How do I season a carbon steel pot or pan using a heat zone?
Carbon steel distributes heat evenly, keeps the vessel warm for a long time, and gives food a nice sear if the seasoning is done properly. We recommend avoiding exposing the pot or pan to drastic temperature changes as the vessel may warp.
To season your carbon steel pot or pan, follow these steps:
- Heat the vessel on medium heat (6 out of 10). The vessel will eventually start to smoke a little and darken in color; this is normal and part of the process. Continue this for about 10 minutes.
- Grease the cookware with oil every two minutes. Hold the oily paper with kitchen tongs to avoid burning yourself on the hot pan. This ensures that all parts of the surface is covered with oil and helps build up an evven seasoned layer.
- Remove the vessel from the stove, wipe off the excess oil, and let it cool.
- Repeat the seasoning for another 10 minutes, but this time apply only a thin layer of oil with new kitchen paper. The pan may now be a bit drier and the paper may stick. Just add a little more oil so you can easily grease the pan every two minutes.
- Again, remove the pan from the heat, wipe off the excess oil with dry kitchen paper, and let it cool to room temperature. Try wipe the pan until the surface looks dry.
- Repeat the process one last time with only a thin layer of oil, but reduce the time to about 6 minutes.
Done!
If rust or food stainns occur, or if food urns and sticks, you can lean the vessel with steel wool or an arasive sponge and then re-season it.
Check out our sortiment of pots and pans here!
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