Reseasoning Carbon Steel: A Step-By-Step Guide

Carbon steel pans are a great addition to any kitchen, but they do require a little maintenance. The key to getting the most out of your pan is to maintain its seasoning layer, which provides a protective, non-stick layer. When your pan is no longer non-stick, it's time to re-season. This involves stripping the pan back to its base layer and starting again. There are a few different methods for doing this, but they all involve cleaning, drying, and re-oiling your pan. You can use the oven or stovetop method to re-season your pan, and there are a variety of oils you can use.

How to Reseason a Carbon Steel Pan

Removing rust

Don't panic—your carbon steel pan is not ruined! Minor rusting on the exterior or interior surface of your raw carbon steel can happen. Rust is usually caused by air drying or incomplete hand drying as water on the surface of the steel can encourage oxidation that causes rust. Minor rust deposits are easily treated.

Method One for Minor Rust: The Salt Scrub

Pour a little coarse salt and oil onto the rust spot and scrub in a circular motion until the rust is removed. Wash, dry and re-season. This method is most commonly used for small to medium-sized rust spots but it also works on larger rust areas.

Method Two for Minor to Significant Rust: The Scour

Choose an abrasive scrubber that seems suitable for the amount and severity of the rust. This can range from an abrasive scouring pad to steel wool or even sandpaper. Scrub in a circular motion until the rust is removed. Wash, dry and re-season.

Method Three for Heavy Interior Rust: The Vinegar Method

Fill your sink with a 50/50 solution of white vinegar and water, then fully submerge your pan. Let it soak for 30 minutes to 5 hours, depending on the severity of the rust. Drain the sink and wash your pan out 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. If there’s seasoning or rust on the handle, apply a small amount of vinegar to the steel wool and scrub. Wash and fully dry your pan. Both the rust and seasoning should be fully removed, leaving behind the bare metal of the pan.

Cleaning food residue

To clean food residue from a carbon steel pan, start by wiping excess water off with a paper towel or lint-free towel. Then set the pan over a stovetop burner or in the oven to evaporate any residual moisture.

If there is burnt-on food residue, add just enough water to cover the bottom of the pan, then bring to a boil over medium heat. Once the water has boiled, start gently scraping the bottom of the 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 all the water and residue, then wipe the pan clean with a kitchen or paper towel.

If there is still residue, add 2 tablespoons of salt and 1 tablespoon of oil to the pan. Using a paper towel or old dish towel, scrub this mixture all over the pan until food remnants loosen. Be careful, as the pan will still be hot. Rinse the pan with hot water and pat it dry, ensuring all moisture is removed.

If your pan is caked in food residue, heat the pan over medium heat until a droplet of water is able to evaporate when it hits the surface. Remove the pan from the heat and pour in 2 tablespoons of salt and 1 tablespoon of oil. Scrub this mixture all over the pan, then rinse with hot water and dry the pan thoroughly.

Removing carbon buildup

Step 1: Initial Cleaning

Start by wiping down the pan with a paper towel, kitchen towel, or microfiber cloth. This will remove any excess food or oil residue. It is important to avoid using water or dish soap at this stage, as they can damage the seasoning.

Step 2: Address Stubborn Residue

If there is stubborn residue or stuck-on food, you can use a neutral oil (such as grapeseed or canola oil) and coarse salt. Add two tablespoons each of salt and oil to the pan and rub the mixture onto the affected areas with a towel. The salt acts as a gentle abrasive, helping to lift the residue. Once you have removed the residue, wipe the pan with a clean towel to remove any remaining oil, salt, or food residue.

Step 3: Boiled Water Method

If there is still stuck-on food or incinerated residue, you can use the boiled water method. 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 and loosen the residue. Pour out the water and residue, then wipe the pan clean with a kitchen towel or paper towel.

Step 4: Drying the Pan

Place the pan back on the burner over medium-low heat to ensure it is completely dry. Water left on the pan can cause rusting. At this point, you can also add a thin layer of neutral oil to the surface of the pan and place it back on the burner for a minute to help reseason it before storage.

Step 5: Steel Wool as a Last Resort

If there are still areas of carbon buildup, you can use steel wool as a last resort. Steel wool is highly abrasive and will likely require you to reseason the pan afterward. Gently scrub the affected areas with steel wool, then rinse the pan. Be sure to dry the pan thoroughly on the burner before reseasoning.

Step 6: Reseasoning the Pan

To reseason the pan, add a small amount of seasoning wax or neutral oil (such as grapeseed oil) to the pan and buff it into a thin layer on the interior and exterior surfaces. Use a paper towel to remove any excess oil. Heat the pan over low heat and slowly increase the temperature to medium-high. When the pan starts to smoke, leave it for about two minutes. Allow the pan to cool completely; it should darken in color as it cools.

By following these steps, you can effectively remove carbon buildup from your carbon steel pan and restore its seasoning, ensuring it is ready for your next culinary creation.

Using the oven method

To reseason a carbon steel pan using the oven method, follow these steps:

Step 1: Clean the pan

Start by scrubbing the pan to remove any carbon buildup or stuck-on food residue. You can use a sponge or a scouring pad, and a mixture of dish soap, warm water, and vinegar or baking soda can help loosen stubborn residue. If your pan is rusty, you may need to soak it in a vinegar and water solution before scrubbing. Make sure to completely remove any existing seasoning or rust, leaving the bare metal of the pan exposed.

Step 2: Dry the pan

It is important to ensure your pan is completely dry before proceeding. You can use a towel to pat it dry, and then place the pan on the stovetop on low heat to evaporate any remaining water droplets. Water trapped below a layer of seasoning can cause rust.

Step 3: Preheat the oven

Preheat your oven to 400°F or 450°F. The higher temperature setting will help to speed up the seasoning process.

Step 4: Oil the pan

Coat the interior and exterior of the pan with a thin layer of oil. You can use a clean dishcloth, paper towel, or kitchen towel to apply the oil. Make sure to buff away any excess oil, as too much oil will result in a splotchy, sticky coating. Oils with a high smoke point, such as grapeseed oil, canola oil, vegetable oil, or avocado oil, are recommended.

Step 5: Place the pan in the oven

Place a foil-lined baking sheet on the bottom rack of the oven to catch any oil drips. Then, place the oiled pan upside down on the rack above the baking sheet. Leave the pan in the oven for about an hour. The oil will smoke and polymerize, forming a protective, non-stick coating on the pan.

Step 6: Cool the pan

Turn off the oven and allow the pan to cool completely inside. Remove the pan from the oven once it has cooled. Your pan is now reseasoned and ready to use!

You may need to repeat this process a few times to build up a strong seasoning layer. Regular maintenance and proper care will help ensure your carbon steel pan remains in good condition.

Using the stovetop method

To reseason a carbon steel pan using the stovetop method, follow these steps:

Step 1: Remove the Old Seasoning

Before you can reseason your carbon steel pan, you need to remove the old seasoning. One way to do this is by using a vinegar and water solution. Fill your sink with a 50/50 mixture of vinegar and water and fully submerge your pan. Let the pan soak for 20 minutes to several hours. Then, scrub off the old seasoning with steel wool.

Alternatively, you can try scrubbing the pan with a mixture of coarse salt and oil to remove any rust spots or carbon buildup. If layers of seasoning are flaking off, you may need to strip the pan.

Step 2: Dry the Pan

Once your pan is clean, dry it thoroughly with a towel. It's important to remove all moisture, as water is the enemy of carbon steel and can cause rusting. You can also place the pan on the stovetop and heat it on low to evaporate any remaining water droplets.

Step 3: Apply Oil

Add a small amount of oil to the pan. You can use a neutral oil with a high smoking point, such as canola oil, vegetable oil, avocado oil, grapeseed oil, or sunflower oil. Avoid using butter, unrefined oils, or oils with low smoking points. Spread the oil all over the interior and exterior of the pan with a paper towel or clean dishcloth. Make sure to buff away any excess oil until the pan looks dry.

Step 4: Heat the Pan

Place the pan on the stovetop burner and heat it on medium-high. Heat the pan until wisps of smoke rise and it starts to turn brown. The oil will start to liquify and turn black.

Step 5: Remove from Heat and Wipe Away Excess Oil

Remove the pan from the heat and use a paper towel to wipe away any excess oil. Be careful, as the pan will be hot.

Step 6: Let the Pan Cool

Set the pan aside and let it cool completely. Your pan will likely discolour during this process, which is normal and indicates that it has been properly seasoned.

Step 7: Repeat as Needed

If your pan is still sticky or showing signs of rust, repeat the seasoning process. With each use of the pan, you will build up more seasoning. You can also lay down new layers of seasoning by repeating the heat-oil-heat process.

Frequently asked questions