Black Steel Pan: Seasoning Secrets

Seasoning a black steel pan is an important process that will ensure your cookware is protected and performs well. Seasoning is the process of polymerising fats heated in the pan, bonding them to the cooking surface to form a coating that protects against rust and helps food release more easily. This simple procedure will ensure your pan has a protective, non-stick coating.

How to remove the wax or grease coating from a new pan

To remove the wax or grease coating from a new carbon steel pan, you should follow the manufacturer's instructions. Once the coating is removed, wash the pan thoroughly. It is important to dry the pan immediately after washing, as carbon steel can rust quickly. You can use a towel to dry the pan initially, and then place it on a stovetop burner to remove any remaining moisture.

After drying, the next step is to heat the pan. This can be done on a stovetop burner or in an oven. If using an oven, preheat to 450°F (230°C). Place the pan in the oven for 10 minutes, then remove it using oven mitts. If using a stovetop, place the pan on a burner set to medium-high heat until it becomes hot. Wisps of smoke will appear, and the pan will start to turn brown. Again, use oven mitts to handle the hot pan.

Once the pan is heated and dried, the next step is to apply oil. Coat the interior and exterior of the pan with a thin layer of oil, using a clean dishcloth or paper towel. Oils such as canola oil, vegetable oil, grapeseed oil, or flaxseed oil are recommended. Avoid using too much oil, as this can result in a splotchy, sticky coating. Buff the pan until it looks dry, removing any excess oil.

After oiling, return the pan to the heat source. If using a stovetop, set the burner to its highest setting. If using an oven, increase the temperature to 500°F if possible. Heat the pan until the oil has formed a polymer, indicated by a faint brown colour. The pan will smoke heavily during this process, so ensure good ventilation.

How to heat the pan

Heating the pan is the first step in seasoning a carbon steel pan. It is important to heat the pan first so that the oil can be applied as thinly as possible. This can be done over a burner or in an oven. If using an oven, heat the oven to 450°F (230°C). If using a burner, set it to medium-high heat. Place the pan in the oven or on the burner and heat until wisps of smoke rise and the pan starts to turn brown.

It is important to note that if you are using the oven method, you should check that the handle of your carbon steel pan is oven-safe. Unlike cast iron pans, which are a solid piece of iron, carbon steel pans have handles that are riveted on, and some of these handles cannot withstand high oven temperatures. Always check the owner's manual before placing your pan in the oven.

When heating the pan on a stovetop, use oven mitts as the pan will become hot. You will start to see wisps of smoke and the pan will begin to turn brown when it is ready for the next step. Be sure to work in a well-ventilated area, as the process will create a lot of smoke.

Once the pan is heated, it is time to apply the oil. Lightly grease a kitchen towel with a neutral oil such as canola oil, vegetable oil, or grapeseed oil. Avoid using lard, shortening, butter, olive oil, or flaxseed oil, as these can be more prone to flaking or leaving a sticky residue.

Which oils to use

When it comes to choosing an oil to season your black steel pan, there are a few factors to consider. Firstly, the oil's smoke point – the temperature at which the oil starts to smoke and break down – is important. The most effective temperatures for seasoning steel are between 350-500°F, so an oil with a high smoke point is necessary to withstand these temperatures.

You should also consider the type of fat in the oil. Oils with a higher concentration of unsaturated fats are more optimal for polymerization, the process that creates the desired non-stick surface. Therefore, it is best to avoid oils with a higher concentration of saturated fats, like coconut oil and palm oil.

Additionally, it is recommended to choose an oil with a neutral flavour. This ensures that your food doesn't take on the flavour of the oil used for seasoning. A neutral-flavoured oil is also more versatile and can be used for various cooking purposes, such as making salad dressings, sautéing vegetables, and more.

Now, let's look at some specific oil options:

Vegetable Oil, Canola Oil, and Grapeseed Oil

These oils are recommended by manufacturers of cast iron cookware. They have high smoke points, making them suitable for the seasoning process. They are also affordable and readily available.

Avocado Oil

Avocado oil is my personal favourite for seasoning black steel pans. It has a high smoke point of around 500-520°F, making it ideal for the high temperatures required for seasoning. Additionally, it is a neutral-flavoured, healthy, and versatile oil that can be used for various cooking purposes.

Crisco Solid Shortening

Crisco is a popular choice for seasoning cast iron due to its versatility, affordability, and wide availability. It has a high smoke point of 490°F, making it suitable for the seasoning process.

Flaxseed Oil

Some cast iron enthusiasts recommend flaxseed oil because it is considered a "drying oil", meaning it dries hard onto the pan. However, flaxseed oil is on the expensive side, and the widely available unrefined version has a very low smoke point of 225°F.

Olive Oil

Olive oil is a popular choice for cooking, and many people may already have it in their pantry. However, extra virgin olive oil has a relatively low smoke point, so it is not ideal for the high temperatures required for seasoning. If you want to use olive oil, opt for a light or refined version.

Bacon Fat and Lard

Bacon fat and lard have been traditionally used for seasoning cast iron for decades. While there is nothing wrong with using them, modern alternatives like avocado oil and Crisco offer better results due to their higher unsaturated fat content.

In conclusion, when choosing an oil for seasoning your black steel pan, consider the smoke point, the type of fat, and the flavour of the oil. Remember to always choose an oil with a higher smoke point than the temperatures you will be using for cooking. Additionally, oils with a higher concentration of unsaturated fats will result in a better non-stick surface.

How to apply the oil

To apply the oil, you will need a high-smoke-point oil such as canola oil, vegetable oil, grapeseed oil, or peanut oil. You will also need a clean dishcloth or paper towel.

Lightly grease the cloth with the oil. You want to use as little oil as possible, so the pan is just barely coated. Buff away any excess oil until the pan looks dry. You want to make sure that there is still oil on the pan, but if you are questioning whether you have used too much, then you probably have.

Using oven mitts to hold the pan, spread the oil all over the interior and exterior of the pan. Make sure to get the oil on every part of the pan, including the handle.

Once the pan is coated, place it in the oven, upside down, on a rack above a foil-lined baking sheet. The baking sheet will catch any oil drips. Leave the pan in the oven for about an hour.

Let the pan cool completely inside the oven, then remove it.

How to clean and maintain the pan

How to Clean and Maintain Your Black Steel Pan

Now that you've seasoned your black steel pan, it's important to take care of it so that it lasts for years to come. Here are some detailed instructions on how to clean and maintain your pan:

• After each use, clean your pan with hot water and a soft-bristled brush or sponge. Avoid using soap or abrasive scrubbers as they can damage the seasoning.
• Dry the pan thoroughly over a warm burner. Be careful not to overheat the pan, just heat it for a minute or two until all visible moisture is gone.
• Once the pan is dry, add a small amount of oil to the pan. For a skillet, use about 1/4 teaspoon of oil, and for a wok, use 1/2 teaspoon. Spread the oil evenly over the surface using a wad of paper towels held with tongs.
• Wipe away any excess oil with a paper towel. Excess oil won't fully polymerize and will lead to tackiness.
• Continue to heat the pan, wiping away any beaded oil that forms, until the pan starts to smoke. This indicates that the oil has broken down.
• Let the pan smoke for about 2 minutes, then turn off the heat and let it cool.
• If you experience sticking or if the patina is chipped, scrub the pan with a mixture of kosher salt and oil or a moderately abrasive sponge. It's also okay to use a small amount of soap if the skillet or wok is tacky.
• Repeat the oil application process as needed to maintain the seasoning.
• If you need to remove the seasoning for any reason, you can use sandpaper, Bar Keeper's Maid, and water. This will require some elbow grease, but it will effectively remove the old seasoning.
• To store your pan, apply a thin coat of oil to the dried pan to protect it from rust. Neutral oils like canola oil are a good choice as they don't go rancid as quickly as other oils.
• Enjoy your well-maintained black steel pan and don't forget to season it again if needed!

Frequently asked questions