Ella Walter
Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are durable, lightweight, easy to maintain, and do not contain toxic chemicals. However, one of the downsides of carbon steel pans is that they need to be seasoned before use. Seasoning is the process of heating oil in the pan so that it forms a natural protective coating, preventing rust and creating a non-stick surface. While the process of seasoning is generally the same across different carbon steel pans, there are a few different methods that can be used, such as the stovetop method and the oven method.
| Characteristics | Values |
|---|---|
| Seasoning carbon steel pans | Easy to do |
| Seasoning technique | Similar to cast iron |
| Carbon steel pans | Come unseasoned |
| Seasoning | Prevents rusting, enhances durability, and creates a non-stick surface |
| Seasoning process | Heating oil in the pan so that the fat bonds with the cooking surface and becomes part of the pan |
| Seasoning oil | Grapeseed oil, oil with a high smoke point |
| Seasoning methods | Stovetop, oven |
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What You'll Learn
The benefits of seasoning carbon steel pans
Seasoning carbon steel pans is a straightforward process that offers several benefits. Firstly, it prevents rusting by acting as a barrier to water, protecting the pan from moisture and humidity. This is particularly important for carbon steel, as bare carbon steel is susceptible to rusting when exposed to water.
Secondly, seasoning boosts the pan's performance in the kitchen. It creates a non-stick surface, allowing you to cook delicate foods like eggs, fish, and crepes with ease. In fact, traditional omelette and crepe pans are often made from seasoned carbon steel. The non-stick properties of a seasoned pan rival those of modern Teflon-type coatings.
Additionally, carbon steel pans are known for their excellent heat retention and distribution. Seasoning enhances these qualities, resulting in more even cooking and better heat control. With a seasoned carbon steel pan, you can sear, fry, and sauté with confidence.
Seasoning also adds to the durability of the pan. The thin layers of oil, transformed by heat, create a solid, plastic-like polymer coating. This coating strengthens the pan, allowing it to withstand higher temperatures and prolonging its lifespan.
Finally, seasoning a carbon steel pan can be an educational experience, especially for those new to cooking with cast iron or carbon steel. Unlike cast iron, carbon steel pans often come unseasoned, allowing home cooks to witness the seasoning process firsthand. This helps demystify the concept of seasoning and empowers cooks to maintain and care for their cookware effectively.
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How to season a carbon steel pan
Seasoning a carbon steel pan is easy and straightforward. It's also more instructive than seasoning cast iron because most cast iron comes pre-seasoned from the factory. However, most carbon steel pans come unseasoned, with a protective coating that ensures the bare metal doesn't rust.
Before seasoning, you will need to remove this coating and dry the pan right away. You can give the wet pan a quick towel dry and then set it over a stovetop burner to cook off any remaining moisture.
The next step is to heat the pan. It helps to heat the pan first so that the oil can go on as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C) as long as the handle of your carbon steel pan is oven-safe.
Once it's preheated, turn the burner off and add a very small amount of your oil of choice. Pour it on a paper towel and then rub it all over the steel, including the sides of the pan. Then, take a kitchen rag and wipe the pan as dry as possible. You don’t want to see any shiny oil spots.
On medium to medium-high heat, heat the pan for 5-10 minutes, ensuring that the whole pan is heated as evenly as possible. It will produce smoke, so make sure you are well-ventilated. After 5-10 minutes, turn the heat off and let the pan cool down.
Your pan is now ready to be used, or you can repeat these steps to continue building seasoning layers. With enough seasoning layers, your carbon steel pan will turn black and develop a non-stick surface.
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The oven method
Seasoning a carbon steel pan is easy and instructive. It involves accumulating thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer. Seasoning a carbon steel pan prevents rusting and boosts the pan's performance by giving it a non-stick surface.
Step 1: Wash and Dry the Pan
Before seasoning, wash the pan with soap and water to remove any protective coating or residue. Then, dry the pan thoroughly using a towel. It is crucial to remove all moisture to prevent rusting. You can place the pan on a stovetop burner for a few minutes to ensure it is completely dry.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to a temperature between 450°F (230°C) and 500°F (260°C). The exact temperature can vary slightly depending on different sources and pans, so refer to the owner's manual for specific instructions. Place a foil-lined baking sheet on the bottom rack of the oven to catch any oil drips.
Step 3: Oil the Pan
Using a clean paper towel or dishcloth, coat the interior and exterior of the pan with a thin layer of oil. You can use vegetable oil, vegetable shortening, lard, or any oil of your choice with a high smoke point. Ensure that the oil is evenly distributed, and wipe away any excess oil with a kitchen rag or paper towel. You should not see any shiny oil spots on the pan.
Step 4: Place the Pan in the Oven
Using oven mitts, place the oiled pan upside down on the rack above the foil-lined baking sheet in the preheated oven. Placing the pan upside down prevents the oil from pooling and ensures an even layer of seasoning.
Step 5: Bake and Cool
Leave the pan in the oven for about an hour. Some sources suggest preheating the pan for 10 minutes and then baking for 30 minutes, while others recommend baking for the full hour. You may see a little smoke, which is normal. Once the hour is up, turn off the oven and allow the pan to cool completely inside.
Step 6: Repeat as Needed
Your pan is now seasoned and ready to use. If desired, you can repeat the seasoning process to build up even more layers of seasoning. With each use of the pan, the seasoning will naturally build up and improve over time.
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The stovetop method
Seasoning carbon steel pans is easy to do and instructive. Most carbon steel pans come unseasoned, with a protective coating that ensures the bare metal doesn't rust. The first thing to do is remove that coating. Then, wash the pan with soap and water, and dry it right away. You can do this by giving the wet pan a quick towel dry, then setting it over a stovetop burner to cook off any remaining moisture.
- Heat your carbon steel pan over medium heat for 5-10 minutes to dry the pan and to get it preheated. It will open up the pores in the pan.
- Once it's preheated, turn the burner off and add a very small amount of your oil of choice. Pour it on a paper towel and then rub it all over the steel, on both sides of the pan. Then, take a kitchen rag and wipe the pan as dry as possible. You don’t want to see any shiny oil spots.
- On medium to medium-high heat, heat the pan for 5-10 more minutes, ensuring that the sides of the pan are hitting the heat and the whole pan is heated as evenly as possible. It will produce smoke, so make sure you are well ventilated.
- After 5-10 minutes, turn the heat off and let the pan cool down.
Your pan is now ready to be used, or you can repeat these steps as many times as you’d like to continue building that seasoning.
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Maintaining a seasoned carbon steel pan
Cleaning and Drying
When cleaning your seasoned carbon steel pan, avoid using soap or detergents as they can strip away the seasoning. Instead, use a gentle scrub pad or brush and hot water to scrub away any residue. It is normal for the pan to look dull after cleaning, but you can restore its shine by heating it on the stovetop for a few minutes. Ensure the pan is thoroughly dried after washing by placing it on the stovetop over medium heat for a few minutes or using a towel to wipe it down. Leaving a carbon steel pan wet can lead to rusting.
Oiling
After drying your pan, apply a thin layer of oil to the surface. You can use any cooking oil of your choice, but those with a high smoke point, such as grapeseed oil, are recommended. Use a paper towel to rub the oil all over the pan, including the sides and bottom. Then, use a kitchen rag to wipe off any excess oil. You don't want to see any shiny spots or oil residue remaining.
Heating
Once the pan is oiled, heat it on the stovetop over medium to medium-high heat for 5-10 minutes. Ensure that the entire pan, including the sides, is heated evenly. You can also place the oiled pan in the oven, upside down, at a temperature of around 450-500°F (230°C) for about an hour. This process helps to create a non-stick surface and further protects the pan from rust.
Regular Use
Using your carbon steel pan regularly will help maintain its seasoning. The more you cook with it, the better the seasoning will become as the oils and fats from your food build up and create a slick patina. Carbon steel pans are excellent for sautéing meats and vegetables due to their sloped sides and lightweight nature.
Re-seasoning
If the seasoning on your pan starts to flake off or becomes uneven, you can simply re-season it using the same process outlined above. Regular re-seasoning will help maintain the non-stick properties and protect your pan from rust.
By following these steps, you can keep your carbon steel pan seasoned and in optimal condition for cooking.
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Frequently asked questions
Seasoning is an accumulation of thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer.
Seasoning creates a protective layer on the pan, preventing it from rusting. It also transforms the surface of the pan into a non-stick, enhancing the overall performance and durability of the pan.
There are two main ways to season your carbon steel pan: the oven method and the stovetop method. The oven method takes longer but yields less smoke and is more hands-off, while the stovetop method is faster but produces more smoke.
