Seasoning protects against rust and builds a natural non-stick surface. A synthetic coating is non-stick on day one and wears out; carbon steel starts with a base seasoning and improves with every cook. Even a badly neglected pan can be sanded back and re-seasoned.
- Quick Start
- First-Time Seasoning
- When is the Pan Ready?
- Daily Care
- The Patina
- Troubleshooting
- Restoration Service
Quick Start: From Box to First Meal
- Day 1 — season the pan. Complete the First-Time Seasoning below. It takes about five minutes.
- Your first few cooks. Start with dishes that build seasoning quickly — stir-fried vegetables, fried rice, or pan-fried meat with a generous amount of oil.
- Hold off for now. Eggs, delicate fish, long boiling or steaming, and acidic dishes (tomato, vinegar) are much easier once the seasoning has developed. Save these for the second or third week.
- The first two weeks. Expect the surface to darken unevenly and develop marks. This is the patina forming — a sign of progress, not damage.
First-Time Seasoning
Season the pan once before first use. This five-minute process prepares the surface.
- Wash the new pan with warm water and dish soap.
- Dry it completely. To be certain, place it on low heat for one minute.
- Oil & heat: add enough cooking oil to coat one third of the pan, then heat on low for five minutes.
- Cool & coat: turn off the heat and let the oil cool completely. Pour the oil into a storage container for reuse, then wipe the residual oil over the entire inner surface with a paper towel.
Using soap: a little mild soap is fine for cleaning. The most important step is to re-oil the pan immediately after drying.
Reusing oil: the seasoning oil can be reused. Let it cool completely, then filter and store it in a container like the Yoshikawa Oil Filter Pot.
After seasoning, the pan should have a light sheen.
When is the Pan Ready? Watch the Oil
Most sticking happens because food goes in before the pan is ready. You do not need a thermometer — the oil tells you everything. Heat the empty pan on medium for one to two minutes, add oil and swirl it, then read the signals:
The oil thins out and ripples in gentle waves as you tilt the pan — add your food.
A wisp of smoke. Turn the heat down slightly.
Heavy smoke. Take the pan off the heat, let it settle, then continue on a lower setting.
Daily Use & Care
- Cook on medium heat. If your oil smokes heavily, the pan is too hot — avoid the boost or max power setting.
- Wash with hot water and a soft sponge, never in a dishwasher. For stuck food, boil water in the pan to loosen it.
- Dry & oil — the most important step. Dry the pan immediately, then wipe a teaspoon of cooking oil over the interior with a paper towel to prevent rust.
A seasoned pan still needs feeding. Seasoning is a layer of baked-on oil, and it slowly absorbs whatever oil sits on top of it. Take the pan out of the cupboard now and then and look at the surface: if it has gone dull and dry instead of glossy, it needs oil. Warm the pan briefly, wipe a thin film of cooking oil over the inside and outside, and put it away — much like moisturising skin. A pan that is kept fed builds a deeper, more even patina; a pan left dry is where rust and pitting begin.
Understanding Your Pan's Evolving Surface
Marks on a carbon steel pan are supposed to be there. The patterns left by heat, oil and food are not defects — they are the start of the pan's natural non-stick surface, known as a patina. A pan that looks well used is performing at its best.
With every meal the dark surface evolves, creating a unique pattern as layers of seasoning build up. These layers are what make the pan non-stick, so do not try to scrub them away.
Troubleshooting
Find your symptom below — every one of these has a simple answer.
"My paper towel turns black."
This is normal. The residue is a mix of carbon particles and polymerised oil from your seasoning, not dirt.
"A dark, burnt oil mark won't scrub off."
This is a positive sign of polymerised oil and the beginning of a strong seasoning layer. Do not try to scrub it off; continue to cook on it and follow the wash, dry and oil routine.
"My acidic food turned slightly grey."
This can happen on new pans as the acid reacts with the iron. It is harmless and will stop once a thick seasoning is established. Read more here.
"My pan looks dull and dry, even though I seasoned it."
This is normal — the seasoning has absorbed the surface oil. It is a reminder to re-oil, not a sign that the seasoning has failed. See Daily Use & Care.
"I see rust."
The oil layer has worn off. Scrub the rust away, then repeat the First-Time Seasoning steps.
"My food is still sticking."
The pan was not hot enough before the food went in. Follow the steps in When is the Pan Ready? — wait for the oil to ripple before adding food — and keep up the wash, dry and oil routine. The surface will improve with use.
"My pan has pits or deep surface damage."
This develops when food residue, salt or moisture is left on the surface. Don't throw the pan away — see our In-Store Restoration Service below.
In-Store Restoration Service
A carbon steel pan can be restored — this is one of its biggest advantages. When a synthetic coating wears out, the pan is finished; carbon steel can be sanded back and re-seasoned to start fresh.
Pitting is not a manufacturing fault. It develops when food residue, salt or moisture is left on the surface, or when the pan is stored without its protective oil layer. If your pan has developed pits, we can restore it at our Chatswood store: the surface is sanded flat, which exposes the bare silver steel — this is normal, and the dark patina rebuilds with regular use.
Within warranty: restoration is free of charge.
Outside warranty: a service fee applies, quoted on inspection.
To arrange, submit a request via our Product Support form.
