Restoring Carbon Steel: Removing Bad Seasoning

Carbon steel pans are a great alternative to non-stick frying pans, without the toxic compounds. However, they do require seasoning to prevent rusting and create a non-stick surface. If your carbon steel pan is badly seasoned, you'll need to strip it back to the base layer and start the seasoning process again. This involves scrubbing off any rust or residue, soaking the pan, and then drying it thoroughly. Once your pan is completely dry, you can begin the seasoning process by adding a thin layer of oil and heating the pan until it smokes.

Removing the protective coating and washing the pan

Before seasoning a carbon steel pan, it is important to remove the protective coating that the manufacturer has applied to the pan. This coating is usually wax or grease, which is used to protect the metal from rusting. The exact method for removing the coating will depend on the manufacturer, so be sure to follow the instructions that come with your pan. However, here are some general tips:

• Use very hot water, dish soap, and vigorous scrubbing with a bristle brush to remove the coating.
• Alternatively, you can use a sponge and hot water to scrub off the wax.
• If your pan is very rusty, you can fill your sink with a 50/50 solution of white vinegar and water and fully submerge your pan for 30 minutes. Then, scrub the pan with a mixture of baking soda and vinegar.
• Once you have removed the protective coating, wash the pan well with soap and water.

After removing the protective coating and washing the pan, it is important to dry it thoroughly. Any leftover water in the pan can cause rusting, so be sure to use a towel to dry the pan as much as possible. Then, place the pan on a stovetop burner or in the oven to cook off any remaining moisture.

Now that your pan is clean and dry, you can move on to the next step of seasoning your carbon steel pan!

Drying the pan thoroughly

Drying your carbon steel pan thoroughly is a crucial step in the seasoning process. The reason for this is that carbon steel is highly susceptible to rusting, and even a light coating can form quickly if the pan is not dried properly.

Firstly, use a paper towel or a lint-free towel to wipe away any excess water. Then, place the pan on a stovetop burner over low heat to cook off any remaining moisture. This step is important because water trapped below a layer of seasoning will cause rust.

If you are using the oven method to season your pan, place the pan over medium heat for 2-3 minutes to evaporate any moisture before applying oil.

Once you have seasoned your pan, it is also important to dry it thoroughly after rinsing with hot water. Heat the pan on the stove over medium heat until all the water has evaporated, then turn off the heat and pour a little oil into the pan.

Applying oil sparingly

When it comes to seasoning a carbon steel pan, applying oil sparingly is crucial. Here are some detailed instructions to help you get it right:

Firstly, lightly grease a kitchen towel with a neutral oil. Neutral oils such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil are ideal. Avoid using oils like olive oil, which can be more expensive and may contain sediment, or flaxseed oil, which can make your pan more prone to flaking.

Next, rub the oiled towel onto the pan, inside and out. It is important to buff away any excess oil until the pan looks dry. This step is crucial, as using too much oil will result in a splotchy, sticky coating that is difficult to fix. You should buff and wipe until you can no longer see any trace of oil on the pan, but rest assured, there is still enough oil for seasoning.

Once you have applied the oil, it is time to heat the pan. You can do this on a burner at its highest setting or in a hot oven at 450°F (230°C). If using a burner, you may need to move the pan around to ensure the oil forms a polymer coating everywhere. You will know the oil has set when it turns a faint brown colour—this is the seasoning!

Be aware that the pan will smoke heavily during this process, so it is recommended to open windows and turn on fans to ventilate the area. The smoking will eventually stop, indicating that the oil has fully transformed into a solid coating. The length of time this takes will depend on the heat output of your burner and the size of your pan, but it could be several minutes. In an oven, about 30 minutes should be sufficient.

To finish, continue applying these micro-thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. This will provide a good base for cooking and can be built upon through use and additional seasoning layers.

Heating the pan

Once the pan is dry, it's time to add the oil. Choose a neutral oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid using butter or unrefined oils with lower smoke points. Only a small amount of oil is needed—just enough to coat the bottom of the pan with a thin layer. Be careful not to get oil on the sides of the pan, as this can cause burning and discolouration.

After adding the oil, heat the pan on medium-high heat. If using a stovetop, be sure to move the pan around to ensure even heating. Heat the oil until it begins to smoke, which should take about 5-8 minutes. If using an oven, leave the pan in for about 30 minutes.

Once the oil has cooled, pour it out and wipe the pan with a paper towel. The pan is now seasoned and ready for use! However, if you want to build up a thicker seasoning layer, you can repeat the process of heating and oiling the pan multiple times.

Re-seasoning the pan

If your carbon steel pan is rusty, caked in food residue, or has uneven seasoning layers, it's time to re-season it. Here's a step-by-step guide to re-seasoning your carbon steel pan:

Reason 1: Your Pan is Rusty

If your pan has developed rust, follow these steps:

• Scrub off the rust with dish soap, warm water, and the abrasive side of a sponge. Avoid using highly abrasive materials like steel wool, as this can cause more rust.
• Fill your sink with a 50/50 solution of white vinegar and water, then fully submerge your pan (excluding the handle). Soak for 30 minutes.
• Drain the sink and wash the pan with soap and warm water.
• Create a paste with baking soda and vinegar on the bottom of your pan.
• Using steel wool, scrub the paste into all sides of the pan, removing any remaining seasoning or rust. If there is seasoning or rust on the handle, apply vinegar to the steel wool and scrub gently.
• Wash and thoroughly dry your pan. Ensure that all rust and seasoning are removed, leaving the bare metal of the pan exposed.
• To ensure your pan is completely dry before seasoning, heat the empty pan over low heat to evaporate any remaining water droplets.
• Add a small amount of seasoning wax or a neutral oil (such as grapeseed oil) to the pan and buff it into a thin layer all over the interior and exterior of the pan using a paper towel. Remove any excess oil with a clean paper towel.
• Heat the pan over low heat and gradually increase the temperature to medium-high.
• When the pan starts to smoke, leave it for two minutes. You can carefully rotate it over the burner to ensure even heating, but this is not necessary.
• Allow the pan to cool completely. It should change colour and darken as it cools, indicating the formation of a new seasoning layer.

Reason 2: Your Pan is Caked in Food Residue

If your pan has a lot of stuck-on food residue, follow these steps:

• Heat your pan over medium heat until a droplet of water evaporates immediately upon contact.
• Remove the pan from the heat and add two tablespoons of salt and one tablespoon of oil.
• Using a paper towel or an old dish towel, scrub the mixture all over the pan until the food remnants loosen. Be cautious, as the pan will still be hot.
• Rinse the pan with hot water and pat it dry, ensuring all moisture is removed.
• Apply one to two teaspoons of your chosen seasoning oil to the pan, wiping away any excess oil with a paper towel.
• Place the pan over medium heat until the oil starts to bead.
• Carefully wipe away the beads of oil with a paper towel.
• When the pan starts to smoke, leave it on the heat for two minutes.
• Turn off the heat and let the pan cool completely. The pan should darken in colour as it cools, indicating the formation of a new seasoning layer.

Reason 3: Uneven Seasoning Layers

If your pan has uneven seasoning layers or stuck-on food residue, you may need to start over. Follow the same process as above, ensuring that your pan is stripped back to the bare metal before re-seasoning. It is crucial to remove all previous seasoning, or you may encounter the same issues with your new seasoning layer.

General Tips for Re-seasoning:

• Always ensure your pan is thoroughly dry before storing it to prevent rust.
• Avoid using soap or long soaks when cleaning your carbon steel pan.
• Avoid cooking acidic foods in your carbon steel pan, as they can eat away at the seasoning layer.
• Re-season your pan regularly to maintain a smooth, non-stick surface.

Frequently asked questions