How to Season a Carbon Steel Pan (Step-by-Step Guide)

Seasoning is the secret to transforming your carbon steel pan into a near-nonstick powerhouse. Follow these steps to build a solid seasoning foundation, or visit our Instructions page for a detailed guide.

Steps

1. Wash Off Factory Coatings
   New pans may have protective wax or oil. Scrub with hot water and mild soap to remove it.

2. Dry Completely
   Any moisture left on the pan can cause rust. Wipe thoroughly and place the pan on low heat to evaporate residual droplets.

3. Apply a Thin Layer of Oil
   Use a high-smoke-point oil like grapeseed or canola. Coat the entire interior surface with a paper towel until it’s just glistening, not dripping.

4. Heat the Pan
   Turn the heat to medium-high (or place in a 400°F oven) until the oil starts to smoke and the pan darkens. Let it cool.

5. Repeat if Desired
   Another round or two of seasoning can help jumpstart a slick surface, though you can also build seasoning by simply cooking fatty foods.

Tips

• Keep layers very thin to avoid sticky buildup
• Ventilate your kitchen since the oil may smoke
• Don’t worry if the color is patchy at first, it evens out with use