Get Glossy Black Carbon Steel Pan: Tips And Tricks

Carbon steel pans are a great addition to any kitchen. They are the under-appreciated sibling of cast iron, with similar properties but a lighter weight. Carbon steel pans are great for searing, frying, sautéing, and broiling on almost any cooktop. They are also versatile, withstanding higher temperatures than stainless steel or aluminium. They are also very durable, with proper care, they will last for years. So, if you're looking to add a new pan to your kitchen, a gloss black carbon steel pan is a great option!

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also versatile, as they distribute heat evenly and retain it like a cast-iron pan, but are lighter and more versatile like a stainless steel pan.

However, carbon steel pans need to be seasoned to create a protective layer that prevents rusting and enhances the pan's performance. Seasoning a carbon steel pan is a straightforward process, and there are several ways to do it. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating

Most carbon steel pans come with a protective coating to prevent rusting. This coating must be removed before seasoning. Follow the manufacturer's instructions for removing the coating, then wash the pan with soap and water.

Step 2: Dry the Pan

After washing the pan, dry it thoroughly with a towel. Removing any moisture is crucial, as water left in the pan can cause splattering when hot oil is added. You can also place the pan on a stovetop burner to ensure all moisture is gone.

Step 3: Heat the Pan

Heating the pan helps open its pores and ensures any remaining moisture is evaporated. Place the pan on a stovetop burner or in a preheated oven at a temperature of around 450°F (230°C) for 2-10 minutes.

Step 4: Apply Oil

Lightly grease a kitchen towel with a neutral oil, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid using oils with low smoke points, such as butter and olive oil. Rub the oiled towel inside and outside the pan, ensuring a thin and even coating. Buff away any excess oil until the pan looks dry.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the stovetop burner on high heat or in the oven. On a stovetop, you may need to move the pan around to ensure even heating. The pan will smoke heavily during this step, so ensure proper ventilation. The smoking will eventually stop when the oil has completed its transformation into a polymer coating. This process can take several minutes on a stovetop or about 30 minutes in the oven.

Step 6: Cool and Wipe the Pan

Once the smoking stops, turn off the heat source and let the pan cool down. After it has cooled, wipe down the pan with a paper towel.

Step 7: Repeat as Needed

Your pan is now ready for use. You can repeat the oiling and heating process to build up more layers of seasoning. The more you use and season the pan, the darker and more non-stick it will become over time.

Additional Tips:

• When using the stovetop method, ensure your pan is not made of gas.
• Avoid cooking acidic foods like tomatoes, citrus, and vinegar in a carbon steel pan, as the acid can remove the seasoning.
• Always clean your carbon steel pan with hot water only and avoid using dish soap, as it can remove the natural non-stick coating.
• To protect the handle from heat, use a silicone pan grip.

By following these steps, you can properly season your carbon steel pan, ensuring it has a non-stick surface and is protected from rust.

How to clean a carbon steel pan

Carbon steel pans are great for cooking, but they do require a little maintenance. Here are four methods to clean your carbon steel pan and keep the seasoning intact.

Method One: Wipe It Out

Start by wiping your cooled pan with a paper towel, kitchen towel, or microfiber cloth. This is a quick and easy way to clean your pan that preserves the seasoning and should be enough for a light clean.

Method Two: Coarse Salt and Oil

If there is stubborn residue or burnt bits in your pan, add two tablespoons each of a neutral oil (like grapeseed or canola) and coarse salt 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 remove burnt-on food. 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 there is stuck-on food in your pan, add just enough water to cover the bottom of the 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 the pan and loosen any burnt-on food. Continue scraping until you've removed as much residue as possible, then dump out the water and wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner over medium-low heat to dry it thoroughly, which will help prevent rusting. Once your pan is completely dry, add a thin layer of neutral oil to the surface of the pan using a clean kitchen or paper towel, then place it back on the burner for a minute to reseason before storing.

Method Four: Steel Wool

Steel wool is extremely abrasive and should only be used as a last resort. With your steel wool, gently scrub the parts of your pan that need cleaning, then rinse. Dry your pan thoroughly on the burner before reseasoning.

Other Tips:

• Water is the enemy of carbon steel, so always ensure your pan is bone-dry before putting it away.
• If you do see rust, don't worry. Use a metal scouring pad (stainless steel or copper) and hot water to remove it, then reseason your pan.
• Avoid using soap and long soaks in water, as these can damage the seasoning.
• If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water, then thoroughly dry your pan.
• 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 put your carbon steel pan in the dishwasher, as this will remove the seasoning and likely cause rust.

How to prevent rust on a carbon steel pan

Water is carbon steel's number one enemy, so the key to rust prevention is making sure your pan is completely dry before storing it. After washing your pan, start by wiping excess water off with a paper towel or lint-free cloth. Then, place the pan over a stovetop burner or in the oven at a low temperature to evaporate any residual moisture.

To further protect your pan from rust, you can season it by lightly coating the hot pan with cooking oil to create a thin layer. Remove the pan from the heat and allow it to cool. Finally, wipe away any excess oil and store the pan in a dry place.

If you live in a humid area or plan to use your carbon steel pan outdoors, you may need to take additional precautions to shield it from environmental moisture. For example, seasoning the exterior of your pan can decrease the amount of surface iron that is susceptible to rust.

How to remove rust from a carbon steel pan

Don't worry, your pan is not ruined! Minor rust deposits are easily treated and your pan will perform just as well (if not better) once you've removed the rust. Here are three methods for removing rust from your carbon steel pan:

Method One for Minor Rust: The Salt Scrub

First, pour a little coarse salt and oil onto the rust spot. You can use cooking oil or vegetable oil. Scrub the salt and oil into the rust with a paper towel or soft cloth using a small circular motion until the rust is removed. Then, wash, dry and re-season the pan. If the rust spot was minor, you can simply clean, dry and store the pan.

Method Two for Minor to Significant Rust: The Scour

Choose an abrasive scrubber that suits the amount and severity of the rust. This could be a scouring pad, steel wool, an abrasive sponge, or even sandpaper. Scrub the rust away in a circular motion, then wash, dry and re-season the pan.

Method Three for Heavy Interior Rust: The Vinegar Method

Bring equal parts water and vinegar to a boil over medium heat. Then, pour out the mixture and scrub the pan with soap and hot water. Dry and re-season the pan.

To prevent rust from forming, always ensure your pan is bone-dry before putting it away. Start by wiping excess water off with a paper towel or lint-free towel, then place the pan over a stovetop burner or in the oven to evaporate any residual moisture.

How to store a carbon steel pan

To store a carbon steel pan, it's important to ensure that it's completely dry to avoid rust. If you live in a humid climate, rust is more likely to occur, so be sure to store your pan in the driest place possible and re-season it regularly if rust does appear. Before storing your carbon steel pan, dry it thoroughly with a towel, then store it in a dry place. For non-stick and regular pans, place a paper towel or felt pan protector between pans to avoid scratches. You can also stack them in a pan drawer or cabinet without placing any padding in between, but when removing them from the cabinet, try to lift the pan instead of dragging it to prevent scratching.

Frequently asked questions