Keep Carbon Steel Pans Dry And Oiled

Carbon steel pans are lightweight, durable, and can take high heat. They are a favourite among home cooks and professional chefs alike. But how do you store them? Firstly, it's important to note that carbon steel pans should be dried thoroughly before storing. You can do this by hand with a towel or paper towel, or by heating the pan over a medium flame. To prevent rusting, you can then wipe a thin layer of grapeseed oil or another high smoking point oil over the interior surface. Carbon steel pans should then be stored in a dry place. If you are stacking the pans, it is recommended to place a paper towel or dish towel in between them to avoid scratches.

Stacking pans: use paper towels or felt pan protectors to avoid scratches

Stacking pans can be a great way to save space, but it's important to take precautions to avoid scratches and damage. When stacking carbon steel pans, it's best to use paper towels or felt pan protectors between each pan. These protective layers will help prevent scratches and maintain the seasoning of the pans.

Paper towels are an easily accessible option for pan protection. They provide a soft and absorbent barrier between the pans, ensuring that any residual oil or moisture from the pans does not transfer onto each other. This is especially important for carbon steel pans, as proper drying and oiling are crucial for maintaining their seasoning and preventing rust.

Felt pan protectors are another effective solution. These protectors are designed specifically for stacking pans and offer a more durable and reusable option compared to paper towels. They are typically made from felt or similar materials, providing a soft and protective layer between the pans. Felt pan protectors are often shaped to fit inside the pans, providing a snug fit and maximising the protected surface area.

When using paper towels or felt pan protectors, it's important to ensure that the pans are thoroughly cleaned and dried before stacking. Any residual food, oil, or moisture can lead to issues such as rust or an uneven seasoning distribution. By taking the time to properly prepare the pans before stacking, you can help ensure the longevity and performance of your carbon steel cookware.

In addition to using protective layers, there are a few other considerations to keep in mind when stacking carbon steel pans. Firstly, try to avoid stacking pans of significantly different sizes or weights. Stacking a smaller pan on top of a larger one can put uneven pressure on the surface, increasing the risk of scratches or dents. Similarly, avoid stacking too many pans on top of each other, as the added weight can also cause damage.

Secondly, when removing a pan from the stack, lift it straight up instead of dragging it against the other pans. This will help prevent accidental scratches or scuffs on the surfaces of the pans.

By following these simple guidelines, you can effectively stack your carbon steel pans while minimising the risk of scratches and maintaining their optimal condition.

Avoid rusting: oil the pan before storing, dry thoroughly, and store in a dry place

To prevent rusting, carbon steel pans should be oiled before storing. This is done by wiping the pan's interior surface with a thin layer of grapeseed oil or another high-smoking-point oil, such as vegetable oil. This helps to keep the seasoning intact and prevents rusting.

After oiling, it is important to ensure that the pan is thoroughly dried with a towel before storing. This can be done by hand or by placing the pan on a stovetop burner or in the oven to evaporate any residual moisture. The pan should then be stored in a dry place.

If rust does develop on a carbon steel pan, it can be removed using a few different methods. One method is to use a vinegar solution, which will remove the rust but also strip away the pan's seasoning, so the pan will need to be re-seasoned. Another method is the salt scrub, which uses coarse salt and cooking oil to scour surface rust from the pan. This method is less invasive and is suitable for small to medium-sized rust spots, but the pan may still need to be re-seasoned afterward.

To prevent rust from forming, it is important to dry the pan thoroughly after each use and to store it in a dry place.

Avoid warping: let the pan cool down slowly after cooking

Carbon steel pans are lightweight, durable, and heat evenly, making them a popular choice for home cooks and professional chefs alike. However, they are prone to warping, which can be frustrating when cooking. Warping occurs when there is a sudden change in temperature, such as when a hot pan is run under cold water or quenched with water. To avoid warping your carbon steel pan, it is important to let the pan cool down slowly after cooking. Here are some tips to help you do that:

• Avoid running cold water over a hot pan. This sudden change in temperature can cause the metal to warp. Instead, clean the pan with hot water and a soft sponge or brush.
• If you need to cool the pan down quickly, fill it with salt and heat it over medium-high heat until hot. The salt will absorb the heat and help to cool the pan down.
• Do not place hot pans in the sink or on a cold surface. This can cause the metal to contract suddenly and warp. Instead, place the pan on a heat-resistant surface such as a wooden board or a concrete floor.
• If you need to cool the pan down quickly, you can use a rubber mallet or hammer to gently tap the warped areas. This will help to distribute the heat and prevent warping.
• When storing carbon steel pans, make sure they are completely dry before putting them away. Any moisture can cause rusting and warping.
• Do not stack carbon steel pans without placing a paper towel or felt pan protector between them. This will help to absorb any moisture and prevent scratches.
• If you have the space, consider investing in a pan organiser or a wall rack to store your pans separately. This will help to prevent warping and make it easier to access your pans when cooking.

By following these tips, you can help to prevent warping in your carbon steel pans and ensure they last a lifetime.

Cleaning: wash by hand with warm water, dry thoroughly, and rub with oil

To clean a carbon steel pan, start by filling your sink with warm water and placing the pan in it. Do not use soap or scrub the pan as this will remove the seasoning. Instead, use a soft brush or sponge to gently wipe away any food residue. If there is tough residue, use a regular dish scrubbing sponge to clean the spot, ensuring it is free from soap. If there is stuck-on food, you can deglaze the pan with water while it is still hot, then carefully scrape away the leftover food with a soap-free sponge.

Once you have removed all the food, dry the pan thoroughly inside and out using a clean towel or paper towel. It is important to ensure the pan is completely dry, so heat it over medium heat for a few minutes to get rid of any remaining moisture.

Finally, pour a few drops of neutral oil, such as vegetable oil, onto a paper towel and wipe it over the inside of the pan so it forms a thin layer. This step is especially important if your pan is new, as it will help to maintain the non-stick quality of the pan.

Re-seasoning: heat a small amount of oil over the stove, let it smoke, then let it cool

Re-seasoning a carbon steel pan is a great way to restore its non-stick properties and keep the high iron content protected from rust and corrosion. To re-season your pan, start by ensuring it is clean and dry. Heat the pan on the stove over low heat and slowly increase to a medium-high temperature. Add a small amount of oil, such as grapeseed, vegetable, or flaxseed oil, to the pan and spread it thinly over the entire surface. Allow the oil to smoke and then turn off the heat and let the pan cool completely.

This process of re-seasoning can be repeated multiple times to build up a stronger non-stick layer. It is important to note that the type of oil used matters; for example, canola oil will oxidize and create a sticky mess. Oils with a high smoking point, such as grapeseed oil, are recommended. Additionally, it is crucial to ensure that the pan is completely dry before seasoning, as water trapped below the seasoning layer can cause rust.

By maintaining the seasoning layer of your carbon steel pans through proper re-seasoning techniques, you can ensure that your pans last for years to come and provide a smooth cooking surface.

Frequently asked questions