Maintain Carbon Steel: Seasoning And Cleaning

Carbon steel pans are a popular choice for professional chefs and home cooks alike. They are lightweight, can withstand high temperatures, and develop a natural non-stick coating over time. To ensure your carbon steel pan lasts a long time, proper care and maintenance are essential. Here are some tips to help you take care of your carbon steel pan:

- Before using a new carbon steel pan for the first time, remove any wax or oil coating and wash it with hot water and a clean sponge. Dry the pan thoroughly and place it on the stove over low heat to eliminate any remaining moisture.

- Seasoning your carbon steel pan is crucial. You can season it using an oven or stovetop method. The oven method involves heating the oven to 350-450 degrees Fahrenheit, scrubbing and drying the pan, coating it with a thin layer of neutral oil, and placing it upside down on a rack in the oven for about 30 minutes until it turns bronze. The stovetop method involves coating the pan with oil and exposing it to heat, creating a polymerized reaction that fills the pan's pores and creates a smooth surface.

- When cleaning your carbon steel pan, avoid using dish soap or putting it in the dishwasher as these can strip away the seasoning. Instead, use a paper towel, kitchen towel, or microfiber cloth to wipe out excess oil and food residue. For more stubborn residue, use coarse salt and oil, or boil water in the pan to loosen the stuck-on food.

- Always dry your carbon steel pan thoroughly after washing to prevent rust. You can place it on the stove over low heat for a few minutes to ensure it's completely dry. Then, apply a thin layer of neutral oil before storing it.

- Avoid cooking acidic foods like tomatoes, vinegar, citrus, or wine in your carbon steel pan for extended periods. The acidity can strip away the seasoning and affect the taste of your dish.

How to Take Care of a Carbon Steel Pan

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also versatile, with the benefits of both a stainless steel pan and a cast-iron skillet. However, they need to be seasoned to create a protective layer that prevents rusting and enhances non-stick properties. Here is a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating

Carbon steel pans often come with a protective wax coating to prevent rusting. This needs to be removed before seasoning. Use hot water, dish soap, and a sponge or bristle brush to scrub off the wax. Some manufacturers may have specific instructions for removing the coating, so be sure to check the owner's manual.

Step 2: Dry the Pan

After removing the protective coating, dry the pan thoroughly with a towel. It is important to remove all moisture to prevent rusting. You can also place the pan on a stovetop burner for a few minutes to ensure any remaining moisture is evaporated.

Step 3: Heat the Pan

Heat the pan over medium heat for a few minutes to open up the pores in the metal. This step helps prepare the pan for the seasoning process.

Step 4: Apply Oil

Choose a neutral oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Avoid using oils with low smoke points, such as butter or olive oil. Apply a very thin layer of oil to the pan, inside and out. Use a paper towel or kitchen rag to rub the oil onto the pan, ensuring that it is evenly coated. Buff away any excess oil until the pan looks dry.

Step 5: Heat the Oiled Pan

Place the oiled pan back on the stovetop burner over medium to medium-high heat. You can also place it in a preheated oven at 450-500°F (230-260°C). Heat the pan until the oil starts to smoke and polymerize, forming a solid coating. This process may take a few minutes on the stovetop or about 30 minutes in the oven.

Step 6: Cool and Wipe the Pan

Once the pan has smoked, turn off the heat and let it cool down. After it has cooled, wipe the pan with a paper towel to remove any excess oil. Your carbon steel pan is now seasoned and ready to use!

Additional Tips:

• It is important to use only a small amount of oil when seasoning. Too much oil will result in a splotchy, sticky coating.
• The pan may look brown, blotchy, and streaky after the initial seasoning. Don't worry; this is normal. With use, the pan will develop a darker, more even patina.
• To maintain the seasoning, clean the pan with hot water (no soap) after each use. Then, heat the pan on the stovetop until dry and apply a thin layer of oil.
• Re-season the pan as needed, especially if it starts to stick or rust.

How to clean a carbon steel pan

Step 1: Wipe Out the Pan

Always start by wiping out your cooled pan with a paper towel, kitchen towel, or microfiber cloth. No water or dish soap is required. This is a quick, easy way to clean your pan that preserves your seasoning and should be enough to clean up after a fast dinner that didn't leave behind any stubborn residue.

Step 2: Use Coarse Salt and Oil

If you're dealing with stubborn residue or fried bits that seem stuck to your pan (even after a thorough wipe), add some coarse salt and a neutral oil, like grapeseed or canola, to your cooled pan. Use a paper towel or kitchen towel to rub the salt and oil around the pan's surface. The friction of the salt will help to scrape up burnt-on food remnants and any polymerized oil. Once you've removed as much of the mess as possible, thoroughly wipe your pan to get rid of the oil, salt, and food residue.

Step 3: Boil Water

If you're still seeing grime, add just enough water to cover the bottom of your pan and bring it to a boil over medium heat. Once the water has reached a boil, use a wooden or rubber spatula to gently scrape the bottom of your pan and loosen any burnt-on food. Continue scraping until you've removed as much residue as possible, then dump out the water and wipe the pan clean.

Step 4: Dry and Reseason the Pan

Place the pan back on the burner over medium-low heat to get it thoroughly dry and prevent rusting. Once the pan is completely dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel, then place it back on the burner for a minute. This helps reseason the pan before storing it.

Step 5: Use Steel Wool if Necessary

Steel wool is extremely abrasive and should only be used as a last resort. If you do use it, you will need to reseason your pan afterward. Gently scrub the parts of your pan that need cleaning, then rinse. Dry your pan thoroughly on the burner before reseasoning it.

How to store a carbon steel pan

To store a carbon steel pan, it's important to ensure it's completely dry to prevent rusting. You can do this by drying the pan with a towel and then placing it on a burner over low heat for a few minutes. Once it's dry, remove it from the heat and let it cool before putting it away.

If you're storing your carbon steel pan with other cookware, it's recommended to hang it up instead of stacking it. If you do stack it, place a dish towel or trivet inside the pan before placing another piece of cookware on top to protect the pan's seasoning.

It's also worth noting that carbon steel pans should not be washed in the dishwasher. Instead, they should be cleaned with hot water and a sponge or cloth, and dried thoroughly before storing.

How to troubleshoot common issues with a carbon steel pan

Carbon steel pans are incredibly hardy and versatile, combining the best characteristics of cast iron and stainless steel. They are lightweight, can withstand high temperatures, and develop a natural non-stick patina over time. While they are very durable, there are some common issues you may encounter. Here are some troubleshooting tips to help you address these issues:

• Rust: If you notice rust on your carbon steel pan, don't panic! Simply use steel wool to buff out the rusty spot. Then, reseason the pan to rebuild its patina and protect it from future rust.
• Sticking: If food starts sticking to your pan more than usual, it's probably time to reseason it. Reseasoning will help create a smoother surface and improve the pan's non-stick properties.
• Bare metal showing: If you see the bare metal of your pan showing through the layers of black seasoning, it's definitely time to reseason. Reseasoning will help protect the pan and improve its performance.
• Dried-out surface: If you haven't used your pan in a while and notice a dried-out surface, apply a thin layer of oil to the surface to rehydrate it. You can also cook fattier foods, like bacon or steak, to help add some grease to the pan.
• Splotchy or uneven seasoning: Carbon steel pans can develop splotchy or uneven seasoning over time. This is normal and not necessarily a problem as long as the pan feels smooth and uniform to the touch. If you prefer a more uniform appearance, cook with fattier foods to build up an even patina.
• Sticky or rough pan: If your pan feels sticky or rough, you may have used too much oil or seasoning wax. To fix this, scrub the pan well under hot water to remove the excess seasoning. Then, dry it thoroughly and heat it until it's almost smoking. Apply a few drops of oil and rub it into the surface with a towel to repair the seasoning, wiping away any excess.
• Flaking seasoning: If your patina is flaking off, it could be due to overuse of oil or extended cooking with high-acid foods. Reseason the pan as usual, and if the remaining patina still appears rough or sticky, give the pan a scrub before starting the reseasoning process.

Remember, proper care and maintenance of your carbon steel pan are crucial to ensure its longevity. Always dry your pan thoroughly, store it in a dry place, and avoid using dish soap or putting it in the dishwasher, as these can strip away the seasoning.

How to cook with a carbon steel pan

Carbon steel pans are a great addition to your kitchen, offering the best of both worlds of cast iron and stainless steel. They are lightweight, can take high heat, and develop a natural non-stick patina over time. Here are some tips on how to cook with your carbon steel pan:

Seasoning Your Pan:

Before using your carbon steel pan for the first time, it is important to season it. Seasoning creates a natural non-stick coating and protects the pan from trapping moisture, which can cause rust. Here are the steps to season your pan using the stovetop method:

• Remove any protective coating, such as beeswax, by scrubbing it with hot water and a non-metallic brush or scrubber.
• Dry the pan thoroughly.
• Apply a thin layer of cooking oil or seasoning wax using a paper towel. Use a neutral oil with a high smoke point, such as soybean, corn, sunflower, vegetable, or canola oil. Avoid olive oil, butter, bacon, or flaxseed oil.
• Rub the oil or wax evenly all over the pan until the pan appears dry and not shiny or greasy.
• Heat the pan on medium-high heat and keep rubbing it with the paper towel. Once the pan starts smoking, lower the heat to medium.
• Continuously wipe up excess wax or oil with a paper towel to keep the pan looking dry.
• Allow the pan to gently smoke for a few moments, then move it over the heat source to build even browning.
• Once the pan is browned and the smoking has stopped, remove it from the heat and wipe it down again to remove any lingering oil.
• Repeat the seasoning process 3-4 more times until the pan starts to gain some color.

Cooking with Your Carbon Steel Pan:

When cooking with your carbon steel pan, there are a few things to keep in mind:

• Preheat your pan over medium-low heat for 2-3 minutes before cooking.
• Add your cooking oil or butter and let it heat in the pan for 1-2 minutes before adding food.
• Avoid overcrowding the pan, as this can cause steaming and prevent a crispy Maillard reaction.
• Medium-high heat is usually sufficient, even for searing steaks and other proteins.
• Avoid cooking delicate foods like fish or eggs with a freshly seasoned pan. Start with high-fat proteins like bacon to kick-start the non-stick surface.
• Cook with fat to build seasoning. Use as much cooking fat or oil as you would in a normal pan, and the seasoning will build up over time.
• Always preheat your pan before adding food to prevent sticking.

Cleaning and Storing Your Carbon Steel Pan:

Cleaning and storing your carbon steel pan properly is crucial to maintaining its performance and durability. Here are some tips:

• Avoid using dish soap or putting your pan in the dishwasher, as this can strip the seasoning.
• For standard cleaning, simply wipe out any remaining food and oil with a paper towel, kitchen towel, or microfiber cloth.
• For more stubborn residue, use the coarse salt and oil method. Add 2 tablespoons each of coarse salt and a neutral oil like canola or vegetable oil to your cooled pan. Rub the mixture all over the inside of the pan with a towel, then wipe out the residue.
• For burnt-on food, add just enough water to cover the bottom of the pan and bring it to a boil. Use a wooden or rubber spatula to scrape off the food bits.
• Dry your pan thoroughly after cleaning, as moisture is the enemy of carbon steel and can cause rust. Place the pan on the burner over low heat to ensure it is completely dry.
• Apply a thin layer of neutral oil to the surface of the pan and place it back on the burner for a minute to reseason it before storing.
• Store the pan in a dry place, hanging it up instead of stacking it with other cookware to avoid scratching the seasoning.

Frequently asked questions