Carbon Steel Pans: Season Or Not?

Carbon steel pans are a great addition to any kitchen. They are lighter than cast iron and have excellent heat retention. However, carbon steel pans need to be seasoned to get the most out of them. Seasoning is the process of purposefully oxidizing layers of oil onto the surface of your pan to provide a protective, non-stick layer, also called a patina, between the metal surface of your pan and the ingredients it comes into contact with. This process prevents rust and corrosion and helps food release more easily.

Why carbon steel pans need to be seasoned

Carbon steel pans are a great addition to any kitchen. They are lighter than cast iron and have excellent heat retention. However, they need to be seasoned to unlock their full potential. Seasoning is essential for carbon steel pans for several reasons.

Firstly, it creates a non-stick surface that makes cooking and cleaning easier. The process of seasoning fills in the tiny surface pores of the pan, creating a slick patina that prevents food from sticking. This non-stick coating allows you to cook a wider variety of dishes, including delicate ingredients like eggs, pancakes, and crepes, without worrying about them sticking to the pan.

Secondly, seasoning protects the pan from rust and corrosion. Carbon steel is prone to rusting if exposed to moisture and humidity. Seasoning acts as a barrier, preventing the pan from rusting and prolonging its lifespan. It is important to note that highly acidic ingredients and even boiling water can dissolve the seasoning, so it is essential to maintain and re-season the pan as needed.

Additionally, seasoning improves the pan's performance over time. With each use, the oils and fats from the food build up on the pan, enhancing the non-stick properties and creating a smoother cooking surface. This natural process allows your carbon steel pan to get better with age, making it a valuable investment for any home cook.

Seasoning a carbon steel pan is a straightforward process that involves applying a thin layer of oil and heating the pan. You can use various oils, such as canola, vegetable, grapeseed, soybean, avocado, peanut, or flax-seed oil. The key is to ensure that the oil has a high smoke point and is applied sparingly to create a thin, even coating.

In conclusion, seasoning your carbon steel pan is crucial to maintaining its performance and longevity. By taking the time to season your pan properly, you will be rewarded with a non-stick, rust-resistant, and efficient cooking surface that will enhance your culinary creations.

How to season a carbon steel pan

Seasoning a carbon steel pan creates a protective layer that prevents rusting and transforms the surface into a non-stick, enhancing the pan's performance and durability.

Step 1: Remove the Protective Coating and Wash the Pan

Carbon steel pans usually come unseasoned, with a protective coating to prevent rusting. Remove this coating and wash the pan. As soon as you've removed the coating, dry the pan immediately to prevent rusting.

Step 2: Heat the Pan

Heat the pan over a burner or in an oven at 450°F (230°C). Heating the pan first helps the oil go on thinly and evenly.

Step 3: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola, vegetable, grapeseed, soybean, avocado, peanut, or sunflower oil. Avoid using lard, shortening, butter, olive oil, or flax-seed oil. Rub the oil onto the pan, inside and out, ensuring you buff away any excess. The layer of oil should be thin enough that it does not drip or build up.

Step 4: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or in the oven. The burner works well, but because carbon steel doesn't conduct heat evenly, you may need to move the pan around to ensure the oil forms a polymer everywhere. The pan will smoke heavily during this process, so ensure good ventilation.

Step 5: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is a dark shade of brown. You can then start cooking with the pan, and the seasoning will continue to build up over time.

Maintenance Tips:

• The more you use the pan, the darker and more non-stick it will become.
• Clean the pan with hot water only after each use. Do not use dish soap as it will remove the natural non-stick coating.
• Avoid cooking acidic foods like tomatoes, citrus, and vinegar sauces as the acid can remove the seasoning.
• If the pan starts to stick, season it again with a thin layer of oil.
• Avoid soaking the pan in water or exposing it to humidity to prevent rusting. Always dry the pan thoroughly before storing.

The oven method of seasoning

Step 1: Preheat the oven and prepare the pan

Place a foil-lined baking sheet on the bottom rack of your oven. Preheat your oven to between 450°F and 500°F. The oven temperature should be at or slightly above the smoke point of your oil. Wash your pan with soap and water, and place it over medium heat for 2-3 minutes to evaporate any remaining moisture.

Step 2: Oil the pan

Once the pan is preheated, turn off the burner and add a small amount of your oil of choice. You can pour it onto a paper towel and then rub it all over the steel, ensuring both sides of the pan are coated. Use a kitchen rag or paper towel to wipe the pan as dry as possible. You don't want to see any shiny oil spots, as this could lead to tacky, sticky spots.

Step 3: Place the pan in the oven

Transfer the pan to the oven and place it upside down over the foil-lined baking sheet. The baking sheet will catch any excess oil, but if you've applied the oil thinly and evenly, it won't be needed.

Step 4: Leave the pan in the oven for an hour

Keep the pan in the oven for an hour. Then, turn off the oven and leave the pan inside until it has cooled to the touch.

Step 5: Repeat as needed

Your pan is now ready to be used. You can repeat the seasoning process if food starts to stick or if rust appears over time.

Tips:

• Use a neutral oil with a medium to a high smoke point, such as grapeseed, canola, corn, vegetable, sunflower, or peanut oil.
• Ensure your pan is bone dry before oiling to prevent rusting.
• The oven method is preferred as it provides a more even heat than the stove, resulting in a more thorough seasoning.

The stovetop method of seasoning

Seasoning a carbon steel pan is necessary to form a protective, non-stick coating. The stovetop method of seasoning carbon steel pans is a quick and easy process. Here is a step-by-step guide:

Step 1: Remove the Protective Coating and Wash the Pan

Carbon steel pans usually come with a protective coating to prevent rusting. Remove this coating according to the manufacturer's instructions, then wash the pan thoroughly. As soon as the coating is removed, dry the pan immediately to prevent rusting. You can towel-dry the pan and then place it on a stovetop burner to remove any remaining moisture.

Step 2: Heat the Pan

Heating the pan helps apply the first layer of seasoning. You can do this over a burner or in an oven preheated to 450°F (230°C). Ensure that your pan's handle is oven-safe if using the oven method.

Step 3: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, or grapeseed oil. Avoid using lard, shortening, butter, olive oil, or flax-seed oil. Rub the oiled towel onto the pan, inside and out, ensuring you buff away any excess oil. The pan should look dry after this step.

Step 4: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or in the preheated oven. The pan will smoke heavily during this step, so ensure proper ventilation. The smoking will eventually stop, indicating that the oil has transformed into a solid coating. This process can take several minutes on a burner, depending on the burner's heat output and the size of your pan, or about 30 minutes in the oven.

Step 5: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. You can then start cooking with your seasoned carbon steel pan.

Maintenance:

With use, you will build up more seasoning on your pan. You can also re-season the pan using the heat-oil-heat process described above whenever needed. Additionally, remember to maintain and clean your pan properly, similar to how you would care for a cast-iron pan.

Maintaining the seasoning on a carbon steel pan

• Rinse with hot water and scrub with a brush or sponge to remove any remaining food.
• Heat the pan on the stove until dry, then pour a bit of oil into the pan.
• Rub oil all over the pan with a paper towel and let it cool.
• If there is stubborn food stuck to the pan, use a plastic scraper to remove it.
• Always rub the pan down with oil after rinsing to prevent rusting.
• Store with a thin layer of oil to prevent rusting.
• If the pan is exposed to moisture or humidity, ensure it is dried thoroughly to prevent rusting.

Frequently asked questions