If you've just done a deep clean or accidentally cooked acidic food on your frying pan, it's a good time to give your frying pan a new coat of seasoning to protect against rust and ensure its natural nonstick is good. Follow the simple steps below;
Why does carbon steel need seasoning?
When carbon steel is not protected with a layer of oil, it becomes vulnerable to moisture and rust due to its high iron content. Applying seasoning creates a protective layer of oil that seals the surface and fills the 'pores' of your frying pan. This results in the formation of a patina that gives the surface a polished appearance and prevents rust. It is therefore important to season your frying pan if it has been cleaned with e.g. vinegar or a coarse sponge/steel wool.
Make sure to give the frying pan a coat of oil and new seasoning if it has been used for highly acidic ingredients.
Grill method / Gas flame method
Step 1: Clean the frying pan thoroughly
It's important that your frying pan is completely clean and rust-free before you start. Therefore, give it a thorough cleaning in hot water and soap with a coarse sponge, brush or steel wool. You can wipe with a paper towel to see if the frying pan is clean.
Step 2: Dry the frying pan
Once the frying pan is clean and thoroughly wiped with a cloth, we need to make sure that the last water molecules evaporate. We do this by heating the pan gently for 2-5 minutes on the stove at low heat so that the metal pores open up.
Step 3: Apply a thin layer of oil
Remove the pan from the stove and use a paper towel to apply a very thin layer of oil all over the inside and outside of the pan. The oil should be a neutral oil such as grape seed oil, rapeseed oil or sunflower oil. We recommend grapeseed oil because it is relatively cheap, neutral in flavour and has a high smoke point of around 220℃.
Wipe the pan again with a fresh paper towel to make sure you have a completely thin layer of oil - the pan should actually look completely dry.
Step 4: Heat the frying pan on the gas hob/grill
Start by heating your frying pan on a low-medium heat on the gas hob or directly on the grill if you don't have a gas hob.
If necessary, you can also use an induction hob, but the result depends on the quality of the hob and the size of the hob, and there is a risk that the frying pan may warp if it is heated quickly and/or unevenly.
Once the frying pan has warmed up slowly at low heat, you can turn it up to medium-high heat and let it heat for about 5-10 minutes. It may smoke a little, so switch on the extractor fan if you're working indoors. When the oil has stopped smoking, the pan is done.
Step 5: Let the frying pan cool down
Once the frying pan is seared, you can let it cool down slowly on the stove/grill. Wait until it has cooled down completely before you put it back in place.
Your pan is now ready to use - or you can repeat the process a few more times if you want a stronger seasoning. If you season your pan several times, you don't need to wash the pan between each time - you just apply a new layer of oil on top.
Oven method
Another method you can use to season your frying pan is the oven method.
Again, use an oil such as grapeseed oil and follow the same steps to clean the frying pan.
Step 1: Clean the frying pan thoroughly
It's important that your frying pan is completely clean and rust-free before you start. Therefore, give it a thorough cleaning in hot water and soap with a coarse sponge, brush or steel wool. You can wipe with a paper towel to see if the frying pan is clean.
Step 2: Dry the frying pan.
Once the frying pan is clean and thoroughly wiped with a cloth, we need to make sure that the last water molecules evaporate. We do this by heating the pan gently for 2-5 minutes on the stove at low heat so that the metal pores open up.
Step 3: Apply a thin layer of oil
Remove the pan from the stove and use a paper towel to apply a very thin layer of oil all over the inside and outside of the pan. The oil should be a neutral oil such as grape seed oil, rapeseed oil or sunflower oil. We recommend grape seed oil because it's relatively cheap, neutral in flavour and has a high smoke point of about 220℃.
Wipe the pan again with a new paper towel to make sure you have a completely thin layer of oil - the pan should actually look completely dry.
Carefully place the oiled pan into the oven and place it upside down on the centre rack.
Step 4: Heat the frying pan in the oven
Switch on your oven to 230°C. The oven temperature should be slightly above the smoke point of your oil or wax - we usually use grape seed oil and heat the oven to 230°C, but if you use an oil with a higher smoke point, the oven should be hotter.
Leave the pan in the oven for an hour at the appropriate temperature.
There may be a little smoke along the way - that's fine, it just means that the oil is being burnt in.
Step 5: Let the frying pan cool down
After an hour, switch off the oven and leave the pan in the oven until it has completely cooled down.
Your pan is now ready to use - or you can repeat the process a few more times if you want a stronger seasoning. If you season your pan several times, you don't need to wash the pan between each one - you just apply a new layer of oil on top.
