Skip to content
Christmas Delivery: Australia Post's Cut-off Dates
Christmas Delivery: Australia Post's Cut-off Dates
Located in Australia  Delivery by Australia Post New Arrival Sale

Carbon Steel & Cast Iron Cookware User Guide

The user guide applies to all carbon steel and cast iron cookware, including woks, frypans, pots, and deep fryers.

Japanese carbon steel has a long history of safety for a very good reason. It has a high level of iron purity and is free of many unwanted materials. However, some users find that their cookware rusts and forms pits after 1 to 2 years. Why does this happen while others use the same cookware for up to 10 years?

Oil seasoning and cleaning are key. This user guide is very important if you want to get the most out of your carbon steel cookware. Please be sure to read this entire instruction manual before the first use.

Get inspired! Click here to view all carbon steel wok recipes.

For pure titanium cookware, please see another user guide. 

Section 1: Understand the limits of carbon steel

Some might wrongly think that carbon steel and cast iron cookware never get damaged. Make no mistake, both non-nitrided and nitrided carbon steel cookware will rust and form pits if not properly maintained. Carbon steel is never rust proof, no matter what manufacturers claim.

Understand the limitations of carbon steel cookware:

  • It will corrode if you store food in it, so clean it thoroughly after each use.
  • It will develop pits in the absence of oil. Season the cookware with sufficient oil everytime after use.
  • There will be marks and patterns once you put the cookware into use. 
  • Carbon steel is NOT nonstick. Do not expect the cookware to perform the same way as nonstick cookware.
  • Use oil with a high smoke point, such as avocado oil, canola oil, corn oil, and peanut oil.
  • Avoid rapid temperature changes when heating with oil.
  • Be sure that the cookware is stable on the stovetop.
  • Do not leave your cookware unattended while cooking.
  • Use medium or medium high heat. Do not use high heat.
  • Do not use in a dishwasher, microwave, or oven.
  • Keep out of reach of children.

Section 2: Understand nitrided vs. non-nitrided cookware

The nitriding process makes the cookware resistant to rust and also increases durability. It is important to distinguish between nitrided and non-nitrided carbon steel cookware because their use and care differ.

  • For non-nitrided carbon steel cookware, please see section 3, 4 and 5. Additional information regarding non-nitrided carbon steel cookware is provided in section 5. Example of non-nitrided cookware:
  • For nitrided carbon steel cookware, please see section 3 and 4. Section 5 does not apply. Example of nitrided carbon steel cookware:
Before first use: oil seasoning

Section 3: How to get started with your carbon steel cookware

A Japanese carbon steel cookware is made with specially heat-treated metal to create a cooking surface that is ready to use. Once the cookware is seasoned for 5 minutes, it can be used right away.

Please note these steps and refer to the video below.

Before use: oil seasoning

  • Wash the cookware's inner and outer surfaces with dish soap.
  • Dry completely with paper towels
  • Pour in enough oil to fill about 1/3 of your cookware.
  • Heat it on low for about 5 minutes.
  • Turn off the heat and return the oil to a suitable container.
  • Use paper towels to spread the remaining oil fully around the inner surface.
  • Your cookware is now ready for use!

Cleaning and maintenance

  • Use a scrub sponge to wash the cookware with warm water. Do not wash it in the dishwasher.
  • When done, rinse the wok off and wipe it dry.
  • The alternative to wiping the cookware dry is to heat it over low heat.
  • Season your cookware with a tablespoon of oil before storing it. Use sufficient oil when seasoning. You will find our oil basting set very useful for seasoning. This video shows you how to use it.
  • Do not be alarmed by the blackish colour you may find on the cookware. That is the result of normal oxidation.
  • Your carbon steel cookware is not a food container. When finished cooking, put any leftovers in an appropriate container.
  • For stubborn stains, you can use Bakers Friend and steel wool. Scratching nitrided carbon steel cookware will not harm it. 
  • When it comes to a non-nitrided cookware, it is possible to remove the protective layer through vigorous scrubbing, so avoid scratching too hard.
Carbon Steel FAQ

Section 4: How to maintain your carbon steel cookware

  • Pits in a carbon steel cookware
Pits in a carbon steel cookware are not rare. This happens as a result of having insufficient oil layers or storing food after cooking. For example, if food is left for more than an hour in the cookware, pits can form.

Try to prevent pit formation, but you can continue using your cookware if this happens. You can re-season your cookware and start using it again.

Remember: Food should not be left in the cookware for long periods of time. Consider it a tool for cooking, not for storing food. The cookware should be thoroughly cleaned after each use. Then season it with a full spoon of oil. Follow these simple practices and you will be able to enjoy your cookware for many years.

What is a sufficient amount of oil?
  1. Sometimes customers may have seasoned their cookware, but an insufficient amount of oil was used to maintain the cookware. Be sure your cookware looks shiny after you apply oil on the surface.
  2. Please see two images below. Both cookware were seasoned, but the one on the left became very dry within 5 minutes after seasoning. The one on the right still looks shiny with its oil layer. That is your model – a shiny surface even 5 minutes after seasoning.
  3. Note that cookware that has been unused for weeks will become dry. To keep it in good condition, you will need to season it occasionally.
Wok without oil seasoning Wok with oil seasoning
  • If food is burnt 
Adding hot water and bringing it to a boil will soften the burnt food and make it easier to remove. Then use a scrub brush to remove any final pieces. 
  • The importance of a proper cooking temperature
Carbon steel conducts heat quickly. Medium to medium high heat is recommended for most types of cooking. You can find more details in our online recipes. If your oil is smoking, it means your temperature is too high. 

On an electromagnetic cooktop, avoid immediately putting yout cookware over high heat. First, set the cooktop to low heat and let it heat up. Then use medium heat and slowly start to turn it up until it reaches the right temperature. 
  • A yellowish colour
Using a low smoking point oil (e.g. extra virgin olive oil) with high heat will cause the oil to burn and leave a yellowish mark. Continue cooking and season the cookware with a high smoke point oil. The cookware will return to normal.
  
Oil with high smoke point is recommended: avocado oil, canola oil, corn oil, and peanut oil.
  • Blackish colour is normal oxidation
The blackish colour you may find on the cookware is a result of normal oxidation. Simply clean it with water and season it with oil according to the instructions.
  • Loose handles
For some woks and frypans, you can tighten the handle’s bolt by turning it clockwise until the handle is firmly in place. Do not use a cookware with loosen handles.
  • Food turning blackish
Foods like burdock root, lotus root, udo, and eggplant absorb a lot of iron and turn a blackish color. There is no effect on taste, nor does it pose any sort of harm if consumed.
  • Whitening patterns
If you use your cookware to make tomato sauce, fruit jam, or other dishes that involve boiling sour ingredients for long periods of time, your cookware's surface may whiten in colour. It may appear in patterns or in dots. It is perfectly safe to continue using the cookware. As you continue to cook with oil, the inner surface will gradually return to its original condition. 
  • Uneven surface
The special heat-treatment process sometimes results in distinctive unevenness on the bottom, but this has no effect on the cookware’s performance. It is not possible to make a warped wok's bottom surface flat again.
  • Marks on wok
Please note that once you begin using your cookware, it will no longer look new. Discolouration and dark marks all over the wok are common.
  • Do not scratch too hard

If you scratch hard enough to peel off the protective oil layer, no permanent damage is done. Simply maintain it with oil again and you will see the cookware turn black again over the course of a few months.

This is normal and does not mean any chemical coating is coming off.  See another article for more information. 

  • Never use carbon steel pan in microwave or dishwasher
Never put any metals in the microwave. Doing so has the potential to damage your microwave. Also, carbon steel cookware is not oven-safe because of its wood handle.

Carbon steel and cast iron are not suitable for dishwasher. Wash your cookware by hand.
Maintaining a non-nitrided carbon steel wok Section 5: Additional information for non-nitrided carbon steel cookware  
  • A carbon steel cookware without nitriding process is coated with food-grade resin layer. This layer will gradually come off after use. Oil seasoning is a must or the cookware will rust.
  • If the cookware surface is burnt, do not scratch it. Adding hot water and bringing it to a boil will soften the burnt food and make it easier to remove. Then use a scrubbing brush to remove any final pieces. Do not scrub the cookware too hard.
  • It is normal for the protective layers to come off non-nitrided cookware. If you do not want black residue, then you should purchase nitrided brands such as Yoshikawa, Tsubame, or Riverlight.
  • If the protective oil layer peels off, season your cookware. Once you put the cookware into use, the carbon steel will expand and absorb the cooking oil. In a few months, the cookware will gradually turn black with oxidised protective layers.
Section 6: Additional user guide for Japanese deep fryer

The video above shows how to assemble, clean, and use a deep fryer.

Carbon steel deep fryers require the same seasoning, cleaning, and maintenance as carbon steel woks and frypans. It is recommended that you read all the informaton above to get the most out of your cookware.

Before first use: oil seasoning

  • Wash the deep fryer's inner and outer surfaces with dish soap.
  • Dry completely with paper towels
  • When we use carbon steel cookware, we need to perform oil seasoning by adding oil and heating it slowly on low heat before using. Since deep frying uses a lot of oil, the first use of a deep fryer should be considered a good first seasoning.
  • For your initial cooking, make sure to use at least half of the capacity of the deep fryer.
  • As shown in the video above, we can use the deep fryer straight away.

Cleaning and maintenance

  • Use a scrub sponge to wash the deep fryer with warm water. Do not wash it in the dishwasher.
  • To clean the thermometer, focus solely on washing the metal probe and avoid washing the meter. Do not let water gets into the meter.
  • When done, rinse the deep fryer off and wipe it dry.
  • The alternative to wiping the deep fryer dry is to heat it over low heat.
  • Season your cookware with a tablespoon of oil before storing it. Use sufficient oil when seasoning. You will find our oil basting set very useful for seasoning. This video shows you how to use it.
  • Do not be alarmed by the blackish colour you may find on the deep fryer. That is the result of normal oxidation.
  • For stubborn stains, you can use Bakers Friend and steel wool. Scratching nitrided cookware will not harm it. 
  • When it comes to a non-nitrided deep fryers (the Wahei Freiz brand), it is possible to remove the protective layer through vigorous scrubbing, so avoid scratching too hard.
  • Your carbon steel deep fryer is not a food container. When finished cooking, put any leftovers in an appropriate container.

My Cookware Australia

COPYRIGHT WARNING: Content theft of any kind is immediately reported to Google, which results in ranking penalties. Original texts can be verified in Internet archives. My Cookware Australia® holds the copyrights for all the content on this site, including articles, product descriptions, and user guides.