Carbon Steel Pan: Seasoned And Ready

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 to the pan. The pan will have a dark, glossy patina and may take on a black colour, similar to cast iron. The more a seasoned carbon steel pan is used, the darker it will become, and the more non-stick its surface will be.

Why seasoning is important

A seasoned carbon steel pan will have a dark, almost black, colour. This is caused by the accumulation of thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer.

Seasoning a carbon steel pan is important 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, giving it a non-stick surface that only modern Teflon-type coatings can beat. When seasoned properly, carbon steel is excellent for cooking eggs, pancakes, crepes, and more. In fact, traditional omelette and crèpe pans are made from carbon steel.

Seasoning is also important because it is a straightforward process that can greatly improve the durability and performance of the pan. With enough seasoning layers, your carbon steel pan will be as black as cast iron and will have a natural non-stick coating. This coating prevents food from sticking, just like Teflon-type non-stick pans, but without the concerns of breaking down over high heat.

Additionally, seasoning a carbon steel pan can be a more instructive process than seasoning cast iron because most cast iron pans come pre-seasoned from the factory. With carbon steel, you can see the colour of the bare metal and witness the seasoning develop before your eyes. This can help you understand what seasoning is and how it works.

Finally, seasoning a carbon steel pan can be a cost-effective alternative to non-stick pans, which may need to be replaced yearly due to scratches and a peeling protective coating. By seasoning a carbon steel pan, you can create a natural non-stick coating that will improve with age and use.

How to season a carbon steel pan

A seasoned carbon steel pan will have a dark, almost black, patina. This colour is not from the metal of the pan but is, in fact, the result of the seasoning—the accumulation of thin layers of oil that have transformed into a solid, plastic-like polymer.

• Remove the protective coating: Most carbon steel pans come with a protective coating to prevent rusting. Refer to the instructions that come with the pan to remove this coating.
• Wash and dry the pan: Once the coating is removed, wash the pan and dry it thoroughly with a towel. This step is important as carbon steel can rust quickly when exposed to moisture.
• Heat the pan: Place the pan on a stovetop burner or in an oven at 450°F (230°C) to heat it up. This helps the oil in the next step adhere to the pan in a thin layer.
• Apply oil sparingly: Use a neutral oil, such as canola, vegetable, grapeseed, avocado, or sunflower oil. Avoid using oils with low smoke points, such as butter and olive oil. Lightly grease a kitchen towel with the oil and rub it onto the pan, inside and out. Buff away any excess oil until the pan looks dry.
• Heat the oiled pan: Place the oiled pan back on the burner at its highest setting or in the hot oven. The pan will smoke heavily during this step, so ensure proper ventilation.
• Continue building layers: Repeat steps 4 and 5 until the pan is a dark shade of brown. The more layers of seasoning you build up, the darker the pan will become.
• Use and re-season as needed: Start using your pan! The more you cook with it, the more seasoning will build up. You can also re-season the pan using the heat-oil-heat process whenever needed.

It is important to note that carbon steel pans should not be washed with soap as this will remove the natural non-stick coating. Instead, clean the pan with hot water and a brush or sponge after each use, and remember to always dry the pan and rub it with oil before storing it.

How to clean and maintain a carbon steel pan

A seasoned carbon steel pan will have a dark brown or black coating, which is an accumulation of thin layers of oil that have transformed into a solid, plastic-like polymer. This protective coating prevents rust and creates a non-stick surface.

Cleaning

• Always start by wiping out the pan with a paper towel, kitchen towel, or microfiber cloth once it has cooled. This will preserve the seasoning and is often enough for a quick clean.
• If there is stubborn residue, use coarse salt and oil. Add equal parts salt and neutral oil (such as grapeseed or canola) to the pan and rub the mixture all over the inside with a kitchen or paper towel. The salt acts as a gentle abrasive to help remove burnt-on food. Then, thoroughly wipe the pan to remove any remaining oil, salt, and food residue.
• For more difficult, stuck-on food, try the boiled water method. Add just enough water to cover the bottom of the pan and bring it to a boil. Gently scrape the bottom of the pan with a wooden or rubber spatula to loosen the residue. Dump out the water and residue, then wipe the pan clean and place it back on the burner to dry.
• If the above methods are ineffective, use steel wool to gently scrub the pan. This is an extremely abrasive method and should only be used as a last resort, as you will need to re-season the pan afterward.
• Rinse the pan and dry it thoroughly. You can place it back on the burner over medium-low heat to ensure it is completely dry, which helps prevent rusting.

Maintenance

• To maintain the seasoning, rub a thin layer of cooking oil or seasoning spray onto the surface of the pan after cleaning and drying.
• Always heat and cool your carbon steel pan gradually to ensure even heat distribution and to avoid warping.
• Use metal, wood, or high-temperature silicone utensils to avoid scratching the seasoning.
• Avoid soaking the pan in water, as this can cause rust. If you need to remove stubborn food residue, use a nylon scrubbing brush or pan scraper and rinse under warm water, then thoroughly dry the pan.
• While a small amount of mild soap can be used, too much soap can strip the seasoning. Therefore, it is generally recommended to avoid soap and simply wash the pan with warm water.
• Do not put the pan in the dishwasher, as this will remove the seasoning and likely cause rust.

By following these steps, you can effectively clean and maintain your carbon steel pan, preserving the seasoning and preventing rust.

How to identify a seasoned carbon steel pan

A seasoned carbon steel pan will have a dark, glossy patina. The more you use the pan, the darker it will become, and it will develop a nice patina. The colour of the pan will be black, similar to cast iron, but this will only be achieved after several layers of seasoning have been applied.

To identify if a carbon steel pan has been seasoned, you will need to look out for a few key indicators. Firstly, the pan should be a dark shade of brown, at the very least. The pan will be metallic grey when unseasoned, so any discolouration will indicate that it has been seasoned.

Secondly, the pan should have a non-stick surface. This is one of the main benefits of seasoning a carbon steel pan, so if the pan is seasoned, food should not stick to it.

Thirdly, the pan should be ready to use. A seasoned carbon steel pan will have a protective layer that prevents rusting and food sticking to the surface.

If you are still unsure if your carbon steel pan has been seasoned, you can always perform the seasoning process yourself. Seasoning a carbon steel pan is a straightforward process that can be done in a few simple steps. First, you need to remove any protective coating or wax and thoroughly dry the pan. Then, heat the pan on a stove or in an oven and apply a thin layer of oil. Heat the oiled pan until the oil smokes, and then dispose of the oil. Finally, wipe down the pan with a paper towel, and it is now seasoned and ready to use.

By following these steps, you can ensure that your carbon steel pan is seasoned and ready for cooking.

The benefits of a carbon steel pan

Carbon steel pans are a popular choice for professional chefs and home cooks alike. Here are some of the benefits of using a carbon steel pan:

Durability

Carbon steel is an alloy made by heating iron until it is red hot and then adding carbon, resulting in a tough and durable material that can withstand high temperatures. With proper care, a carbon steel pan can last a lifetime.

Even Heating

Carbon steel pans heat up more uniformly than stainless steel, which can have hot spots. This even heating ensures your food cooks evenly and makes it easier to control the temperature, resulting in perfectly cooked meals every time.

Versatility

Carbon steel pans can be used for a wide range of cooking methods, from stir-fries and omelettes to baking bread and cakes. They are compatible with all types of stovetops, including gas, electric, and induction, and can also be used on a grill or over an open flame.

Non-Toxic

Carbon steel is a safe and non-toxic option for cooking. Unlike some non-stick coatings, there is no risk of harmful chemicals leaching into your food, even when cooking at high temperatures, making it a healthier choice for you and your family.

Easy to Clean

Carbon steel pans require seasoning, a process that involves coating the pan with oil and heating it in the oven to create a non-stick surface and protect against rust. After each use, the pan can be easily cleaned with hot water and a scrubber, making it as good as new for your next culinary creation.

Speed

Carbon steel pans heat up quickly and respond well to temperature changes, making them ideal for busy kitchens where time is of the essence. Their lightweight construction also makes them easier to handle, reducing wrist strain from repeated flipping and sautéing.

In conclusion, carbon steel pans offer a combination of durability, even heating, versatility, safety, and ease of cleaning, making them a favourite among professional chefs and home cooks alike.

Frequently asked questions