How do I burn-in 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 seasoned is done properly. We recommend avoiding exposing the pot or pan to drastic temperature changes as the vessel may warp. We explain how to step by step perform a burn-in on a steel pot och pan using a heat zone.
We recommend avoiding exposing the pot or pan to sudden temperature changes, as this may cause the cookware to warp.
The burin-in means that the pot/pan will result in some color variation.
If rust or food stains appear, or if food burns and sticks, you can clean the cookware using steel wool or an abrasive sponge, and then re-burn it.
To season your carbon steel pot or pan, follow these steps:
- Heat the pot/pan on medium heat (6 out of 10). The pot/pan 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 pot/pan 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 even burnt-in layer.
- Remove the pot/pan from the stove, wipe off any excess oil and let it cool.
- Repeat the seasoning procedure for another 10 minutes, but this time apply only a thin layer of oil with new kitchen paper. The pot/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 pot/pan from the heat, wipe off any 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!
Check out our range of cookware here!
Did you find this useful?
Thank you for your feedback!
What particular parts of our articles do you find unsatisfactory or unhelpful?
The text is confusing to understand
The text is not relevant to my question
The text is relevant but not helpful
The text is too long or too short
The text is confusing to understand
The text is not relevant to my question
The text is relevant but not helpful
The text is too long or too short
Thank you for your feedback!
Was the article not helpful? Try one of the related articles below.
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. We explain how to step by step perform a burn-in in the over.
Read moreTo find out what the error code on your hob means, check the product's user manual. You can also expand this answer to see the most common error codes and their solutions.
Read moreStainless steel frying pans, such as HEMKOMST, do not have a non-stick surface of Teflon coating. However, a simple oil treatment can make the pans more resistant to food sticking.
Read moreIf you are having trouble starting the hob, it could be because the overheat protection is activated, there is an issue with the fuses, the control panel is wet, your fingers are wet, or the child lock is activated. Make sure you have dry hands and that the control panel is dry and clean. If it still doesn't start, check the fuses connected to the hob.
Read moreFor an induction cooktop to work properly, your cookware must be made of a material that is magnetic. This means that, for example, cookware made of stainless steel and cast iron usually works well, while glass, copper or aluminium cookware usually doesn't.
Read moreWe offer a wide range of cookware in different models and materials – and several of them are approved for use in the oven up to 220°C.
Read more