Bluing Carbon Steel: The Art Of Patina

Carbon steel pans are loved by professional chefs and home cooks alike. They are lightweight, durable, and excellent at heat retention. However, they require regular seasoning to build up a non-stick finish and prevent rusting. One of the steps in the seasoning process is bluing the pan. This involves heating the pan over a gas cooktop or stove until it turns a lovely shade of blue. While this step is not necessary, it does help with rust prevention and can make the pan look more aesthetically pleasing.

Wash the factory coating away using hot, soapy water

To blue a carbon steel pan, you must first wash away the factory coating using hot, soapy water. This is an essential step as it removes the protective layer that keeps the pan from rusting during transit. The coating must be washed away from both the inside and outside of the pan. It is important to note that carbon steel pans will begin to rust very quickly after this step, so it is important to be ready to move on to the next stage of the process.

The process of washing away the factory coating is simple but important. First, use hot, soapy water to wash the pan, ensuring that you cover the entire surface, inside and out. Once you have done this, it is vital that you dry the pan thoroughly. This can be done by first drying the pan with a towel and then placing it on a stovetop burner to cook off any remaining moisture. This step is important as it ensures that no rust begins to form on the pan before you are ready to start the seasoning process.

The factory coating on a carbon steel pan is applied to prevent rusting during transit. This coating must be removed before the pan can be seasoned and used for cooking. The coating is typically made from wax or oil and is applied to the pan by the manufacturer. It is important to check the instructions that come with your pan to ensure that you remove this coating properly. Once removed, you can begin the process of seasoning your pan, which will involve heating the pan and applying a thin layer of oil.

The process of washing away the factory coating is an important first step in preparing your carbon steel pan for use. By removing the coating, you are creating a clean slate for the seasoning process. This will help to ensure that your pan develops a natural non-stick patina, which is one of the key benefits of carbon steel cookware. A properly seasoned carbon steel pan will have excellent heat retention and natural non-stick properties, making it a great choice for cooking a variety of dishes.

Dry the pan thoroughly

Drying the pan thoroughly is an important step in the process of seasoning a carbon steel pan. After removing the protective coating and washing the pan, it is crucial to dry it immediately. Uncoated carbon steel can start to rust very quickly, so it is important to act fast.

Firstly, give the pan a quick towel dry. Use a paper or dish towel to rub the pan down and absorb any excess water. Then, place the pan on a stovetop burner to cook off any remaining moisture. This will also help prepare the pan for the next step, which is heating the pan.

It is important to ensure that the pan is completely dry before applying oil and heat, as water can interfere with the seasoning process and cause rusting.

If you have a de Buyer carbon steel pan, which has a layer of French beeswax, you can simply rinse the pan with soap and water before drying it with a paper towel and placing it on the stove to evaporate any remaining moisture.

Heat the pan

Heating the pan is an important step in the seasoning process for carbon steel pans. Seasoning carbon steel pans is essential to creating a protective, non-stick coating, preventing rust, and boosting the pan's performance.

To heat the pan, you can use a stovetop or oven method. For the stovetop method, place the pan over a burner on high heat. If your pan's handle is oven-safe, you can also heat the pan in an oven preheated to 450°F (230°C).

Regardless of the heating method, ensure the pan is thoroughly dry before heating. You can towel-dry the pan and then place it on a stovetop burner to evaporate any remaining moisture.

If using the stovetop method, heat the pan on the burner at its highest setting. Rotate the pan regularly to ensure even heating. The pan will start to smoke heavily, so ensure proper ventilation by opening windows and turning on fans. The smoking will eventually stop, indicating that the oil has completed its transformation into a polymer coating.

For the oven method, preheat the oven to a temperature slightly above the smoke point of your chosen oil. For grapeseed or seasoning wax, preheat to 450°F. Place a foil-lined baking sheet on the bottom rack to catch any oil drips.

After heating the pan, the next step is to apply a thin layer of oil, which will be covered in the following paragraphs.

Heating the pan is a crucial step in the seasoning process, as it opens the pan's pores and ensures any remaining moisture is removed. This step prepares the pan for the application of oil, which will form a protective, non-stick coating when heated.

Apply a thin layer of oil

To apply a thin layer of oil, you will need a clean, dry pan and a small amount of oil with a high smoke point, such as grapeseed, canola, or vegetable oil. You will also want a paper or dish towel to apply the oil with and a sheet pan lined with aluminium foil to catch any drips.

Add a few drops of oil to the pan, then use your paper or dish towel to rub a light layer of oil on the inside of the pan. It is important to ensure that the layer of oil is thin and even. The layer of oil should be thin enough that it will not drip or build up when you tip the pan. Buff away any excess oil until the pan looks dry.

Now, heat the oiled pan. You can do this on the burner at its highest setting or in a hot oven. If using the burner method, you may need to move the pan around to ensure the oil has formed a polymer everywhere. If using an oven, preheat it to the same temperature as the smoke point of your oil. For grapeseed and seasoning wax, this is 450°F. Place your oiled pan upside down in the oven, above the rimmed baking sheet, and leave for around an hour. If using the burner method, the pan will smoke heavily, so ensure your room is well-ventilated.

Once the smoking stops, your pan is ready. Turn off the heat source and allow the pan to cool completely before using.

Heat the pan again

Once you've heated the pan, it's time to apply the first layer of seasoning. It's recommended to heat the pan first so that the oil can be applied as thinly as possible. This can be done over a burner or in an oven preheated to 450°F (230°C). If you're using an oven, make sure your carbon steel pan's handle is oven-safe.

If you're using the stovetop method, heat the pan over a burner at the highest setting. You may need to move the pan around to ensure the oil has formed a polymer everywhere. The pan will smoke heavily during this process, so make sure to open some windows or turn on your fans. The smoking will eventually stop, which is a sign that the coating of oil has completed its transformation.

If you're using the oven method, line a sheet pan with aluminium foil and place it on the bottom rack to catch any oil drips. Preheat your oven to the same temperature as the smoke point of your oil. For grapeseed and seasoning wax, this is 450°F. Place your clean, dry pan on the stove over a low flame and 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.

Now it's time to heat the pan again. If you're using the stovetop method, 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 it's evenly heated. If you're using the oven method, once the oven is preheated to 475°F, take the carbon steel pan and place it on the stove to heat for two minutes. This opens up the pan's pores and removes any remaining moisture on the surface.

Frequently asked questions