Caring for Your
Carbon steel cookware
Use On Medium to High Heat
Stovetop
Agnostic
500°F Max
Oven Heat
Handwash

Only
Keep your carbon steel cookware in top condition with our care tips.
1. Seasoning is Key
Before first use, wash and season your pan to build a natural nonstick coating if it comes unseasoned. Regular seasoning maintains performance and prevents rust.
2. Avoid Prolonged Moisture
Never soak your pan or leave it wet—carbon steel can rust quickly. Always dry it immediately after washing.
3. Use High-Heat Oils
For seasoning, use oils with a high smoke point, like flaxseed, canola, or grapeseed. Avoid olive oil, as it can become sticky.
4. Expect Color Changes
Over time, your pan will darken and develop a patina. This natural process improves nonstick performance and enhances flavor.
5. Store It Properly
Store in a dry place. If stacking, place a paper towel or liner between pans to prevent scratching.
How to Clean
Carbon Steel Pans
Step 1: Wipe Out Food Residue
After cooking, allow the pan to cool slightly (but not completely).
Use a paper towel or soft cloth to wipe out any food particles and excess oil.
Step 2: Scrub Gently and Rinse with Warm Water
Use a soft sponge or a chainmail scrubber to remove food residue. Avoid using soap unless absolutely necessary.
If there is stuck-on food, rinse the pan under warm water.
Use a non-abrasive sponge, soft brush, or chainmail scrubber to gently remove food bits. Avoid using soap unless absolutely necessary, as it can strip the seasoning.
Step 3: Dry Completely
After cleaning, dry the pan thoroughly with a towel.
To ensure no moisture remains (which can cause rust), place the pan on the stove over low heat for a minute or two until completely dry.
Do’s
Season your pan before first use and regularly after cooking.
Dry the pan completely and apply a thin layer of oil before storing.
Use high smoke-point oils like flaxseed, canola, or grapeseed for seasoning.
Cook on medium to high heat for best performance.
Expect a darker pan over time—it’s a sign of a well-seasoned surface.
Don’ts
Let your pan soak in water or leave it wet—it will rust.
Use dish soap frequently, it can strip the seasoning.
Use olive oil for seasoning—it can turn sticky.
Store in humid areas or stack pans without protection.
Worry about discoloration—it improves nonstick performance.
Watch Our Videos on How to Care for your Carbon Steel Pans
How to revive your carbon steel pan
How to season your carbon steel pans
Aftercare for your carbon steel pans
Frequently Asked
 Questions
1. How do I know if my carbon steel pan is properly seasoned?
A properly seasoned carbon steel pan will have a smooth, dark, and slightly shiny surface. Food should release easily when cooking, and the pan will develop a natural non-stick quality over time. If food sticks or the surface looks dull, it may need additional seasoning.
2. Why is my carbon steel pan sticky?
A sticky surface usually happens when too much oil is applied during seasoning or cooking. To fix this, scrub the pan with coarse salt or a non-abrasive scrubber, rinse with warm water, and re-season with a very thin layer of oil.
3. Can I cook acidic foods in a carbon steel pan?
It’s best to avoid cooking highly acidic foods (like tomatoes, vinegar, or citrus) in a carbon steel pan, especially if it’s newly seasoned. Acidic ingredients can strip the seasoning. Once the pan has developed a strong patina, occasional use with acidic foods is fine, but re-season afterward if needed.
4. Why is my carbon steel pan rusting?
Rust occurs when the pan is exposed to moisture for too long or isn’t properly dried and oiled after cleaning. To prevent rust, always dry the pan thoroughly after washing (use heat to evaporate moisture) and apply a thin layer of oil to protect the surface. If rust appears, scrub it off with steel wool or coarse salt and re-season the pan.
5. Can I use a carbon steel pan on any type of stovetop?
Yes, carbon steel pans are compatible with all stovetops, including gas, electric, induction, and even open flames. However, ensure the pan is flat-bottomed for smooth surfaces like induction or glass stovetops to avoid scratching or uneven heating.
How to restore your rusty carbon steel pan?
Step 1: Remove Rust or Residue
For Light Rust or Sticky Residue:
Sprinkle coarse salt into the pan and add a small amount of oil.
Use a paper towel, sponge, or chainmail scrubber to scrub the surface gently.
Rinse with warm water and dry thoroughly.
For Heavy Rust:
Use fine steel wool or a scouring pad to scrub the rusted areas until the surface is smooth and rust-free.
Rinse the pan with warm water and dry immediately.
Step 2: Wash the Pan
Wash the pan with warm water and a small amount of dish soap to remove any remaining residue or rust particles. (This is one of the few times soap is acceptable for carbon steel pans.)
Rinse thoroughly and dry completely with a towel.
Step 3: Re-season the Pan
Restoring the seasoning is essential after cleaning off rust or residue. Follow these steps:
Heat the Pan:
Place the pan on the stove over medium heat to ensure it is completely dry.
Apply Oil:
Once the pan is warm, apply a thin layer of high-smoke-point oil (e.g., flaxseed, grapeseed, or canola oil) to the entire surface, including the interior, exterior, and handle.
Use a paper towel to spread the oil evenly and wipe off any excess. Only a very thin layer should remain.
Bake the Pan:
Preheat your oven to 400–450°F (200–230°C).
Place the pan upside down on the oven rack (with a baking sheet underneath to catch drips).
Bake for 1 hour to polymerize the oil and create a new layer of seasoning.
Let the pan cool completely in the oven.
Repeat:
For a stronger seasoning, repeat the oiling and baking process 2–3 times.