Wondering how to become a master in the kitchen? The right tools are a good start. Carbon steel is a kitchen material that has become increasingly popular, especially in frying pans.
To become a true pro and take your cooking to the next level, a carbon steel frying pan is almost a must, but if you want to get that non-stick surface everyone talks about, you need to season it first. Here we guide you step by step on how to season your carbon steel pan in the best way – just as easy in the oven as on the stove.
Carbon steel or cast iron – which should you choose?
Both carbon steel and cast iron are classics in the kitchen, but they behave a bit differently. Cast iron is a heavier material and retains heat for a long time – perfect for slow cooking, stews, and bread baking. Cast iron takes some time to heat up but maintains an even heat for a long period.
Carbon steel, on the other hand, is lighter, heats up faster, and responds immediately when you adjust the temperature. This makes it a great choice for those who often fry meat, eggs, or stir-fry where you want both speed and control.
Seasoning a carbon steel pan in the oven
Seasoning your carbon steel pan in the oven gives an even and durable surface that takes your cooking to the next level and prevents food from sticking. Here’s how to do it step by step:
1. Clean the frying pan
Clean the frying pan with warm water and dish soap to remove any protective layers from manufacturing and dry the pan thoroughly with paper or a towel.
2. Apply oil
Rub a thin layer of rapeseed oil on both the inside and outside of the frying pan.
3. Season the carbon steel pan
Preheat the oven to 200°C and place the frying pan upside down on an oven rack. Place a tray lined with aluminum foil under the pan to catch any dripping oil. Let the pan season for 30-40 minutes.
4. Let cool
Turn off the oven and let the pan cool inside. When cool, wipe off any excess oil. Repeat the process 1-2 times for best results.
Seasoning a carbon steel pan on the stovetop
Don’t have the patience to wait for the oven to heat up or just want to get started right away? No problem – you can season your carbon steel pan directly on the stovetop just as well. Here’s how:
1. Clean the frying pan
Clean the frying pan with warm water to remove any protective layers from manufacturing and dry the pan thoroughly.
2. Apply oil
Spread a thin layer of rapeseed oil on the inside of the pan.
3. Season the carbon steel pan
Place the pan on the stovetop and heat on medium-high to high heat until the oil starts to smoke and the surface darkens. Move the pan around to heat the entire surface evenly.
4. Let cool
Remove the pan from the heat and let it cool. Wipe off excess oil and repeat the process 2-5 times. The surface will get darker and darker each time, creating a strong non-stick surface.
With these methods, you’ll have a carbon steel pan ready for all your cooking adventures! Remember to regularly maintain the pan to keep your frying pan in top condition.
Buy the product online here: Proficient Carbon Steel Pan Ø24 cm
Invest in a carbon steel pan from Dorre
Want to cook like the pros? With us, you’ll find frying pans made of carbon steel, treated through a unique process resulting in a corrosion-resistant, natural non-stick surface that only gets better the more it’s used, without needing to be seasoned – what we call BlackSteel. A frying pan with superior heat distribution and a HoneyComb pattern for even frying and distribution of cooking fat (completely free of PFAS substances).
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