How to season a carbon steel pan
Wash off the factory oil, rub on a thin coat of high smoke point oil and bake the pan upside down at about 450°F for an hour.
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Season it in the oven
- Wash the new pan to remove the protective oil it ships with, and dry it completely.
- Heat the oven to the smoke point of your oil, about 450°F for grapeseed oil. Put a foil-lined sheet pan on the bottom rack.
- Warm the pan on a low burner, add a few drops of oil and rub it over the inside in a thin layer.
- Set the pan upside down in the oven, rim on the rack above the sheet pan, and leave it for one hour.
- Turn the oven off and let the pan cool before cooking in it.
What to avoid
- Acidic food such as tomatoes, wine or citrus while the seasoning is new: it strips the layer and can taste metallic.
- Steel wool or harsh scrubbers on a seasoned pan.
- Soaking or the dishwasher; dry the pan straight after washing.
On the stove instead
Rub a few drops of oil over the inside, heat the pan on medium-high and then high, turning it every minute so it heats evenly. Wipe away beads of oil as they form. When it smokes, leave it a few minutes more, then let it cool. Made In finds this works best on gas; the oven seasons the outside too.
Keep the seasoning building
Cook fatty food such as bacon, burgers or steak in the first weeks. A pre-seasoned pan can skip the first round, and any pan can be reseasoned the same way when food starts to stick.
Updated · The Well Stocked Kitchen