Steel Pan Care Guide

Steel pans are a great investment for any musician or home cook. However, they require careful maintenance to ensure they remain in good condition. Steel pans are fragile, so they must be handled with care and stored in a safe place when not in use. Before playing or cooking, always wipe your steel pan with a soft cloth to remove any dust or residue. Steel pans are also susceptible to rust, so it's important to keep them dry and, in the case of carbon steel pans, regularly seasoned with oil to protect them from moisture.

Steel Pan Care Instructions

Seasoning your pan

Seasoning a carbon steel pan is easy and straightforward. It 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. This coating prevents your food from sticking, in a similar way to Teflon-type non-stick pans, but without the risk of breaking down over high heat.

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come unseasoned, with a protective coating that ensures the bare metal doesn't rust. This coating must be removed before seasoning. Follow the instructions that come with your pan to do this. Once the coating is removed, wash the pan well.

Step 2: Dry the Pan

As soon as you've removed the protective coating and washed the pan, you need to dry it right away. The protective coating is what prevents your pan from rusting, so you'll want to dry it thoroughly with a towel and then place it on a stovetop burner to cook off any remaining moisture.

Step 3: Heat the Pan

Heating the pan first will help the oil go on as thinly as possible. You can do this over a burner or in an oven set to 450°F (230°C). If using an oven, make sure your pan's handle is oven-safe.

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 lard, shortening, butter, olive oil, or flax-seed oil. Now, rub the oil onto the pan, inside and out, making sure to buff away any excess until the pan looks dry. It is important to use a very light coating of oil, as too much oil will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the burner at its highest setting or into the hot oven. The burner works well, but because carbon steel doesn't conduct heat well, you may need to move the pan around to ensure the oil has formed a polymer everywhere. The areas where the oil has set into a solid coating will have turned a faint shade of brown.

Step 6: Continue Applying Oil

Continue applying micro-thin layers of oil and heating them until they darken. Repeat this process until the pan is, at the very least, a dark shade of brown. That should be enough seasoning to start cooking.

Step 7: Use the Pan and Re-Season as Needed

The more you use your pan, the darker it will become, and the more non-stick its surface will be. With enough roasting and sautéing in the pan, you will build up even more seasoning. You can also lay down some new layers of seasoning using the heat-oil-heat process above whenever you want. Eventually, your pan will turn black.

Cleaning your pan

Before first use

Before you start cooking with your new carbon steel pan, you need to apply a base layer of seasoning. This will be the beginning of the pan’s natural nonstick coating and will help protect the pan from trapping moisture, which can cause rust.

To do this, place your pan in an empty sink and run very hot water over it, including the bottom. Using a non-metallic brush or scrubber, scrub away any protective wax under the running hot water. Make sure to clean the bottom of the pan as well. Dry the pan thoroughly.

Next, place the pan on a stovetop and apply about 1/4 teaspoon of wax, using a paper towel, or 4-5 drops of oil. You only need a very small amount. Start rubbing it around with the paper towel to spread it evenly all over the bottom and sides of the pan. There shouldn’t be any visible wax or oil remaining. The pan should look dry and not shiny, greasy, or wet.

Then, heat the pan on medium-high heat and, as it warms up, keep rubbing it with the paper towel. Once the pan starts smoking, lower the heat to medium. Light smoking is better than heavy smoking. Start with medium-high heat and raise it if needed. You may begin to see patches of oil or wax lightly shimmering on the surface. Use the paper towel to continue to wipe it up. Keep the pan looking dry.

Finally, allow your pan to gently smoke for a few moments. Then periodically move the pan over your heat source to build even browning over the base. You may see some dark residue on the paper towel, which is normal—that’s the excess seasoning buildup on the pan. Once the pan is browned and the smoking has subsided, remove the pan from the heat and wipe down once more to ensure that there’s no lingering oil on the surface. Allow it to cool until it’s safe to touch, then repeat this seasoning process 3-4 more times, until it starts to gain some colour.

After cooking

When it comes to maintenance, carbon steel acts more like cast iron. So, after cooking, start by wiping away as much food residue as possible with a paper towel or cloth. If stuck-on food bits still remain, you can boil some water in your cookware to loosen the food, before scraping it up with a metal spatula. When it gets really dirty, scour it with about a cup of coarse salt and then rinse it out with hot water. Your cookware will then need to be re-seasoned, which involves heating a small amount of oil over the stove, letting it smoke, and then letting it cool until the metal darkens in colour.

You can also use steel wool to remove rust from your carbon steel pan. Make a paste of baking soda and vinegar, and use the steel wool to apply it as a scouring pad. This will not only take off the rust but also the layer of seasoning you've built up. To remedy this, just follow the re-seasoning steps above.

It's important to note that you should not use soap or put your carbon steel pan in the dishwasher. Soap will strip the seasoning and may leave an unpleasant residue behind. The detergent in a dishwasher is often too abrasive, and there's an increased possibility of your cookware getting scratched or dented by other things. If you put a carbon steel pan in the dishwasher, you will absolutely ruin it.

When you put your carbon steel pan away, be sure that it's completely dry. That will help cut down on the potential for rust. If you live in a more humid climate, rust is somewhat inevitable, so make sure you're storing it in the driest place possible and re-seasoning it regularly if rust does appear.

Drying your pan

Once your pan is dry, you can apply a light layer of cooking oil or seasoning spray to the surface. This step helps to maintain the seasoning and protect the pan from moisture. Simply rub the oil onto the pan until it is evenly distributed. You can also place the pan on the stove and heat it until it is hot. Then, rub a few drops of oil into the interior and wipe away any excess. This process will help to create a smooth, nonstick surface.

If you are drying a steel drum, it is recommended to use a cotton rag to remove any moisture, such as sweat, water, or sea blast. Keeping silica gel in your steel drum case can also help to absorb moisture and prevent rust.

Storing your pan

Storing your steel pan correctly is essential to ensure its longevity. Here are some detailed steps to follow for proper storage:

Firstly, always ensure your pan is completely dry before storing it away. This is crucial, as moisture is the enemy of steel pans and can lead to rust formation. Use a lint-free cloth or paper towel to thoroughly dry your pan after each cleaning. If you live in a humid climate, be extra vigilant about drying and ensure you store your pan in the driest place possible.

Once your pan is dry, it's a good idea to apply a light layer of oil to protect the surface. Take a small amount of cooking oil or seasoning spray and rub it evenly across the pan's surface until it is fully coated. This step will help prevent rust and maintain the pan's natural nonstick properties.

Next, if you have the option, store your steel pan in a case or cover it when not in use. This will protect it from accidental damage and prevent dust and debris from settling on the surface. If you don't have a case, ensure you keep your pan in a safe, designated spot, away from potential hazards.

Additionally, if you have a steel drum, it is important to store it horizontally on a level surface. This will prevent it from falling or rolling away. If you must rest your drum on its side, be sure to place it against a wall or secure it to prevent it from rolling.

For steel drum mallets, storage in a cool, dry place is essential to maintain the integrity of the rubber. Avoid exposing them to heat, as this can cause the rubber to become gummy and lose its elasticity, impacting the sound quality of your drum.

Finally, always perform regular inspections of your steel pan and its accessories. Check for any signs of damage, rust, or deterioration, and address any issues promptly. With proper care and maintenance, your steel pan will provide you with many years of enjoyable cooking or musical experiences.

Polishing your pan

Firstly, it is important to note that steel pans include both carbon steel pans and chrome-plated steel pans. The polishing process may vary slightly depending on the type of steel pan you own. For carbon steel pans, the focus is on maintaining and building up the seasoning, a natural non-stick coating, whereas chrome-plated steel pans require chrome polish to preserve the chrome and maintain their appearance.

For carbon steel pans, the polishing process involves the following steps:

• Clean your pan: Start by wiping away any food residue with a paper towel or cloth. For stuck-on food, you can simmer some water in the pan for a few minutes and then use a metal spatula to scrape it off.
• Scour the pan: If your pan is very dirty, you can scour it with a cup of coarse salt and then rinse it with hot water.
• Re-season the pan: After scouring, your pan will need to be re-seasoned. Heat a small amount of oil over the stove until it smokes, then let it cool until the metal darkens.
• Buff out any rust: If you notice any rust spots, you can use steel wool to buff them out. After removing the rust, be sure to season the pan again to protect it from moisture.
• Dry and store: Always make sure your carbon steel pan is completely dry before putting it away. This will help prevent rust, especially if you live in a humid climate.

For chrome-plated steel pans, the polishing process is as follows:

• Wipe the pan: Use a soft cloth to wipe down your pan before each use.
• Apply chrome polish: If your chrome-plated pan has been exposed to moisture or shows signs of rust, apply chrome polish to preserve the chrome and maintain its appearance.
• Store properly: Keep your pan covered or in a case when not in use. This will help prevent scratches and damage.

Remember, the polishing process is an important part of maintaining your steel pan. By following these steps, you can ensure your pan remains in good condition and provides excellent performance for years to come.

Frequently asked questions