Oiling Carbon Steel Pans: A Step-By-Step Guide

Carbon steel pans are essential cookware that can last for years if seasoned and handled correctly. Seasoning carbon steel pans is quick and easy, and it makes the pan non-stick. The process involves creating epoxide layers on the pan by heating thin layers of oil, transforming them into solid polymer protective coatings that bind to the surface of the pan. This prevents the pan from rusting and helps food release more easily. To season a carbon steel pan, it is important to first remove any protective coating and dry the pan thoroughly. Then, heat the pan and apply a thin layer of oil, ensuring that there is no excess. The pan is then heated again until it starts to smoke, and the process is repeated until the pan turns a dark brown colour.

Remove the protective layer

To remove the protective layer from a carbon steel pan, you will need to follow the instructions that come with the pan, as different manufacturers use different coatings. However, here are some general tips to help you remove the protective layer effectively:

Firstly, it is important to note that most carbon steel pans come unseasoned, with a protective coating that shields the bare metal from rust. To identify if your pan is unseasoned, look for a metallic grey colour, as opposed to the black colour typically seen in off-the-shelf cast iron pans. Once you have confirmed that your pan is unseasoned, follow the instructions provided by the manufacturer to remove the protective coating. This step is crucial as it prepares your pan for the seasoning process.

After removing the protective layer, promptly wash the pan to eliminate any residue. It is essential to dry the pan immediately after washing, as carbon steel is highly susceptible to rust when exposed to moisture. A quick towel-dry can be followed by placing the pan on a stovetop burner to eliminate any lingering moisture. This preliminary drying step seamlessly transitions into the next phase of the process, which involves heating the pan.

Heating the pan is an important preparatory step before applying the first layer of seasoning. It helps the oil adhere more thinly and evenly to the pan's surface. You can heat the pan over a burner or in an oven at 450°F (230°C), ensuring that the handle of your carbon steel pan is oven-safe.

After heating the pan, it's time to apply a sparse amount of oil. Choose a neutral oil like canola oil, vegetable oil, or grapeseed oil, and lightly grease a kitchen towel. Avoid using oils like lard, shortening, butter, olive oil, or flax-seed oil, as they can affect the quality of the seasoning. Rub the oil sparingly onto the pan, both inside and out, ensuring you buff away any excess. The pan should appear dry after this step; however, there will still be enough oil for the seasoning process.

The final step in removing the protective layer and preparing your pan for seasoning is to heat the oiled pan. You can do this on a burner at the highest setting or in a hot oven. Be prepared for heavy smoke during this step, 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 protective, nonstick coating.

Dry the pan

Drying your carbon steel pan is an important step in the cleaning process, as carbon steel is susceptible to rusting. After washing your pan, be sure to dry it promptly and thoroughly with a lint-free cloth or paper towel. You can also place the pan over a stovetop burner on low heat to ensure that all remaining moisture is gone. This is important because, without a protective coating, carbon steel can form a light coating of rust very quickly. Once your pan is completely dry, you can proceed to the next step of oiling and seasoning your pan.

To dry your carbon steel pan effectively, follow these steps:

• Use a lint-free cloth or paper towel to absorb any excess water or moisture from the pan.
• Place the pan on a stovetop burner and turn the heat to low.
• Allow the pan to heat up for a few minutes to ensure that any remaining moisture is evaporated.
• Inspect the pan to ensure that it is completely dry, with no visible signs of moisture.
• Once the pan is dry, you can proceed to oil and season it, or simply store it away until its next use.

Remember, drying your carbon steel pan is crucial to preventing rust and maintaining the integrity of the cooking surface. By taking the time to dry your pan thoroughly, you can ensure that it remains in optimal condition for cooking and will last for years to come.

Heat the pan

Heating the pan is an important step in the seasoning process. It's recommended to heat your carbon steel pan over medium heat for 5-10 minutes to dry the pan and to get it preheated. This process opens up the pores in the pan, helping it to absorb the oil. It's crucial to ensure that the pan is completely dry before heating, as moisture can cause rusting.

After preheating, you can add a thin layer of oil to the pan. It's important to use a neutral oil with a medium smoking point, such as corn oil, vegetable oil, grapeseed oil, sunflower oil, or canola oil. Avoid oils with distinct flavours and high smoking points. Flaxseed oil, for example, is prone to flaking off.

Once the oil is added, heat the pan again over medium to medium-high heat. It's important to ensure that the sides of the pan are also heated evenly. The pan will produce smoke, so make sure your kitchen is well-ventilated. Continue heating until the oil starts to smoke and you see a golden brown colour appearing on the pan. If the pan is large, you may need to move it around the stove to achieve an even colour.

If you're using a taller pan, like a wok, the walls may not become very dark unless you heat them directly over the flame. However, this step is not necessary, as the walls will season naturally over time with regular use.

It's worth noting that an alternative to the stovetop method is the oven method, which produces less smoke and yields more even seasoning. To do this, preheat your oven to 475-500°F (or slightly above the smoke point of your oil), place a foil-lined baking sheet on the bottom rack, and follow similar steps of oil application and heating.

Apply a thin layer of oil

To apply a thin layer of oil to your carbon steel pan, start by gathering your materials. You will need a neutral oil with a medium smoking point, such as corn oil, vegetable oil, grapeseed oil, sunflower oil, or canola oil. Avoid any oils with distinct tastes or high smoking points, such as butter, olive oil, or flaxseed oil. Once you have your oil, follow these steps:

• Begin by heating your pan over medium heat for 5-10 minutes to open up the pores in the pan. This step is crucial, as it ensures that the oil will be able to penetrate the surface and create an even coating.
• After the pan is preheated, it's time to add the oil. Pour a small amount of oil onto a paper towel and then rub it thoroughly inside the pan, ensuring that a very thin layer of oil coats the entire surface. Be careful not to use too much oil, as this can lead to a sticky, uneven surface.
• Wipe away any excess oil with a kitchen rag or paper towel. Your pan should look dry, with no shiny oil spots visible. This step is important because only a minimal amount of oil is needed to season the pan effectively.
• Continue to heat the pan over medium to medium-high heat for another 5-10 minutes. Ensure that the sides of the pan are also heated evenly. This step will produce smoke, so make sure your kitchen is well-ventilated.
• After heating, turn off the heat and allow the pan to cool down. Congratulations! Your pan is now seasoned and ready to be used for cooking.

If you want an even darker, more non-stick surface, you can repeat the oiling and heating process several times. Each time you apply a thin layer of oil and heat the pan, the colour will darken, and eventually, your pan will turn a dark brown or even black. This indicates that your pan has a strong, effective seasoning that will protect it from rust and provide a non-stick surface for cooking.

Buff away excess oil

Buffing away excess oil is a crucial step in the carbon steel pan seasoning process. After applying a thin layer of oil to the pan, you should buff it with a paper towel until the pan appears dry. This step ensures that there is no visible oil remaining and the pan looks and feels dry. It is important to be diligent during this step and remove as much excess oil as possible. A heavy hand with oil will result in a splotchy and sticky coating that can be challenging to fix. Even if you think you might have used too much oil, it is likely that you have. Therefore, it is better to buff away any excess oil until the pan is completely dry to the touch.

The goal of buffing away the excess oil is to achieve a very thin, micro-layer of oil on the pan. This thin layer will then be heated and transformed into a solid, plastic-like polymer through the seasoning process. This polymer layer is what creates the protective, non-stick coating on carbon steel pans. It acts as a barrier against water and rust and also enhances the pan's performance by creating a non-stick surface.

When buffing away the excess oil, you may want to use a paper towel or a kitchen towel that you don't mind ruining. Be sure to wipe down the entire pan, including the inside and outside surfaces, until no oil is visible. The pan should not appear shiny, greasy, or wet but rather completely dry. This process may need to be repeated several times to ensure that all excess oil is removed.

It is worth noting that this step is crucial in achieving the desired non-stick properties of a well-seasoned carbon steel pan. By taking the time to buff away the excess oil, you will be rewarded with a smooth and uniform finish on your pan.

Frequently asked questions