Heating Carbon Steel Pans For Seasoning

Carbon steel pans are a durable, non-toxic, and easy-to-maintain alternative to non-stick frying pans. They are made with carbon and iron and are lighter than cast iron pans. To prevent rusting and create a non-stick surface, carbon steel pans need to be seasoned. This involves heating oil in the pan so that the fat bonds with the cooking surface and becomes part of the pan, forming a natural protective coating over time. The process can be done on a stovetop or in an oven. If using an oven, the temperature should be set at or slightly above the smoke point of the oil, which is generally between 400 and 450°F.

Remove the protective coating and wash the pan

To remove the protective coating from your carbon steel pan, you will first need to identify what type of coating it is. Most carbon steel pans come with a protective coating to prevent the bare metal from rusting. This could be a layer of beeswax, or another type of wax, or a different type of coating. Check the instructions that come with the pan for how to remove the coating. If you have purchased a de Buyer pan, you can simply wash off the beeswax with hot, soapy water. For other pans, you may need to use a sponge to scrub off the wax. Once you have removed the coating, wash the pan well.

After removing the protective coating, it is important to dry the pan right away. The protective coating prevents rust, so once it is removed, your pan is susceptible to rusting. You can towel-dry the pan and then place it on a stovetop burner to cook off any remaining moisture.

Now that your pan is dry, you can move on to the next step of seasoning your pan: heating the pan.

Note that if you have purchased a de Buyer pan, the company recommends drying off the pan with a paper towel after washing, and then placing it on the stove to evaporate any remaining moisture, before moving on to the oil coating step.

Heat the pan

Heating the pan is the first step in seasoning a carbon steel pan. Seasoning carbon steel pans is important as it creates a protective layer that prevents rusting and transforms the surface into a non-stick, enhancing the pan's performance and durability.

There are two ways to heat a carbon steel pan: using an oven or a stovetop burner. For the oven method, preheat the oven to 400°F and place the pan inside for 10 minutes. If you are using the stovetop method, place the pan on a burner set to medium-high heat until wisps of smoke start to rise and the pan turns brown.

Once the pan is heated, it is ready for the next step in the seasoning process, which is to apply oil. The pan should be lightly greased with a neutral oil, such as canola oil, vegetable oil, grapeseed oil, soybean oil, avocado oil, or peanut oil. It is important to ensure that the oil is applied sparingly and buffed away until the pan looks dry. This is because too much oil will result in a splotchy, sticky coating.

After oiling, the pan is heated again, either on the burner at its highest setting or in the oven at 450°F (230°C) for about 30 minutes, or until the oil has completed its transformation. This transformation can be observed as the pan will smoke heavily during this process. Once the smoking stops, the coating of oil has finished transforming into a solid, plastic-like polymer.

Use a neutral oil with a high smoke point

To season a carbon steel pan, you need to use a neutral oil with a high smoke point. This is because carbon steel pans have shallow and small pores, so a thin layer of oil with a high smoke point will help fill in those tiny surface pores, creating a slick patina for your pans.

There are several oils that can be used for seasoning carbon steel pans. These include grapeseed oil, avocado oil, canola oil, peanut oil, sunflower oil, and vegetable oil. You should avoid using oils such as lard, shortening, butter, olive oil, and flax-seed oil. Oils with high smoke points typically fall in the range of 400 to 450°F (200 to 230°C).

When seasoning a carbon steel pan, it is important to apply the oil sparingly. You should lightly grease a kitchen towel with your chosen oil and rub it onto the pan, inside and out. Make sure to buff away any excess oil until the pan looks dry. This step is crucial as using too much oil will result in a splotchy, sticky coating that can be difficult to fix.

After applying the oil, heat the pan over the burner at its highest setting or in a hot oven. The pan will smoke heavily during this process, so it is recommended to open the windows and turn on the fans. The smoking will eventually stop, indicating that the oil has completed its transformation into a solid coating.

Apply oil sparingly

When applying oil to a carbon steel pan, it is important to be sparing. This is because a heavy hand with the oil will result in a splotchy, sticky coating that can be difficult to fix. The oil should be applied sparingly and then buffed out until the pan looks dry. There should only be a thin layer of oil remaining, which will be enough for seasoning.

When applying oil to a carbon steel pan, it is best to use a neutral oil with a high smoke point. Oils such as canola oil, vegetable oil, grapeseed oil, soybean oil, avocado oil, peanut oil, and sunflower oil are all suitable. Oils to avoid include lard, shortening, butter, olive oil, and flaxseed oil. Butter, for example, has water and milk solids in it, and olive oil is more expensive and often has sediment. Flaxseed oil is more likely to flake off and can be expensive and inconsistent.

To apply the oil, lightly grease a kitchen towel with the oil of your choice. Then, rub the towel over the inside and outside of the pan, making sure to buff away any excess. The pan should be coated as thinly as possible. The layer of oil should be thin enough that it will not drip or build up when you tip the pan.

Once the oil has been applied, the pan should be heated. This can be done on a burner or in an oven. If using a burner, place the pan on the burner at its highest setting. If using an oven, preheat the oven to slightly above the smoke point of the oil being used. For most high-smoke-point oils, the oven should be set between 400 and 450 degrees Fahrenheit. Place the pan in the oven and leave it for about 30 minutes.

During the heating process, the pan will smoke heavily. This is normal, but it is important to ensure proper ventilation by opening windows and turning on fans.

After the smoking stops, the coating of oil will have completed its transformation into a solid, plastic-like polymer. This process may take several minutes on a burner, depending on the burner's heat output and the size of the pan.

Once the coating has transformed, continue to build up layers of seasoning by applying more micro-thin layers of oil and heating them until they darken. Repeat this process until the pan is at least a dark shade of brown. At this point, the pan will have enough seasoning to start cooking.

Wipe away excess oil with a paper towel

To wipe away excess oil with a paper towel, follow these steps:

Firstly, ensure you are wearing oven mitts to protect your hands from the heat of the pan. Use tongs to hold the paper towel, and carefully wipe away any excess oil from the interior and exterior of the pan. Be sure to buff the pan until it looks dry—a heavy hand with the oil will result in a splotchy, sticky coating that can be difficult to fix. Therefore, it is important to wipe away any excess oil until the pan appears dry.

When removing excess oil, it is recommended to use a thick paper towel, as thinner varieties may degrade too quickly and leave lint or debris on the pan. Avoid using cotton cloths, as these are easily burned.

After wiping away the excess oil, the pan should be heated on the stove at the highest setting or in a hot oven. This will allow the oil to form a polymer on the pan, creating a protective, non-stick coating. You will know that the oil has formed a polymer when the pan turns a faint shade of brown.

It is important to note that the pan will smoke heavily during this process, so ensure that you have opened windows and turned on fans beforehand. Once the smoking stops, you will know that the oil has completed its transformation into a solid, plastic-like polymer.

By following these steps and wiping away excess oil with a paper towel, you will be well on your way to properly seasoning your carbon steel pan and creating a non-stick surface that is perfect for cooking.

Frequently asked questions