Everything You Should Know About Carbon Steel Pan
With so many
non-stick pans available on the market, people often overlook carbon steel pans as a great pan for cooking. Many would resort to using a non-stick pan. But there are many benefits to using carbon steel pans; one, they are generally cheaper, and two, they are often sturdier, efficient, and a lot of times beautiful in the kitchen.
So you bought a spanking brand new carbon steel pan. You might have bought an expensive one or probably even splurged on an inexpensive type from your local kitchen store. Either way, remember, that you still need to take care of it. Take care of it, and it'll take care of you - in the form of a perfectly cooked meal that won't bother you with sticky leftover meat in the pan!
If you haven't already heard, carbon steel pans are much lighter than cast iron and are relatively quicker to cool. They can also be used at higher temperatures, which means its great for searing, roasting and baking.
Carbon steel Woks especially are even better for
flash cooking like stir-frying and deep frying.
There are two ways to seasoning your carbon steel pans. One, by using the oven, and two, use the stovetop. Follow the instructions below and you're all set to cook that soft warm crepes you have been craving for.
Supplies You Need
When Using The Oven
- Oven mitts
- Clean Paper towel or dishcloth
- Tongs
- A gentle scouring pad for cleaning
- Flaxseed Oil
- Tinfoil
- Baking Sheet
When Using The Stovetop or Gas Burner
- Oven mitts
- Clean paper towels or dishcloth
- Tongs
- Flaxseed Oil
Lets Get Seasoning!
Instructions When Using the Stovetop or Burner
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Wash your Pan: To season your pan you need to first wash your pan with water and apply a light scourer to remove any residue from manufacture and oils.
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Heat Your Pan: First heat your pan over a medium to high heat. Remove from the heat. Apply a thin layer of flaxseed oil to the pan with paper towel. Return the pan to the burner and heat over high heat until the pan is smoking. Allow complete cooling before repeating the process.
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Oil Your Pan: Flaxseed oil is very high in omega 3 fatty acids. Basically, it is a chemical reaction that causes the polymers of the oil to combine with the surface of the pan at a smoke point and helps to season the pan.
Instructions When Using the Oven
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Heat up your pan: Set your oven and pre-heat it to 400°F. While the oven is preheating, place your pan in it for 10 minutes.
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Remove the pan from Oven: Don't forget to use the mitts!
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Apply oil on the pan: Coat a clean paper towel or dishcloth with flaxseed oil. Using the oven mitts, apply the oil coating all over the pan, both in the interior and exterior.
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Place the baking sheet and the tin foil in the oven: Be sure to layer the baking sheet with the tin foil and proceed to lay the pan in the oven upside down at the bottom rack. While it's heating, the oil will drip on the baking sheet. Now, all you have to do is leave pan in the oven for 1 hour at 400°F.
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Let the pan cool in the oven: Don't rush to take the pan out. Leave it in the oven to cool.
Keynotes to keep in mind:
You will notice after one seasoning, that a thin layer is forming on the surface of the pan. You will need to repeat this process a number of times. Patience is key to this process and you'll need to go through these steps approximately 10 times before the pan is really seasoned.
Don’t rush this process. Applying a thick layer or not cooling completely between seasonings will mean the pan becomes sticky and will not be seasoned correctly. If this happens, don’t panic, just go back to the beginning by using an oven cleaner to get back to the original surface and start the process again.
Your pan will continue to become more seasoned with use and will discolour almost completely to black with a rather significant slick cooking surface. Continue using the oil or butter to lubricate the surface of the pan and one day, you'll thank yourself for going through these steps.
Before and After Shots of Seasoning
Have you seasoned your carbon steel pan yet?
