From chefs in starred kitchens to ready-to-eat street food, carbon steel is a staple of global food culture. It’s easy to see why—it heats ultra-fast, is half as heavy as cast iron, and it’s just as durable.
Here’s how to keep your Carbon in top shape.
Our carbon steel pans come pre-seasoned—there’s no need to season this pan! Using these pans daily builds up a natural nonstick layer that will make cooking even the stickiest foods simple. All carbon steel pans darken with use. This is completely normal and part of the process.
Before cooking, wash off the protective wax glaze with hot soapy water and a sponge. Dry thoroughly before using. After washing, this pan is ready to go. Heat the pan and pour in the oil or butter. It’s also oven safe up to 660˚F, so feel free to sear on the stovetop and then finish in the oven.
All you need is hot running water and a sponge or scrub brush to clean these pans. Dry immediately. Rub with a little oil before storing to boost the natural nonstick layer. For tough, burnt-on messes you can scrub the pan with salt and paper towels.
Never soak this pan or put it in the dishwasher! Like cast iron, carbon steel can rust. That’s what allows oils to develop a bond with the metal and create a naturally nonstick surface. To avoid rust, always make sure your pan is clean and dry before you store it.
1. Scrub off any rust with vinegar and a brush.
2. Put your pan in the oven at medium heat (450°F) until it turns back to dark blue or black.
3. Remove your pan from the oven and evenly distribute oil on the interior. This will help build an oxide layer, which will strengthen the nonstick and helps prevent further oxidation (aka rust).
Tip: Use a high smoke point oil like canola oil or vegetable oil
4. Heat the oiled pan again at medium heat (450°F) until the oil starts to smoke.
5. Wipe off any excess oil and you can start cooking.
