Carbon Steel: Seasoning Made Simple

Seasoning protects carbon steel, reduces sticking, and improves through regular cooking.

H Cookware carbon steel is heat treated to resist rust and give seasoning a stronger foundation. Before cooking, add a thin layer of seasoning using either the stovetop or oven method.

Before You Begin

New H Cookware carbon steel is protected with beeswax and oil during shipping. Wash it with warm water, mild soap, and a soft sponge before first use. Then dry it completely.

Use a neutral oil with a high smoke point, such as canola, grapeseed, or sunflower oil.

The most important rule is simple: use less oil than you think you need. The pan should look almost dry after you wipe it.

Stovetop Method

The stovetop method is fast and works well for regular maintenance.

1. Warm the clean, dry pan over medium heat.

2. Apply a very thin layer of oil to the inside and outside of the carbon-steel body.

3. Wipe away any excess, then continue heating until the oil begins to smoke.

4. After approximately 7-10 seconds of light smoking, turn off the heat and let the pan cool.

One round is enough to begin cooking. Repeat if you want to build a stronger initial layer.

Keep the kitchen well ventilated. Use tongs with a clean cloth or paper towel when wiping a warm pan.

Oven Method

The oven method heats the entire pan evenly and is useful when building the first layers of seasoning.

1. Preheat the oven to 200°C.

2. Apply a very thin layer of oil to the inside and outside of the carbon-steel body.

3. Wipe the pan until it looks almost dry.

4. Place the pan upside down on the oven rack, with a foil-lined tray on the rack below to catch any drips.

5. Bake for one hour. Turn off the oven and allow the pan to cool inside.

Repeat two or three times if you want a more developed initial seasoning.

Common Seasoning Questions

Why does my pan feel sticky?

Too much oil was used. Wipe away the excess and heat the pan again. Seasoning works best in very thin layers.

Why does the color look uneven?

Dark, blue, brown, and spotted areas are normal. Carbon steel changes as it is heated and used. The surface does not need to look perfectly uniform.

Why is food still sticking?

New seasoning takes time to develop. Preheat the pan, add cooking oil, and give food time to brown before turning it.

Regular cooking—especially with oil and fat—will continue building the surface.

What if rust appears?

Remove the rust with the H Cookware stainless steel scrubber or a scouring pad. Rinse, dry the pan completely, and re-season the exposed area.

After Cooking

Wash the pan with warm water and a sponge, then dry it immediately.

For storage longer than one month, apply a very thin layer of oil. Otherwise, store the pan clean and dry without oil.

Explore Carbon Steel