How to Clean and Season a Carbon Steel Pan

Carbon steel cookware may already be seasoned and these pans will be dark in color. Some other steel pans are silver in color, the original color of carbon steel. This cookware is usually covered with a protective film to prevent rusting during transport. This shipping sealant must be removed before seasoning.

A carbon steel pan that is not factory-seasoned must be seasoned before first use to develop a non-stick surface and prevent rusting.

Removing the Shipping Sealant

If your pan has the manufacturer’s anti-rust coating (usually beeswax), you will need to remove it before seasoning it with oil.

Method #1: Use boiling soapy water to soften the temporary protective film, then use a brush or gentle scrubber to remove the shipping sealant and wash the pan. Rinse with very hot water.

Method #2: Place the pan in the oven at 400°F for one hour. Rinse with boiling water and wipe several times with paper towels.

Steel Pan

Seasoning a Carbon Steel Pan

If your pan came unseasoned or came with a factory seasoning mix that you’re not happy with, you’ll need to be willing to put in the time to get the job done right. Follow the instructions and wear gloves as the carbon steel handle gets very hot.

Steps:

  1. Dry the pan with a paper or cloth towel, then place it on a heat source for 15-20 minutes to complete drying. Cookware without heat-sensitive handles can be placed in the oven. Heat-sensitive parts should be removed if possible. Seasoning in the oven ensures more even seasoning and allows you to protect the handle (if it is made of carbon steel) from corrosion.
  2. Remove the pan from the heat source and place it on a rack or other heat-resistant surface.
  3. Hold the pan with oven mitts, hold the paper towel with tongs, and apply a thin layer of oil to the inside of the pan. Flaxseed oil is the most preferred by users, but sunflower, grapeseed or rapeseed oil also work. Coat the entire interior, then soak up any excess oil with a new paper towel. The oil should be spread evenly over the surface in a thin layer. To prevent oxidation, also cover the outside area.
  4. Place the cookware on the heat source and heat until the oil begins to smoke. To heat the entire pan evenly, wear gloves and rotate the pan, keeping the sides in contact with the heat source for a while. To heat the entire pan evenly and achieve even color on the bottom and sides, many people prefer seasoning carbon steel pans in the oven. Just make sure there are no plastic or wooden handles or other temperature-sensitive parts.
  5. Remove the pan from the heat source and wipe off any excess oil with a piece of paper towel. You will notice that the color of the interior has turned yellow or brown.
  6. Repeat the oil application 3-4 times. After several cycles the cooking surface becomes black/brown. If you notice areas of uneven discoloration, don’t worry as the color will even out over time.

There may be some sticking after the initial seasoning, but your pan will only get better with time and use. To improve the non-stick surface, repeat oiling every 2-3 applications.

Over time and with regular cooking, less food sticks to the surface. The spices also make your cookware easier to clean after each cooking session. All you need to clean is hot water and a paper towel.

Regular Washing

  1. Allow the pan to cool before washing. Pour in some boiling water and remove any leftover food with a non-scratch sponge. Do not use soap. Usually hot water and minimal scratching are enough. Do not use abrasive cleaners or metal scourers on the inside of the pan as these will damage the spices. To remove stacked food, pour hot water into the pan and boil for one minute. Then scrub away the residue with a non-abrasive sponge.
  2. Rinse the pan with hot water and dry immediately with a clean cloth or paper towel.
  3. To complete drying, heat the pan gently on the stove until all moisture has evaporated. You can also place cookware in the oven for a few minutes. Always dry a carbon steel pan with heat after contact with water.
  4. Add a thin layer of cooking oil to the inside and outside of the pan and heat the pan to the smoking point. Always wipe the inside of the pan with a very thin layer of cooking oil before storing it.
  5. Store in a dry place.

Cleaning the Exterior of a Carbon Steel Pan

A layer can build up on the outside of your carbon steel cookware over time. The external deposits can lead to uneven cooking. Unlike the inside of the pan, the outside surface can be scrubbed with a scouring pad. If necessary, you can also use abrasive cleaners to clean.

Removing Carbon Build-Up

Over time, you may notice carbon buildup on the interior surface caused by repeated heating.  If this black carbon layer forms, the pan may take longer or heat unevenly. Once this becomes a problem, you can scrape off all the dirt and old spices with a metal scrubber to get back to bare metal. Then simply season your pan again.

Removing Surface Rust

To prevent corrosion, make sure your pan is dry before putting it away.

If you see rust, scrub the rust off with a scouring pad and hot water. Then season the pan again.

Carbon Steel Pan

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2 thoughts on “How to Clean and Season a Carbon Steel Pan”

  1. Question, please
    I forgot to wash the carbon steel pan first and oiled it and put it into the oven. Realizing my mistake I started it over and boiled water in the pan then washed it with warm soapy water and THEN applied oil and put it into the oven. Am I ok or did I seal in the beeswax protective coat?
    Thank you

    Reply

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