Carbon Steel Care Guide



Caring for Your Made In Carbon Steel Pan

Carbon steel is one of the most rewarding pans you’ll ever own—lightweight, durable, naturally nonstick, and built to last a lifetime. Just like cast iron, carbon steel needs a little seasoning and simple care to keep it performing beautifully.

Below is our easy, Toast & Table–approved guide to seasoning, cooking with, cleaning, and storing your new Made In Carbon Steel.


Why Seasoning Matters

Seasoning is what makes carbon steel naturally nonstick. When you heat a thin layer of high-smoke-point oil (like grapeseed or canola), it bonds to the pan and fills the tiny pores in the metal. This creates:

✔ A smooth, slick cooking surface
✔ Protection against rust
✔ A pan that gets better with every use


How to Season Your Pan (Oven Method)

This is the easiest way to build your first seasoning layer or refresh an older one.

  1. Preheat the oven to the smoke point of your oil

    • Grapeseed oil = about 420°F

  2. Scrub and dry your pan completely

    • No moisture = no rust.

  3. Line the bottom rack with foil to catch drips.

  4. Warm the pan on the stove over low heat for a minute, then rub in a very thin layer of oil using a paper towel.

    • Coat the inside thoroughly.

  5. Flip it upside down in the oven (bottom facing up).

    • Bake for 1 hour.

  6. Turn off the oven and let the pan cool fully inside.

Repeat if your pan needs a deeper seasoning.


Cooking With Carbon Steel (What You Need to Know)

Preheat slowly

Carbon steel loves gentle heat. Preheat over medium-low for 2–3 minutes before adding oil or butter.

Temperature matters

Avoid adding cold food to a hot pan—it can cause sticking or slow everything down. Let ingredients come closer to room temp if possible.

Don’t overcrowd

Crowding causes steaming, not browning. Give your ingredients space to crisp and caramelize.

Start with fattier foods

In the beginning, cook things like bacon, burgers, or chicken thighs. Their natural fat helps build a solid nonstick patina.
Save eggs and delicate fish for later—once your seasoning is mature.


How to Clean Your Carbon Steel Pan

Just like cast iron, avoid dish soap. These simple methods work best:


Method 1: Wipe It Clean (Most Common)

If your seasoning is strong, you’ll simply wipe out leftover oil and bits with a paper towel. Done!

Method 2: Salt Scrub

Perfect for stubborn bits.

  1. Add 2 Tbsp coarse salt + 2 Tbsp oil to the cooled pan.

  2. Rub with a towel until the residue lifts.

  3. Wipe clean and dry.

Method 3: Boil Water

For burnt-on messes:

  1. Add a little water.

  2. Bring to a boil.

  3. Scrape gently with a wooden spoon.

  4. Dump water, dry the pan on the stove, and finish with a thin layer of oil.

Method 4: Steel Wool (Last Resort)

For heavy buildup or rust:

  1. Scrub affected areas with steel wool.

  2. Rinse and fully dry.

  3. Reseason the pan (this will strip the old layer).


How to Store Your Pan

Carbon steel can rust if put away damp, so always:

  1. Dry the pan on the stovetop over low heat for a few minutes after washing.

  2. Hang it up if possible.

  3. If stacking pans, place a pan protector or towel between pieces to protect the seasoning.