How to cook with and care for a carbon steel pan

How carbon steel behaves on the stove

Carbon steel is mostly iron with a little carbon, like cast iron, but it is rolled into thinner, smoother sheets. It heats faster than cast iron and is lighter, but it still holds heat well enough to sear. Like cast iron, its slick surface comes from seasoning: thin layers of oil baked into a hard coating.

Seasoning builds with use. Every time you cook with fat at good heat, the layer gets a little thicker and more even. That is why early cooking choices matter. For background, see what is carbon steel cookware and carbon steel vs cast iron.

Heating the pan the right way

Carbon steel heats fast, so medium is often enough. Preheat the empty pan for a minute or two, add oil, and add food when the oil shimmers. Very high heat on a thin pan can warp it, especially on a burner smaller than the base. Match the burner to the pan and avoid shocking a hot pan with cold water.

On glass or induction cooktops, lift the pan rather than sliding it. See carbon steel on a glass top stove and how to preheat pans.

Note.Check handle limits before using the oven. de Buyer Mineral B pans with the epoxy-coated handle are rated to 400F for less than 10 minutes on the maker's page. All-metal pans have no practical limit in a home oven, but check the maker's care page for your model.

Best first dishes to cook

For the first few weeks, cook foods that use plenty of fat and medium-high heat. They add seasoning and are forgiving if the surface is not yet slick.

• Bacon, sausages and other fatty meats
• Pan-fried potatoes, hash browns and fried rice
• Sauteed onions, mushrooms and peppers
• Seared steak, pork chops and chicken thighs, skin side down
• Shallow-fried foods such as cutlets
• Cornbread, once the pan handles oven use

Foods to avoid early on

Some foods strip young seasoning or stick until the surface matures. That does not mean you can never cook them, only that it helps to wait a few weeks.

How to clean a carbon steel pan after cooking

Clean the pan while it is still warm. The goal is to remove food without stripping the seasoning, then get it dry fast so it cannot rust.

1. 1

   Let the pan cool until it is safe to handle but still warm.

2. 2

   Rinse under hot water and scrub with a brush or non-scratch sponge. A small drop of mild soap is fine on established seasoning.

3. 3

   For stuck food, simmer a little water for a minute and scrape with a wooden spatula, or scrub with coarse salt and a little oil.

4. 4

   Dry with a towel, then set the pan on a burner over low to medium heat until every bit of moisture is gone.

5. 5

   Wipe on a very thin layer of neutral oil with a paper towel, then wipe again so it looks almost dry.

6. 6

   Store in a dry place. Do not soak it, and do not put it in the dishwasher.

Fixing sticking, rust and patchy color

Patchy color is normal. Carbon steel turns blotchy brown, bronze and black as it seasons, and the color evens out over months of cooking. It does not affect performance.

Sticky residue usually means too much oil was left on. Heat the pan until it smokes lightly to set the oil, or scrub it back and apply thinner coats. Flaking happens when thick oil layers build up and chip off; scrub the loose areas and reseason with thin coats.

Orange rust spots come from moisture. Scrub them off with a scouring pad, rinse, dry on the burner and oil thinly. Larger rust needs a fuller reseason. See carbon steel pan rust for the full process.

Frequently asked questions

Can I use soap on carbon steel? A small amount of mild dish soap is fine once the seasoning is established. Avoid soaking and harsh scouring on good seasoning.

Can I cook eggs in carbon steel? Yes, once the pan is well seasoned. Preheat, use enough butter or oil, and let the eggs set before moving them.

Why is my carbon steel pan sticky? Too much oil was left on and did not fully polymerize. Heat the pan to set it, and use thinner coats going forward.

Does carbon steel work on induction? Yes. Carbon steel is magnetic and works on induction. Match the pan to the coil size to avoid warping.