Congratulations on your new carbon steel pan! Seasoning your pan properly ensures long-lasting performance, significantly enhances its natural non-stick properties, and delivers an incredible cooking experience. Follow this simple, detailed guide to get started.
TL;DR: How to Season Your Carbon Steel Pan
Short on time or just need a refresh?
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Remove Factory Coating
- Scrub with hot water & mild detergent
- Optional: Heat in oven (500°F, 1 hr) or on stovetop to burn off any wax/oil
- Dry thoroughly to prevent rust
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Choose Your Method:
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Oven (Best for Even Results):
- Apply a scant, nearly invisible layer of high-smoke-point oil (canola, grapeseed)
- Wipe off excess—pan should look matte, not glossy
- Bake upside-down at 500°F for 30 min, then cool slightly
- Repeat 3–5 times for best results
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Stovetop (Best for Gas/Quick Touch-Ups):
- Heat pan, add oil + kosher salt + potato peels
- Stir peels/salt all over until very dark
- Wipe pan clean, add a tiny bit more oil (wipe well), allow to cool
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Oven (Best for Even Results):
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Care & Maintenance
- Clean gently (hot water, mild soap is OK)
- Dry fully—reheat briefly if needed
- If rust appears: scrub, dry, re-season thinly
- Each use helps build the patina—imperfections are normal!
Biggest mistakes to avoid:
Too much oil (sticky or flaky results), not hot enough (weak seasoning), or leaving water on the surface (risk of rust).
Bottom line:
Start simple. Keep coats thin and heat high. Cook often. Seasoning will improve naturally over time.
No need for perfection—just cook, enjoy, and occasionally re-season as needed!
What is Seasoning?
Seasoning is the process of bonding ultra-thin layers of oil onto your carbon steel pan's surface through heat, creating a naturally non-stick coating that prevents rust and boosts cooking performance.
At its core, seasoning is simply about cooking and enjoying your pan.
While we've outlined detailed steps to help you achieve an optimal non-stick surface, it's important to remember this is a guide—not strict dogma. After the initial preparation, feel free to season naturally by cooking fatty foods like bacon, steak, or sautéed vegetables in oil. Your pan's patina will build naturally over time with regular use.
Carbon steel cookware invites you to embrace the imperfect, ever-evolving beauty of your pan. Each pan develops its own unique look, reflecting your cooking style and culinary adventures. Variations in color and uneven patterns are normal, charming, and part of your pan's story.
Prefer a more uniform cooking experience with lower maintenance?
Our professional-grade Stainless Steel Fry Pans offer unmatched consistency and easy care—perfect if you prefer polished perfection in your cookware.
Not sure if Carbon Steel or Stainless Steel suits your style better?
Take our quick Carbon vs. Stainless Steel Pan Quiz to discover your ideal pan match.
The most important thing: Cook often, experiment freely, and enjoy your pan!
Preparing to Season
Proper preparation of your new carbon steel pan is critical to achieving smooth, even, and long-lasting seasoning. Manufacturers typically apply a food-safe protective coating—usually a blend of natural oil and wax—to prevent oxidation (rust) during shipping and storage. This coating must be thoroughly removed before seasoning, or it may lead to uneven or flaky layers that can compromise your pan's performance.
How to Remove the Factory Coating:
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Initial Wash:
Wash your pan thoroughly in hot water using mild detergent and a stiff-bristled brush or scrubbing sponge. This will remove any surface oils or contaminants.
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Heat Treatment:
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Oven Method (Recommended):
Place your pan upside-down in an oven preheated to 500°F (260°C). Include a baking sheet or aluminum foil below to catch any drippings. Bake the pan for approximately 60 minutes. This process melts or burns away the wax coating completely.
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Stovetop Method (Alternate):
If oven use is impractical, heat your pan on medium-high heat on a stovetop. Rotate the pan carefully to evenly heat and melt away the protective wax coating until it visibly dissipates.
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Oven Method (Recommended):
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Final Cleaning:
After the heat treatment, carefully remove the hot pan (using oven mitts or heat-resistant gloves), let it cool slightly, then thoroughly scrub it again under very hot water with mild detergent. This step removes any residual coating. Rinse completely.
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Dry Thoroughly:
To ensure thorough drying and prevent rust formation, return the pan to a warm oven (300°F) or heat gently on the stovetop until all moisture evaporates. This drying step is crucial—any remaining moisture can result in uneven seasoning or surface rust.
Once these steps are completed, your pan is clean, dry, and ready for seasoning.
How to Remove the Factory Coating
Carbon steel pans typically ship from the factory coated with a food-safe protective wax or oil layer to prevent oxidation during transit and storage. This coating must be fully removed before seasoning.
Minimum Required Method:
1. Initial Wash & Scrub:
Wash your pan thoroughly with very hot water, mild detergent, and a stiff-bristled brush or scrubbing sponge. Scrub vigorously on all surfaces (inside and out) to remove the factory-applied coating. Rinse thoroughly with hot water and inspect the pan carefully—continue scrubbing until the surface feels completely clean and smooth, without any sticky or waxy residue remaining.
2. Thorough Drying:
Immediately dry your pan completely using a clean towel. To prevent hidden moisture from causing rust or uneven seasoning, briefly warm your pan on a stovetop over medium-low heat or in a 300°F oven until fully dry.
At this stage, your pan is minimally prepared and ready for seasoning.
Optional Steps for Maximum Polymerization (Highly Recommended):
While the initial wash and scrub method typically removes most factory coatings, the following optional steps ensure a deeper cleaning, which helps create the optimal surface for even, robust seasoning.
A. Heat Treatment (Choose One):
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Oven Method (Recommended):
Place the clean pan upside-down in a preheated oven at 500°F (260°C) for approximately 60 minutes. Place a baking sheet or aluminum foil on a lower rack to catch any potential drips. This high heat burns off any remaining wax or oil residue that may have been missed during washing.
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Stovetop Method (Alternate):
If an oven is unavailable, heat the pan gradually and evenly on a stovetop at medium-high heat. Carefully rotate and move the pan continuously to evenly distribute heat and visibly burn off any remaining protective coating.
B. Final Cleaning (Post Heat Treatment):
After the heat treatment, remove your pan (using oven mitts or heat-resistant gloves) and allow it to cool slightly. Re-wash thoroughly with very hot water, mild detergent, and your scrub brush or sponge to remove any remaining residue from the heat treatment. Rinse completely.
C. Dry Thoroughly (Critical):
To guarantee all moisture is eliminated and to prepare your pan’s surface perfectly for seasoning, dry the pan thoroughly by warming it again briefly on a stovetop or in a warm oven (around 300°F).
After completing these optional steps, your pan is optimally cleaned, dried, and ready to develop a durable, even polymerized seasoning layer.
Choose Your Seasoning Method:
Stovetop Seasoning Method
Recommended primarily for Gas Ranges - use cautiously with Induction or Electric Stovetops due to potential pan warping or uneven heating.
Note: Matfer Bourgeat specifically recommends the oven method for initial seasoning when using induction cooktops, as rapid heating can potentially cause warping. Additionally, electric stovetops may produce uneven heat distribution, making stovetop seasoning less reliable. However, the stovetop method is excellent for gas ranges with even, powerful heat control, making it ideal for both initial seasoning and regular maintenance.
Estimated Time Per Seasoning:
- Approximately 20-30 minutes per session
Pros & Cons of the Stovetop Method vs. Oven Method:
Pros:
- Faster seasoning process overall.
- Allows hands-on, direct control of the seasoning layer.
- Ideal for routine touch-ups or quick maintenance seasoning.
Cons:
- Risk of pan warping if heated too quickly (particularly induction).
- Higher likelihood of uneven seasoning if heat isn't managed consistently (particularly electric).
- Requires careful attention and excellent ventilation due to smoke production.
What You Will Need:
- Neutral, high-smoke-point oil (e.g., canola, grapeseed, vegetable/soybean)
- Kosher salt (approximately ½ cup)
- Potato peels (peels from 2-3 medium potatoes, thoroughly dried)
- Lint-free kitchen towel or paper towels
- High-performance stovetop (gas or induction, capable of reaching and maintaining at least 450°F)
- Excellent ventilation (range hood or open windows recommended)
Step-by-Step Guide:
1. Prepare Your Workspace:
- Turn on your range hood or ensure adequate ventilation by opening windows, as this process generates significant smoke.
- Gather all ingredients and materials within easy reach.
2. Initial Pan Preparation:
- Ensure your pan has been cleaned thoroughly and factory coatings removed (see previous section).
- Heat the empty pan on medium-high for 2-3 minutes to completely evaporate any residual moisture. This is critical for achieving a smooth, even seasoning layer.
3. Apply Oil, Salt, and Potato Peels:
- Pour about 2 tablespoons of high-smoke-point oil into the hot pan, using a lint-free towel or paper towel to carefully spread it evenly across the interior cooking surface.
- Add about ½ cup kosher salt and a generous handful of dry potato peels directly to the oiled surface. Potato peels help spread the oil uniformly, absorb impurities, and provide a controlled method to indicate optimal seasoning progression.
4. Begin Heating and Seasoning:
- Heat the pan on medium-high heat, consistently moving and stirring the potato peels and kosher salt around the pan. Use tongs or a heat-safe utensil to keep potato peels in continuous motion.
- Pay special attention to edges and sidewalls of the pan, regularly pushing peels up the sides. These areas often receive less heat and attention, causing uneven seasoning if neglected.
5. Monitor the Process Carefully:
- Continue heating and stirring until the potato peels and salt become very dark brown to black. Smoke will occur—this indicates proper polymerization of the oil.
- The darkening process typically takes about 15-20 minutes. Ensuring consistent heat and frequent stirring helps build a robust, uniform seasoning layer.
6. Cool and Clean Pan:
- Once peels and salt are darkened significantly, turn off the heat and carefully discard the potato peels and salt into a heat-safe container or disposal area. Allow the pan to cool slightly.
- Wipe out any remaining residue thoroughly with a clean, dry towel or paper towel. Do not rinse the pan with water at this stage.
7. Finish the Seasoning Session:
- With the pan still warm (but manageable to touch safely), apply another extremely thin layer of oil using a fresh lint-free towel. Wipe off excess thoroughly to achieve a matte sheen—there should be no visible pooling or glossiness.
- Allow the pan to cool completely at room temperature. As it cools, the polymerization process finalizes, solidifying the seasoning layer.
After Initial Seasoning—Regular Use and Care:
- Your pan is now seasoned and ready for cooking. Each time you use your carbon steel pan for cooking, its seasoning will naturally strengthen and improve.
- After cooking, clean gently with hot water and a brush. Dry thoroughly and apply a thin layer of oil if desired.
Why Potato Peels and Salt?
- Potato Peels: Help distribute oil evenly, absorb impurities, and ensure consistent polymerization across the cooking surface.
- Kosher Salt: Provides gentle abrasive action, helping remove minor imperfections and enhancing evenness.
Frequently Asked Questions (Stovetop Method):
Q: Is smoke necessary for proper seasoning?
A: Smoke indicates that oil is reaching its smoke point, optimal for efficient polymerization. Some smoke is normal, but excessive smoke might indicate too high heat—adjust accordingly.
Q: Can I season without potato peels?
A: Yes, potato peels aid in even oil distribution but are not strictly necessary. Without them, be especially diligent in evenly spreading and wiping the oil.
Q: What happens if I leave too much oil on the pan?
A: Excess oil can result in sticky, uneven surfaces prone to flaking. Always wipe thoroughly, aiming for a very thin, matte finish.
Oven Seasoning Method
(Recommended for Induction or Electric Ranges with Standard Ventilation)
Matfer Bourgeat recommends the oven method as the safest, most controlled, and effective technique for initial seasoning—especially suitable for induction and electric ranges. This method evenly distributes heat, resulting in a smooth, consistent, and durable seasoning layer, significantly reducing the risk of pan warping or uneven seasoning.
Estimated Time per Seasoning:
- Approximately 60-90 minutes total (per 3-layer cycle)
What You Will Need:
- Neutral, high-smoke-point oil (e.g., canola, grapeseed, or vegetable/soybean)
- Lint-free kitchen towel or paper towels
- Oven capable of consistently reaching 500°F (260°C)
- Exhaust fan or good kitchen ventilation
- Aluminum foil or baking sheet (to catch any oil drips)
Step-by-Step Guide:
1. Preparation and Workspace Setup:
- Ensure the pan is completely clean, fully dry, and free of any residual factory coatings (refer to the Preparing to Season section above). Residual coatings or moisture can lead to flaking, rust, or uneven seasoning.
- Preheat your oven to 500°F (260°C) and place a baking sheet or aluminum foil on a lower rack to catch potential drips.
2. Applying the First Layer of Oil:
- Apply a very thin, uniform coating of oil to the entire surface of your pan (inside, outside, and handle) using a small folded lint-free towel or paper towel.
- Immediately wipe the pan vigorously with a dry towel to remove excess oil. The final coating should be nearly invisible—a matte sheen. Any glossy appearance indicates excess oil; continue wiping thoroughly.
3. First Baking Cycle:
- Place the oiled pan upside-down in the preheated oven. Positioning upside-down prevents oil pooling, creating an even, drip-free polymerized layer.
- Bake the pan for 30 minutes. Expect some smoke during the initial seasoning cycle—this is normal and indicates proper polymerization. Use your exhaust fan or ensure adequate ventilation.
4. Brief Cooling:
- After 30 minutes, carefully remove the pan from the oven (using oven mitts or heat-safe gloves) and place it on a heat-safe surface.
- Allow the pan to cool slightly, approximately 5-8 minutes, until safe to handle comfortably with protective gloves or towels.
5. Additional Seasoning Layers:
- Repeat the thin application of oil, careful wiping, and subsequent 30-minute baking cycle.
- Perform 3-5 total seasoning layers in succession. Minimizing cooling time between layers maintains consistent temperature, promoting deeper, efficient polymerization.
6. Final Cool-Down & Polymerization:
- After the final seasoning layer, turn off your oven and leave the pan inside. Allow the pan to gradually cool to room temperature inside the oven. Slow cooling ensures full polymerization, resulting in a durable finish.
Pros & Cons of Oven Method vs. Stovetop Method:
Pros:
- Even heating ensures smooth, consistent seasoning layers.
- Reduced risk of warping or uneven seasoning.
- Less hands-on attention required—more forgiving and beginner-friendly.
Cons:
- Longer total time per seasoning session compared to stovetop.
- Less immediate control of heat adjustments once seasoning begins.
- Generates smoke—ventilation necessary, but typically less intense than stovetop method.
Frequently Asked Questions (Oven Method):
Q: Why does the pan need to be upside-down during oven seasoning?
A: Placing the pan upside-down prevents pooling of excess oil, ensuring an even, drip-free seasoning finish.
Q: Can I use lower oven temperatures for seasoning?
A: Temperatures below 450-500°F may result in incomplete polymerization, leading to softer seasoning layers that may wear off faster. 500°F is optimal to fully polymerize high-smoke-point oils effectively.
Q: Is it necessary to cool the pan completely between layers?
A: Complete cooling isn't strictly necessary. Brief cooling (5-8 minutes) between layers maintains enough heat to facilitate rapid polymerization without compromising safety or handling.
Quick Video Guide (Stovetop Method):
For those with high-performance gas ranges and good ventilation, watch Matfer Bourgeat's stovetop seasoning method here:
Deep Dive into Seasoning Science:
The seasoning process involves two distinct chemical reactions: polymerization and carbonization.
- Polymerization: Occurs when oil is exposed to oxygen and heat, forming a lattice of cross-linked carbon-carbon double bonds (C=C). This lattice starts very thin and light yellow.
- Carbonization: Happens in areas deprived of oxygen beneath the polymer layer, creating a robust, dark carbon layer strongly bonded to both pan surface and polymer. Increased carbonization results in a darker finish, indicating multiple successful seasoning layers.
With each seasoning cycle, rapid polymerization at higher temperatures traps unpolymerized oil beneath, enhancing carbonization and creating a resilient patina that enhances non-stick performance.
Why does oil type matter?
The type of oil significantly impacts seasoning quality due to variations in fat composition. Optimal oils, like canola, grapeseed, and soybean oils, have balanced ratios of saturated to unsaturated fats, promoting efficient polymerization and durable adhesion. Conversely, oils high in saturated fats (animal fats, butter, coconut oil) polymerize inefficiently, causing sticky residues. Flaxseed oil, though rich in omega-3, produces overly brittle, flaky layers without precise control, limiting its home seasoning effectiveness.
Carbon Build-up vs. Seasoning/Patina:
- Carbon Build-up: Refers to uneven, rough deposits formed by burned food particles or improperly polymerized oil, causing cooking issues.
- Seasoning/Patina: The smooth, intentionally formed polymer-carbon layer created through controlled heat and oil applications. This provides a functional, non-stick cooking surface.
How to Know if You're Seasoning Correctly:
Properly seasoned pans should have a smooth, even, and progressively darker surface without visible flaking or sticky spots. Each seasoning cycle should enhance these properties gradually.
Maintenance & Care Tips
Clean Gently:
After cooking, clean your pan with hot water and a gentle scrub brush or sponge—avoid abrasive materials like steel wool. While traditional advice often cautions against using soap, modern mild dish soaps (e.g., Dawn) are perfectly safe for occasional deep cleans. Historically, the prohibition against soap originated from harsher, lye-based soaps, which could strip away seasoning. Today's mild detergents won't significantly degrade your seasoning when used sparingly.
Dry Completely to Avoid Rust:
Carbon steel pans are naturally susceptible to rust if moisture is left behind. After cleaning, dry your pan thoroughly. To ensure complete dryness, place it on a warm stovetop or in a warm oven briefly. If rust does occur, gently scrub it away with hot water and a scrub brush, dry thoroughly, and simply reseason.
Occasional Reseasoning:
Regular cooking enhances your pan’s natural seasoning. However, if your pan begins to lose its non-stick properties or you notice rust spots forming, simply repeat the seasoning method of your choice (oven or stovetop) to restore the patina.
Common Mistakes to Avoid:
- Using Too Much Oil: Excess oil can leave your pan with a sticky, uneven surface. Aim for the thinnest possible coat—so thin that it appears almost invisible.
- Insufficient Heat: Proper polymerization requires reaching the oil’s smoke point. Lower temperatures may lead to a soft, fragile seasoning that flakes easily.
- Inadequate Drying: Water is carbon steel's primary enemy; even small amounts can cause rust. Always ensure your pan is completely dry after cleaning.
Additional FAQs and Insights:
Why does my seasoning look uneven or blotchy?
Uneven coloration or blotches are common, especially after initial seasoning. These imperfections don’t affect cooking performance and typically blend over time with regular use. Remember, an uneven patina is normal—your pan's unique seasoning pattern reflects its cooking history and will constantly evolve.
What if the seasoning flakes or chips off?
Flaking usually indicates excessive oil application or incomplete polymerization. Remove loose flakes by gentle scrubbing, thoroughly dry, and reapply thin seasoning layers.
Can I cook acidic foods in my carbon steel pan?
Occasional cooking of mildly acidic foods (e.g., tomatoes or wine-based sauces) is safe, but prolonged or frequent exposure can strip the seasoning. If your seasoning diminishes, simply reseason the pan.
Remember—Seasoning is More Art than Science:
Carbon steel pans are designed to be robust, durable, and long-lasting kitchen companions—they don’t require meticulous babying. Imperfections in your pan’s seasoning or patina are entirely normal and reflect the unique character and culinary adventures you've experienced together. Each pan develops its own distinctive look and feel, changing and improving with every use.
Embrace these imperfections.
Seasoning isn’t permanent; it’s a dynamic process that changes with use. The best seasoning technique is simply to cook frequently and enjoy your pan. After all, you chose carbon steel to enhance your cooking experience—embrace the journey, experiment freely, and cherish your pan’s evolving story.
Additional Resources & References:
Ready to Cook?
Your pan is now seasoned and ready for action! Dive into cooking with confidence, knowing your carbon steel cookware is ready to provide unmatched performance and enjoyment.
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