Potato Skin Magic For Carbon Steel Pan Seasoning

Carbon steel pans are a great alternative to cast iron. They have the same heat-retaining powers but are lighter and easier to manoeuvre. However, unlike cast iron, carbon steel skillets often arrive unseasoned. This is where potato skins come in.

Seasoning carbon steel is the process of polymerising fats heated in the pan and bonding them to the cooking surface. This forms a coating that protects against rust and helps food to release more easily.

To season a carbon steel pan with potato skins, you'll need to first remove the factory coating of wax or grease by scrubbing the pan with hot water and dish soap. Then, add 1/3 cup of neutral oil, 2/3 cup of salt, and the peels of two potatoes to the pan. Cook this mixture over medium heat for 8-15 minutes, stirring occasionally and making sure to move the potato skins up the sides of the pan. The pan will begin to turn brown and may look splotchy, but this is normal. Once the potato skins are crisp, discard them and wipe out the pan with a paper towel. You can repeat this process to add another layer of seasoning or go ahead and start cooking.

The potato peel method is a great way to season a carbon steel pan because it mimics cooking in the pan while also helping to remove any remaining wax. The potato peels make it easier to move the salt around the pan, and they also help to convey the oil.

How to remove the factory coating from your carbon steel pan

To remove the factory coating from your carbon steel pan, you will need hot water, dish soap, and a bristle brush or sponge.

Begin by scrubbing the pan with hot water and dish soap. You may need to use very hot water and vigorously scrub the pan to fully remove the wax or grease coating. This step is important as it ensures that the pan is free of any residue that could affect the seasoning process.

Once you have thoroughly scrubbed the pan, rinse it with clean water and place it on a burner over low heat to ensure it is completely dry.

At this point, you can proceed with seasoning your pan using the potato skin method or another preferred method.

The importance of using the right type of oil

Seasoning carbon steel pans is important to create a protective barrier that prevents the pan from rusting and also gives it a non-stick surface. The process involves bonding oil to the surface of the pan to create a coating that protects against rust and helps food release more easily.

Using the right type of oil is crucial to achieving an effective seasoning. The oil should be flavour-neutral with a high smoke point. Oils such as grapeseed, canola, avocado, peanut, sunflower, and vegetable oil are recommended. These oils have high smoke points, typically around 450°F, which is necessary for the seasoning process.

It is important to avoid using oils with low smoke points, such as extra virgin olive oil, sesame oil, coconut oil, or butter, as these will not withstand the high heat required for seasoning and may leave a sticky residue.

Additionally, the amount of oil used is also critical. It is important to apply the oil sparingly and buff away any excess. A heavy hand with oil will result in a splotchy, sticky coating that can be challenging to fix.

By choosing the right type of oil and applying it sparingly, you can effectively season your carbon steel pan, creating a non-stick surface that is protected from rust and corrosion.

How to clean your pan after seasoning

It is important to clean and maintain your carbon steel pan to keep its seasoning and prevent rusting. Here is a detailed guide on how to clean your pan after seasoning:

• After cooking, the first step is to wipe out the pan. Once it has cooled, use a paper towel, kitchen towel, or microfiber cloth to wipe any remaining food or oil from the pan. Avoid using water or dish soap at this stage.
• If there is stubborn residue or stuck-on food, you can use coarse salt and oil to scrub the pan gently. Add 2 tablespoons of coarse salt and a neutral oil, such as grapeseed or canola, to the pan. Use a kitchen or paper towel to rub the mixture onto the pan, which will help lift any remaining food. Then, thoroughly wipe the pan to remove any excess oil, salt, and food residue.
• If there is still stuck-on food, you can try boiling water in the pan. Add just enough water to cover the bottom of the pan and boil it for a few minutes. Use a wooden or rubber spatula to gently scrape and loosen any burnt-on food. Then, dump out the water, wipe the pan clean, and place it back on the burner to dry thoroughly.
• Once the pan is completely dry, add a thin layer of neutral oil to the surface. Place the pan back on the burner for a minute to reseason it before storing.
• If there is still stubborn residue, steel wool can be used as a last resort. However, this will require you to reseason the pan afterward. Gently scrub the pan with steel wool and then rinse. Dry the pan thoroughly on a burner before reseasoning.
• To maintain the seasoning, always dry your carbon steel pan promptly and thoroughly after washing. Use a lint-free cloth or paper towel to dry the pan, and then add a light layer of cooking oil or seasoning spray to the surface.

It is important to note that you should avoid using too much soap or abrasive scrubbers when cleaning a carbon steel pan, as this can damage the seasoning. Additionally, always ensure that the pan is thoroughly dry before storing to prevent rusting.

Why you should avoid using acidic ingredients when cooking with your seasoned pan

Carbon steel pans, like cast iron pans, require seasoning to form a protective coating that prevents rust and helps food release more easily. This coating can be damaged by acidic ingredients such as lemon juice, vinegar, and tomatoes. Here are several reasons why you should avoid using acidic ingredients when cooking with your seasoned carbon steel pan:

It Can Damage the Seasoning: The acid in certain ingredients can break down the pan's seasoning, which is a layer of solidified oil that gives the pan its non-stick properties. This can happen even with a well-seasoned pan, but an unseasoned pan is even more vulnerable.

It Can Affect the Taste of Your Food: When the acid breaks down the seasoning, it can cause the pan's metal molecules to leak into your food, giving it an unpleasant metallic taste. This typically occurs after about 30 minutes of cooking with acidic ingredients, but it's important to be cautious.

It Can Cause Rust: The protective coating of seasoning helps to prevent rust by creating a barrier between the carbon steel and the elements. When this coating is damaged by acidic ingredients, it can leave the pan vulnerable to rust, reducing its lifespan and affecting its performance.

It Can Impact the Non-Stick Properties: A well-seasoned pan has non-stick properties that make cooking and cleaning easier. However, when the seasoning is damaged by acidic ingredients, it can lead to food sticking to the pan, making it more difficult to clean and maintain.

It Can Be Unsafe: A seasoned pan with a well-maintained coating is safe to cook with. However, when the seasoning is stripped away by acidic ingredients, it can expose the pan's metal, which may not be safe for direct food contact. This is especially important to consider when cooking acidic foods for prolonged periods.

While it is possible to cook acidic ingredients in a well-seasoned carbon steel pan for short periods, it is generally best to avoid them to maintain the integrity of the seasoning and the pan itself. Instead, opt for a pan made from a material that is less reactive to acidic foods, such as stainless steel or enameled cast iron.

How to tell if you've successfully removed the protective coating from your pan

To tell if you've successfully removed the protective coating from your carbon steel pan, you can try the "squeak test". First, rub your finger over the damp pan once you've cleaned it. Your finger will run smoothly over the bare pan and make a squeaking noise against any remaining spots of protective coating.

Another way to check is by sight and touch. Carbon steel pans are usually unseasoned and have a protective coating to ensure the bare metal doesn't rust. The pan will be a metallic grey colour, and not black like cast iron pans. Once the coating is removed, the bare metal will be exposed and ready for seasoning.

After removing the coating, make sure to dry the pan right away. Carbon steel is prone to rusting, so it's important to remove any moisture. You can towel-dry the pan and then place it on a stovetop burner to cook off any remaining water.

Frequently asked questions