Carbon Steel Pan Seasoning: How Often?

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also versatile, suitable for making eggs, stir-frying, cooking fish, and more. However, to get the most out of them, it's essential to season them properly. Seasoning a carbon steel pan involves creating a protective layer that prevents rust and provides a non-stick surface for better cooking performance. The process is simple and can be done in a few steps. First, remove any protective coating or wax, dry the pan, and then heat it up. Next, apply a thin layer of oil with a high smoke point, ensuring the entire pan is coated. Finally, place the oiled pan in the oven or on the stovetop until the oil polymerises and forms a solid coating. With regular use and proper maintenance, your carbon steel pan will develop a natural non-stick layer, making it a valuable addition to your kitchen.

Why seasoning is important

Seasoning a carbon steel pan is important for several reasons. Firstly, it creates a protective layer on the pan, preventing it from rusting. Carbon steel will rust if exposed to moisture and humidity, so seasoning acts as a barrier to water, keeping the pan from corroding. Secondly, seasoning improves the pan's performance by creating a non-stick surface. This non-stick coating allows for easier food release and enhances the overall durability of the pan. In addition, the process of seasoning helps to fill in any microscopic gaps or pits in the surface of the pan, creating an even and smooth cooking surface. This results in better heat distribution and more consistent cooking. Furthermore, the seasoning process can also fill in any scratches or nicks that may have occurred during use, helping to restore the pan's original non-stick properties.

Additionally, seasoning a carbon steel pan can also improve its appearance over time. With regular use and proper maintenance, the pan will develop a dark, glossy patina that not only looks beautiful but also adds to its non-stick properties. This patina will become more and more non-stick with use, making it ideal for cooking a variety of foods, from eggs and pancakes to meats and vegetables. Moreover, the seasoning process can also help to mask any unpleasant odours that may be absorbed by the pan during cooking. By creating a layer of polymerized oil, the pan can better resist absorbing strong smells, keeping it smelling fresh and pleasant.

Seasoning a carbon steel pan is a simple and straightforward process that involves heating oil in the pan so that the fat bonds with the cooking surface. This forms a natural protective coating that prevents food from sticking, similar to the Teflon-type non-stick pans but without the concerns of breaking down over high heat. The process of seasoning a carbon steel pan is also relatively quick and easy, making it a convenient choice for those who want the benefits of a non-stick pan without the potential health risks associated with other types of non-stick coatings.

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also great for cooking almost all types of food and can handle high heat.

Step 1: Remove the Protective Coating and Wash the Pan

Carbon steel pans usually come unseasoned, with a protective coating to prevent rusting. Follow the manufacturer's instructions to remove the coating, then wash the pan.

Step 2: Dry the Pan

Once the coating is removed, dry the pan right away. You can use a towel to dry it initially, and then place it on a stovetop burner to eliminate any remaining moisture.

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 at 450°F (230°C). Ensure that your pan's handle is oven-safe if using this method.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil like canola, vegetable, grapeseed, avocado, or sunflower oil. Avoid using oils with low smoking points, such as butter, olive oil, or flaxseed oil. Rub the oiled towel onto the pan, inside and out, ensuring you buff away any excess. The pan should look dry when you're done.

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 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 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.

Step 7: Use and Re-Season as Needed

You can start using your pan for cooking. The more you use it, the darker it will become, and the more non-stick properties it will develop. You can also re-season the pan using the heat-oil-heat process whenever needed.

Maintenance Tips:

• Clean the pan with hot water only after each use. Do not use dish soap as it can remove the natural non-stick coating.
• Heat the pan on the stove until dry, then rub oil all over it with a paper towel and let it cool.
• For stubborn food residue, use plastic scrapers to remove it.
• Carbon steel pans are compatible with electric cooktops, induction cooktops, and gas burners.
• Avoid cooking acidic foods like tomatoes, citrus, and vinegar as they can remove the seasoning.
• If the pan sticks after seasoning, season it again with a thin layer of oil.
• Metal utensils can be used once the pan is heavily seasoned.
• To re-season a rusting pan, scrub it with a rust cleaner, then season it again.

Seasoning a carbon steel pan is a continuous process. The more you use your pan, the more seasoned it becomes. You can also re-season it whenever needed, especially if you notice any sticking or rusting.

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. Here is a step-by-step guide on how to do it:

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. This initial step is crucial as it preserves your seasoning and is often enough to clean the pan after a regular meal that didn't leave behind any stubborn residue.

Step 2: Coarse Salt and Oil

If you're dealing with some stubborn residue or fried bits that seem stuck to your pan even after the initial wipe, 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. Using a kitchen or paper towel, rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive, helping to lift burnt-on food remnants and any polymerized oil. Once you've removed as much residue as possible, thoroughly wipe your pan to get rid of the oil, salt, and 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. Keep 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, then place it back on the burner for a minute. This step helps reseason your pan before storing it.

Other Tips:

• If the above methods aren't enough, you can try using steel wool or a scrubby pad. However, this will require you to reseason the pan afterward.
• For stuck-on food, you can simmer a little water for 3-5 minutes and then use a pan scraper after the pan has cooled.
• You can use a small amount of mild soap to clean your carbon steel pan, but it's not necessary and too much soap can strip the seasoning.
• Never soak your carbon steel pan or put it in the dishwasher, as this can cause rust.

How to maintain a carbon steel pan

Maintaining a carbon steel pan is essential if you want to keep a non-stick surface that evenly cooks food. Seasoning will also help protect the pan against corrosion and rust. Here is a step-by-step guide on how to maintain your carbon steel pan:

Step 1: Remove the Protective Coating

Carbon steel pans usually come with a protective wax coating that must be removed before seasoning. Use hot water, and a sponge or bristle brush to scrub off the wax. Some manufacturers may have specific instructions for removing the coating, so be sure to check the owner's manual.

Step 2: Dry the Pan

After removing the protective coating, dry the pan thoroughly with a towel or paper towel. It is important to remove all moisture to prevent rusting. You can also place the pan on a stovetop burner for a few minutes to ensure all the moisture is gone.

Step 3: Heat the Pan

Before applying oil, heat the pan over a burner or in an oven at 450°F (230°C). This helps open up the pan's pores and removes any remaining moisture. If using an oven, preheat it to slightly above the smoke point of the oil you plan to use.

Step 4: Apply Oil

Lightly coat the inside and outside of the pan with a thin layer of oil. Use a neutral oil with a high smoke point, such as canola oil, vegetable oil, avocado oil, grapeseed oil, soybean oil, peanut oil, or sunflower oil. Avoid using oils with low smoke points, such as butter and unrefined oils.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the stovetop burner at the highest setting or in the preheated oven. The oil will begin to polymerize and form a protective coating. The pan will smoke heavily during this process, so ensure proper ventilation.

Step 6: Cool and Wipe the Pan

Once the oil has finished smoking, turn off the heat and let the pan cool completely. Wipe the pan with a paper towel to remove any excess oil.

Step 7: Use and Re-season as Needed

Your carbon steel pan is now ready to use! With each use, the seasoning will naturally build up and improve. However, if you notice any sticking, you can repeat the seasoning process or simply apply a thin layer of oil and heat until smoking.

Additional Care Tips:

• Always dry your carbon steel pan promptly after washing to prevent rusting.
• Avoid using metal utensils until the pan is heavily seasoned, as they can scratch the surface.
• Avoid cooking acidic foods such as tomatoes, citrus, and vinegar, as they can dissolve the seasoning.
• Do not soak the pan or wash it in the dishwasher, as this can remove the seasoning and cause rust.
• Avoid using large amounts of soap, as it can strip the seasoning.

By following these steps and tips, you can keep your carbon steel pan well-maintained and in optimal condition for cooking.

How carbon steel compares to cast iron

Carbon steel and cast iron are both highly durable and made from iron alloys, but they have distinct advantages and disadvantages.

Carbon steel is a combination of approximately 99% iron and 1% carbon. It is lighter, thinner, and heats up and cools down faster than cast iron. This makes it ideal for cooking techniques that require quick changes in temperature, such as grilling or cooking over an open fire. Carbon steel also has a smooth surface, which is perfect for sautéing vegetables and preparing fish. Additionally, carbon steel pans have longer handles, making them easier to lift and better suited for cooking outdoors.

On the other hand, cast iron is made using sand molds, resulting in a heavier and thicker product. It takes longer to heat up and respond to temperature changes but retains heat longer than carbon steel. This makes cast iron ideal for cooking techniques that require sustained heat, such as braising, baking, pan-frying, and roasting. Cast iron skillets also have shorter handles, which are easier to use in the oven and store in cabinets. Most cast iron skillets and pans also have compatible lids available, while carbon steel pans do not.

Both types of pans require seasoning to create a protective, non-stick coating and prevent rusting. They can also be used on any kitchen stovetop, in the oven, on the grill, and even over a campfire.

In terms of maintenance, carbon steel is similar to unfinished cast iron in that it requires seasoning and re-seasoning to maintain its non-stick properties. Enameled cast iron, on the other hand, is ready to use out of the box and can be cleaned with soap and water. Carbon steel is also reactive, meaning it undergoes a chemical change when it comes into contact with acidic ingredients like wine, tomatoes, or citrus. As a result, the pan will need to be re-seasoned after cooking with these ingredients, and the dish may have a metallic aftertaste.

Seasoning a carbon steel pan involves heating oil in the pan so that the fat bonds with the cooking surface, creating a protective coating over time. This process should be done initially when you first get the pan and then repeated as needed to maintain the non-stick surface and protect against rust. The frequency of re-seasoning will depend on how often you use the pan and the type of food you cook in it. If the pan starts to stick or rust, it's time to re-season.

To season a carbon steel pan, follow these steps:

• Remove any protective coating and wash the pan with hot water.
• Dry the pan thoroughly.
• Heat the pan over low heat.
• Apply a thin layer of oil, using a neutral oil with a high smoking point such as canola oil, vegetable oil, avocado oil, or sunflower oil. Avoid using butter or unrefined oils with lower smoking points.
• Heat the pan over medium-high heat until the oil starts to smoke.
• Let the pan cool and then wipe away any excess oil with a paper towel.
• Your pan is now seasoned and ready to use!

Repeat this process as needed to maintain the seasoning on your carbon steel pan.

Frequently asked questions