’s effectiveness.

Both carbon steel and nitrided iron pans fall under the category of non-coated pans and are designed with special protective surfaces.

• Carbon steel pans: Protected by a baked-on oil seasoning layer
• Nitrided iron pans: Protected by a thin corrosion-resistant nitrided layer

For both materials, maintaining the intentionally created protective layer is essential. Yet oxygen bleach (alkaline) and citric acid (acidic) can strip or weaken that layer.

Oxygen Bleach: The Main Culprit Behind Seasoning Loss and Surface Damage

Oxygen bleach can remove grease but also strips away the pan’s seasoning layer at the same time.

When dissolved in water, oxygen bleach forms a strong alkaline solution that quickly breaks down oil and protein-based residue.
But because of its strength, it can also damage the carbon steel pan’s seasoning layer.

Once the seasoning is gone, food sticks more easily and the iron is exposed to oxygen, increasing the risk of rust.
The pan may look clean without grease, but in reality it’s been reset back to its raw state.

Nitrided Iron Pans Are No Exception — Repeated Cleaning Poses Risks

Although nitrided iron pans look tough, repeated exposure to strong chemical cleaners can weaken the nitrided layer itself.

Nitrided iron pans have a surface treated through nitriding to resist oxidation.

But this nitrided layer is only a thin reaction layer, so repeated exposure to alkaline or acidic substances can make it rough or cause micro-cracks.

Soaking or boiling in such solutions can trigger hidden corrosion that isn’t immediately visible, so caution is needed.

Citric Acid Is Acidic — and a Source of Oxidation for Iron

Citric acid is great for removing scale, but when it comes into contact with iron it can trigger oxidation, leaving rust or stains.

As an acidic cleaner, citric acid is effective at removing water scale.
However, when it meets iron surfaces it can trigger an oxidation reaction that causes reddish rust or stains.

Soaking pans in citric acid solution can cause serious damage, and pans with thin nitrided layers are especially vulnerable.

The Key to Caring for Non-Coated Pans Is Not “Spotless” but “Protected”

Maintaining the protective layer matters more than removing grease when caring for non-coated pans.

The most important thing is to preserve the seasoning layer.

The safest way to clean is to gently wipe the pan while it’s still warm using hot water and a wooden spatula or a soft scrubber.

After drying completely, apply a small amount of oil to rebuild the protective layer for best results.

Protection is the key.

The Type of Cleaner to Avoid: Anything “Too Strong”

Even when “strong cleaning power” seems necessary, it’s safer to use only small amounts of neutral or mildly acidic detergents on non-coated pans.

Alkaline solutions, acidic concentrates, and degreasers are all potentially damaging to non-coated pans.

If cleaning is absolutely necessary, it’s better to dilute a neutral detergent and clean gently or heat and then re-season with oil afterwards.

Conclusion: Oxygen Bleach and Citric Acid Don’t Belong on Non-Coated Pans

The seasoning layer and nitrided layer are the life of the pan. Oxygen bleach and citric acid can be major factors in breaking down this protection.

Oxygen bleach and citric acid are useful for general cleaning but not for non-coated pans.

Once the surface protection is compromised, performance declines and lifespan shortens.

For non-coated pans, it’s more about preventing damage than scrubbing spotless.