How to look after your Carbon Steel Cookware
Treating carbon steel cooking pans involves a process known as seasoning, which helps create a natural non-stick surface and protects the pan from rust. Here’s how to treat your carbon steel pan:
Step-by-Step Guide to Seasoning a Carbon Steel Pan:
1. Initial Cleaning:
- Purpose: Remove the protective factory coating (if present) and any manufacturing residues.
- How: Wash the pan with warm water, dish soap, and a scrubber (avoid metal scrubs). This is the only time you should use soap on your pan.
- Rinse thoroughly and dry the pan immediately to prevent rust.
2. Dry the Pan Completely:
- Wipe the pan dry with a towel and then heat it over medium heat for a few minutes to evaporate any remaining moisture. This step is crucial to avoid rust formation.
3. Apply a Thin Layer of Oil:
- Use a high smoke point oil like flaxseed oil, grapeseed oil, canola oil, or vegetable oil.
- Pour a small amount of oil onto a paper towel or cloth, and wipe the inside and outside of the pan. Ensure only a thin, even layer is applied to avoid pooling.
4. Heat the Pan:
- Preheat your oven to 400-500°F (200-260°C). If you’re doing it on a stovetop, heat the pan on medium-high heat.
- Place the pan upside down in the oven (to prevent oil pooling) and bake it for 1 hour. If doing it on the stovetop, heat the pan until the oil begins to smoke, then remove it from heat and let it cool.
- This process polymerizes the oil, bonding it to the pan surface to create a non-stick coating.
5. Repeat the Seasoning Process:
- For the best results, repeat the oiling and heating process 2-3 more times. Each additional layer strengthens the seasoning.
6. Cooling:
- Let the pan cool completely between rounds of seasoning. After the final round, let it cool naturally before storage.
- Avoid soap: After the first wash, never use soap to clean the pan. Instead, scrub the pan with warm water and a soft brush or cloth.
- Re-season when necessary: If food starts sticking or the surface becomes uneven, you can re-season the pan by repeating the oiling and heating process.
- Dry immediately: After cleaning, always dry the pan thoroughly and apply a thin layer of oil to prevent rust.
- Use regularly: Regular use of the pan (especially with oil) helps maintain the seasoning.
By following these steps, your carbon steel pan will develop a beautiful, long-lasting non-stick surface, perfect for cooking.