Cody Casey
Seasoning a steel pan is a necessary step to keep your food from charring and to prevent rusting. While stainless steel pans do not need to be seasoned, carbon steel pans should be seasoned before use to create a protective layer that prevents rust and scratching and allows for nearly non-stick cooking. Seasoning carbon steel pans involves adding a thin layer of oil to the surface of the pan and heating it to achieve polymerization, creating a hard coating that darkens in colour as it heats. This guide will take you through the steps of seasoning a carbon steel pan, from preparing the pan to achieving the perfect non-stick finish.
How to Season a Steel Pan
| Characteristics | Values |
|---|---|
| Reason | Seasoning acts as a barrier to water, preventing the pan from rusting. It also boosts the pan's performance, giving it a non-stick surface. |
| Technique | Seasoning refers to adding a protective layer of oil to the surface of the pan and heating it to achieve polymerization. |
| Preparation | Use soap or simply rinse off your pan to remove any dust or debris. Dry off immediately using a towel. |
| Heating | Heat the pan on a stovetop burner or inside an oven. If using an oven, preheat to 400° F - 450° F. |
| Oil Application | Apply a thin layer of oil to the pan's surface. Canola or vegetable oil is recommended. Avoid avocado oil as it burns too cool. |
| Cooking | Return the pan to high heat and watch as the oil cooks onto the pan, creating a hard coating. Expect the pan to smoke during this process. |
| Cooling | Once the smoking stops, remove the pan from the heat and let it cool. |
| Additional Notes | Stainless steel pans do not need to be seasoned. Carbon steel pans, on the other hand, typically come unseasoned and benefit from seasoning before use. |
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Remove the protective coating
When you buy a new carbon steel pan, it usually comes with a protective coating to prevent the bare metal from rusting. This coating needs to be removed before you start using the pan. The process of removing the coating will depend on the manufacturer, so it is best to follow the instructions that come with your pan.
Once you have removed the protective coating, you will need to wash and dry the pan thoroughly. It is important to dry the pan immediately after washing, as bare steel can rust very quickly. You can use a towel to dry the pan initially, and then place it on a stovetop burner to ensure any remaining moisture is cooked off.
This step also leads nicely into the next stage of the seasoning process, which is heating the pan. It is important to heat the pan before applying oil so that the oil can be applied as thinly as possible. You can heat the pan on a stovetop burner or in an oven at 450°F (230°C). If using an oven, check that your pan's handle is oven-safe. Carbon steel pans have handles that are riveted on, so some may not be able to withstand high oven temperatures.
After heating the pan, you can move on to the seasoning step, which involves applying a thin layer of oil to the surface of the pan and heating it again to achieve polymerization. This process creates a protective layer that prevents rust and scratching, and also gives the pan a nearly non-stick surface.
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Dry the pan
Drying the pan is an important step in the seasoning process. As soon as you've removed the protective coating and washed the pan, you need to dry it right away. Bare carbon steel will rust if exposed to moisture and humidity, so it's important to act quickly. A light coating of rust can form on bare, wet steel surprisingly fast.
There are a few ways to dry your pan. You can give it a quick towel dry, using a regular kitchen towel. Or, you can place it on a stovetop burner to cook off any remaining moisture. This method also leads you straight into the next step of heating the pan.
If your pan has a wooden handle, it's important to note that you shouldn't put it in the oven. In this case, drying it on a stovetop burner is the best option.
Once your pan is dry, you can move on to heating it and applying the first layer of seasoning.
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Heat the pan
Heating the pan is an important step in the seasoning process. Seasoning a steel pan involves adding a protective layer of oil to the surface of the pan and heating it to achieve polymerisation—a thin, hard coating that prevents rust, scratching, and allows you to achieve a nearly non-stick cooking surface.
To start, you should remove any protective coating and wash the pan, drying it right away. You can then place the pan on a stovetop burner to cook off any remaining moisture and begin the heating process. It is important to note that stainless steel gets very hot, very quickly, so you should avoid preheating with the dial turned up too high. A medium to medium-high heat should be sufficient for most dishes.
Once the pan is heated, you can apply the first layer of seasoning. You can use a variety of oils, such as canola or vegetable oil, but it is important to avoid using avocado oil as it burns too cool. The oil should be added to the pan after preheating and heated until shimmering, but not smoking.
If you prefer, you can place the pan in the oven instead of using a stovetop burner. However, you must ensure that the handle of your steel pan is oven-safe. Preheat your oven to between 350°F and 450°F (or 230°C) and place the pan inside. As the oil cooks onto the pan, you will notice it darkening in colour and creating a rock-hard coating.
Once the smoking stops, your pan is ready to be removed from the oven or burner. It is now seasoned! You can add more layers of seasoning to achieve a smoother, more resilient finish, or you can start using your pan.
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Apply oil
When applying oil to a steel pan, it is important to remember that the oil should be applied in thin layers. The pan should be heated before the oil is applied, as this helps the oil to spread thinly and evenly. The oil should be heated until it is shimmering, but not smoking.
The type of oil used is important. Oils with a high smoke point, such as canola or vegetable oil, are recommended. Avocado oil, for example, has a lower smoke point and may burn at higher temperatures. The oil should be applied with a pastry brush or similar implement.
Once the oil is applied, the pan should be returned to the heat and watched carefully as the oil cooks on. The oil will darken in colour and create a rock-hard coating as it heats. The pan will likely smoke during this process, so it is important to ensure the kitchen is well-ventilated.
After the smoking stops, the pan is ready to be removed from the heat source and is now seasoned. Additional layers of seasoning can be added to create a smoother, more resilient finish.
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Heat the pan again
Now that your pan is clean and dry, it's time to heat it up. Place the pan on a stovetop burner over medium to medium-high heat. If your pan has an oven-safe handle, you can also heat it in the oven at 400-450°F (230°C). Heating the pan first ensures that the oil goes on as thinly as possible. Be careful not to burn yourself—use oven mitts or pot holders when handling the hot pan.
Keep in mind that stainless steel heats up very quickly, so you don't need to turn the dial on your stove or induction burner all the way up. A medium to medium-high heat will suffice for most dishes. If you're using an electric stove, you may need to adjust the heat setting as you go to maintain the desired temperature.
Once the pan is heated, it's time to add the oil. Choose an oil with a high smoke point, such as canola or vegetable oil. Avoid using extra virgin olive oil or avocado oil, as these oils have lower smoke points and may burn.
Add a thin layer of oil to the surface of the pan. You can use a pastry brush or a paper towel to evenly distribute the oil. Be sure to coat the entire cooking surface, including the sides of the pan.
At this point, you'll notice that the oil will start to shimmer. Continue heating the oil until it just begins to smoke. This indicates that the oil is hot enough to polymerize and form a thin, hard coating on the pan. If you're using an oven, you may want to open the window or turn on your vent to avoid setting off your smoke alarm.
As soon as the oil starts to smoke, remove the pan from the heat. Be careful not to overheat the oil, as it can burn and produce harmful fumes. Once the pan has cooled down, you'll have a rock-hard, non-stick surface that's ready for cooking.
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Frequently asked questions
Seasoning a steel pan is necessary to prevent rust and to create a non-stick surface. It also helps to prevent food from charring.
First, remove any protective coating and wash the pan. Dry it right away with a towel and then place it on a stovetop burner to remove any remaining moisture. Next, heat the pan and apply a thin layer of oil—canola or vegetable oil is best. Return the pan to high heat and watch as the oil cooks on, creating a hard coating. The pan will smoke during this process, so make sure to open a window. Once the smoke stops, your pan is seasoned.
The first oven seasoning is the most important, but you can add more layers to ensure a smoother finish. The more you cook with the pan, the more seasoning will be added. You can also re-season occasionally to repair rust or remove excess buildup.
