How Often To Oil Carbon Steel Pans?

Carbon steel pans are a popular choice for professional chefs and home cooks alike, thanks to their lightweight, non-stick, and durable nature. However, to unlock their full potential, it's essential to understand when and how to add oil during the seasoning process. Proper seasoning ensures your pan develops a protective, non-stick coating, enhancing its performance and longevity. This process involves heating the pan, applying a thin layer of oil, and then heating it again to transform the oil into a solid, plastic-like polymer.

How to season a carbon steel pan

Carbon steel pans are durable, easy to maintain, and free of toxic chemicals. They are also relatively affordable and lighter than cast iron pans. However, they are prone to rusting if not seasoned properly. Seasoning your carbon steel pan will help create a protective layer, preventing it from rusting, and transforming the surface into a non-stick, enhancing the overall performance and durability of the pan.

Step 1: Remove the Protective Coating and Wash the Pan

Most carbon steel pans come with a protective coating to prevent rusting. Refer to the instructions that come with your pan to remove this coating. Once the coating is removed, wash the pan thoroughly.

Step 2: Dry the Pan

After washing the pan, dry it immediately. Carbon steel is highly susceptible to rusting, so ensure that you towel-dry the pan and then place it on a stovetop burner to eliminate any remaining moisture.

Step 3: Heat the Pan

Heating the pan before applying oil helps ensure that the oil goes on as thinly as possible. You can do this over a burner or in an oven preheated to 450°F (230°C). Ensure that your pan's handle is oven-safe if using this method.

Step 4: Apply Oil Sparingly

Lightly grease a kitchen towel with a neutral oil, such as canola oil, vegetable oil, grapeseed oil, or avocado oil. Avoid using oils with low smoke points, such as butter, olive oil, or flaxseed oil. Rub the oiled towel onto the pan, inside and out, ensuring that you buff away any excess until the pan looks dry. Applying too much oil will result in a splotchy, sticky coating.

Step 5: Heat the Oiled Pan

Place the oiled pan on the burner at its highest setting or in the preheated oven. If using a burner, you may need to move the pan around to ensure even heating. The pan will smoke heavily during this process, so ensure proper ventilation.

Step 6: Continue Applying Oil and Heating

Repeat the process of applying micro-thin layers of oil and heating them until they darken. Do this until the pan is at least a dark shade of brown. This will be enough seasoning to start cooking with your carbon steel pan.

Step 7: Use and Re-Season as Needed

With use, your carbon steel pan will develop more seasoning over time. You can also re-season the pan using the heat-oil-heat process described above whenever needed.

By following these steps, you will be able to properly season your carbon steel pan, ensuring its longevity and enhancing its non-stick properties for better cooking experiences.

When to use a carbon steel pan

Carbon steel pans are a popular choice for restaurant chefs and can be a great addition to your home kitchen too. They are a versatile option for cooking a variety of dishes and are especially good for searing, pan-frying, sautéing, and stir-frying. Here are some tips on when to use a carbon steel pan:

Searing Meats and Vegetables:

Carbon steel pans are excellent for searing steaks, chicken skin, or vegetables. The pans retain heat well, so once they get hot, they stay hot, creating a perfect sear. The sloped sides of the pans also make it easier to toss and flip foods during cooking.

Pan-roasting Meats:

Carbon steel pans have relatively poor heat conduction but good heat retention, making them suitable for pan-roasting meats. The sloped sides and lighter weight compared to cast iron make them easier to handle during the cooking process.

Sautéing and Stir-Frying:

The sloped sides of carbon steel pans make them ideal for sautéing and stir-frying. The angled or long handle also makes it easy to grab the pan and move it around during cooking.

Cooking Delicate Foods Like Omelets and Crepes:

While carbon steel pans are great for high-heat searing, they can also be used for cooking delicate foods like omelets and crepes with a little finesse.

Oven-to-Stovetop Cooking:

Carbon steel pans can go directly from the stovetop into the oven, making them versatile for various cooking methods. You can use them for oven roasting, searing, or even baking dishes like skillet cookies or cobblers.

When You Need a Responsive Pan:

Carbon steel pans are made from a thinner metal alloy, which makes them more responsive to changes in heat compared to cast iron. This quality is especially useful when you need to adjust temperatures during cooking.

When You Want a Lightweight Option:

Carbon steel pans are lighter in weight compared to cast iron, making them a more comfortable option for extended periods of cooking or when you need to lift and shake the pan with one hand.

When using a carbon steel pan, remember that they require seasoning before use and proper care to maintain their non-stick properties and prevent rusting. Additionally, avoid using them for cooking acidic or alkaline ingredients for extended periods, as it can eat away at the seasoning.

How to clean a carbon steel pan

Carbon steel pans are a great addition to your kitchen, as they are lighter and thinner than cast iron, heat up and cool down faster, and are easier to flip crepes, toss vegetables, and transfer from stove to oven. However, they are more finicky to clean than materials like stainless steel or non-stick. Here is a step-by-step guide on how to clean your carbon steel pan:

Step 1: Wipe it out

Start by wiping out your cooled pan with a paper towel, kitchen towel, or microfiber cloth. No water or dish soap is required for this step. This method should be enough for a quick clean after a standard meal that didn't leave behind any stubborn residue.

Step 2: Coarse salt and oil

If you're dealing with stubborn residue or fried bits that seem stuck to your pan, it's time to break out a neutral oil (such as grapeseed or canola) and some coarse salt. Add 2 tablespoons each of salt and oil to your cooled pan. Use a towel to rub the mixture all over the inside of the pan. The salt acts as a gentle abrasive, helping to scrape up burnt-on food remnants and any polymerized oil. Once you've removed most of the mess, wipe your pan to get rid of the oil, salt, and food residue.

Step 3: Boiled water

For more stubborn, stuck-on residue, add just enough water to cover the bottom of your pan and bring it to a boil over medium heat. Once the water has reached a boil, use a wooden or rubber spatula to gently scrape the bottom of your pan and loosen any burnt-on food. Continue scraping until you've removed as much residue as possible. Dump out the water and residue, then wipe the pan clean. Place the pan back on the burner over medium-low heat to dry it thoroughly and prevent rusting.

Step 4: Steel wool

If the above methods haven't removed all the residue, steel wool can be used as a last resort. Steel wool is extremely abrasive, so it will effectively clean your pan, but you will need to reseason it afterward. Gently scrub the areas of your pan containing stuck-on food with steel wool, then rinse. Dry your pan thoroughly on the burner before reseasoning it.

Step 5: Reseason your pan

After cleaning your carbon steel pan, it's important to reseason it to maintain its non-stick properties and protect it from rust. To reseason your pan, heat it over a burner or in an oven. Then, lightly grease a kitchen towel with a neutral oil, such as canola, vegetable, or grapeseed oil. Rub the oil onto the pan, inside and out, making sure to buff away any excess until the pan looks dry. Place the oiled pan back on the burner or in the oven and let it heat up until the oil has formed a polymer, indicated by a faint brown colour on the pan.

How to store a carbon steel pan

To store a carbon steel pan, it's important to ensure that it's dry, as even a well-seasoned pan can rust if put away wet. After wiping the pan dry, place it on a burner over low heat for a few minutes, then remove it from the heat source and allow it to cool before putting it away.

If you plan to stack your carbon steel pans with other cookware, use a dish towel, trivet, or felt pan protectors between each pan to prevent scratches. Alternatively, you can hang your pans to avoid scratching.

How to cook with a carbon steel pan

Carbon steel pans are a popular choice in professional kitchens, and for good reason. They are lightweight, durable, and versatile, offering superior heat conduction and a non-toxic, non-stick cooking surface. Here's a guide on how to cook with a carbon steel pan:

Seasoning the Pan

Seasoning your carbon steel pan is essential to creating a protective, non-stick coating. The process involves building up thin layers of oil that transform into a solid, plastic-like polymer through heat. This not only prevents rust but also enhances the pan's performance. Here are the steps to season your carbon steel pan:

• Remove any protective coating and wash the pan with soap and water. Dry it thoroughly, as carbon steel is prone to rusting.
• Heat the pan over a burner or in an oven at 450°F (230°C).
• Sparingly apply a thin coat of neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Avoid using oils like olive oil or flaxseed oil, as they can be more prone to flaking off.
• Buff the oil into the pan until it looks dry. It's important to use a light hand to avoid a splotchy, sticky coating.
• Heat the oiled pan over the burner at the highest setting or in the oven for about 30 minutes. The pan will smoke heavily during this process, so ensure proper ventilation.
• Repeat the process of applying thin layers of oil and heating until the pan turns a dark shade of brown.

Cooking with the Pan

Once your carbon steel pan is seasoned, you can start cooking. Here are some tips for using your pan:

• Preheat your pan over medium-low heat for 2-3 minutes before adding any oil or butter.
• Allow the oil or butter to heat in the pan for 1-2 minutes before adding your food.
• Avoid overcrowding the pan to prevent steaming, which can interfere with achieving a crispy sear.
• Carbon steel pans can get extremely hot, but it's often unnecessary to go above medium-high heat. This temperature is usually sufficient for searing steaks and other proteins.
• Avoid delicate foods like fish or eggs with a freshly seasoned carbon steel pan. Start with higher-fat proteins like bacon to enhance the non-stick surface.
• To clean your carbon steel pan, avoid using dish soap as it can damage the seasoning. Simply wipe out any remaining food and oil with a cloth or paper towel.
• Always dry your carbon steel pan completely after washing and before storing to prevent rusting.
• Avoid stacking other pans directly on top of your carbon steel pan to prevent scratches on the seasoning.

Troubleshooting

• If your food starts sticking or you notice the bare metal showing through the seasoning, it's time to reseason your pan.
• Acidic ingredients like citrus, wine, tomatoes, and vinegar can strip away the seasoning. If this happens, simply reseason your pan using the same process as before.
• If your pan hasn't been used for an extended period, apply a thin layer of oil to the surface occasionally to prevent drying out.
• If rust develops, you may need to strip and reseason your pan.
• Don't worry too much about the appearance of your carbon steel pan. It will take on various colours and patterns as you use it, but this is normal and doesn't affect its performance.

Frequently asked questions