How to switch from Nonstick to Carbon Steel cookware (beginner’s guide)

Ready to move on from replacing flaked nonstick pans every few years? Carbon steel is a durable upgrade, but switching requires a bit of a learning curve. This beginner’s guide walks you through seasoning, cooking adjustments, and care routines so you can confidently retire those Teflon pans.

Why Switch to Carbon Steel?

• Durability: It can last a lifetime
• High-Heat Performance: Perfect for searing, stir-frying, and browning
• Natural Nonstick: Develops through seasoning, no chemical coatings

Step 1: Seasoning Your New Carbon Steel Pan

When you unbox a carbon steel pan, it may have a factory oil or wax coating. Scrub this off with hot water and a mild soap. Dry thoroughly. Then apply a thin layer of high-smoke-point oil and heat until it smokes, creating the first layer of seasoning. Let it cool, wipe excess oil, and repeat if desired. Your pan may look splotchy at first, which is normal.

Step 2: Start with Easy, Oily Foods

Fry bacon, sear steaks, or sauté veggies in oil for the first few uses. Avoid delicate eggs until your seasoning is more built up. Each time you cook, your pan’s patina will improve.

Step 3: Adjust Your Cooking Techniques

Preheat the pan before adding oil or food, use enough fat initially, and consider slightly lower heat if your stove runs hot. Carbon steel reacts quickly to temperature changes, so you may not need as high a flame as you did with a thick nonstick.

Step 4: Cleaning and Storing Properly

Wipe out your pan or rinse with warm water. Skip harsh soap or scouring pads that strip seasoning. Dry thoroughly and rub a thin layer of oil to prevent rust.

Conclusion

Switching to carbon steel means a bit more maintenance, but the reward is a pan you’ll never have to replace. Once you get comfortable seasoning and using it, you’ll likely wonder why you stuck with nonstick for so long.