Steel Pan Seasoning Secrets

Carbon steel pans are a fantastic addition to any kitchen. They are durable, easy to maintain, and free from toxic chemicals. However, they require seasoning before use to create a protective, non-stick coating. This process involves heating oil in the pan, allowing the fat to bond with the surface and form a natural coating. This guide will take you through the steps to properly season your carbon steel pan, so you can start cooking like a pro!

Why seasoning is important

Seasoning is important for carbon steel pans for several reasons. Firstly, it creates a protective layer on the pan, preventing it from rusting. Carbon steel will rust if exposed to moisture and humidity, so seasoning acts as a barrier to water. Secondly, seasoning improves the pan's performance, transforming its surface into a non-stick coating. This non-stick layer enhances the durability of the pan and makes cooking and cleaning easier. The protective coating also allows the pan to withstand high heat without breaking down, which is not the case with non-stick pans. Additionally, seasoning helps to fill in any microscopic pores in the pan, creating a smooth surface that is less likely to stick.

The process of seasoning involves heating oil in the pan so that the fat bonds with the cooking surface and forms a natural protective coating. This coating prevents food from sticking, similar to the effect of Teflon-type non-stick pans, but without the risk of breaking down at high temperatures. Seasoning also gives the pan a dark, glossy patina that enhances its appearance.

Overall, seasoning is essential for maintaining and improving the performance of carbon steel pans, providing a non-stick surface, protecting against rust, and prolonging the life of the cookware.

Stovetop seasoning method

To season a carbon steel pan on a stovetop, follow these steps:

Step 1: Heat the Pan

Place the pan on a stovetop burner set to medium-high heat. Heat the pan until hot. You'll know the pan is hot enough when wisps of smoke start to rise and the pan starts to turn brown.

Step 2: Remove the Pan from the Stovetop

Use oven mitts to handle the pan as it will be very hot.

Step 3: Grease the Pan

Coat a clean dishcloth or paper towel with vegetable shortening or lard. Using oven mitts to hold the pan and tongs to hold the dishcloth or paper towel, spread the vegetable shortening or lard all over the interior and exterior of the pan until it is completely coated.

Step 4: Place the Pan Back on the Burner

Return the pan to the burner, now set to high heat. Heat the pan until the fat starts to liquify and turn black.

Step 5: Remove from Heat and Wipe Away Excess Oil

Take the pan off the heat and use a paper towel to wipe away any excess oil.

Step 6: Let the Pan Cool

Set the pan aside and let it cool completely. Be sure to work in a well-ventilated kitchen as the process will generate a lot of smoke.

Your pan will now be seasoned and ready to use. The pan will discolour, but this is normal and indicates that the seasoning process was successful. You can repeat the seasoning process if food starts to stick to the pan or if rust starts to show.

Oven seasoning method

Seasoning a carbon steel pan is essential if you want a non-stick surface that cooks food evenly. It also helps to protect the pan against corrosion and rust.

Step 1: Remove the Protective Coating and Wash the Pan

Carbon steel pans usually come with a protective coating to prevent rusting. Follow the manufacturer's instructions to remove this coating, then wash the pan.

Step 2: Dry the Pan

As soon as you've removed the coating and washed the pan, dry it thoroughly. You can do this by towel-drying it and then placing it on a stovetop burner to cook off any remaining moisture.

Step 3: Preheat the Oven and Prepare the Pan

Preheat your oven to between 450°F and 500°F. Place a foil-lined baking sheet on the bottom rack of the oven to catch any oil drips.

Next, place your pan on the stove over medium heat for 2-3 minutes to open the pan's pores and remove any remaining moisture.

Step 4: Oil the Pan

Once the pan is preheated, remove it from the burner and use a paper towel to apply a thin layer of oil to the inside and outside of the pan. Ensure the layer is thin enough that it won't drip or build up when you tip the pan.

Step 5: Place the Pan in the Oven

Place the oiled pan upside down on the centre rack of the oven, above the foil-lined baking sheet. Leave the pan in the oven for about an hour. Don't worry if you see a little smoke; this is the oil reaching its smoke point.

Step 6: Cool the Pan

After an hour, turn off the oven and allow the pan to cool completely inside the oven before removing and using it.

Additional Tips:

• Repeat the seasoning process if food starts to stick or rust appears.
• Avoid cooking with acidic ingredients like tomatoes, wine, or citrus, as these can strip the seasoning.
• Cook fatty foods like burgers, bacon, or steaks to help build up the initial seasoning layer.
• Avoid using steel wool or abrasive materials for cleaning, unless you're re-seasoning the pan from scratch.
• Keep the pan away from humidity or moisture to prevent rust.
• Dry the pan thoroughly before storing.

How to maintain seasoning

Maintaining the seasoning on your carbon steel pan is essential to ensure it remains non-stick and protected from rust. Here are some detailed instructions on how to maintain the seasoning:

Cleaning and Drying

After each use, clean the pan with hot water and a brush or sponge. Avoid using dish soap as this can remove the natural non-stick coating. If there is stubborn food residue, heat the pan on medium heat until a droplet of water evaporates on contact, then remove from the heat and add two tablespoons of salt and one tablespoon of oil. Scrub the pan with a paper towel or dish towel until the food remnants loosen. Rinse with hot water and pat dry, ensuring all moisture is removed.

Re-oiling

Once the pan is clean and dry, apply a thin layer of oil to the pan. A neutral oil with a high smoking point is best, such as canola oil, vegetable oil, grapeseed oil, avocado oil, or sunflower oil. Rub the oil all over the interior and exterior of the pan with a paper towel, then remove any excess with a clean paper towel.

Re-heating

After oiling, heat the pan on the stove over low heat and slowly increase the temperature to medium-high. When the pan starts to smoke, leave it for two minutes. This allows the oil to bond with the cooking surface, creating a protective coating. You can carefully rotate the pan over the burner to ensure every corner is seasoned, but it is not necessary.

Cooling and Storage

Allow the pan to cool completely. It should change colour and darken as it cools, indicating that the seasoning process is working. Once cooled, your pan is ready to be used or stored. If storing, ensure the pan is completely dry and rub down with oil to prevent rusting.

Re-seasoning

If you notice that your pan is becoming sticky or food is starting to stick, it may be time to re-season. This typically involves stripping the pan back to the base layer and starting the seasoning process from the beginning. You can do this by scrubbing the pan with dish soap and warm water, then creating a paste with baking soda and vinegar on the bottom of the pan and scrubbing with steel wool. Ensure the pan is completely dry, then re-oil and re-heat as per the instructions above.

Tips

• Avoid cooking acidic foods in your carbon steel pan, such as tomato, citrus, or vinegar sauces, as the acid can remove the seasoning.
• Avoid using metal utensils on the pan while the seasoning is still building, as this may cause scratches.
• If your pan does rust, scrub and clean the rust, then re-season.
• If your pan has a lot of food residue or rust, you can use oven cleaner to strip the pan. Spray the pan with oven cleaner and leave it in a plastic bag for 24-48 hours, then scrub the pan with steel wool.

By following these maintenance steps, you can keep your carbon steel pan well-seasoned and in good condition for years to come.

How to clean a carbon steel pan

Carbon steel pans are durable and versatile, but they require specific care to ensure they work well and last long. Here is a step-by-step guide on how to clean and maintain your carbon steel pan:

Step 1: Wipe it Out

Start by wiping out your pan with a paper towel, kitchen towel, or microfiber cloth. Avoid using water or dish soap at this stage. This initial wipe helps to remove any excess food or oil and preserves the seasoning on your pan.

Step 2: Use Coarse Salt and Oil (if needed)

If there is stubborn residue or stuck-on food even after wiping, it's time to use coarse salt and a neutral oil (such as grapeseed or canola). Add 2 tablespoons each of salt and oil to your cooled pan. Using a towel, rub the mixture inside the pan. The salt acts as a gentle abrasive, helping to remove burnt-on food. Once done, thoroughly wipe out the pan to get rid of the oil, salt, and food residue.

Step 3: Boiled Water Method (for tough residue)

If there is still stuck-on food or incinerated ingredients, add just enough water to cover the bottom of your pan and bring it to a boil. Once the water is boiling, use a wooden or rubber spatula to gently scrape the bottom of the pan and loosen any remaining residue. Dump out the water and residue, then wipe the pan clean with a kitchen or paper towel.

Step 4: Dry the Pan

Place the pan back on the burner over medium-low heat to ensure it is thoroughly dry. This step is crucial to prevent rusting.

Step 5: Re-season the Pan

Once your pan is completely dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel. Place the pan back on the burner for a minute to reseason it before storing.

Other Tips for Cleaning and Maintaining Carbon Steel Pans:

• Avoid soaking carbon steel pans in water as it can lead to rusting.
• While a small amount of mild soap can be used, excessive soap can strip the seasoning. Always dry and re-season the pan after using soap.
• Do not put carbon steel pans in the dishwasher, as it will remove the seasoning and likely cause rust.
• Avoid using abrasive cleaning tools and harsh cleaning agents regularly, as they can scratch and damage the pan's finish.
• Always wash, dry, and rub carbon steel pans with oil by hand to maintain their seasoning and performance.
• Re-season the pan regularly to build up and maintain its non-stick properties.

Frequently asked questions