How do you season a carbon steel pan?

A carbon steel pan is made from 99% iron, a completely natural material. It is therefore a durable pan that can last for years. A carbon steel pan needs to be seasoned yourself, which creates a natural non-stick coating. It is very important that this is done carefully.

These pans handle high heat well and give meat a beautiful sear. Vegetables also retain their vitamins better when cooked at high temperatures. Always check whether the pan is suitable for induction — not all carbon steel pans are, partly due to the weight of the pan.

Seasoning a carbon steel pan

A carbon steel pan is a classic piece of cookware that many cooking enthusiasts love. These pans are made almost entirely of steel (approximately 99% iron), making them a durable and versatile kitchen tool. Carbon steel pans get better with use: they can withstand extremely high temperatures, sear meat beautifully, and help vegetables retain their flavour and vitamins better during cooking.

The key difference from pans with a modern non-stick coating is that a carbon steel pan does not have this coating from the factory. You therefore need to build up a protective layer yourself — a process known as seasoning. This protective layer prevents the pan from rusting and keeps food from burning and sticking during cooking.

What does seasoning actually mean?

During seasoning, a thin layer of oil is applied to the steel and then heated until the oil undergoes a chemical change. The heat causes the oil to polymerise, resulting in a glossy, dark layer that bonds to the steel at a microscopic level. This layer acts as a natural non-stick surface and protects the metal against oxidation and rust.

Unlike enamelled steel, which already has a protective glass layer and therefore never needs to be seasoned, a regular carbon steel pan always needs to be seasoned before intensive use.

Preparation before you start

Before you begin seasoning, it is important that the pan is completely clean and thoroughly dry. Any protective wax coatings, dust or grease residues from the factory or packaging must first be removed. Dry the pan carefully and make sure no water remains, as moisture promotes rust.

Also important to know: this process only works on pans made entirely of carbon steel, without wooden or plastic handles. Wooden parts can be damaged by the heat.

Seasoning using the oven

An oven is a convenient way to season a carbon steel pan evenly and thoroughly. Preheat the oven to around 180 °C. While the oven is heating up, give the pan a final clean and dry it carefully.

Next, pour a small amount of high smoke point oil (such as sunflower oil) into the pan and rub it over the entire surface with a cloth. The secret to a good seasoning is that the layer is very thin: too much oil can actually create sticky patches rather than a protective coating.

Once the layer is evenly distributed, place the pan upside down in the oven. Put a sheet of aluminium foil on the oven floor to catch any dripping oil. Leave the pan in the oven for about one hour so the oil has time to fully polymerise and cure. Once the time is up, let the pan cool down inside the oven to avoid thermal shock.

Seasoning on the stovetop

If you prefer to work without an oven, you can also season the pan on the stovetop. Clean and dry the pan thoroughly first, then place it over medium heat. Let the pan warm up evenly to around 100 °C so the steel heats uniformly.

Just as with the oven method, spread a thin layer of oil across the pan surface. Patience is key: work with multiple thin layers of oil rather than one thick layer. You can gradually increase the temperature until the oil starts to smoke. During this process the pan may change colour and develop dark patches — this is completely normal and part of building up the non-stick layer.

Once the oil has been absorbed, let the pan cool completely. Then wipe away any oil or rust residue with a brush or cloth. Avoid harsh cleaning agents like dish soap, as these will strip the layer away. To make the layer even stronger, you can repeat this process several times.

What can you expect from your pan after seasoning?

When the seasoning process has been carried out correctly, the colour of the steel will change and take on darker tones with a glossy, slightly greasy appearance. This is a good sign: it means a natural non-stick layer has been built up. The discolouration and greasy feel are nothing to worry about — they mean your pan is developing the properties that make it perform better the more you use it.

Should the seasoning ever become damaged — for example by cleaning agents or cooking at extremely high temperatures with acidic ingredients such as tomatoes or wine — you can simply repeat the whole process to restore the layer.

What can you expect from your pan after seasoning?

Related products

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Oven

Step-by-step guide

Preheat the oven to 180 °C
Clean the pan thoroughly and dry it carefully
Pour a thin layer of neutral oil with a high smoke point (e.g. sunflower oil) into the pan and spread it out using a paper towel and tongs.
Be careful, as the pan is hot. Apply several thin layers — this builds a better non-stick coating.
Place the pan upside down in the oven and put a sheet of aluminium foil on the oven floor to catch any dripping oil. This is only possible if the pan is made entirely of carbon steel.
Leave the pan in the oven for 1 hour.
Remove the pan from the oven and let it cool. Rub any remaining oil into the pan with a paper towel.

Stovetop

Step-by-step guide

Clean the pan thoroughly and dry it carefully.
Place the pan on the heat and let it warm up evenly. Not too hot — around 100 °C.
Pour a thin layer of neutral oil with a high smoke point (e.g. sunflower oil) into the pan and spread it with a paper towel and tongs.
Be careful, as the pan is hot. Apply several thin layers — this builds a better non-stick coating.
Gradually increase the heat by raising the temperature in small increments. Don't be alarmed if dark spots appear. Hold the high temperature for a few minutes and let the pan smoke well, until it is dry.
Let the pan cool completely, then clean it with a brush. Do not use dish soap — it will strip the non-stick layer. Rub any remaining oil (which won't come out when you tip it away) into the pan with a paper towel.
Repeat the oiling and seasoning process 5 more times for the best result.