Carbon Steel Pan Curing: Does It Work?

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are lightweight, can withstand high temperatures, and develop a natural non-stick coating over time. However, they require special care and maintenance to ensure their longevity. This includes proper seasoning, cleaning, and storage techniques. While carbon steel pans are durable, they are susceptible to rust and can be damaged by certain cooking methods and ingredients. For example, acidic foods like tomatoes and vinegar can strip away the patina, and soap and long soaks in water should be avoided as they can interfere with the pan's seasoning.

How to season a carbon steel pan

Seasoning a carbon steel pan is a straightforward process that will help to protect the pan from rust and corrosion, as well as creating a non-stick surface.

Step 1: Remove the Protective Coating

Carbon steel pans often come with a protective coating to prevent rusting. This needs to be removed before seasoning. Follow the manufacturer's instructions for removing the coating, then wash the pan.

Step 2: Dry the Pan

Use a towel to dry the pan as soon as you have washed it. This is important because carbon steel can rust very quickly when wet. You can then place the pan on a stovetop burner to cook off any remaining moisture.

Step 3: Heat the Pan

Heat the pan over a burner or in an oven. If using an oven, preheat to 450°F (230°C) or 475°F-500°F, depending on your source. Place a foil-lined baking sheet on the bottom rack of the oven. If using a stovetop, heat the pan over a burner at a medium setting for 5-10 minutes.

Step 4: Apply Oil

Use a neutral oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid olive oil, butter, lard, shortening, and flax-seed oil. Take a kitchen towel and lightly grease it with oil, then rub the oil all over the inside and outside of the pan. Use a kitchen rag to wipe away any excess oil—the pan should look dry.

Step 5: Heat the Pan Again

Return the pan to the heat source and heat until the oil has formed a polymer across the surface. On a stovetop, this will take several minutes, depending on the burner's heat output and the size of the pan. In the oven, leave for around 30 minutes. The pan will smoke heavily during this stage, so ensure the area is well-ventilated.

Step 6: Repeat as Needed

Continue applying thin layers of oil and heating until they darken. The more layers you add, the darker the pan will become, and the better the non-stick properties will be. Once the pan is a dark brown colour, it is ready to use.

Maintenance

The more you use the pan, the darker and more non-stick it will become. To maintain the pan, simply rinse with hot water after each use and scrub with a brush or sponge to remove any remaining food. Do not use dish soap, as this will remove the non-stick coating. Heat the pan on the stove until dry, then add a bit of oil and rub it all over the pan with a paper towel. Allow to cool, and your pan is ready to use again.

How to clean a carbon steel pan

Carbon steel pans are a great addition to your kitchen, as they are lightweight, can take high heat, and develop a natural non-stick patina over time. However, they do require some special care when it comes to cleaning and maintenance. Here are four methods to clean your carbon steel pan and keep it in good condition:

Method 1: Wipe It Out

Always start with this step. No matter how intense the mess is, let the pan cool down and then use a paper towel, kitchen towel, or microfiber cloth to wipe it out. Avoid using water or dish soap. This method is quick and easy and should be sufficient for light messes.

Method 2: Coarse Salt and Oil

If you have stubborn residue or fried bits stuck to your pan, use coarse salt and a neutral oil like grapeseed or canola. Add two tablespoons of each to the cooled pan and rub the mixture all over the inside of the pan with a towel. The salt acts as a gentle abrasive to help remove burnt-on food. After removing as much residue as possible, thoroughly wipe the pan to get rid of the oil, salt, and food remnants.

Method 3: Boiled Water

If you have stubborn, stuck-on food, add just enough water to cover the bottom of the 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 the pan and loosen the burnt-on food. Dump out the water and residue, then wipe the pan clean. Place the pan back on the burner over medium-low heat to dry it thoroughly and prevent rusting. Finally, add a thin layer of neutral oil to the surface of the pan and let it sit for a minute to reseason it before storing.

Method 4: Steel Wool

Steel wool is extremely abrasive, so it should only be used as a last resort if the other methods haven't worked. Gently scrub the areas of the pan that need cleaning, then rinse. Dry the pan thoroughly on the burner, and then reseason it.

Additional Tips:

• Avoid using dish soap on your carbon steel pan, as it can damage the seasoning.
• Never put your carbon steel pan in the dishwasher, as the detergent is too abrasive and can cause scratching and denting.
• Always make sure your carbon steel pan is completely dry before putting it away to help prevent rust.
• Store your carbon steel pan in a dry place, especially if you live in a humid climate.
• Re-season your pan regularly, especially if you notice any rust or if the seasoning starts to wear off.

How to store a carbon steel pan

Carbon steel pans are lightweight, can take high heat, and develop a natural non-stick patina over time. However, they are susceptible to rusting, especially if they are not seasoned, dried, or stored properly. Here are some tips for storing your carbon steel pans to keep them in optimal condition:

Dry your pans thoroughly before storing:

Before putting your carbon steel pans away, ensure they are completely dry. You can do this by wiping them down with a clean cloth or paper towel, then placing them on a burner over low heat for a few minutes to ensure any remaining moisture is evaporated. This step is crucial in preventing rust, especially if you live in a humid environment.

Oil the pans to protect the seasoning:

After your pans are clean and dry, apply a thin layer of oil, such as grapeseed or another high smoke point oil, to the interior surface. This step helps protect the seasoning and prevents rust.

Store pans in a dry place:

Once your pans are clean, dry, and oiled, store them in a dry place, such as a cabinet or pantry. Avoid storing them in humid environments, as this can promote rust formation.

Stack pans with a protective layer:

If you need to stack your pans to save space, place a layer of protection between them. This can be a paper towel, a dish towel, a felt pan protector, or even a crocheted or knitted cloth. This will prevent the pans from scratching each other and damaging the seasoning.

Hang pans instead of stacking:

If possible, consider hanging your pans instead of stacking them. This not only saves space but also eliminates the risk of pans scratching against each other. You can use a wall-mounted rack or a standing pot and pan rack.

Regularly re-season your pans:

Even with proper care, carbon steel pans may need to be re-seasoned from time to time. This is normal and can be done by following the steps outlined in the seasoning guide. By regularly re-seasoning your pans, you can ensure they remain non-stick and rust-resistant.

How to cook with a carbon steel pan

Carbon steel pans are lightweight and can take high heat, making them a versatile option for cooking. Here are some tips on how to cook with a carbon steel pan:

Preheating and Heating

Before cooking, preheat your carbon steel pan over medium-low heat for 2-3 minutes. After adding oil or butter, let it heat in the pan for 1-2 minutes before adding your food. Avoid overheating your pan by keeping the temperature at medium-high, which is usually high enough to achieve perfect sears. Always heat and cool your pan gradually to ensure even heat distribution and to avoid warping.

Food Preparation

Before placing your food in the pan, ensure it is tempered or as close to room temperature as possible. Putting cold food in a hot pan may cause thermal shock or increase the time needed to heat up your food. Avoid overcrowding the pan as this can cause steaming and prevent your food from achieving a crispy texture.

Utensils

Use metal, wood, or high-temperature silicone utensils designed to withstand high heat. Avoid scraping or scrubbing too hard to prevent stripping the seasoning. Use a handle holder or oven mitt when handling the pan, as carbon steel handles get hot.

Cleaning and Maintenance

Avoid using dish soap or putting your carbon steel pan in the dishwasher as these can strip away the seasoning. Instead, hand wash with warm water and a small amount of mild soap if needed. Dry promptly and thoroughly with a lint-free cloth or paper towel, and then rub a light layer of cooking oil or seasoning spray onto the surface. Re-season your pan periodically to maintain its non-stick properties and protect it from rust.

Cooking Techniques

Carbon steel pans are ideal for frying, including shallow-frying, deep-frying, and pan-frying. They are also excellent for searing proteins and vegetables, as well as pan-roasting. Due to their durability and ability to handle a wide range of temperatures, carbon steel pans can be used on various cooking surfaces, including stovetops, ovens, grills, and campfires.

How to troubleshoot common issues with a carbon steel pan

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are lightweight, durable, and versatile. However, they do require some special care to maintain their performance and longevity. Here are some tips to troubleshoot common issues with carbon steel pans:

• Seasoning: Carbon steel pans need to be seasoned before use to create a non-stick surface and protect against rust and wear. Seasoning is done by coating the pan with oil and heating it. This process fills in the pores of the pan, creating a smooth surface. It is important to season your pan regularly, especially if you notice food starting to stick or the bare metal showing through the layers of seasoning.
• Rust: Rust can develop on carbon steel pans if they are not properly seasoned or dried before storage. To remove rust, you can use steel wool and a paste of baking soda and vinegar, but this will also remove the seasoning, so you will need to re-season the pan afterward.
• Discoloration: Carbon steel pans may develop a black patina over time. Discoloration can also be caused by too much oil, which will cause ripples, or by spotting due to a reaction to acidic foods. These changes in appearance do not affect the pan's performance.
• Hot handles: Carbon steel pan handles can get very hot during cooking. It is recommended to order a silicone sleeve for the handle to protect your hands.
• Hand wash only: Carbon steel pans should not be washed in the dishwasher as it can ruin the pan and the seasoning. Instead, wash the pan by hand in warm water and wipe it dry.
• Reactivity to acidic foods: Carbon steel pans are reactive to acidic foods such as tomatoes, lemon juice, and wine sauces. Simmering acidic foods can strip the seasoning layer, so it is recommended to use a non-reactive pan such as stainless steel or enameled cast iron for these dishes.
• Food sticking to the surface: If food starts to stick to the surface of your carbon steel pan, it may be due to a lack of seasoning. Make sure to season your pan regularly to maintain its non-stick properties.
• Uneven heating: Carbon steel pans may have uneven heating distribution, especially in larger pans. This can be mitigated by using a smaller burner ring and moving the food in and out of the center of the pan as needed.

Frequently asked questions