When carbon deposits appear on the soleplate of your iron, this can not only spoil the appearance of the device, but also affect the quality of ironing.
To maintain the perfect appearance of your iron, it is important to remove dirt correctly and effectively.
Causes of carbon deposits
Carbon deposits on the soleplate of an iron can occur for various reasons. Often, this is due to the wrong temperature selection when ironing delicate fabrics.
When synthetic materials overheat, they begin to melt and stick to the surface of the iron.
In addition, residues of starch, sprays and other ironing agents can also settle on the sole, creating a layer of dirt that is difficult to remove.
Using salt for cleaning
Salt is one of the most accessible and effective means for removing carbon deposits.
To clean the sole of the iron, pour a small amount of salt onto a thick cloth or paper.
The sole of the iron is heated to medium temperature, after which it is passed over the surface with salt.
The carbon deposits begin to peel off and the soleplate becomes clean. It is important to remember that the iron should be unplugged until it has completely cooled down before moving on to the next cleaning step.
Cleaning with vinegar
Vinegar is known for its cleaning properties and can be used to remove stubborn stains from the soleplate of your iron.
In this case, it is recommended to soak a cloth in vinegar and carefully wipe the sole of the iron with it.
If the carbon deposits are too strong, you can leave a cloth with vinegar on the sole for a few minutes to allow the product to penetrate the dirt better.
After this, wipe the surface with a clean dry cloth to remove any remaining vinegar.
Using toothpaste
Toothpaste can also be used to clean the soleplate of your iron.
To do this, apply a small amount of paste to a soft cloth, which is then used to gently wipe the sole.
Toothpaste not only removes carbon deposits, but also helps polish the surface of the iron, giving it shine.
After cleaning, wipe the sole with a damp cloth to remove any remaining product.
Author: Valeria Kisternaya