The Golden Rule of Carbon Steel
Your carbon steel pan improves with use. Unlike a synthetic pan, it requires a simple routine: always keep it lightly oiled. Seasoning protects the pan from rust and builds a natural, non-stick surface.
How a Carbon Steel Pan is Different
A new carbon steel pan behaves differently than a synthetic non-stick pan:
- A synthetic pan has a chemical coating that is non-stick on day one but degrades and wears out over time.
- Your carbon steel pan is the opposite. It starts with a base seasoning and builds its exceptional non-stick properties over time through your cooking and oiling routine.
The reward for this care is a durable, renewable, and natural non-stick surface that is built to last.
The 3 Keys to Success
Hot Pan + Hot Oil + Food → Non-Stick Results
(Properly preheating your pan on medium heat is the secret to non-stick cooking.)
Wash + Dry + Oil → A Healthy Pan
(Your simple 3-step routine after every cook to build seasoning and prevent rust.)
Patience + Cooking → A Perfect Patina
(Your pan gets better with every use, developing a natural non-stick surface.)
Part 2: Step-by-Step Guides
First-Time Seasoning
Season the pan once before first use. This 5-minute process prepares the surface.
- Wash: Wash the new pan with warm water and dish soap.
- Dry: Dry it completely. To be certain, place it on low heat for one minute.
- Oil & Heat: Add enough cooking oil to coat 1/3 of the pan. Heat on low for 5 minutes.
- Cool & Coat: Turn off the heat and let the oil cool completely. Once cool, pour the oil into a storage container for reuse. Use a paper towel to wipe the residual oil over the entire inner surface.
A Note on the Video
The video is a great visual guide. Please note these two clarifications:
- 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, your pan should have a light sheen, as shown below:
Daily Use & Care
Follow these three simple steps after each use:
- Cook: Use your pan on medium heat. If your oil smokes heavily, the pan is too hot. Avoid the 'boost' or max power setting.
- Wash: After cooking, wash with hot water and a soft sponge. Do not use a dishwasher. For stuck food, boil water in the pan to loosen it.
- Dry & Oil: This is the most important step. Dry the pan immediately. Add a teaspoon of cooking oil and wipe it over the interior with a paper towel to prevent rust.
Part 3: Deeper Knowledge & Troubleshooting
Understanding Your Pan's Evolving Surface
Don't worry about marks appearing on your carbon steel pan; they are supposed to be there. The patterns left by heat, oil, and food are not defects. Rather, 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 of your pan will evolve, creating a unique pattern as layers of seasoning build up. This is not a flaw—it's the visual evidence of a healthy, personalised patina. These layers are what make the pan non-stick, so it is important that you do not try to scrub them away.
Troubleshooting Common Issues
-
"My paper towel turns black."
This is normal. The residue is a mix of carbon particles and polymerised oil from your seasoning, not dirt. -
"I have a dark, burnt oil mark that won't scrub off."
This is a positive sign of polymerised oil and is the beginning of a strong seasoning layer. It is not harmful. Do not try to scrub it off; just continue to cook on it and follow the "Wash, Dry & 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. -
"I see rust."
Don't worry. It means the oil layer wore off. Simply scrub the rust away, then perform the "First-Time Seasoning" steps again. -
"My food is still sticking."
This means you need to focus on the "Hot Pan + Hot Oil" rule before adding food. Also, ensure you continue the "Wash, Dry & Oil" routine. The surface will improve with use.
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