Seasoning Carbon Steel: Handle Included

Carbon steel pans are a great alternative to non-stick frying pans. They are durable, easy to maintain, and free of toxic chemicals. However, they do require seasoning to create a protective layer that prevents rusting and enhances their non-stick properties. The process involves heating oil in the pan, allowing the fat to bond with the cooking surface and form a natural protective coating. This coating prevents food from sticking, similar to Teflon-type non-stick pans, but without the risk of breaking down at high heat.

Carbon steel pans are lighter than cast iron

The manufacturing process of carbon steel pans also contributes to their lighter weight. Carbon steel pans are typically formed by spinning and stamping metal sheets, resulting in a thinner and lighter construction compared to cast iron, which is made using sand moulds. This production method also gives carbon steel pans sloped sides, making them ideal for tossing foods and sautéing.

The lighter weight of carbon steel pans can be a significant advantage, especially for those who find cast iron pans too heavy to handle. The reduced weight also makes carbon steel pans more versatile, as they are easier to use for sautéing and cooking outdoors over an open flame. Additionally, carbon steel pans heat up and cool down faster than cast iron, making them more responsive to adjustments in the heat source. This faster heating and cooling capability is particularly useful when cooking delicate foods such as vegetables or fish, or when flash-frying.

Despite being lighter, carbon steel pans offer similar benefits to cast iron. Both types of pans can withstand high heat and are compatible with various cooktops, including stovetops, ovens, grills, and even campfires. They are also durable and easy to clean, requiring only warm water, drying, and oiling for maintenance.

Seasoning prevents rusting

Seasoning carbon steel pans is essential to preventing rust and creating a non-stick surface. Carbon steel is susceptible to rust when exposed to moisture and humidity, so seasoning acts as a barrier to water, protecting the pan from corrosion.

The seasoning process involves heating oil in the pan, allowing the fat to bond with the cooking surface and form a protective coating. This coating prevents food from sticking, similar to the Teflon-type non-stick pans, but without the risk of breaking down at high heat.

To season a carbon steel pan, start by removing any protective coating or wax. Wash the pan and dry it thoroughly, as any leftover water can cause rusting. Next, heat the pan on a stovetop or in an oven. Apply a thin layer of oil with a high smoke point, such as canola, vegetable, avocado, or grapeseed oil, to the entire surface of the pan. Ensure there is no excess oil, as this can result in a splotchy, sticky coating.

Heat the oiled pan until the oil reaches its smoke point, signalled by heavy smoking. This process may take several minutes on a stovetop or about 30 minutes in an oven preheated to 450°F (230°C). Allow the pan to cool, and then repeat the oil application and heating process until the pan is a dark shade of brown. This initial seasoning will create a protective layer and a non-stick surface.

With regular use, the pan will develop a patina, becoming darker and more non-stick over time. To maintain the seasoning, clean the pan with hot water after each use, avoiding dish soap, which can remove the natural non-stick coating. Re-season the pan as needed, especially if rust starts to form.

Seasoning creates a non-stick surface

The process involves adding a thin layer of oil with a high smoke point to the pan, filling in the tiny surface pores, and creating a solid, plastic-like polymer. This initial seasoning of oil is then built upon as you cook with the pan, with the oils and fats from the food filling in the pores and building up a layer of hardened oil.

The more you use the pan, the darker it will become, and the more non-stick the surface will be. The pan will develop a patina over time, and the colour will change to a dark shade of brown and eventually black.

To achieve this non-stick surface, it is important to follow the correct seasoning process. This involves removing any protective coating, drying the pan, heating the pan, applying oil sparingly, and then heating the oiled pan. This process can be done on the stovetop or in the oven.

By seasoning a carbon steel pan, you can create a natural non-stick surface that is free from toxic compounds found in some non-stick coatings.

Seasoning methods: stovetop vs oven

Seasoning a carbon steel pan is essential to creating a protective layer that prevents rusting and enhances the pan's performance by making its surface non-stick. The process involves heating oil in the pan so that the fat bonds with the cooking surface and becomes part of the pan, forming a natural protective coating over time.

There are two main methods for seasoning a carbon steel pan: using a stovetop or an oven. Here are the pros and cons of each method:

Stovetop Seasoning

Pros:

• Faster process: it usually takes under 15 minutes to season a carbon steel pan on a stovetop.
• More control: you can witness the oil polymerizing and quickly apply more oil for another layer of seasoning.
• Better for smaller pans: carbon steel pans with long handles may not fit into some ovens.
• Better for certain stove types: gas stoves heat the entire pan, which is ideal for seasoning. Induction and electric stoves may only heat the middle of the pan.

Cons:

• Uneven heating: stovetops may not heat the pan evenly, especially the sides and corners.
• Warping: if the pan is heated too quickly, it can warp due to uneven and fast heating or cooling.
• Smoke: using too much oil or heating it too high can create lots of smoke.

Oven Seasoning

Pros:

• Even heating: ovens provide a more consistent temperature, ensuring the entire pan is seasoned evenly, especially the sides and corners.
• Hands-off method: oven seasoning does not require as much attention as stovetop seasoning, allowing you to multitask.
• Less handling of a hot pan: oven seasoning reduces the need to handle a scorching hot pan, making it safer.

Cons:

• Longer process: it usually takes over an hour to season a carbon steel pan in an oven.
• Inaccurate oven temperatures: many ovens are inaccurate with their temperatures, which can lead to ineffective seasoning.
• Excess oil: it is harder to gauge and wipe off excess oil in an oven, which can result in a sticky or uneven coating.

In conclusion, both the stovetop and oven methods have their advantages and disadvantages. The stovetop method offers more control and faster results, while the oven method provides even heating and a hands-off approach. Ultimately, the best method depends on your stove type, the size of your pan, and your personal preference.

How to clean a carbon steel pan

Cleaning a carbon steel pan is a delicate process, as you don't want to damage the seasoning you've built up. Here is a step-by-step guide on how to clean and care for your carbon steel pan:

Step 1: Wipe it Out

Start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth once it has cooled down. Avoid using water or dish soap at this stage. This step should be enough for cleaning up after a regular meal that hasn't left behind any stubborn residue.

Step 2: Coarse Salt and Oil

If you're dealing with some stubborn residue or fried bits, it's time to break out some coarse salt and a neutral oil (such as grapeseed or canola). Add 2 tablespoons each of salt and oil to your cooled pan. Use a kitchen or paper towel to rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive to help lift those burnt-on bits. Once you've removed as much residue as possible, thoroughly wipe your pan to get rid of the oil, salt, and any remaining food residue.

Step 3: Boiled Water

If you're still facing some tough, stuck-on food, try this method. Add just enough water to cover the bottom of your pan and bring it to a boil over medium heat. Once the water is boiling, use a wooden or rubber spatula to gently scrape the bottom of your pan and loosen any burnt-on food. Continue scraping and boiling until you've removed as much residue as possible. Then, dump out the water and residue, and wipe the pan clean with a kitchen or paper towel.

Step 4: Dry and Re-oil

Place the pan back on the burner over medium-low heat to ensure it's completely dry, as moisture can lead to rusting. Once your pan is dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel. This step helps to reseason your pan before storing it.

Step 5: Steel Wool

If your pan still has some stubborn residue, steel wool can be used as a last resort. Steel wool is extremely abrasive, so it will likely remove some of the seasoning. After scrubbing with steel wool, rinse the pan and thoroughly dry it on the burner before reseasoning.

Other Tips for Caring for Your Carbon Steel Pan:

• Avoid soaking your carbon steel pan in water, as this can lead to rust.
• When washing your pan, use warm water and a small amount of mild soap if needed. A large amount of soap can strip the seasoning, but it can easily be re-seasoned if this happens.
• Do not put your carbon steel pan in the dishwasher, as this will remove the seasoning and likely cause rust.
• Always dry your pan promptly and thoroughly after washing.
• Use a pan scraper, scrub brush, or non-scratch pad for stuck-on food. You can also simmer a little water for 3-5 minutes to help loosen the residue, and then use the scraper after the pan has cooled.
• Avoid using acidic foods or ingredients in your carbon steel pan, as they can dissolve the seasoning.
• Always use a handle holder or oven mitt when handling the pan, as carbon steel handles get very hot.
• Gradually heat and cool your pan to avoid warping.

By following these steps and tips, you can keep your carbon steel pan clean and well-maintained, ensuring it lasts for years to come.

Frequently asked questions