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How to Season and Maintain Carbon Steel Cookware

Chef using a carbon steel pan
Paris Dreibelbis - Corporate Product Training Manager -

Carbon steel cookware is an excellent choice for chefs who love the durability and versatility of cast iron but don’t love its weight. With proper seasoning and maintenance, carbon steel’s natural nonstick surface handles the heat under broilers and on any cooktop surface, including induction and grills. Read on to learn how to season, clean and troubleshoot your carbon steel cookware. 

 

Seasoning 

Initial wash and dry 

Your cookware ships with protective mineral oil. Wash away that oil with hot water and dish soap. Dry with paper towels or a dry towel, then lightly heat to get rid of moisture. 

Stovetop seasoning method 

Preheat pan, then add a thin coat of flaxseed oil, just enough to cover the pan. Rub oil along sides of pan, then soak up the excess. Heat the pan until it starts to smoke or darken, usually 5 to 10 minutes on medium heat. Let it cool. Repeat four to five times. 

Oven seasoning method 

Preheat oven to 450 degrees Fahrenheit. Rub a thin coat of oil all over the pan, inside and out. Place upside down in oven over drip tray and bake for one hour. Cool. Repeat two to three times, letting the pan cool each time. 

Nonstick finish formation 

Your pan will turn from silver to gold to brown and then black over multiple seasonings, caused by molecules breaking down and bonding into hard layers that create a durable finish. Over time, this gives your pan a natural nonstick quality and protects it from rust. 

 

Maintenance 

Daily use tips 

Preheat pan before adding fat, and always cook with a small amount of fat to reinforce its layer. If you haven’t cooked with water or acidic foods, you may be able to simply wipe your pan afterward. Avoid cooking acidic foods until your carbon steel pan is properly seasoned. 

Cleaning 

Cool until just warm to the touch, then add kosher salt to kill bacteria and add abrasion, scrubbing with a folded paper towel. Discard salt, rinse with hot water, wipe away brown residue, and place pan on a warm burner to dry completely. Use this salt method after searing meat, cooking sticky foods, or when smells linger. A light scrubbing pad can also be used. 

Reseasoning 

Reseason after incorporating water or acidic foods, when your pan starts to have an uneven finish, or if you see flakes or specks, which are caused by the seasoning breaking down. 

Rust removal 

Rust can be scrubbed away with a metal scouring pad in warm, soapy water, or mix kosher salt with a mild detergent to form a scrub. Rinse and dry thoroughly, then continue with seasoning. 

Stickiness  

Stickiness can be caused by not cooking with enough fat in a pan that hasn’t built up layers. Prior to cooking, add a teaspoon of oil and heat gradually to start a new layer. Stickiness can also be caused by using too much oil during seasoning, so use a minimal amount to avoid pooling and streaks. 

With proper seasoning and maintenance, you can expect years of durable, nonstick performance from your carbon steel cookware. 

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