Rehabilitating Black Steel: Pan Revival

Black steel pans are a fantastic alternative to non-stick frying pans, offering a natural non-toxic, non-stick surface without the use of toxic compounds. Rehabbing and seasoning your black steel pan will ensure it lasts for years to come. The process is simple and straightforward, and will ensure your pan is protected from rust and has a non-stick surface.

How to Rehab a Black Steel Pan

Removing the protective coating

To remove the protective coating from a new black steel pan, start by washing it thoroughly with soap and warm water. Use a sponge or bristle brush to scrub the pan and remove the protective vegetable oil-based coating. You can also use an abrasive surface like a copper wire pad to scrub the coating off, but avoid using steel wool as it may scratch the pan's surface. If the coating is being stubborn, try soaking the pan in hot, soapy water for about ten minutes before attempting to scrub it again.

After removing the coating, dry the pan immediately. You'd be surprised how quickly rust can form on wet steel. You can give the pan a quick towel dry, and then place it on a stovetop burner to cook off any remaining moisture.

Once the pan is dry, you can begin the seasoning process. Seasoning your black steel pan will create a protective, non-stick coating that prevents rust and boosts the pan's performance. The process involves bonding oil to the surface of the pan through heat.

Before seasoning, heat the pan first to ensure the oil can be applied as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C). Then, lightly grease a kitchen towel with a neutral oil like canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid using oils with low smoking points like butter and olive oil.

Rub the oil onto the pan, inside and out, ensuring you buff away any excess. It's important to use a light hand when applying the oil, as too much oil will result in a splotchy, sticky coating. Continue to buff the pan until it looks dry. There is still oil on the pan, but just enough for seasoning.

Now, heat the oiled pan over the burner on its highest setting or in the oven. The pan will smoke heavily during this process, so ensure proper ventilation by opening windows and turning on fans. The smoking will eventually stop, indicating that the oil has transformed into a solid coating. This process can take several minutes on a burner, and about 30 minutes in the oven.

Continue applying 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 initial seasoning will create a protective coating, and with continued use, your pan will develop a slick, consistent black "patina" over its entire surface.

Seasoning the pan

Seasoning a black steel pan is a simple process that will ensure your pan develops a natural protective coating. This coating will not only prevent rust but will also create a non-stick surface, enhancing the pan's performance and durability.

Firstly, you will need to remove the protective coating that the pan comes with. This is usually a vegetable oil-based coating that protects the pan during transit. To remove it, wash the pan with soap and warm water, using a sponge or bristle brush.

Next, dry the pan thoroughly with a towel. This step is important as any leftover water will cause hot oil to splatter, which can be dangerous.

Now, you will need to heat the pan. You can do this on a stovetop burner or in an oven at 450°F (230°C). If using an oven, ensure that the handle of your pan is oven-safe.

Once the pan is heated, it's time to apply a thin layer of oil. Use a neutral-flavoured oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or refined coconut oil. Avoid using oils like olive oil, which can be expensive and often has sediment, or flaxseed oil, which can make your pan more prone to flaking. You can also use animal fat, like beef tallow, duck fat, or bacon fat.

Lightly grease a kitchen towel with your chosen oil and rub it onto the pan, inside and out. Make sure to buff away any excess oil until the pan looks dry. This step is crucial, as too much oil will result in a splotchy, sticky coating.

Allow the oiled pan to heat up again. If using a stovetop burner, you may need to move the pan around to ensure the oil forms a polymer everywhere. You'll know this has happened when the pan turns a faint shade of brown.

The pan will smoke heavily during this process, so make sure to open windows and turn on fans. Once the smoking stops, the oil will have completed its transformation. This can take several minutes on a stovetop burner, depending on the burner's heat output and the size of your pan, or about 30 minutes in the oven.

Repeat the process of applying thin layers of oil and heating until the pan turns a dark shade of brown. This will be enough seasoning to start cooking with your black steel pan.

With continued use, your pan will develop more and more seasoning, and it will become more non-stick over time. To maintain the seasoning, remember to clean the pan with hot water only after each use, and avoid using any soap or detergent.

Cleaning and maintenance

Before First Use

Before using your black steel pan for the first time, it's important to remove any protective coating and properly season the pan. Here's how:

• Wash the pan with soap and warm water using a sponge or bristle brush to remove the protective coating, which is typically vegetable oil-based.
• Dry the pan thoroughly with a towel.
• Heat the pan on the stovetop or in the oven at 450°F (230°C).
• Apply a thin layer of oil (such as canola, vegetable, grapeseed, avocado, or sunflower oil) to the inside and outside of the pan using a kitchen towel. Buff away any excess oil until the pan looks dry.
• Heat the oiled pan on the stovetop at the highest setting or in the oven until the oil has formed a polymer, indicated by a faint brown colour.
• Repeat the oil application and heating process until the pan is a dark shade of brown.

Regular Cleaning

After each use:

• Wipe the pan thoroughly with a dedicated cloth or paper towel.
• Do not use soap or detergent, as this will remove the natural non-stick coating.
• For a more thorough cleaning, use a bristle brush with warm water, then dry the pan thoroughly.
• Optionally, wipe a thin layer of neutral oil onto the surface of the pan to protect the seasoning until the next use.

Removing Rust

If rust appears on your pan:

• Use warm water, a few tablespoons of salt, and a sponge to gently scrub the rust off.
• Dry the pan and re-season it following the steps outlined above.

Removing Stuck-On Food

If food is stuck on the pan:

• Fill the pan with soapy water and bring it to a boil.
• Scrape the food residue with a spatula or wooden spoon.
• Allow the pan to cool, then wash as usual.

Removing Discoloration

To remove any rainbow-coloured discoloration from the pan's surface:

• Splash some vinegar into the pan and wipe the area with a soft sponge.
• Rinse and dry the pan fully.

Avoiding rust

Rust is the last thing you want to see on your beloved black steel pan. But don't panic if you do! It's not dangerous and won't make you ill. However, it's best to remove it as soon as possible to keep your pan in top condition. Rust occurs when your pan is exposed to moisture for long periods, so always dry your pan thoroughly before storing it.

• Avoid letting your pan air-dry. Make sure to dry your pan by hand or on a low-heat stove before storing it.
• Avoid using detergent or washing-up liquid as these contain acids that can damage the patina layer and cause rusting.
• Never put your pan in the dishwasher.
• Avoid harsh detergents like ammonia or bleach when cleaning stainless steel pans.
• Store your pan in a dry place.
• Grease your pan with a thin layer of oil (not olive or nut oil) after cleaning and rub it with a paper towel.

If you do find rust on your pan, there are several ways to remove it:

• The Salt Scrub Method: Sprinkle coarse salt and cooking oil (not olive oil) on the rust spot and scrub with a paper towel or soft cloth using a small circular motion. Rinse, dry, and re-season the pan.
• The Scouring Method: Use a scouring pad, steel wool, an abrasive sponge, or fine-grit sandpaper to scrub the rust off. Rinse with hot soapy water, dry, and re-season if necessary.
• The Vinegar Method: Bring equal parts water and vinegar to a boil in the pan. Pour out the mixture and scrub the pan with soap and hot water. Rinse, dry, and re-season the pan.

Using the correct oil

Seasoning is an important step in the upkeep of your black steel pan. It creates a protective, non-stick coating, which prevents rust and corrosion. Seasoning is the process of bonding oil to the surface of your pan. This process involves accumulating thin layers of oil that have been transformed, via heat, from liquid grease into a solid, plastic-like polymer.

To begin seasoning your pan, you must first heat the pan. This helps the oil to go on as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C). Once the pan is heated, it's time to apply the oil. It is important to use a sparing amount of oil, as too much will result in a splotchy, sticky coating. Use a kitchen towel to lightly grease the pan, inside and out, ensuring you buff away any excess. The pan should look dry when you are done.

There are a variety of oils that can be used for seasoning. It is recommended to choose a neutral-flavoured oil with a high smoke point. Oils such as canola, grapeseed, sunflower, avocado, and refined coconut oil are all good options. Grapeseed oil is a favourite for many, due to its extremely high smoke point of 450°F and its versatility as a cooking oil. Canola oil is another great option, as it is likely already in your pantry and has a neutral flavour and high smoke point. Sunflower oil is also a strong contender, with its high smoke point and health benefits. If you are unable to get your hands on any of these oils, you can also use animal fats such as beef tallow, duck fat, or bacon fat.

It is important to avoid using fragrant oils with a low smoke point, such as extra virgin olive oil, sesame oil, flaxseed oil, or peanut oil. These oils will exceed the smoke point of your oil and result in a smoky kitchen.

Frequently asked questions