Fail-Proof Way to Season Your Carbon Steel Pan: A Step-by-Step Guide
Updated: 3 days ago
Seasoning a carbon steel pan is simple, but there’s one big mistake that could ruin the process. In this video, I’ll reveal the most common error people make when seasoning their pans and show you how to avoid it. Whether you’re new to carbon steel or looking to improve your technique, this quick guide will help you get the perfect non-stick finish every time. Don’t let this mistake hold you back—watch now and get it right!"
Step 1: Wash and Dry
Before you begin, you’ll need to remove the factory coating that protects the pan during shipping. Wash the pan with warm, soapy water and a soft sponge, scrubbing thoroughly to remove any residue. Rinse it well to get rid of all soap, as it can interfere with the seasoning process.
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Once clean, dry the pan immediately with a towel, then place it on a burner set to low heat for a minute or two to eliminate any remaining moisture. A completely dry surface is key to a smooth, even seasoning layer.
Step 2: Choose the Right Oil
The oil you use matters. High smoke-point oils like flaxseed, grapeseed, or avocado oil work best because they bond well with the pan when heated. These oils create a hard, durable coating that won’t flake or peel. Avoid oils like olive oil or butter, as they can leave a sticky or uneven finish.
Step 3: Apply a Thin Layer of Oil
Once the pan is clean and dry, apply a thin layer of oil. Pour a small amount onto a paper towel or cloth and rub it evenly over every surface of the pan, including the cooking surface, the outer sides, and even the handle. Be sure to wipe away any excess oil until the pan looks nearly dry. Too much oil can result in a sticky coating instead of a smooth, non-stick layer.
Step 4: Bake the Pan
Preheat your oven to 450°F (232°C). Place the pan upside down on the middle rack of the oven. This prevents oil from pooling on the cooking surface, which can cause uneven seasoning. Put a baking sheet or aluminum foil on the rack below to catch any drips.
Bake the pan for one hour, allowing the heat to bond the oil to the surface. Remove after 3-5 mins to remove any oil that might of pooled. During this process, the pan may darken slightly, which is a sign that the seasoning is working. After baking, turn off the oven and let the pan cool completely before handling it.
Step 5: Repeat for the Best Results
For a stronger, more effective seasoning, repeat the oiling and baking process 2-3 more times. Each layer builds on the previous one, making the pan’s surface more durable and non-stick. Over time, the pan will develop a rich, dark patina—a sign of a well-seasoned carbon steel pan.
Step 6: Maintain Your Seasoning
Seasoning isn’t a one-and-done process. Every time you cook with your Strata pan, you’re contributing to its seasoning. To maintain it:
Clean carefully: Use hot water and a soft brush or sponge after cooking. Avoid soap whenever possible, as it can strip the seasoning.
Dry thoroughly: Always dry the pan immediately, either with a towel or by placing it on low heat for a minute.
Oil lightly: After drying, rub a thin layer of oil over the surface to protect it and maintain its seasoning.
Why Seasoning is Worth It
Seasoning your Strata Carbon Steel Pan creates a natural, non-stick surface that’s perfect for everything from frying eggs to searing steaks. It also protects the pan from rust and improves its performance over time. With just a little care, your Strata pan will become a reliable, versatile tool that you’ll reach for every day.
Ready to get started? Follow these steps, and you’ll have a beautifully seasoned pan that’s built to last. Happy cooking!
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