Carbon steel is perfect for any number of kitchen tasks, from searing steaks to whipping up stir fries—especially after it’s gotten the chance to build up a few layers of seasoning that give it its naturally nonstick surface. And while a number of manufacturers take care of this step for you by offering preseasoned carbon steel, many also leave the seasoning process to the customer.
While both preseasoned and unseasoned carbon steel pans have their merits, there are a few points to consider before purchasing. From how much time you’re willing to invest in your pan, to how particular you are about the quality of your pan’s seasoning, here’s how to decide which one is right for you.
Understanding Preseasoned Carbon Steel
Just like a classic cast iron skillet, many carbon steel pans come preseasoned out of the box. This means that the seasoning process has already been taken care of, which creates a smooth, near-frictionless surface by filling in the microscopic pores on the pan's surface that catch ingredients and lead to sticking.
One of the biggest advantages of carbon steel is this naturally non stick surface that builds up over time with seasoning layers. Purchasing preseasoned carbon steel cookware makes it possible to start using your pan right away, and reduces some of the stress of that first seasoning.
Our Seasoned Carbon Steel Frying Pan comes with two layers of professionally-applied seasoning (using a mixture of shea nut oil and coconut oil) already applied to the surface of your cookware, so you can start searing, stir-frying, and grilling right away. With proper use and care, your pan will become even more non stick as you cook with it—particularly if you avoid acids and prepare a lot of fatty foods.
Advantages of Preseasoned Carbon Steel
While both preseasoned and unseasoned carbon steel have their advantages, here are some of the reasons to opt for pre-seasoned.
- Preseasoned carbon steel is ideal for those who feel intimidated by the prospect of seasoning.
- It’s convenient for eager cooks who want to start searing, stir-frying, and grilling out of the box (after a quick wash, of course).
- Professional seasoning kick-starts the initial layers needed to get a completely non stick surface on your pan, so you can continue the seasoning process without worrying about the initial layer.
- Preseasoned pans offer training wheels as you learn to identify when and how to re-season your pan.
Understanding Unseasoned Carbon Steel
An unseasoned carbon steel pan is exactly that—a pan that comes to you without the aforementioned layers of seasoning. While some manufacturers provide a thin preseasoning layer (also known as annealing—we do this to our Blue Carbon Steel) in order to protect pans from rust and damage while in transit, this is not a true seasoning layer. Unseasoned pans will need to be cleaned and properly seasoned before you can start cooking with them.
Whether or not you go for an unseasoned pan depends on your preferences and comfort level. For example, if you’re used to the seasoning process and are someone who likes having total control over how your pan is seasoned, then unseasoned carbon steel is probably your best bet.
Advantages of Unseasoned Carbon Steel
- Unseasoned carbon steel offers more control over the seasoning process—not all manufacturers season their carbon steel cookware the same way, and results may vary.
- Cookware is no different from tools—using and maintaining them can be empowering, even therapeutic.
- Unseasoned carbon steel is often more affordable than its seasoned counterpart.
- The seasoning processes requires you to become more familiar with the weight and heating properties of your cookware.
Unseasoned or Preseasoned: Which Is Right for You?
Now that you know the difference between a preseasoned carbon steel pan and an unseasoned one, you’re better equipped to choose which one to buy for your home kitchen.
While the best for you, specifically, requires a nuanced look at your cooking habits and kitchen need, there's a relatively simple gauge to go off: If you’ve seasoned your own cast iron or carbon steel cookware before, and feel confident enough to do it again, unseasoned carbon steel is probably a great fit.
If, however, the thought of learning to use carbon steel cookware feels like a big enough step as it is, you have plenty of high-quality preseasoned options to choose from.
Ready to Shop?
No matter which option you choose, we think every cook should have a carbon steel pan for daily cooking. No matter if you want pre seasoned or unseasoned, we recommend reaching for our Blue Carbon Steel Frying Pan—oven safe up to 1200F and induction compatible, this naturally non stick pan is one of the most versatile pieces of cookware you can buy.
