Cleaning And Reseasoning Carbon Steel Pans: A Step-By-Step Guide

Carbon steel pans are a popular choice for cooks due to their durability, heat retention, and non-stick surface. However, they require special care to maintain their seasoning, which can be damaged by harsh scrubbing or the use of incorrect tools. This guide will teach you how to clean and reseason your carbon steel pan to keep it in top condition.

How to clean a carbon steel pan without damaging the seasoning

As a rule of thumb, carbon steel pans are more finicky to clean than stainless steel or non-stick pans. To avoid damaging the seasoning, it's important to follow the correct cleaning procedures. Here are four methods to clean your carbon steel pan while preserving the seasoning:

Method One: Wipe It Out

Always start with this step, no matter how intense the mess is. First, wipe out your pan with a paper towel, kitchen towel, or microfiber cloth once it has cooled. Avoid using water or dish soap at this stage. This method is quick and easy and should be sufficient for most light messes.

Method Two: Coarse Salt and Oil

If you're dealing with stubborn residue or fried bits that seem permanently stuck to your pan, this method can help. Add two tablespoons each of a neutral oil (such as grapeseed or canola) and coarse salt to your cooled pan. 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 dislodge burnt-on food remnants. Once you've removed as much residue as possible, thoroughly wipe your pan to get rid of the oil, salt, and any remaining food residue.

Method Three: Boiled Water

If your ingredients have incinerated onto your pan or are stubbornly stuck, this method can help remove even the most stubborn residue. Add just enough water to cover the bottom of your pan, then bring it to a boil over medium heat. Once the water is boiling, gently scrape the bottom of your pan with a wooden or rubber spatula to loosen any burnt-on food. Continue scraping until you've removed as much residue as possible. Dump out the water and residue, then wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner over medium-low heat to ensure it's thoroughly dry, as this will help prevent rusting. Once your pan is completely dry, add a thin layer of neutral oil to the surface to reseason it before storing.

Method Four: Steel Wool

Steel wool is extremely abrasive and should only be used as a last resort if the above methods haven't worked. Gently scrub the parts of your pan that need cleaning with steel wool, then rinse. Dry your pan thoroughly on the burner before reseasoning it.

General Tips:

• Always hand wash your carbon steel pan with warm water and avoid soaking it in water, as this can lead to rust.
• While a small amount of mild soap can be used, too much soap can strip the seasoning, so it's best to avoid it if possible.
• Avoid using a dishwasher, as this can interfere with the pan's seasoning and cause rust.
• Always dry your pan promptly and thoroughly after washing, and apply a light layer of cooking oil or seasoning spray to the surface.

Removing rust from a carbon steel pan

Now, create a paste with baking soda and vinegar on the bottom of your pan. Using steel wool, scrub this paste into all sides of the pan. If there is seasoning or rust on the handle, apply a small amount of vinegar to the steel wool and scrub it off. Wash and dry your pan thoroughly. To ensure your pan is 100% dry before seasoning, heat your empty pan on the stove over low heat to evaporate any remaining water droplets. Water trapped under a layer of seasoning will cause more rust.

Once your pan is completely dry, add a thin layer of neutral oil or seasoning wax to the pan and buff it into the interior and exterior of the pan with a paper towel. Remove any excess oil with a clean paper towel. Finally, heat the pan on the stove over low heat and slowly increase the temperature to medium-high. When the pan starts to smoke, leave it for two minutes. Allow the pan to cool completely—it should darken as it does so.

How to reseason a carbon steel pan

When to Reseason

Carbon steel pans are prized in professional kitchens for their heat retention and naturally non-stick surface. However, they do require a little maintenance. Reseasoning is necessary when you notice cooking isn't going as smoothly, or if you encounter common issues such as rust, a dirty pan, or uneven layers of seasoning.

Step-by-Step Guide to Reseasoning

• Remove Rust or Stuck-on Food: If your pan is rusty, scrub off the rust with dish soap, warm water, and the abrasive side of a sponge. Do not use steel wool as it can cause more rust. If there is stuck-on food, heat the pan over medium heat, add a small splash of neutral oil and a tablespoon of coarse salt, then scrub with a paper towel.
• Clean and Dry: Fill your sink with equal parts white vinegar and water, and fully submerge your pan for 30 minutes. After soaking, wash the pan with soap and warm water, then dry it thoroughly. You can use a stove burner on low heat to ensure your pan is completely dry before seasoning.
• Apply Oil: Add a small amount of seasoning wax or a neutral oil (e.g. grapeseed, canola, or vegetable oil) to the pan and buff into a thin layer all over the interior and exterior with a paper towel. Remove any excess oil with a clean paper towel.
• Heat the Pan: Place the pan on the stove over low heat and slowly increase the temperature to medium-high. When the pan starts to smoke, leave it for about two minutes. This step helps to form a protective, non-stick coating.
• Cool and Darken: Allow the pan to cool completely. It should change color and darken as it cools, indicating that the seasoning process is complete.

Tips for Maintaining Your Carbon Steel Pan

• Always hand-wash carbon steel cookware with warm water and a small amount of soap if needed. Avoid long soaks and never put it in the dishwasher as this can damage the seasoning and cause rust.
• Dry promptly and thoroughly with a lint-free cloth or paper towel, then rub with a light layer of cooking oil or seasoning spray.
• Avoid cooking acidic foods like tomatoes, vinegar, or citrus for long periods, as this can strip the seasoning and affect the taste of your food.
• Regular use will build up the seasoning over time, making your pan even more non-stick. Consider cooking fatty foods like bacon to help develop the patina.

How to clean a carbon steel pan after cooking acidic foods

Cooking acidic foods in a carbon steel pan can eat away at its polymerized patina, so it's important to know how to clean and reseason your pan to keep it in good condition. Here's a step-by-step guide on how to do this:

Step 1: Clean the Pan

First, wipe excess water off your pan with a paper towel or lint-free towel. Then, place the pan on a stovetop burner or in the oven to evaporate any residual moisture. If you notice any stuck-on food, scrub the pan with coarse salt and a paper towel, or deglaze it by boiling water in the pan and removing the food with a spatula.

Step 2: Dry the Pan

After removing any stuck-on food, ensure that your pan is completely dry. You can do this by placing it on a burner over low heat to get rid of any lingering moisture.

Step 3: Reseason the Pan

Once your pan is dry, it's time to reseason it. There are a few different methods you can use:

• Oil seasoning method: Rub a thin layer of neutral oil, such as vegetable or canola oil, all over the inside and outside of the pan with a paper towel. Then, place the pan over high heat and let it grow hot, rotating it as needed to ensure even seasoning. You'll know the pan is ready when the surface turns from silver to yellowish brown to bronze. Let the pan cool, then apply another thin layer of oil and repeat the process two to three times until the pan is very dark brown or black.
• Oil, potato, and salt seasoning method: In your pan, combine ⅓ cup of salt, ⅔ cup of neutral oil, and the peels of two scrubbed russet potatoes. Sauté this mixture over medium heat for 15 minutes, stirring constantly. Remove from the heat, discard the contents, and repeat the process with a fresh batch of ingredients. Finally, wipe the pan clean, rinse it with hot water, and dry it with a towel.
• Oven seasoning method: Preheat your oven to 450 degrees Fahrenheit, with one rack in the center and another in the lower third. Place a standard sheet pan on the bottom rack. Rub a thin layer of neutral oil all over the inside and outside of the pan, then place it upside down on the center rack. Heat the pan until it turns bronze, which should take about 30 minutes. Remove the pan from the oven using a thick towel or oven mitt, and let it cool. Repeat the heating process one to three more times, applying additional layers of oil as needed, until the pan is very dark brown or black.

By following these steps, you can effectively clean and reseason your carbon steel pan after cooking acidic foods, ensuring that it remains in good condition for years to come.

How to clean a carbon steel pan with burnt-on food

To clean a carbon steel pan with burnt-on food, you can try the following methods:

Method One: Wipe It Out

Begin by wiping out the pan with a paper towel, kitchen towel, or microfiber cloth once it has cooled. This method is quick and easy and should be your first step, even if you're dealing with stubborn residue.

Method Two: Coarse Salt and Oil

If the first method doesn't work, you can use coarse salt and a neutral oil, such as grapeseed or canola. Add 2 tablespoons each of salt and oil 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 the residue, thoroughly wipe the pan to get rid of the oil, salt, and food remnants.

Method Three: Boiled Water

If there is still stuck-on food, add just enough water to cover the bottom of the pan and bring it to a boil. Use a wooden or rubber spatula to gently scrape the bottom of the pan to loosen the burnt-on food. Continue scraping and dumping out the water until most of the residue is removed. Wipe the pan clean and place it back on the burner over medium-low heat to ensure it's thoroughly dry.

Method Four: Steel Wool

If all else fails, you can use steel wool to scrub the remaining residue. However, this method is extremely abrasive and will require you to reseason the pan afterward. After scrubbing, dry the pan thoroughly on the burner before reseasoning.

Once your pan is clean and dry, you can reseason it by adding a thin layer of neutral oil to the surface and placing it back on the burner for a minute. This helps to restore the non-stick properties of the pan.

Frequently asked questions