Season it once. Cook on it for life.
Carbon steel is alive. With a little care it builds a natural, nonstick patina that protects against rust and only gets better with every meal. Here is how to start it right and keep it that way.
Your first seasoning.
Most cooks like to season the pan themselves, and it is part of the ritual. Your raw pan arrives with a protective oil coating that comes off before the first seasoning. Set aside about an hour, open a window, and work through these six steps once.
Rather skip it? Choose the hand pre-seasoned option at checkout and we season your pan for you with high smoke-point oil, ready to cook from the box. It is a fully manual process, not a factory treatment, so each pan carries slight variations in its finish, a mark of genuine craft. Choose your pan
Wash it clean
Wash the pan thoroughly in warm, soapy water with a brush to remove the protective oil, then rinse completely.
Dry and pre-heat
Dry immediately with a lint-free cloth or paper towel to prevent rust, then heat the pan in a 300°C oven for 10 minutes.
Add the right oil
Use 1 to 2 teaspoons of a high smoke-point oil such as grapeseed, avocado, sunflower, or canola. Avoid olive oil and animal fats, which can burn or turn sticky.
Spread a thin layer
With a paper towel, spread the oil over the entire surface in a thin, even coat. Too much oil leaves a sticky pan.
Bake, then repeat
Place the pan upside down in the oven for 30 to 45 minutes. Repeat the oil-and-bake cycle 2 to 3 more times to build a strong base layer.
Cool it down
Let the pan cool naturally inside the turned-off oven. It is now ready to cook on.
After every cook.
By hand, gently.
Wash by hand only, never in the dishwasher. Use warm water and a soft brush or cloth. Skip harsh detergents and scouring pads so the seasoning stays intact.
Salt or chainmail.
For anything baked on, loosen it with a little salt or baking soda and water. For tougher residue, our Chainmail Scrubber lifts it cleanly without stripping the patina.
Shop the scrubber · €9,99 →Dry, oil, away.
Dry immediately and thoroughly to prevent rust. Wipe on a very thin layer of oil, then store. That final film is what keeps the surface protected between cooks.
Ease the seasoning in.
A young patina is still building. Cook fatty foods such as bacon, steak, or fried eggs for the first few meals to deepen it. Hold off on acidic foods like tomatoes, vinegar, and wine at first, as they can strip a fresh seasoning before it sets.
On induction. Avoid high power settings when the pan is cold and empty, as that can cause warping. Bring the heat up gradually with food or oil in the pan.
Backed for a lifetime.
Each pan is forged from one single piece of carbon steel, so there is no handle to loosen and nothing to peel. If it ever fails under normal household cooking, we replace it. Cared for the way described here, it is built to be handed down.