Seasoning Carbon Steel Pans

A Guide to Seasoning

When using a new carbon steel pan for the first time, wash away all of its protective oil coating with hot soapy water and a sponge or soft washing up brush. Rinse and immediately dry completely with a clean cloth. Place over a low heat or in a hot (450°F, 230°C) oven for at least ten minutes to further ensure the steel surface is completely dry.

Once your pan has completely cooled, rub in some neutral food safe grapeseed, canola, or sunflower oil with a kitchen towel or cloth within the interior of the pan. If seasoning in the oven, oil can be rubbed on the outside of the pan and handle if it is untreated carbon steel as well. Wipe away any excess oil.

Heat the pan, either in a hot oven (in excess of 450°F, 230°C) or a hob the same diameter size as the pan. For the oven method, leave the oiled pan in for an hour upside-down on the middle rack, checking every 15 minutes, then shut off the oven and allow the pan to cool gradually. If using a hob, start heating the oiled pan on low heat and gradually increase the temperature until it reaches smoking point. Then reduce to low medium heat for twenty minutes and turn off to cool completely. For both methods, this process can be repeated multiple times to build the seasoning more.

Further Information

Evolution of Colour

It is normal for a carbon steel pan to darken over time as this is a sign that the pan is developing its non-stick seasoning. From bright grey steel, to gradual brown colouration, if taken care of and frequently used it should eventually develop into a rich black coating. Try to avoid scrubbing too hard or over cleaning pans that have developed this beneficial seasoning because it not only prevents food from sticking but also prevents rust from developing as well.

Acidic Foods

Cooking highly acidic ingredients like tomatoes, wine, and vinegar for long or frequent periods of time in carbon steel pans can eat away at their seasoning, increase their chances of rusting over time, and often imparts a metallic taste in the foods cooked in them. Brand new carbon steel pans are in particular the most vulnerable to this. Best recommendation is to cook acidic foods in well seasoned carbon steel pans for short lengths of time such as sautéing or deglazing.