Carbon Steel: FAQ

Prized in professional kitchens for its high heat performance, lasting durability, and natural nonstick surface, carbon steel is a must-have for serious home cooks and chefs alike. Below, we’ve answered the most frequently asked questions to help you get the most out of your pan—from first seasoning to long-term care.

What is carbon steel?

Carbon steel is a strong, responsive alloy made of 99% iron and 1% carbon. This composition gives our pans excellent heat conductivity, superior durability, and the ability to develop a natural nonstick surface over time.

What's the difference between carbon steel and cast iron?

Both are high-heat, seasoning-friendly materials—but carbon steel is lighter, faster to respond to temperature changes, and easier to maneuver in daily cooking. It offers the same ability to build a naturally nonstick surface, but with a sleeker profile preferred by professional chefs and home cooks alike.

My new pan has stains—what are they?

Don’t worry—they’re perfectly normal. Our carbon steel pans are heat-treated (a process called annealing) to increase durability and usability. During this process, the surface may develop black/blue or spotted discoloration, known as “bluing.” It’s a natural oxidation effect that fades and darkens with regular seasoning and use.

To protect against rust, we coat our pans in a layer of food-safe wax and oil before shipping. Be sure to wash thoroughly before first use.

What is seasoning?

Seasoning is the process of heating oil onto the surface of your pan to create a protective, naturally nonstick layer. It prevents rust and improves performance with each use—much like the golden layer you might find on a grill pan after cooking pork belly.

All H Cookware carbon steel products are pre–heat-treated, so you can start cooking right away. But for best results, follow these seasoning steps:

My pan isn't seasoning evenly—should I worry?

Not at all. Uneven coloring is a normal part of the seasoning process. With continued use, the surface will become darker and more uniform. Your pan is developing its unique patina.

Can I use detergent on carbon steel?

Only for the first wash—to remove the protective wax. After that, stick to warm water and a sponge or cloth. Harsh detergents can strip away your seasoning layer. If detergent is necessary, simply re-season afterward.

My pan has rusted—what now?

It happens. Rust is easy to remove:

Make a paste of baking soda and water.
Scrub the rusted area with a rough sponge.
Rinse thoroughly and dry completely.
Re-season the pan to restore protection.

To prevent future rust, always dry your pan completely after washing. If you do not plan to not use the pan for a long period, you can apply a thin layer of oil before storing.

How should I store carbon steel?

Keep it dry and well-aired. After each use:

Wipe off all moisture.
Store in a dry place.
Place a cloth or paper towel between pans to avoid scratches.
Apply a thin layer of oil before long-term storage.

The seasoning came off —what should I do?

No need to worry. If your seasoning flakes or wears off, just clean the pan and re-season. Regular care will strengthen the surface over time and improve performance.

Are there ingredients I should avoid?

Yes—acidic ingredients like tomatoes, vinegar, and lemon can break down the seasoning and leave a metallic taste. If cooking with acidic foods, keep the cook time short and wash the pan soon after.

Can I used carbon steel on induction?

Yes. All H Cookware products can be used on all stovetops—including induction, gas, and electric. Carbon steel can also be used on the oven and grill.

Are H Cookware carbon steel products oven-safe?

Absolutely. Our carbon steel pans are highly heat-resistant and finished with stainless steel handles, making them safe for oven use.

Still have questions?

We’re here to help. Contact our support team with any questions, and we’ll get back to you as quickly as possible.