How to clean a frying pan from a fishy smell, a practical guide for all types of frying pans

illustration photo: Gemini AI

Have you ever been bothered by the smell of fish that still sticks to the pan even though you have washed it many times? This problem is really annoying because the fishy aroma can ruin the taste of the next dish. If you want to rub it as hard as you can, you are worried that the non-stick layer will peel off. Don’t worry, there are many safe and effective ways to restore the freshness of your favorite cooking utensils without damaging them.

This unpleasant smell actually appears due to oxidized protein and fat residue on the surface of the pan. In fact, even new frying pans sometimes carry a typical factory smell that needs to be cleaned before use. Caring for a wok with the right technique is not just about eliminating odors, but also about maintaining the durability of the cooking utensil.

Come on, take a look at seven practical tricks you can try for various types of pans, from Teflon to cast iron, so that they come back clean and free of annoying aromas, quoted BrilioFood from Liputan6, Monday (19/1).

1. Take advantage of the freshness of lemon or lime

The natural acid in limes or lemons is the mortal enemy of fishy smells. The citric acid content works very well in neutralizing sharp aromas and removing stubborn oil stains.

The method is simple: cut the orange in half, then squeeze the juice. Spread the juice evenly throughout the pan. Leave it for 10-15 minutes so that the acid works optimally. After that, simply rinse with running water until clean and wipe dry to prevent rust.

2. Boiled vinegar for stubborn odors

White vinegar is a versatile ingredient that can effectively soften limescale and remove odors without having to scrub too hard. This is perfect for pans where the aroma is already too strong.

Fill the pan with water until it covers the smelly area, then pour in about three tablespoons of white vinegar. Boil this mixture until it boils for a few minutes. The vinegar vapor will help release any remaining aroma and dirt. Once cool, discard the water and wash the pan with soap as usual.

How to get rid of the fishy smell in a frying pan
© 2026 brilio.net/Gemini AI

3. Baking Soda Paste Mask

Baking soda has extraordinary odor-absorbing properties while remaining gentle on the surface of the pan. Because it is not abrasive, this material is safe for ceramic and Teflon coatings.

Make a thick paste by mixing baking soda and a little water. Apply the paste to the area that smells or is crusty, then let it sit for 30 minutes. Rub gently with a soft sponge, rinse until clean, and don’t forget to dry.

4. Rub Gently with Salt

Salt can be a good natural cleanser because of its ability to absorb oil. For a mild fishy smell, simply sprinkle fine salt over a still warm pan, then wipe with a kitchen towel.

If the stain is heavier, use coarse salt. Sprinkle it on the surface of the pan and rub it gently using a damp sponge or a potato chip. The rough nature of salt will physically remove dirt without permanently damaging the surface.

However, when using this abrasive salt, you have to be more careful. Pay attention to the type of pan again so as not to damage the surface.

5. Use coffee or tea grounds

Don’t immediately throw away the coffee or tea grounds this morning! Both are natural odor neutralizers that are very economical.

For coffee, rub the grounds onto the surface of the pan and wait 10 minutes before rinsing. Meanwhile, for tea dregs, you can boil them with water in a pan for 20 minutes. As a result, the sharp fishy smell of fish will disappear.

6. Boil Lemon Peel

Lemon peel, which is often considered kitchen waste, actually contains fragrant essential oils and can kill fishy odors. This is a smart way to minimize kitchen waste.

Just put a few pieces of lemon peel in a pan filled with water, then boil until it boils. After the fragrant steam comes out evenly, turn off the heat, discard the contents, and wash the pan until clean.

7. Salt Roasting Technique

This is a very effective traditional method, especially for iron or Teflon pans. The heat during the roasting process helps the salt completely absorb remaining fat and moisture.

After washing and drying the pan, sprinkle with 1-2 tablespoons of salt. Turn on the stove over low heat, then roast the salt until the color turns brown. After that, throw away the salt, let the pan cool, then wash it again with soap.

Extra Tips for Caring for Your Frying Pan

To ensure your frying pan lasts longer, make it a habit to wash it immediately after use. Don’t let the remaining oil sit for too long. Especially for non-stick pans, avoid using an iron spatula so that the coating doesn’t get scratched.

For cast iron pans, make sure they are completely dry before storing. If light rust appears, rub it with a mixture of oil and salt, then do the seasoning process (oil coating) again so that the surface remains protected.

FAQ About Cleaning Pans

1. Is it permissible to soak a hot frying pan directly in cold water?

Highly not recommended. Drastic changes in temperature (thermal shock) can cause the pan to warp or the non-stick coating to crack. Let the pan cool naturally before washing.

2. Why does the fishy smell persist even after washing it with branded dish soap?

Dish washing soap sometimes only removes the fat on the surface, while fishy aroma molecules can get trapped in the micro pores of the pan material. That’s why you need a neutralizing agent such as lemon or vinegar.

3. Which pan material is the most difficult to clean from the fishy smell?

Pans made from plastic (on the handle) or iron pans that have not been properly seasoned tend to absorb odors more easily than ceramic or stainless steel pans which have a tighter surface.

4. Can coffee grounds leave black stains on the pan?

On metal or non-stick pans, coffee grounds will not leave permanent stains as long as they are rinsed immediately after sitting. In fact, the texture helps remove remaining oil.

5. Is it safe to boil vinegar in an aluminum pan?

It’s best to limit the boiling time. Aluminum is reactive to strong acids. If you have to use vinegar, don’t boil it for too long and rinse it immediately until it is completely clean so as not to trigger corrosion.

(brl/tin)