How to Season & Care for a Carbon Steel Pan (So It Just Gets Better With Time)
Carbon steel pans don’t come nonstick—but they get there with a little patience. We pre-season our pans with coconut oil, so they’re ready to cook right out of the box. Over time, as you continue to cook and re-season, your pan will develop a deep, natural nonstick coating that makes it better with age.
If you’ve ever seasoned cast iron, this will feel familiar. If not, don’t worry—we’ve got you covered.
Disclaimer
Proper care and seasoning of your carbon steel pan involve high heat and hot oils. Always follow basic kitchen safety practices, including using oven mitts, ensuring proper ventilation, and never leaving a heated pan unattended. Santa Barbara Forge is not responsible for any damage, injury, or unintended results that may occur from seasoning, cooking, or cleaning your pan. Use at your own discretion.
Sections
- Step-by-Step Seasoning Guide
- Daily Cleaning & Care
- Fixing Common Pan Issues
Why Seasoning Matters
Seasoning isn’t just about keeping food from sticking—it’s about building layers of protection that make your pan better over time. It’s a process where oil is heated past its smoke point, bonding to the pan’s surface and creating a natural, slick coating.
If you’ve ever cooked on cast iron, you already know the deal. Carbon steel works the same way but with some key differences:
- It’s lighter and heats up faster than cast iron.
- It responds better to quick temp changes (great for searing and stir-frying).
- It needs a little more attention early on but rewards you with restaurant-quality performance.
Step-by-Step Seasoning Guide
Your Pan Comes Pre-Seasoned—What’s Next?
Since your pan ships with a coconut oil seasoning, you can start cooking right away. However, the first few uses are crucial to reinforcing the seasoning:
- Use plenty of oil while cooking. A little extra fat in the beginning helps build the nonstick layer.
- Stick to dry or high-fat foods (avoid acidic foods like tomatoes and vinegar until your seasoning is well-established).
- If food sticks, don’t panic. This is normal at first—keep cooking and maintaining your pan, and it will smooth out over time.
Deep Seasoning (If Needed)
Want to boost your pan’s seasoning right away? Here’s how to do a deep seasoning layer:
🛠️ What You’ll Need:
- A neutral, high-smoke-point oil (grapeseed, flaxseed, or vegetable oil)
- Paper towels
- Safety glove (heatproof)
- A stovetop or oven
1️⃣ Wash & Dry
Even though it’s pre-seasoned, you can give your pan a quick rinse with hot water (no soap) and dry it completely.
2️⃣ Apply a THIN Layer of Oil
Rub a few drops of oil all over the pan—inside, outside, and even the handle. It should look dry, not greasy.
3️⃣ Heat Until It Smokes
Oven Method (Recommended): Place upside-down in a 450-500°F oven for an hour.
Stovetop Method: Heat over medium-high heat until the oil darkens and smokes.
4️⃣ Cool & Repeat
Let the pan cool. Repeat this 2-3 times to build up a strong base layer.
📌 Don’t worry if it looks blotchy at first—that’s normal. The more you cook, the smoother it gets.
🧼 Daily Cleaning & Care
Regular Cleaning (Everyday Use)
- Best method? Just wipe the pan clean with a paper towel after use. Done.
- If needed, rinse with hot water and use a brush or scrubber for stuck-on food.
🔴 Avoid soap when possible—it can wear down the seasoning over time.
🔵 If you must use soap, be prepared to apply a light oil coating afterward.
Deep Cleaning (For Burnt-On Messes or Rust)
- For food residue that won’t budge:
- Add water and bring to a gentle simmer for a few minutes. Use a wooden spatula or a scrubber to lift residue.Joel
If your pan gets rusty:
- Scrub the rust off with steel wool.
- Dry completely and re-season.
📌 Rust isn’t a death sentence—just a sign that your pan needs a little love.
🚨 Fixing Common Pan Issues
❌ Food Sticking?
✔️ Use more oil while cooking.
✔️ Keep using the pan—seasoning improves with time.
❌ Pan Looks Blotchy?
✔️ Totally normal. Over time, the seasoning evens out.
❌ Rust Spots?
✔️ Scrub them off, dry the pan, and re-season.
Final Thoughts
Taking care of a carbon steel pan isn’t hard—it just takes consistency. Each time you cook, you’re adding to its natural nonstick coating. Treat it right, and it’ll reward you with a lifetime of perfect sears, golden crusts, and restaurant-quality cooking.
📌 And yes, this applies to cast iron too—same rules, different metal.
Ready to put your seasoning skills to work? Check out our handmade carbon steel pans.