Best Oils For Seasoning Carbon Steel Pans

Seasoning a carbon steel pan is important to elevate its performance and prolong its life. The process involves creating a non-stick layer on the pan, which makes cleaning easier and prevents food particles from sticking to the pan and affecting the flavour of your dish. To season a carbon steel pan, you need to wash and dry the pan, apply a thin layer of oil, and then heat the pan. This process needs to be repeated several times until the pan is fully covered with a dark shade of brown. The oil used for seasoning plays a crucial role, and it is recommended to use refined, neutral-tasting oils with a high smoke point such as grapeseed oil, canola oil, avocado oil, or sunflower oil.

Why seasoning is important

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, protecting the pan from rusting. Secondly, seasoning improves the pan's performance by creating a non-stick surface. This non-stick coating allows for easier cooking of delicate foods such as eggs, pancakes, and fish, and also makes cleaning the pan much simpler.

The process of seasoning involves heating oil in the pan so that the fat bonds with the cooking surface. This results in the formation of a natural protective coating over time. This coating prevents food from sticking to the pan, similar to the way a Teflon-type non-stick pan works, but without the risk of breaking down at high temperatures.

A well-seasoned carbon steel pan can last for years and is a versatile and durable piece of cookware. It is important to choose the right oil for seasoning, as some oils have lower smoke points and can break down at high temperatures. Oils with high smoke points, such as grapeseed, canola, or sunflower oil, are recommended for seasoning carbon steel pans.

How to season a carbon steel pan

Seasoning a carbon steel pan is essential to creating a protective, non-stick coating that prevents rusting and boosts the pan's performance. The process involves heating oil in the pan, allowing the fat to bond with the cooking surface and form a natural protective coating. Here's a step-by-step guide on how to season a carbon steel pan:

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come unseasoned with a protective coating to prevent rusting. Refer to the instructions provided by the manufacturer to remove this coating. Once removed, wash the pan thoroughly.

Step 2: Dry the Pan

After washing the pan, it is crucial to dry it immediately. Carbon steel is susceptible to rusting, so ensure no moisture is left on the pan. You can towel-dry the pan and then place it on a stovetop burner to eliminate any remaining moisture.

Step 3: Heat the Pan

Before applying oil, heat the pan to ensure the oil goes on as thinly as possible. You can do this over a burner or in an oven at 450°F (230°C). Ensure that the handle of your carbon steel pan is oven-safe if using the oven method.

Step 4: Apply Oil Sparingly

Use a neutral oil with a high smoke point, such as canola oil, grapeseed oil, or sunflower oil. Avoid oils with low smoke points, such as olive oil or butter. Lightly grease a kitchen towel with the oil and rub it onto the pan, inside and out. It is important to use a light coating of oil, as too much oil will result in a splotchy, sticky coating. Buff away any excess oil until the pan looks dry.

Step 5: Heat the Oiled Pan

Place the oiled pan on the burner at its highest setting or in the hot oven. The pan will smoke heavily during this step, so ensure proper ventilation. The smoking will eventually stop, indicating that the oil has transformed into a solid coating. This process can take several minutes on a burner or about 30 minutes in the oven.

Step 6: Repeat as Needed

Continue applying thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. The more layers you add, the darker the pan will become, and the more non-stick it will be.

Step 7: Use and Maintain the Pan

Once your pan is seasoned, you can start using it for cooking. The more you use the pan, the more seasoning will build up. Remember to clean the pan only with hot water after each use, as dish soap can remove the non-stick coating. To maintain the seasoning, heat the pan on the stove until dry, then apply a thin layer of oil and rub it all over the pan.

Best oils for seasoning

Seasoning carbon steel pans is an important step in the cooking process. It helps to prolong the life of the pan, giving it a non-stick surface, and making cleaning easier. The right oil for seasoning can make a big difference.

When selecting an oil for seasoning carbon steel cookware, there are a few things to consider. Firstly, it is recommended to use a refined oil with a high smoke point, as this type of oil can withstand higher temperatures without breaking down. Secondly, choose a neutral-tasting oil to avoid imparting unwanted flavours to your dishes. Finally, consider using an oil with low levels of omega-6 fats, as these are considered less healthy than omega-3 fats.

With these considerations in mind, here are the best oils for seasoning carbon steel pans:

Grapeseed Oil

Grapeseed oil is an excellent choice for seasoning carbon steel pans. It has a very high smoke point of 450°F (230°C), which makes it perfect for the high temperatures required in the seasoning process. Grapeseed oil is also relatively inexpensive and has a neutral flavour, so it won't impart any unwanted tastes to your food. Additionally, it contains omega-3 fats, which offer health benefits and improve flavour.

Canola Oil

Canola oil is another great option for seasoning. It has a neutral flavour and a high smoke point of 450°F, making it ideal for the seasoning process. Canola oil is also likely already in your pantry, making it a convenient and easily accessible choice. It is low in saturated fats and high in unsaturated and omega-3 fats, offering health benefits, especially for the heart.

Sunflower Oil

Sunflower oil is a strong contender for seasoning carbon steel pans. With a high smoke point of 450°F, it can withstand the high temperatures needed for seasoning. Sunflower oil is known for its health benefits and antioxidant properties, both in cooking and when consumed alone. It can be easily found at most major grocery stores.

Avocado Oil

Avocado oil is becoming an increasingly popular choice for seasoning carbon steel pans. It has a high smoke point of 519°F, making it ideal for searing food at high temperatures. Avocado oil is also rich in healthy fats and antioxidants, offering additional benefits.

Oils to avoid

When seasoning a carbon steel pan, it's important to avoid oils with a low smoke point, as well as flavoured oils. Oils with a low smoke point will burn and produce a splotchy, sticky coating that can be difficult to fix. Flavoured oils will impart their flavour onto the pan, which may not be desirable.

• Flaxseed oil: While it will create a beautiful-looking seasoning, it is prone to flaking off.
• Olive oil: This oil is more expensive and often has sediment.
• Butter: Butter has water and milk solids mixed into it, which can affect the seasoning process.
• Lard and shortening.
• Pumpkin oil.
• Sesame oil.
• Coconut oil.
• Peanut oil.

Substances like bacon drippings or beef tallow are also not recommended, as they can make the pan sticky and cause residue.

How to know when your pan needs to be re-seasoned

When it comes to choosing the best oil for seasoning a carbon steel pan, it's best to opt for flavour-neutral oils with a high smoke point. Oils such as canola, grapeseed, and sunflower oil are ideal, while lower-smoke point and flavoured oils like sesame, coconut, or peanut oil are best avoided.

Now, onto knowing when your pan needs to be re-seasoned.

Maintaining the seasoning layer on your carbon steel pan is crucial to ensure its longevity and optimal performance. Here are some signs that indicate when it's time to re-season:

• Rusting: If your pan has been left unused for an extended period and has been exposed to water or humidity, it may develop rust. This is a clear indication that it's time to re-season. Remove the rust by scrubbing with dish soap and warm water, then follow the standard re-seasoning process.
• Difficult Cooking: When you notice that cooking becomes more challenging than usual, with food sticking to the pan or not cooking as smoothly, it's likely time to re-season. A well-seasoned pan should provide a non-stick surface, and when this starts to deteriorate, a re-seasoning session is warranted.
• Excessive Food Residue: If your pan is caked with food residue that won't come off with simple cleaning, it's time to strip it down and re-season. Heat the pan, add salt and oil, and scrub the mixture to loosen the stuck-on food. Then, rinse, dry, and re-season as usual.
• Uneven Seasoning Layers: If your initial seasoning layers are patchy and uneven, you may find yourself constantly scraping off stuck-on food. In this case, it's best to start over by stripping the pan back to the bare metal and re-seasoning from scratch.
• Discolouration: Over time, a well-seasoned carbon steel pan will take on a dark brown or black colour. If you notice that your pan is losing its dark patina and returning to a lighter shade of brown, it may be time to re-season to restore its protective coating.
• Food Sticking: If you find that food is starting to stick to your pan, even after proper cleaning and maintenance, it's likely due for a re-seasoning session. A well-seasoned pan should provide a smooth, non-stick surface.

Remember, the key to getting the most out of your carbon steel pan is to maintain its seasoning layer. By re-seasoning when necessary, you'll ensure your pan remains non-stick, protected from rust, and performs optimally for years to come.

Frequently asked questions