Welcome to Carbon Steel

Carbon steel is prized in professional kitchens for its high heat capabilities, durability and nonstick performance. Whether you’re searing, frying, or sautéing, you’ll appreciate its benefits.

It's important to note that while it is safe to cook with acidic foods such as tomatoes, lemons, or kimchi, it is not recommended. These acidic ingredients can erode the seasoning and impart a metallic taste to your dishes.

If you’re new to carbon steel or expanding your home collection, here are some starter tips:

  • Cleaning: Once seasoned, use water and a cloth to clean. Avoid soap as it removes seasoning, but if you accidentally use soap don’t worry; you can re-season the pan. Do not put in the dishwasher.
  • Drying: Thoroughly dry your pan after use to prevent rust formation.
  • Removing Rust: Scrub rust off with a a steel scrubber, Scotch-Brite pad, or a baking soda and water mixture. Then re-season the pan.
  • Removing Stuck-on Food: For stubborn residue, add water and heat the pan to loosen the food, then scrap it off.


Seasoning Instructions

Step 1: Wash & Dry

Clean your new pan with soap and water, then dry thoroughly.

Step 2: Oil

Apply a thin layer of high smoke point oil (e.g., grapeseed, flaxseed, or vegetable) inside and outside of the pan with a paper towel. Next, place the pan on a stovetop and add another 1/2 tbsp of oil and spread it around the inside of the pan and its walls.

Step 3: Heat It Up

Heat the pan until the oil starts to smoke. Remove excess oil and then spread the remaining oil around the inside and outside of the pan with a paper towel. Be cautious as the pan will be hot. Continue spreading oil until the surface is dry with no visible oil. Then, heat the pan for 30 more seconds and let it smoke.

Step 4: Cool It

Let the pan cool down to form the seasoning layer. It should feel dry and slick. If it feels sticky, the pan has too much oil. Wipe off excess oil and/or heat it longer and let it cool. Repeat until surface is dry and slick.

Step 5: Ready to Cook

Once slick, the pan is ready to use. Build seasoning with regular use for better nonstick performance.

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