The Perfect Flax Seed Oil Seasoning For Carbon Steel Pans

Carbon steel pans are essential cookware that can last for years if seasoned and handled correctly. Seasoning carbon steel pans is easy to do and involves oiling and high heat to develop a non-toxic, non-stick surface. Flaxseed oil is a good option for seasoning carbon steel pans as it dries out naturally, but it may only smoke at temperatures as low as 107°C (224°F). To season a carbon steel pan with flaxseed oil, start by washing the pan to remove any protective coating. Once dry, apply a thin layer of oil to the pan and place it in an oven at 400-500°F (200-260°C) for 30 minutes to an hour. Repeat this process up to six times, allowing the pan to cool in the oven after each round.

Wash the pan with hot water and mild dish soap before seasoning

To season a carbon steel pan with flaxseed oil, you must first wash the pan with hot water and mild dish soap. This step is crucial as it ensures that any protective coating or residue from the manufacturing process is removed, providing a clean base for the seasoning to adhere to. Here is a detailed guide on how to do it:

Step 1: Initial Cleaning

Before seasoning your carbon steel pan for the first time, it is essential to remove any protective coating that may be present. This coating is applied by the manufacturer to prevent the pan from rusting before use. Refer to the instructions that come with your pan to safely remove this coating. Once removed, wash the pan thoroughly with hot water and a mild dish soap. Use a sponge or soft cloth to avoid scratching the surface. Avoid using abrasive pads, as they can damage the pan's surface.

Step 2: Drying

After washing, it is crucial to dry the pan immediately. Carbon steel is susceptible to rusting, and any remaining moisture can lead to the formation of rust. Use a clean, dry towel to absorb most of the water, then place the pan on a stovetop burner to evaporate any remaining moisture. Ensure the pan is thoroughly dry before proceeding to the next step.

Step 3: Heating

Before applying the flaxseed oil, heat the pan. This step helps the oil adhere better and creates a more even coating. Place the pan on the stovetop over medium heat, or in an oven preheated to 230°C (450°F). Ensure the handle of your carbon steel pan is oven-safe before placing it in the oven.

Step 4: Oil Application

Now it's time to apply the flaxseed oil. Pour a small amount of oil onto a clean cloth or paper towel and rub it onto the pan's surface, inside and out. Ensure the oil is evenly distributed and buff away any excess. It is crucial to use a light hand when applying the oil to avoid a splotchy, sticky coating. The pan should look dry, with only a very thin layer of oil remaining.

Step 5: Polymerization

Place the oiled pan back on the stovetop burner set to the highest setting or in the preheated oven. The heat will cause the oil to polymerize, forming a solid, non-stick coating. The pan will smoke heavily during this process, so ensure your kitchen is well-ventilated. Keep the pan on the heat until the smoking stops, which may take several minutes on a stovetop or about 30 minutes in the oven.

Step 6: Repeat

To ensure a durable and effective seasoning, repeat the oil application and heating process several times. With each cycle, your pan will develop a darker, more sheen finish. Aim for at least six coats, or until the pan is a dark shade of brown.

Maintenance:

Once your pan is seasoned, you can use it for cooking. The more you cook with it, the more seasoning will build up. Remember to wash your pan with hot water and mild dish soap after each use and dry it thoroughly. Re-season the pan as needed to maintain the non-stick coating and prevent rusting.

By following these steps, you will create a natural, non-stick coating on your carbon steel pan using flaxseed oil, making it ideal for cooking eggs, meats, and more.

Dry the pan on a warm burner to prevent rust

Drying your carbon steel pan is a crucial step in the seasoning process, as it helps to prevent rust. After washing the pan, use a towel to dry it off. Then, place the pan on a stovetop burner on low heat to evaporate any remaining moisture. This step is essential, as carbon steel will rust if exposed to moisture and humidity.

It is important to note that you should not leave a carbon steel pan on a drying rack to air dry after washing, as it will get rusty. Instead, make sure to dry it thoroughly and store it in a dry place.

Additionally, you can apply a light layer of oil to the pan before storing it to further protect it from rust. This step will also help to build up the seasoning, creating a protective, non-stick coating on the pan.

By following these steps, you can effectively dry your carbon steel pan on a warm burner and prevent rust from forming.

Heat the pan in the oven before applying flaxseed oil

Heating a carbon steel pan in the oven before applying flaxseed oil is an important step in the seasoning process. Seasoning a pan creates a natural, non-stick coating and helps prevent rusting.

Firstly, it is important to clean the pan and ensure it is completely dry before beginning the seasoning process. This can be done by placing the pan in a preheated oven for 15 minutes.

Once the pan is clean and dry, the next step is to heat the pan in the oven. Preheat the oven to a temperature between 300 and 500 degrees Fahrenheit, depending on the material of the pan. Place the pan in the oven for around 15 minutes to ensure it is fully heated.

After the pan is heated, it is time to apply a thin layer of flaxseed oil to the entire surface, including the bottom. It is important to use a thin layer of oil, as too much oil can result in a sticky residue.

Once the oil is applied, place the pan back in the oven and bake it for the recommended time, which will depend on the material of the pan. After baking, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and form a durable, non-stick coating.

Repeat the process of heating the pan, applying oil, and baking as needed, usually around three times, until the pan develops a semi-gloss sheen and is ready for use.

Apply a thin layer of flaxseed oil, wiping off the excess

To season a carbon steel pan with flaxseed oil, you must start by removing any protective coating and washing the pan. Then, dry it immediately and place it on a stovetop burner to eliminate any remaining moisture and preheat the pan.

Next, heat the pan to a temperature of 200°F or 450°F (230°C) in an oven. The higher temperature is preferable as it ensures the heat is above the oil's smoke point. Once the pan is preheated, it's time to apply flaxseed oil sparingly. Use a light hand when applying the oil to avoid a splotchy, sticky coating. Buff the oil into the pan with a kitchen towel, ensuring it reaches every nook and cranny.

After oiling, the pan will appear dry, but there is still a thin layer of oil remaining—this is crucial. Now, place the pan upside down in the oven. This position allows any excess oil to drip off, ensuring an even coating.

At this stage, you may notice some smoke and a strong smell. Don't be alarmed; this is typical for the process. Leave the pan in the oven for about 30 minutes at 450°F (230°C) or one hour at 200°F. Then, turn off the oven and allow the pan to cool inside for about two hours.

After cooling, the pan will have a faint brown hue, indicating the formation of a solid polymer coating. Repeat the oil application and baking process at least six times to develop a semi-gloss sheen.

Remember, always use a thin coat of oil and avoid the temptation to apply a thicker layer to speed up the process. It's a time-consuming process, but it's essential to achieve a durable, non-stick surface.

Re-season the pan when the inside feels bumpy or sticky

If the inside of your carbon steel pan feels bumpy or sticky, it's time to re-season it. This happens when the oil is partially polymerized, and you'll need to get rid of this residue before re-seasoning.

First, wash the pan in hot, soapy water and scrub it to remove the residue until the pan is smooth again. Use a scrub brush or sponge that is abrasive, but not too rough on the pan. Let the pan dry completely, using a warm burner to speed up the process.

Next, wipe a couple of teaspoons of oil onto the pan with a paper towel. Use a clean paper towel to wipe away as much of the oil as you can. Then, heat the pan over medium heat, using a second paper towel to wipe up any oil that beads during heating. Be sure to grip the paper towel with a pair of tongs to prevent burns. Continue wiping up the oil as it beads until the pan starts to smoke. Allow the pan to smoke for 2 minutes, then turn off the heat and allow the pan to cool completely before storing.

Make sure you ventilate the kitchen well during this step, as the smoke can fill the house quickly and set off smoke detectors.

With proper care, your carbon steel pan should last for many years.

Frequently asked questions