Seasoning Carbon Steel: Bottom Included

Carbon steel pans are a great alternative to non-stick frying pans, without the toxic compounds. They are durable, easy to maintain, and can handle high heat. However, they need to be seasoned before use to create a protective layer that prevents rusting and food from sticking. Seasoning carbon steel pans involves heating oil in the pan so that the fat bonds with the cooking surface and forms a natural protective coating. This process can be done on the stovetop or in the oven, and it is important to ensure that the pan is clean and dry before seasoning.

Why you should season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are lightweight, have excellent heat retention, and can handle high heat. However, they need to be seasoned to develop a natural non-stick coating. Here are some reasons why you should season a carbon steel pan:

Prevent Rusting:

Carbon steel is prone to rusting when exposed to moisture and humidity. Seasoning creates a protective barrier that shields the pan from rust. The oil layers form a coating, preventing water from coming into contact with the metal surface and inhibiting rust formation. This protective coating ensures your pan stays in good condition and prolongs its lifespan.

Non-Stick Surface:

Seasoning transforms the surface of a carbon steel pan into a non-stick layer, making it easier to cook and clean. The process involves heating oil in the pan, causing the fat to bond with the cooking surface. This natural coating prevents food from sticking, similar to the effect of Teflon-type non-stick pans, but without the risk of breaking down at high temperatures. A well-seasoned pan is ideal for cooking eggs, pancakes, crepes, and other delicate foods that typically stick to the pan.

Enhanced Performance and Durability:

The seasoning process not only protects the pan but also enhances its performance. It creates a smooth, non-stick surface that allows for easier food release. This means you can cook with less oil or fat, resulting in healthier meals. Additionally, the coating improves the pan's durability, making it more resistant to scratches and other types of damage.

Health Benefits:

By seasoning your carbon steel pan, you can avoid the toxic compounds often found in non-stick cookware. These toxic chemicals can have adverse effects on your health. Seasoning your pan with natural oils provides a safe and healthy cooking surface, ensuring that your food is free from harmful substances.

Easy and Straightforward Process:

Seasoning a carbon steel pan is a simple and straightforward process. It typically involves cleaning and drying the pan, applying a thin layer of oil, and heating it. You can choose between the stovetop or oven method, depending on your preference. While it may take some time and effort, the benefits of a well-seasoned pan make it worthwhile.

How to season a carbon steel pan in an oven

Seasoning a carbon steel pan creates a protective layer that prevents rusting and forms a non-stick surface. This 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.

Step 1: Remove the Protective Coating and Wash the Pan

Different manufacturers use different protective coatings, so follow the instructions that come with your pan to remove the coating. Once the coating is removed, wash the pan thoroughly.

Step 2: Dry the Pan

Use a towel to dry the pan completely. It is crucial to remove all water as any leftover moisture can cause rusting.

Step 3: Preheat the Oven and Prepare a Baking Sheet

Preheat your oven to a temperature that matches the smoke point of the oil you will be using. For example, if using grapeseed or canola oil, preheat to 450°F. Line a baking sheet with aluminum foil and place it on the bottom rack of the oven to catch any oil drips.

Step 4: Apply a Thin Layer of Oil to the Pan

Add a few drops of a flavor-neutral oil with a high smoke point, such as grapeseed or canola oil, to the pan. Use a paper towel or dish towel to rub the oil all over the inside of the pan, ensuring a thin and even coating.

Step 5: Place the Pan in the Oven Upside Down

Turn off the stove, and carefully place the oiled pan upside down on the rack above the foil-lined baking sheet.

Step 6: Bake the Pan in the Oven

Leave the pan in the oven for about an hour. The oil will smoke and polymerize onto the pan's surface during this time.

Step 7: Cool the Pan

After an hour, turn off the oven and let the pan cool completely inside the oven. Once the pan is cool, it is ready to be used!

Maintenance and Re-Seasoning

To maintain the seasoning, try to avoid cooking with acidic ingredients like tomatoes, wine, or citrus, as these can strip the seasoning. Instead, cook fatty foods like burgers, bacon, or steaks to help build up the seasoning layer. If the pan starts to stick or rust, simply clean the pan, scour off any rusty spots, and repeat the seasoning process.

How to season a carbon steel pan on a stovetop

Seasoning a carbon steel pan is important as it creates a protective, non-stick coating on the pan, preventing it from rusting. 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.

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. After removing the coating, wash the pan thoroughly.

Step 2: Dry the Pan

Once washed, dry the pan immediately. Carbon steel can rust quickly if left wet, so ensure no water is left on the pan. You can towel-dry the pan and then place it on a stovetop burner to eliminate any remaining moisture.

Step 3: Heat the Pan

Place the pan on a stovetop burner and heat it on medium-high heat. You will know the pan is hot enough when wisps of smoke start to rise, and the pan begins to turn brown. At this point, use oven mitts to remove the pan from the stovetop.

Step 4: Grease the Pan

Coat a clean dishcloth or paper towel with vegetable shortening or lard. Using oven mitts to hold the pan, spread the vegetable shortening or lard all over the interior and exterior of the pan until it is completely coated. Ensure you use a neutral oil with a high smoking point, such as canola oil, vegetable oil, avocado oil, or grapeseed oil.

Step 5: Return the Pan to the Burner

Place the pan back on the burner, which should now be set to high heat. Heat the pan until the fat starts to liquify and turn black.

Step 6: Remove from Heat and Wipe Away Excess Oil

Remove the pan from the heat and use a paper towel to wipe away any excess oil.

Step 7: Let the Pan Cool

Set the pan aside and allow it to cool completely. Your pan will likely discolour during this process, which is normal and indicates that it has been properly seasoned.

Additional Tips:

• Repeat the seasoning process if food starts to stick to the pan or if rust appears.
• Work in a well-ventilated area as the process will create smoke.
• Avoid using metal utensils on the pan while the seasoning is still building, as this may cause scratches.
• To maintain the seasoning, try to avoid cooking with acidic ingredients like tomatoes, citrus, or vinegar, as these can strip the seasoning.
• Re-season the pan as needed, especially after cooking with acidic ingredients.

By following these steps, you will be able to properly season your carbon steel pan on a stovetop, creating a natural non-stick coating and preventing rust.

What oil to use when seasoning a carbon steel pan

Seasoning a carbon steel pan is essential to prevent rusting and to create a non-stick surface. The process involves heating oil in the pan so that the fat bonds with the cooking surface and forms a protective coating. This coating will improve over time with use, but it is important to begin with a strong base layer.

When seasoning a carbon steel pan, it is best to use a neutral-tasting oil with a high smoke point. Oils that fit this description include grapeseed oil, canola oil, avocado oil, vegetable oil, sunflower oil, and peanut oil.

There are two main methods for seasoning a carbon steel pan: on the stovetop or in the oven.

Stovetop Method:

• Clean your pan and dry it thoroughly with a towel.
• Add a few drops of oil to the pan and use a paper or dish towel to rub a thin layer of oil on the inside of the pan.
• Turn the burner up to medium-high heat. After a few minutes, turn the heat up to high. Rotate the pan every minute or so to ensure even heating.
• Use an oven mitt or heat-proof gloves to wipe away any beads of oil that form on the pan’s surface.
• Allow the pan to smoke for a few minutes to build up the seasoning.
• Turn off the stove and let the pan cool completely before using.

Oven Method:

• Clean and fully dry your pan.
• Line a sheet pan with aluminum foil and place it on the bottom rack of your oven to catch any oil drips.
• Preheat your oven to the same temperature as the smoke point of your oil. For grapeseed oil and seasoning wax, this is 450°F.
• Place your clean, dry pan on the stove over a low flame. Add a few drops of oil, then rub it all over the inside of the pan in a thin layer using a paper or dish towel.
• Turn off the heat, then carefully remove the pan from the stove and place it upside down inside your preheated oven, above the rimmed baking sheet.
• Leave the pan in the oven for one hour.
• Turn off the oven and allow your pan to cool completely before using.

Both methods are effective, but the oven method is preferable as it provides a more even heat, leading to a more thorough seasoning.

How to clean a seasoned carbon steel pan

Step 1: Wipe it out

Always start with this step. No matter how intense a mess you’re dealing with, your first action should be to wipe out your pan once it’s cooled with a paper towel, kitchen towel, or microfiber cloth—no water or dish soap required. This is a quick, easy way to clean your pan that preserves your seasoning and should be enough to clean up after a fast dinner that didn’t leave behind any stubborn residue.

Step 2: Coarse salt and oil

If you’re looking at some stubborn residue or fried bits that seem stuck to your pan (even after giving it a thorough wipe), break out a neutral oil (like grapeseed or canola) and some coarse salt. Add 2 tablespoons each of salt and your chosen neutral oil to your cooled pan. Using a kitchen or paper towel, rub the salt and oil all over the inside of the pan. The salt acts as a gentle abrasive, helping to scrape up burnt-on food remnants and any polymerized oil. Once you’ve removed as much of the mess as possible, thoroughly wipe your pan to get rid of the oil, salt, and food residue.

Step 3: Boiled water

If your ingredients are incinerated onto your carbon steel pan or are just plain stuck, then give this method a try to remove even the most stubborn residue from its surface. Add just enough water to cover the bottom of your pan, then bring to a boil over medium heat. Once the water has come to a boil, start gently scraping the bottom of your pan with a wooden or rubber spatula to loosen any burnt-on food. Continue scraping until you’ve removed as much of the residue as possible. Dump out all the water and residue, then wipe clean with a kitchen or paper towel. Place back on the burner and allow the pan to sit on medium-low heat to get your pan thoroughly dry, which will help to prevent rusting. Once your pan is completely dry, add a thin layer of neutral oil to the surface of the pan using a clean kitchen or paper towel, then place back on the burner for a minute. This helps to reseason your pan before storing it.

Step 4: Steel wool

Steel wool is extremely abrasive, so it should only be used as a last resort. With your steel wool, gently scrub the parts of your pan that still need cleaning, then rinse. Using the instructions listed in the boiled water method, dry your pan thoroughly on the burner before reseasoning it.

Frequently asked questions