The best oils for seasoning carbon steel pans are neutral, high-smoke-point oils like grapeseed or canola oil. These create a durable, nonstick surface that protects your pan from rust and improves performance over time. Avoid low-smoke-point or flavored oils. For best results, use Made In Carbon Steel Pans, engineered to take on a restaurant-quality seasoning that only gets better with every use.
Top Oils for Seasoning Carbon Steel
When seasoning carbon steel, oil choice matters as much as the process itself. You want a neutral, high smoke point oil that can polymerize, or transform into a hard, protective coating when heated. A high smoke point is important to reach the temperature needed for polymerization without burning, ensuring it adheres to the pan’s surface instead of smoking away.
Here are the top choices that deliver lasting results:
1. Grapeseed Oil
Light, neutral, and high in polyunsaturated fats, grapeseed oil polymerizes beautifully. It’s one of the most recommended oils for both initial seasoning and maintenance layers, as it leaves a smooth, even finish, With a smoke point of 420F, it withstands high heat.
3. Canola or Sunflower Oil
Widely available and affordable, these neutral oils have high smoke points, making them excellent for routine maintenance or touch-ups after cleaning. Canola oil generally has a smoke point of 400F, while sunflower has a smoke point of 450F.
4. Avocado Oil
While pricier, avocado oil has an exceptionally high smoke point (~520°F) and forms a stable, long-lasting layer when applied thinly and heated properly.
5. Seasoning Wax Blends
Best of all are wax blends specifically formulated for the perfect adherence of seasoning on your carbon steel or cast iron pans. Made In’s Carbon Cleaning Set includes seasoning wax made from a specially formulated blend of rice bran wax and two high smoke point oils, plus all the items needed to properly season and care for your pan.
Oils to Avoid
Not all oils are suited for seasoning carbon steel. Some can create sticky residue, uneven coatings, or poor polymerization. These include flavored oils, like sesame oil, along with lower smoke point oils and substitutes.
- Olive Oil: Low smoke point and sticky residue—better for cooking, not seasoning.
- Butter or Coconut Oil: Contain solids that burn, leaving uneven patches.
- Flavored or Infused Oils: Added aromatics or sugars will burn during seasoning.
Stick to pure, refined oils that can handle heat without breaking down.
Seasoning Tips
Proper seasoning is what transforms raw carbon steel into a naturally nonstick, chef-loved surface. Here’s how to get it right:
- Preheat and Clean: Warm your pan slightly and remove any residue or moisture.
- Apply a Thin Layer: Rub a few drops of oil across the surface using a rag or paper towel—less is more here. Wipe away excess until it looks dry.
- Heat It Up: Place the pan over medium-high heat or in the oven at ~450°F (check your oil’s smoke point for specifics) for an hour.
- Repeat: Several thin layers will build a strong, slick coating that darkens beautifully over time.
- Maintain After Use: After cleaning, add a drop of oil and wipe down while the pan’s still warm to preserve the seasoning.
For detailed care steps, see our Carbon Steel Care Guide and shop our Carbon Steel collection, designed to build rich seasoning quickly with frequent use.
Why Made In Carbon Steel Is Easier To Season Than The Competition
The first few seasonings are the hardest part of owning a carbon steel pan, so Made In has solved that for you. Made In Carbon Steel Pans arrive pre-seasoned with the initial rounds of seasoning done for you at the factory, so you can get cooking right out of the box. From then on, just care for your pan as you would a cast iron or carbon steel pan and your seasoning will continue to build up over time.
Conclusion
The right seasoning oil is key to unlocking carbon steel’s best qualities—responsiveness, durability, and a natural nonstick finish. Choose a high-smoke-point, neutral oil like grapeseed or canola, apply a thin layer, and let heat do the rest. With the right technique and the right pan, your Made In Carbon Steel will only get better the more you cook.
