Carbon Steel Pans: Brown Stains, What's The Deal?

Carbon steel pans are a great addition to any kitchen, but they do require a little maintenance. One common issue is the appearance of brown stains or spots on the pan's surface. These marks are typically caused by a reaction between the iron in the carbon steel and acidic foods, such as tomatoes or citrus fruits. While these stains may be unsightly, they are completely normal and expected, and they do not affect the performance of the pan. In fact, they are considered beauty marks that develop as the pan ages and are part of its unique character. However, if you wish to remove these stains, there are several methods you can try, such as using vinegar, salt scrub, or re-seasoning the pan. It's important to note that maintaining a carbon steel pan involves ensuring it is thoroughly dry before storage and avoiding the use of soap and long soaks in water to prevent rust.

The brown stains are rust and can be removed with vinegar and water

Don't panic if you see brown stains on your carbon steel pan. The brown stains are rust and can be removed with vinegar and water. Rust can occur when carbon steel is exposed to moisture and humidity, but it can be easily removed and prevented in the future.

To remove rust from your carbon steel pan, you can try the vinegar method. This involves bringing equal parts vinegar and water to a boil in the pan, then scrubbing the pan and rinsing it with hot water and soap. You will need to re-season the pan after using this method, as the vinegar will strip away the existing seasoning.

Alternatively, you can try the salt scrub method, which is less invasive. This method uses coarse salt and cooking oil, such as vegetable oil, to scour surface rust from the pan. Simply scrub the salt and oil into the rust with a soft cloth or paper towel using a small circular motion until the rust is removed.

To prevent rust from forming in the future, always ensure that your carbon steel pan is completely dry before putting it away. You can also season the pan with oil to create a protective barrier against moisture.

The pan must be dried on a stovetop burner or in an oven to prevent rust

Carbon steel pans are a great addition to your kitchen, being lighter and more manoeuvrable than cast iron. However, they do require a little maintenance. Water is the enemy of carbon steel, so to prevent rusting, it is important to ensure your pan is bone-dry before putting it away.

To dry your pan, start by wiping excess water off with a paper towel or lint-free cloth. Then, to evaporate any residual moisture, place the pan on a stovetop burner set to medium-high heat. Alternatively, you can place the pan in the oven. This is a good option if you have already been using your stovetop for cooking and don't have space to dry the pan.

If you are using the stovetop method, make sure to use oven mitts as the pan will get hot. You will know when the pan is hot enough as wisps of smoke will rise, and the pan will start to turn brown. Once the pan is hot, remove it from the stovetop.

If you are using the oven method, preheat your oven to 400°F and place the pan inside for 10 minutes. After 10 minutes, remove the pan from the oven, again using oven mitts as the pan will be hot.

Whether you have used the stovetop or oven method, the next step is to grease your pan. To do this, coat a clean dishcloth or paper towel with vegetable shortening or lard. Using oven mitts to hold the pan and tongs to hold the dishcloth or paper towel, spread the grease all over the interior and exterior of the pan until it is completely coated.

Once your pan is coated, place it back on the burner and set to high heat if using the stovetop method. If using the oven method, place the coated pan upside down on a foil-lined baking sheet in the oven at 400°F. Leave the pan in the oven for one hour.

After one hour, turn off the oven and let the pan cool completely inside. Your pan is now ready to be stored away safely, without the risk of rust.

The pan should be seasoned with oil to prevent rust and create a non-stick surface

Carbon steel pans are a great addition to any kitchen, but they do require a little maintenance. One of the most important things to do is to season the pan with oil to prevent rust and create a non-stick surface. This is because carbon steel will rust if exposed to moisture and humidity, and seasoning acts as a barrier to water.

Seasoning is an accumulation of thin layers of oil that have transformed, via heat, from liquid grease into a solid, plastic-like polymer. This process also boosts the pan's performance, giving it a non-stick surface that rivals modern Teflon-type coatings. When seasoned properly, carbon steel is perfect for cooking eggs, pancakes, crepes, and blini.

To season a carbon steel pan, first, remove any protective coating and wash the pan. Then, dry the pan with a towel and place it on a stovetop burner to cook off any remaining moisture. Next, heat the pan over a burner or in an oven at 450°F (230°C). Once heated, apply a thin layer of oil to the pan, inside and out, using a kitchen towel. Ensure you buff away any excess oil until the pan looks dry. This step is crucial as too much oil will result in a splotchy, sticky coating.

After oiling, heat the pan again either on the burner at its highest setting or in the oven. The pan will smoke heavily during this step, so ensure good ventilation. The smoking will eventually stop, indicating that the oil has completed its transformation. Repeat the oiling and heating steps until the pan is a dark shade of brown. This should be enough seasoning to start cooking.

With use, you will continue to build up even more seasoning. You can also lay down new layers of seasoning using the heat-oil-heat process outlined above.

The pan should be cleaned with coarse salt and oil to remove small rust spots

If you notice brown stains on your carbon steel pan, don't panic—it's usually a normal part of the ageing process. These marks are beauty spots, not blemishes! However, if you do want to remove them, it's totally possible.

Brown stains on carbon steel pans are usually caused by rust, which occurs when the pan is exposed to water for an extended period or left in a humid environment. To prevent rust, always ensure your pan is bone-dry before putting it away. Start by wiping excess water off with a paper towel or lint-free towel, then set the pan over a stovetop burner or in the oven to evaporate any residual moisture.

If rust does occur, you can use coarse salt and oil to remove small spots. Here's how:

• Pour some coarse salt and cooking oil (vegetable oil is recommended) onto the rust spot.
• Scrub the salt and oil into the rust with a paper towel or soft cloth using a small circular motion until the rust has been removed.
• Rinse the pan with hot soapy water.
• Dry the pan thoroughly with a dry cloth.
• Re-season the pan.

If you have larger rust spots or more stubborn interior rust, you may need to try a different method, such as the vinegar method or the scouring method.

The pan should be reseasoned after removing rust to restore its non-stick qualities

If you notice rust on your carbon steel pan, don't panic. It can be removed, and the pan can be restored to its former glory. Firstly, remove the rust using a metal scouring pad, hot water, and some elbow grease. You can also use baking soda, coarse salt, or soak the pan in a mixture of white vinegar and water. Once the rust is gone, dry the pan thoroughly.

Now it's time to re-season the pan to restore its non-stick qualities. This will also help to prevent future rust. Here's a simple procedure to follow:

• Heat the pan. This will help the oil go on more 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 such as canola, vegetable, or grapeseed oil. Avoid using olive oil, lard, shortening, or butter, as these can be too heavy and cause a splotchy, sticky coating.
• Rub the oil onto the pan, inside and out, then buff away any excess. The pan should look dry when you're done.
• Heat the oiled pan over the burner on its highest setting or in the oven. The pan will smoke heavily during this process, so ensure the area is well-ventilated.
• Continue applying thin layers of oil and heating until the pan is a dark shade of brown. This will be enough seasoning to start cooking with.

With use, you will build up even more seasoning on your pan. You can also add new layers of seasoning using the heat-oil-heat process outlined above. Eventually, your pan will turn black, just like cast iron. If you notice any flaking, simply season the pan a few more times to patch up any problem spots.

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