Care & Cleaning
Caring for Your Carbon Steel Cookware
Use On Medium to High Heat
Stovetop Agnostic
Artist & Black Angus: 500°F. Forest: stovetop only
Handwash Only
Your Alva pan arrives pre-seasoned and ready to cook. Everyday care is simple: wash, dry completely, and lightly oil.
Check your collection: Artist and Black Angus are oven-safe to 500°F. Forest pans and the Forest wok are stovetop-only—never place them in the oven.
Quick Tips for Carbon Steel Cookware
1. Ready to Cook Out of the Box: Every Alva carbon steel pan arrives pre-seasoned, so just rinse, dry and start cooking. The seasoning builds with every use, and a thin layer of oil after cleaning 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 Your 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 non-abrasive sponge, soft brush, or chainmail scrubber to gently remove food bits. If there is stuck-on food, rinse the pan under warm water. 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
- Start cooking right away: your pan arrives pre-seasoned. Re-season if food starts sticking or rust appears.
- 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.
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.
Shop Carbon Steel
Shop All
Carbon Steel
Frequently Asked Questions
No. Every Alva carbon steel pan, including Artist, Black Angus, Forest and the Forest wok, arrives pre-seasoned and ready to cook. Rinse, dry and start cooking; the seasoning builds every time you cook with oil.
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.
Rust can be removed by scrubbing the affected area with steel wool or a stiff brush. Once the rust is gone, wash the pan, dry it thoroughly, and re-season it by applying a thin layer of oil and heating it until the oil bonds.
Your pan arrives pre-seasoned, so you only need to re-season as needed. If food starts sticking, the surface looks dull, or rust appears, it's time to re-season. Regular use and applying a thin layer of oil after each cleaning can help maintain the seasoning.
Cooking acidic foods for extended periods can strip the seasoning and leave a metallic taste. If your pan is well-seasoned, it will handle acidic foods better.
Stickiness usually means too much oil was applied during seasoning. Use only a very thin layer of oil and heat the pan long enough at high heat so the oil fully bonds to the surface.
Brown, bronze and dark patches are normal as seasoning develops. Sticking can improve with gradual preheating, a little cooking oil and continued use. Loose flakes are seasoning that needs attention: gently scrub away loose material, dry completely and rebuild with very thin coats of oil.
Thoughtful cookware, designed in Belgium since 1949.