Carbon Steel Care Guide
Cooking With Carbon Steel
Preheat gradually. Start your pan over low heat and slowly increase the temperature. Carbon steel responds to heat quickly, so you generally need less heat than you might expect.
Give food room to cook. Overcrowding can trap moisture and prevent proper browning.
Start with fattier foods. Meats such as burgers, bacon, steak, and chicken thighs can help develop the seasoning on a newer pan. Save delicate foods such as eggs and fish until the patina is well established.
Avoid acidic ingredients. Tomatoes, citrus, wine, vinegar, and other acidic foods can strip the seasoning from carbon steel. If that happens, the pan isn’t ruined. Simply clean and reseason it before its next use.
How to Clean Your Carbon Steel Pan
Never put carbon steel cookware in the dishwasher. For everyday cleaning, use the gentlest method that gets the job done.
For light cleanup:
Wipe away excess oil and food residue with a paper towel or soft cloth.
For stuck-on food:
Use coarse salt and a towel or brush to loosen residue without removing the seasoning.
For stubborn residue:
Add a small amount of water to cover the bottom of the pan and bring it to a boil. Gently loosen stuck-on food with a wooden or silicone utensil, discard the water, and thoroughly dry the pan.
After cleaning, return the pan to the stovetop over low heat to evaporate any remaining moisture. Finish with a very thin coating of high-smoke-point oil or seasoning wax.
Removing Rust or Starting Over
If rust develops or the seasoning becomes heavily damaged, the pan can be restored. Remove the rust and damaged seasoning, thoroughly clean and dry the pan, then season it again.
Rust does not mean your carbon steel pan is ruined. Because carbon steel contains a high percentage of iron, rust can naturally develop when the metal is exposed to moisture.
How to Store Your Pan
Always make sure carbon steel is completely dry before storing it.
If you stack your cookware, place a pan protector or soft towel between pieces to help protect the seasoned surface. Store the pan in a dry location and apply a very thin layer of oil before putting it away, particularly if it will not be used for a while.