Seasoned Cabin Steel Pan: What's The Appeal?

A seasoned carbon steel pan has a natural non-stick layer, which is formed by heating oil in the pan so that the fat bonds with the cooking surface. This process creates a protective coating that prevents rusting and food from sticking. The pan will have a dark, glossy patina and will be a dark shade of brown or black.

Why seasoning is important

A seasoned carbon steel pan will have a dark, glossy patina. This is the result of several thin layers of oil that have been baked onto the surface of the pan. This process is known as seasoning, and it is important for several reasons.

Firstly, seasoning creates a protective barrier on the pan, preventing it from rusting. Carbon steel is made from an iron-rich alloy, which will rust if exposed to moisture and humidity. The seasoning acts as a shield, keeping the metal dry and rust-free. This is especially important for carbon steel pans, as they are usually stamped or spun from sheets of metal, making them more susceptible to rust than cast iron pans.

Secondly, seasoning improves the performance of the pan. The thin layers of oil create a non-stick coating, which is essential for cooking certain foods. A seasoned pan is ideal for eggs, pancakes, crepes, and blini, as it allows these delicate foods to be easily released from the pan without sticking. In fact, traditional omelette and crepe pans are made from seasoned carbon steel.

Additionally, seasoning helps to fill in any microscopic pores in the pan's surface, creating a smooth and even cooking surface. This makes it easier to clean and maintain the pan, as food is less likely to stick and burn.

Finally, seasoning can enhance the heat retention and distribution of the pan. The oil layers act as an insulator, helping the pan to hold and distribute heat more effectively. This is particularly beneficial for cooking techniques such as pan-roasting meats, where even heat distribution is crucial for achieving the desired results.

Overall, seasoning a carbon steel pan is an important step in maintaining the pan's performance and longevity. It helps to protect the pan from rust, creates a non-stick surface, fills in microscopic pores, and improves heat retention and distribution. By taking the time to season a carbon steel pan, cooks can ensure they are getting the most out of their cookware.

How to season a carbon steel pan

A seasoned carbon steel pan will have a dark, almost black colour. This is achieved by applying thin layers of oil and heating the pan.

• Remove any protective coating and wash the pan with soap and water.
• Dry the pan thoroughly with a towel. It is important to remove any water residue as it can cause harm when combined with hot oil.
• Heat the pan over a burner or in an oven. If using a burner, heat it over medium heat for 5-10 minutes. If using an oven, preheat to 450-500°F (230°C) and place the pan inside for 2-3 minutes.
• Apply a thin layer of oil to the pan. Use a neutral oil with a high smoking point, such as canola oil, vegetable oil, avocado oil, or sunflower oil. Avoid using olive oil, butter, lard, or shortening.
• Rub the oil onto the pan, inside and out, using a kitchen towel or paper towel. Ensure that you buff away any excess oil until the pan looks dry.
• Heat the oiled pan over the burner at its highest setting or place it upside down in the oven. On a burner, you may need to move the pan around to ensure the oil forms a polymer everywhere. In an oven, leave the pan for about 30 minutes.
• The pan will smoke heavily during this process, so ensure the area is well-ventilated.
• Continue applying thin layers of oil and heating until the pan turns a dark shade of brown.
• Use the pan for cooking and re-season as needed. The more you use the pan, the darker it will become, and the more non-stick properties it will develop.

It is important to note that carbon steel pans should not be washed with dish soap as it can remove the natural non-stick coating. Instead, clean the pan with hot water and a brush or sponge after each use. Additionally, avoid cooking acidic foods such as tomatoes, citrus, and vinegar sauces as they can remove the seasoning.

How to maintain a seasoned carbon steel pan

A seasoned carbon steel pan will have a dark brown or black patina, which is the result of layers of oil that have transformed into a solid, plastic-like polymer. This process of seasoning prevents the pan from rusting and also gives it a non-stick surface.

• Always heat and cool your pan gradually to avoid warping.
• Use metal, wood, or high-temperature silicone utensils to avoid scratching or stripping the seasoning.
• Protect your dining table or kitchen countertop by using a trivet for hot cookware.
• Wash your pan by hand with warm water and dry it promptly and thoroughly with a lint-free cloth or paper towel. A small amount of mild soap can be used, but it is not necessary and too much can strip the seasoning.
• Never soak or put your carbon steel pan in the dishwasher, as this will cause rust.
• If you have stubborn stuck-on food, use a nylon scrubbing brush or pan scraper and rinse under warm water.
• To remove rust, scrub the pan with steel wool and a paste of baking soda and vinegar. This will also remove the seasoning, so be sure to re-season the pan afterward.
• Re-season your pan regularly, especially if it is exposed to humid environments.
• Avoid cooking with acidic ingredients, as these can strip the seasoning.

How to clean a seasoned carbon steel pan

A seasoned carbon steel pan will have a black or dark patina, which develops over time as thin layers of oil transform into a solid, plastic-like polymer through the application of heat. The pan will be non-stick, with a protective coating that prevents rusting.

Now, onto cleaning!

Method 1: Wipe It Out

Always start with this step. Once your pan has cooled, use a paper towel, kitchen towel, or microfiber cloth to wipe it out—no water or dish soap required. This method should be enough to clean the pan if your meal hasn't left behind any stubborn residue.

Method 2: Coarse Salt and Oil

If you're dealing with some stubborn residue, it's time to break out a neutral oil (like grapeseed or canola) and some coarse salt. Add equal amounts of salt and oil to your cooled pan—around 2 tablespoons each should be enough. Using a kitchen or paper towel, rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive, helping to remove burnt-on food and any polymerized oil. Once you've removed most of the residue, thoroughly wipe your pan to get rid of the oil, salt, and any remaining food residue.

Method 3: Boiled Water

If your ingredients have incinerated onto the pan, this method can help remove even the most stubborn residue. Add just enough water to cover the bottom of your pan, then bring it to a boil over medium heat. Once the water is boiling, use a wooden or rubber spatula to gently scrape the bottom of the pan and loosen any burnt-on food. Continue scraping and removing residue until you've removed as much as possible. Dump out the water, then wipe the pan clean with a kitchen or paper towel. Place the pan back on the burner over medium-low heat to ensure it's completely dry, which will help prevent rusting. Once dry, add a thin layer of neutral oil to the surface using a clean kitchen or paper towel, then place the pan back on the burner for a minute to reseason it before storing.

Method 4: Steel Wool

If the above methods haven't worked, you can try using steel wool, but be aware that it's extremely abrasive and will require you to reseason your pan afterward. Gently scrub the parts of the pan that need cleaning, then rinse. Dry your pan thoroughly on the burner before reseasoning.

Additional Tips:

• Always ensure your carbon steel pan is completely dry before storing it to prevent rusting.
• Avoid using soap or long soaks in water when cleaning carbon steel pans, as this can damage the seasoning.
• If you need to remove rust, use a metal scouring pad (stainless steel or copper) and hot water. Then, re-season your pan.
• To remove grimy, sticky residue, heat the pan and add a mixture of two parts salt to one part oil. Rub this mixture all over the interior of the pan using a paper towel, then rinse with hot water and dry thoroughly.
• If you've cooked acidic foods in your pan and lost some of the non-stick surface, simply re-season the pan.
• Don't worry about black or dark spots or streaks—these are normal and expected, especially when cooking acidic foods. They are beauty marks, not blemishes!

How to identify a well-seasoned carbon steel pan

A well-seasoned carbon steel pan is essential for getting the most out of your cookware. Seasoning creates a protective layer on the pan, preventing it from rusting and transforming its surface into a non-stick, enhancing the overall performance and durability of the pan.

• A well-seasoned pan will have a dark, glossy patina. The more you use a carbon steel pan, the darker it will become as the natural non-stick layer forms and builds up over time.
• The pan will have a super slick surface. After a few uses, a carbon steel pan will become super slick, with food easily gliding around the pan.
• The pan will have a solid layer of seasoning. This can be identified by the colour of the pan. With enough seasoning layers, your carbon steel pan will be as black as cast iron.
• The pan will have a coating that is fill enough to prevent food from sticking. A well-seasoned pan will have a coating that is thick enough to prevent food from sticking, allowing for easy release of food.
• The pan will have a coating that protects against rust. A well-seasoned pan will have a coating that is thick enough to protect the pan from moisture and humidity, preventing rust from forming.

By following these identification tips, you can ensure that your carbon steel pan is well-seasoned and ready to use for cooking a variety of dishes.

Frequently asked questions