Seasoning Carbon Steel: How Often?

Carbon steel pans are a great alternative to non-stick frying pans, as they are durable, easy to maintain, and free of toxic chemicals. However, they require seasoning to create a protective layer that prevents rusting and sticking. The process involves heating oil in the pan so that the fat bonds with the surface, forming a natural coating. This coating makes the pan non-stick and enhances its performance and durability. While the number of times a carbon steel pan needs to be seasoned depends on personal preference, it is recommended to apply at least one layer of seasoning before using it for the first time. This initial layer helps to protect the pan and provides a slick surface for cooking. After that, the pan can be seasoned as often as needed to maintain its non-stick properties and prevent rust. Some people choose to season their pans after every use, while others do it less frequently. The key is to ensure that the pan is properly cleaned, dried, and oiled between uses to prevent rust and maintain the seasoning.

Why season a carbon steel pan?

So, why season a carbon steel pan?

Seasoning a carbon steel pan is important for several reasons. Firstly, it creates a protective layer on the pan, shielding it from rust and corrosion. This is especially important for carbon steel, as bare carbon steel will rust if exposed to moisture and humidity. The seasoning acts as a barrier, preventing the formation of rust and ensuring the longevity of the pan.

Secondly, seasoning enhances the performance of the pan. It transforms the surface of the pan into a non-stick coating, similar to modern Teflon-type coatings. This non-stick property allows for easier food release and makes cooking and cleaning more efficient. In fact, traditional omelette and crêpe pans are made from carbon steel due to its excellent non-stick properties when seasoned properly.

Additionally, the process of seasoning helps to fill in any microscopic pores in the pan, creating a smoother surface. This further contributes to the non-stick quality of the pan and improves its overall performance.

Seasoning a carbon steel pan is also straightforward and simple. It involves heating oil in the pan, causing the fat to bond with the cooking surface and creating a natural protective coating. This coating is safe to use at high temperatures, unlike some non-stick coatings that can break down when exposed to high heat.

Furthermore, seasoning a carbon steel pan can be a more cost-effective option compared to non-stick pans, which may need to be replaced frequently due to scratches or a peeling protective coating. With proper care and maintenance, a seasoned carbon steel pan can last for a long time, making it a more economical choice in the long run.

In summary, seasoning a carbon steel pan is essential for preventing rust, improving the pan's performance, and creating a non-stick surface. It is a simple process that results in a durable and efficient cooking tool, making it a popular choice for both home cooks and professional chefs.

How to season a carbon steel pan

Seasoning a carbon steel pan is a simple process that can be done in a few different ways. The goal is to create a protective, non-stick coating on the pan to prevent rusting and improve its performance. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come with a protective coating to prevent rusting. This coating needs to be removed before seasoning. Follow the instructions provided by the manufacturer to remove the coating, then wash the pan thoroughly.

Step 2: Dry the Pan

Once the coating is removed and the pan is washed, it is crucial to dry it right away. Carbon steel can form a light coating of rust very quickly if left wet. You can towel-dry the pan and then place it on a stovetop burner to ensure all remaining moisture is cooked off.

Step 3: Heat the Pan

Heating the pan helps the oil go on more thinly and evenly. You can do this over a burner or in an oven set to 450°F (230°C). Ensure that the handle of your carbon steel pan is oven-safe if using this method.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid using oils with low smoke points, such as butter, olive oil, or flax-seed oil. Rub the oiled towel onto the pan, inside and out, ensuring that you buff away any excess oil. The pan should look dry, but there will still be enough oil for seasoning.

Step 5: Heat the Oiled Pan

Place the oiled pan on the burner at its highest setting or in the hot oven. The pan will smoke heavily during this process, 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 or about 30 minutes in the oven.

Step 6: 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. The more layers you add, the better the non-stick properties of the pan.

Step 7: Use and Maintain the Pan

Once your pan is seasoned, you can start using it. The more you use the pan, the darker it will become, and the more non-stick properties will develop. To maintain the pan, clean it only with hot water after each use. Avoid using dish soap as it can remove the natural non-stick coating. If there is any remaining food stuck on the pan, use a brush or sponge to remove it. You can also rub the pan with oil after rinsing to prevent rusting.

How to clean a carbon steel pan

Step 1: Wipe It Out

Always start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth. No water or dish soap is required for this step. This method 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 dealing with stubborn residue or fried bits that seem stuck to your pan, add 2 tablespoons each of coarse salt and a neutral oil, such as grapeseed or canola. Using a kitchen or paper towel, rub the salt and oil mixture all over the inside of the pan. The salt acts as a gentle abrasive, helping to remove burnt-on food remnants and polymerized oil. Once you've removed the mess, thoroughly wipe your pan to get rid of the oil, salt, and food residue.

Step 3: Boiled Water

If you're still facing stuck-on food, 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 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 Reseason

Place the pan back on the burner over medium-low heat to ensure it's completely dry, which will help prevent rusting. Once your pan is dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel. Place the pan back on the burner for a minute to reseason it before storing.

Step 5: Steel Wool

If the above methods don't work, steel wool can be used as a last resort. Steel wool is extremely abrasive, so it will effectively clean your pan, but you will need to reseason it afterward. Gently scrub the parts of your pan that require cleaning, then rinse. Dry your pan thoroughly on the burner before reseasoning it.

Additional Tips:

• Avoid soaking your carbon steel pan in water as this can lead to rust.
• While a small amount of mild soap can be used to clean your pan, it's not necessary and may strip the seasoning.
• Do not put your carbon steel pan in the dishwasher, as this will remove the seasoning and likely cause rust.
• Always dry your carbon steel pan promptly and thoroughly after washing to prevent rust.
• Regular use of your carbon steel pan will help build up seasoning over time.

Best oils to use for seasoning

Seasoning carbon steel pans is important to prevent rusting and to create a non-stick surface. To season a carbon steel pan, you need to use an oil with a high smoke point. Here are some of the best oils to use for seasoning:

Grapeseed Oil

Grapeseed oil is a popular choice for seasoning carbon steel pans due to its extremely high smoke point of 450°F (232°C). It is a flavour-neutral oil, which will not impart any unwanted tastes to your food. Grapeseed oil is also versatile and can be used for cooking a variety of dishes.

Canola Oil

Canola oil is a common cooking oil that can also be used for seasoning carbon steel pans. It has a high smoke point of 450°F (232°C) and a neutral flavour, making it a perfect choice. Canola oil is also easily accessible and can be found in most pantries.

Sunflower Oil

Sunflower oil is another excellent option for seasoning carbon steel cookware. It has a high smoke point of 450°F (232°C) and is known for its health benefits and antioxidant properties. Sunflower oil can be easily found at most major grocery stores.

Soybean Oil

Soybean oil has a high smoke point of 453°F (234°C), making it suitable for a variety of cooking applications. It is also rich in healthy fats, including omega-3 fatty acids, which makes it a great choice for both cooking and seasoning.

Avocado Oil

Avocado oil is increasing in popularity for cooking due to its high smoke point of 519°F (271°C) and its high content of healthy fats and antioxidants. It is ideal for searing and frying, as well as for making salad dressings.

Peanut Oil

Peanut oil has a distinct flavour and is commonly used for deep-frying due to its high smoke point of 449°F (232°C). It is a good choice for Asian cuisine, where its flavour can complement the other ingredients.

It is important to note that when seasoning carbon steel pans, you should avoid using oils with low smoke points, such as extra virgin olive oil, coconut oil, and flaxseed oil. These oils can burn and smoke at lower temperatures, affecting the taste and creating harmful free radicals.

How often to season

Seasoning a carbon steel pan is a simple process, but it requires dedication to get the best results. The process involves building up thin layers of oil that, when heated, transform into a solid, plastic-like polymer. This polymer coating acts as a protective barrier, preventing the pan from rusting and creating a non-stick surface.

The first step is to ensure your pan is unseasoned and ready for its first layer. Most carbon steel pans come with a protective coating that must be removed before the first seasoning. Check the instructions that come with your pan for the best method to do this. Once the coating is removed, wash the pan and dry it thoroughly. Any remaining moisture can lead to rusting, so it is important to dry the pan over a stovetop burner to ensure all water is evaporated.

The next step is to heat the pan. This can be done over a burner or in an oven, but be sure to check that your pan's handle is oven-safe if you choose the latter option. Heat the pan to around 450°F (230°C).

Now it's time to apply the oil. Use a neutral oil such as canola, vegetable, or grapeseed, and lightly grease a kitchen towel. Rub the oil onto the pan, inside and out, ensuring you buff away any excess. It is important to be sparing with the oil; too much will result in a splotchy, sticky coating.

Once the oil is applied, heat the pan again, either on the burner at its highest setting or in the oven for around 30 minutes. The pan will smoke heavily during this process, so be sure to ventilate the room. The smoking will eventually stop, indicating that the oil has transformed into a polymer coating. Repeat this oil-and-heat process until the pan is a dark shade of brown.

From this point on, using the pan will help to build up more seasoning. The more you cook with it, the more seasoned the pan will become. You can also add additional layers of seasoning using the heat-oil-heat process whenever you feel it is necessary.

If you are a frequent user of your carbon steel pan, you may find that a quick coat of oil and a quick season after each use is enough to maintain the seasoning. However, if your pan is not used regularly, it may need more attention. If you notice that cooking is not going as smoothly, it may be time to re-season your pan. This involves stripping the pan back to the base layer and starting the seasoning process again. This may be necessary if your pan has developed rust, has a build-up of food residue, or has uneven layers of seasoning.

In summary, the frequency of seasoning a carbon steel pan depends on the individual pan and how often it is used. For a new pan, the initial seasoning process involves multiple layers of oil and heat to build up a protective coating. Once this base layer is established, regular use of the pan will help to maintain and build upon this seasoning. However, if the pan is not used frequently or is in need of a refresh, the re-seasoning process can be repeated as needed.

Frequently asked questions