Carbon Steel Pans: Why They Stick And How To Prevent It

Carbon steel pans are a popular choice for professional chefs and home cooks alike. However, one common issue that people face with carbon steel pans is food sticking to the surface. There are several reasons why this might happen, such as using the wrong amount of oil, cooking at low temperatures, not properly deglazing the pan, or not cleaning the pan thoroughly between uses. Additionally, carbon steel pans are sensitive to acidic foods, which can eat away at the seasoning and cause sticking. To prevent food from sticking, it is important to properly season the pan, use the right amount of oil at the right temperature, and follow proper heating and cooking techniques. With the right care and maintenance, carbon steel pans can provide a reliable and effective cooking experience for generations.

Cooking with acidic ingredients

If you are cooking with acidic ingredients, it is recommended to use stainless steel or enameled cookware instead. If you do use a carbon steel pan, make sure it is well-seasoned before use. Even then, avoid cooking acidic foods for long periods, as this can still undo the seasoning. A quick deglaze with white wine is fine, but a dish like a tomato-based stew is better cooked in another pan.

If you do cook with acidic ingredients in your carbon steel pan and notice that the seasoning has been stripped, you can re-season the pan using your preferred method.

Insufficient seasoning

Firstly, it's important to understand that seasoning carbon steel pans is essential to prevent rusting and create a non-stick surface. Seasoning is achieved by applying thin layers of oil and heating the pan, creating a solid, plastic-like polymer coating. This process should be repeated multiple times to build up a dark, protective layer.

If your pan is new, it's crucial to remove any protective coating that the manufacturer has applied. This coating is meant to prevent rusting but needs to be taken off before you start seasoning. Refer to the instructions that came with your pan for the proper removal method. Once removed, dry the pan thoroughly as bare carbon steel can rust quickly when wet.

When seasoning, heat the pan first, as this helps the oil go on thinly and evenly. You can do this over a burner or in an oven at 450°F (230°C). Lightly grease a kitchen towel with a neutral oil like canola, vegetable, or grapeseed oil. Avoid using lard, shortening, butter, olive oil, or flaxseed oil, as these can affect the quality of the seasoning. Rub the oil onto the pan, inside and out, ensuring you buff away any excess. You want the pan to look dry, but there will still be enough oil for seasoning.

Let the oiled pan heat up until the oil transforms into a polymer. You'll know this has happened when the pan stops smoking, and the areas with the new coating will have turned a faint shade of brown. Repeat the oil application and heating process until your pan is at least a dark shade of brown.

Once your pan is seasoned, it's essential to maintain it properly. Avoid using soap or soaking the pan, as this will remove the seasoning. Instead, clean the pan with hot water and a brush or sponge, ensuring any soap residue is rinsed off before drying. Re-season the pan as needed, especially after cooking acidic foods, which can eat away at the patina.

Finally, remember that carbon steel pans are not naturally non-stick like Teflon pans. Even with proper seasoning, some sticking is normal, especially when cooking sticky foods like bacon or eggs. Using more oil and ensuring the pan is hot enough before adding food can help reduce sticking.

Using too much or too little oil

Using Too Much Oil

If you use too much oil, you will mess up the seasoning of your pan, which will leave you with a splotchy, sticky coating that can be difficult to fix. It is important to apply oil sparingly and to buff out any excess until the pan looks dry. You should only use a very thin layer of oil, and if you're unsure, you've probably used too much.

Using Too Little Oil

On the other hand, if you use too little oil, your food will be more likely to stick to the pan. This is especially true if you are cooking starchy foods, meat, or eggs. For example, when cooking fried eggs, you should use at least 2 teaspoons of oil to prevent sticking. You will always end up using a bit more oil with a carbon steel pan compared to a non-stick pan.

Other Tips

• Heat control is important. You should heat the pan first, and then add oil.
• Make sure your meat is dry before cooking it.
• Use a metal spatula to get underneath food and scrape if it sticks.
• Deglaze the pan if food starts to stick by adding some liquid and scraping with a spatula.
• Avoid cooking acidic foods in your carbon steel pan, as this can undo the seasoning.
• Avoid cooking starchy foods or use more oil.

Cooking at too low a temperature

• Preheat your pan: Make sure to preheat your carbon steel pan before adding any oil or food. This is crucial for achieving the right temperature and preventing sticking. Place the pan on the stove and heat it up for a few minutes. You can test the temperature by adding a drop of water; if it evaporates immediately, the pan is ready.
• Use enough oil: When cooking with a carbon steel pan, it's important to use a sufficient amount of oil. This will create a barrier between the food and the pan, reducing the likelihood of sticking. Add a couple of teaspoons of oil and make sure it coats the entire cooking surface.
• Allow food to sear: Once you've added your food to the pan, give it time to sear and develop a crust before attempting to move or flip it. This is especially important when cooking proteins like meat, eggs, or tofu. Letting the food sear will create a natural release, making it easier to move without sticking.
• Control the heat: While carbon steel pans can withstand high temperatures, it's important to control the heat appropriately. For most cooking tasks, medium to medium-high heat is sufficient. Avoid cooking at too low a temperature, as this can cause food to stick. However, be careful not to go too high, as excessive heat can lead to warping and uneven cooking.
• Choose the right ingredients: Some ingredients, like bacon, tend to stick more due to their sugar content. If you're cooking sticky foods, consider using butter instead of oil for added lubrication. Additionally, avoid highly acidic ingredients like tomatoes, citrus, or vinegar, as these can strip the seasoning and cause sticking.
• Maintain your pan: Proper maintenance of your carbon steel pan is essential to prevent sticking. Make sure to season it regularly, especially after washing. Use a small amount of oil with a high smoke point, such as grapeseed or canola oil, and rub it onto the pan's surface. This creates a protective coating that prevents rust and sticking.

Not properly deglazing

To properly deglaze your carbon steel pan, follow these steps:

• Drizzle some liquid, such as Shaoxing wine, chicken stock, or water, into the hot pan.
• Use a wooden spoon or spatula to scrape up any stuck-on food bits.
• Allow the liquid to evaporate.

By deglazing your carbon steel pan, you will not only prevent food from sticking but also add flavour to your dishes. The browned bits that are released during deglazing contain a lot of flavour, so incorporating them into your sauce or gravy can enhance the taste of your meal.

It is important to note that while deglazing is essential, it can also affect the seasoning of your carbon steel pan, especially if you use acidic liquids like wine or vinegar. Therefore, it is recommended to build a thicker seasoning on your pan before attempting to deglaze with acidic liquids. Additionally, you can use a non-carbon steel pan for deglazing if you plan to use acidic ingredients.

In conclusion, not properly deglazing your carbon steel pan can lead to food sticking. By following the correct deglazing techniques and being mindful of the type of liquid used, you can maintain the non-stick properties of your carbon steel pan while also enhancing the flavour of your dishes.

Frequently asked questions