Here’s when and how to tell that you should be reseasoning your Carbon Steel Pan.
With the heat retention and non stick properties of Cast Iron paired with the heat control and cooking speed of Stainless Steel, our line of Carbon Steel Cookware is the perfect hybrid of two beloved Cookware materials. Best of all, it’s lighter weight, seasons easier, and can take a decent amount of wear and tear in the kitchen.
The key to getting the most out of your Carbon Steel Pans is to maintain its seasoning and slick surface. When you notice things are not going as smoothly, don’t worry, it may just be time to rebuild that naturally non stick coating. So here’s everything you need to know about reseasoning your Carbon Steel.
Seasoning is the layer between the metal surface of your Pan and the ingredients it comes into contact with. Because of that, it’s important to season before its first use. Once it’s been used for a wide variety of meals and has built up a thick patina, it’s common for your Pan to need a reseasoning, which involves stripping it back down to that base layer.
While there’s no hard and fast rule to when you should reseason, you'll likely run into one of two common issues. The first is you haven’t reached for your pan in a while and it’s gotten rusty. The other is that your pan is exceptionally dirty and needs a thorough cleaning.Reason #1: Your Pan is Rusty from Disuse.
If you stuck your Pan in a cabinet or drawer and promptly forgot about it, you may pull out a rusty pan instead of a clean one the next time you reach for it.This can happen to the best of us, but don’t worry, your Pan isn’t ruined or past the point of no return. The rust however, is a clear signal that it’s time to reseason.
Since our Carbon Steel is made of 99% iron, rust is completely natural after being exposed to water for long periods of time. This most commonly happens after it’s been cleaned and wasn’t completely dry before being put away, but it can also occur if you’re living in a more humid climate.
Follow along with our video on restoring rusty Carbon Steel, or read on for step-by-step instructions. We recommend the stove method for reseasoning, but the oven method works just as well.
If you’ve made good use of your Pan but have too much stickiness and old food residue on the bottom that you can't remove with a simple cleaning, it's time to wipe the slate clean and restart your seasoning.
We recommend cooking something fatty (like bacon) in your Pan after reseasoning or seasoning for the first time to build up that smooth, non stick patina that well-used Carbon Steel is famous for.
A new seasoning can do for your Pan what a new coat of wax does for your car—provides a layer of protection between the surface and the rest of the world. Once it’s been reseasoned and restored, you can cook confidently knowing your Pan is well-suited for any task.