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Learning how to season a carbon steel pan in the oven and stovetop is crucial for achieving a durable, nonstick surface that works well for cooking eggs, fish, stir-fries, and even delicate items like crepes. Whether you use the stovetop or oven method, proper seasoning will enhance your cookware’s longevity.
Table of Contents
Stovetop Seasoning for Carbon Steel Pans
- Get the Air Circulation Going: Before you begin, ensure proper air circulation by opening windows or turning on the vent, as seasoning can produce smoke.
- Remove the Protective Layer: If your pan is new, scrub off the protective coating using dish soap, hot water, and a dishcloth. After cleaning, dry the pan completely with a paper towel.
- Heat the Pan: Place your carbon steel pan on the stovetop burner over medium-high heat. Make sure you’re using oven mitts to handle the pan, as it can get boiling. Heating the pan helps remove any moisture and prepares the cooking surface for the oil.
- Apply a Thin Layer of Oil: Use a neutral oil like grapeseed oil or flax-seed oil. Apply a small amount using a paper towel, coating the surface evenly. Wipe off any excess to avoid a sticky residue.
- Heat Again: Place the oiled pan back on the stovetop burner and heat it until the surface starts to change color. This process begins with the creation of the patina, the protective layer that helps make the pan nonstick.
- Repeat the Process: After allowing the pan to cool, repeat the oiling and heating process two to three more times to solidify the patina. This ensures the pan’s surface becomes darker and more resistant to sticking.
Oven Seasoning Method for Carbon Steel Pans
- Preheat the Oven: Set your oven to 400°F and check if your pan is oven-safe. Some carbon steel pans come with handles that can’t withstand high temperatures, so ensure this step is safe for your pan.
- Apply Oil: Like the stovetop method, use grapeseed oil or flax-seed oil and apply a thin layer using a paper towel. Make sure the oil covers the entire cooking surface and edges.
- Bake the Pan: Place the pan on a baking sheet and let it bake for 30 minutes. Use oven mitts when handling the hot pan and ensure proper air circulation during the process.
- Repeat the Process: After cooling, reapply the oil and bake it again. Repeating this 2-3 times will create a durable, nonstick patina that will make your pan ideal for cooking crepes, stir-fries in small woks, and other delicate dishes.
How to Maintain and Re-Season Your Carbon Steel Pan
- Light Scrubbing: Avoid using harsh soaps that can strip away the patina. Gentle scrubbing with warm water and a dishcloth is sufficient to clean your pan after use.
- Reapply Oil: After every use, dry the pan entirely and apply a thin layer of oil. This will prevent rusting and continue to strengthen the patina.
- Handle with Care: Use tongs when cooking, and avoid metal utensils that can damage the patina. Regular seasoning and gentle handling will ensure your pan remains nonstick and lasts for years.
Summary
Knowing how to season a carbon steel pan in the oven and stovetop is essential for creating a long-lasting, nonstick surface. The stovetop seasoning method involves heating the pan and applying oil over several rounds, while the oven seasoning method for carbon steel pans uses baking to achieve similar results. With proper maintenance, including gentle cleaning and oiling, your carbon steel pan can become an indispensable kitchen tool, perfect for crepes, stir-fries, and more.
