Seasoned carbon steel cookware use & care.

Suitability

Before first use

Remove any labels from the product and wash in warm soapy water before use. Rinse with clean water and dry thoroughly.

Understanding Your Carbon Steel Pan

We pre-season our Carbon Steel pans with flaxseed oil to help prevent rust during storage and transportation while also jumpstarting the seasoning process.

With regular use and proper care, your pan will develop a slick, virtually non-stick surface that will improve over time.

Your Carbon Steel pan requires a little more care than a standard stainless-steel pan, but the rewards are well worth it. With the right attention, it becomes a versatile kitchen tool—perfect for searing, frying, and even baking.

The following guide covers the first steps, cooking and cleaning, maintenance, and information on common cooking oils.

First Steps for Your Pre-Seasoned Carbon Steel Pan

Since your pan is already pre-seasoned, you don’t need to strip or fully season it. However, you should still follow a few simple steps before using it for the first time.

1. Wash Off Residue

Even though it's pre-seasoned, there may be factory dust or oils from packaging.

• Rinse with hot water and use a soft sponge or cloth.
• If needed, scrub lightly with coarse salt and water to remove any odd smells or residues.
• Rinse and dry immediately with a towel.

2. Heat to Remove Moisture

• Place the pan on the stovetop over low heat for a minute or two to evaporate any remaining moisture.

3. Apply a Thin Layer of Oil

• While the pan is still warm, apply a very thin layer of your preferred oil. (We have used Flaxseed Oil in the pre-seasoning process).
• Wipe off excess oil with a paper towel—it should look dry, not greasy.
• Heat the pan on medium heat for a couple of minutes to help the oil absorb.

4. Start Cooking

• To strengthen the seasoning, cook oily, non-acidic foods first, such as steak, bacon, sausages, fried eggs, potatoes, or stir-fry.
• Avoid acidic foods (tomatoes, vinegar, citrus) for the first few uses to prevent stripping the seasoning.

Cooking with a Carbon Steel Pan

A well-seasoned carbon steel pan is an invaluable addition to any kitchen. Follow these guidelines to maximize its performance.

1. Preheat the Pan Properly

• Carbon steel heats up quickly and retains heat well, especially on Induction hobs. Always preheat your pan for 2–3 minutes on medium heat before adding oil or food.
• Test the heat by adding a few drops of water—if they sizzle and evaporate quickly, it’s ready.

2. Use the Right Amount of Oil

• Add a small amount of oil after preheating to create a natural non-stick surface.
• Swirl the oil around to coat the pan evenly.

For advice on cooking oils see the section Choosing the Right Oil.

3. Don’t Move Food Too Soon

• When searing meats, let them sit undisturbed for a few minutes. The food will naturally release from the pan when it’s properly seared.
• If it sticks, give it more time before turning over.
  

4. Control Heat for Even Cooking

• Carbon steel heats up fast, so use medium to medium-high heat for most cooking.
• Reduce heat slightly when cooking delicate foods like eggs or fish.

5. Cooking Acidic Foods

• Ensure Proper Seasoning – A well-seasoned pan with a deep patina helps protect against acid reaction. If your pan is new or lightly seasoned, consider cooking neutral foods first to build up the seasoning.
• Preheat the Pan – Heat the pan over medium heat for a couple of minutes before adding any ingredients. This helps maintain an even temperature and reduces the chance of sticking.
• Use Enough Oil or Fat – Coat the pan with a thin layer of oil or fat (such as butter, lard, or neutral oil). This acts as a buffer between acidic ingredients and the pan surface.
• Limit Cooking Time – Avoid long simmering of acidic foods (like tomatoes, vinegar-based sauces, or citrus-heavy dishes) in the pan. Quick cooking or deglazing with acids is fine, but prolonged exposure may degrade the seasoning.
• Stir and Deglaze Gently – If making pan sauces with wine, lemon juice, or vinegar, add them near the end of cooking and avoid scraping too aggressively to preserve the seasoning.
• Clean Promptly – Once done, remove acidic food immediately. Rinse the pan with warm water (avoid soap), wipe clean, and dry thoroughly.
• Re-season if Needed – If the seasoning appears dull or worn after cooking acidic foods, apply a thin layer of oil and heat the pan to restore it.
• By following these steps, you can safely cook acidic foods while preserving your pan’s seasoning

How to Clean a Seasoned Carbon Steel Pan

Keeping your carbon steel pan clean while preserving its seasoning is simple if you follow these steps:

1. Avoid Soap & Harsh Scrubbing

• After cooking, wipe out any food residue with a paper towel or soft cloth.
• If needed, rinse with warm water and gently scrub with a non-abrasive sponge or brush.

2. Remove Stubborn Residue

• For stuck-on bits, add a small amount of warm water and bring it to a simmer for a few minutes. Then, use a wooden or silicone spatula to loosen debris.
• Alternatively, sprinkle coarse salt and scrub gently with a paper towel or soft sponge.

3. Dry Immediately

• After rinsing, thoroughly dry the pan with a towel.
• Place it on a warm burner for 1–2 minutes to ensure all moisture evaporates and prevent rust.

4. Lightly Oil to Maintain Seasoning

• Once dry, apply a thin layer of your preferred oil using a paper towel.
• Wipe off excess oil to avoid a sticky residue.

5. Store Properly

• Keep the pan in a dry place. If stacking with other cookware, place a paper towel inside to protect the seasoning.

Maintaining Your Carbon Steel Pan

• After cooking, wipe out the pan or rinse it with warm water.
• If needed, scrub gently with coarse salt to remove stubborn bits.
• Always dry the pan immediately after washing.
• Apply a light coat of oil after each use.
• Store in a dry place to prevent rust.

Should you need to Re-season your pan please follow the guidelines below.

1. Preheat the Oven

• Set your oven to 400–450°F (205–230°C)
• Place a sheet of aluminium foil on the bottom rack to catch drips.

2. Clean the Skillet

• If your skillet is new or has old seasoning, wash it with warm water and mild detergent, using detergent is fine as you are re-seasoning your pan.
• Scrub off any rust or residue with a stiff brush or steel wool.
• Dry thoroughly—heat on the stovetop for a minute to remove moisture.

3. Apply a Thin Layer of Oil

• Add a few drops of your preferred oil to the skillet.
• Use a paper towel to rub it in evenly across the entire pan (inside & outside).
• Wipe off excess oil—it should look dry, not greasy! (Too much oil can cause a sticky coating).

4. Bake Upside Down

• Place the skillet upside down on the middle oven rack.
• Bake for 1 hour to allow the oil to polymerize (harden into a smooth layer).

5. Let It Cool

• Turn off the oven and let the skillet cool inside the oven before removing it.

6. Repeat for Stronger Seasoning

• For the best non-stick surface, repeat steps several times.

If you notice rust on your pan, there is no need for concern. Simply follow the steps below to restore it.

 1: Remove the Rust

• Mild Rust: Use a scrubbing pad (like a Scotch-Brite pad) or steel wool with warm water and dish soap to scrub off the rust.
• Stubborn Rust: If rust persists, sprinkle some baking soda or use a 50/50 vinegar-water solution, then scrub gently.

 2: Rinse & Dry Thoroughly

• Wash the pan with warm water and dish soap.
• Immediately dry it with a towel. To remove all moisture, place the pan on a stovetop over low heat for a minute or two.

3. Apply a Thin Layer of Oil

• Add a few drops of your preferred oil to the skillet.
• Use a paper towel to rub it in evenly across the entire pan (inside & outside).
• Wipe off excess oil—it should look dry, not greasy! (Too much oil can cause a sticky coating.)

4. Bake Upside Down

• Place the skillet upside down on the middle oven rack.
• Bake for 1 hour to allow the oil to polymerize (harden into a smooth layer).

5. Let It Cool

• Turn off the oven and let the skillet cool inside the oven before removing it.

6. Repeat for Stronger Seasoning

• For the best non-stick surface, repeat steps several times.

Choosing the Right Oil for Seasoning

We recommend flaxseed oil because it dries and hardens into a durable, non-stick layer when heated—a process called polymerization.

Although flaxseed oil has a low smoke point (about 225°F/107°C), it is a drying oil, meaning it oxidizes and forms a hard, smooth surface when exposed to heat and air. This makes it different from oils like olive or vegetable oil, which can become sticky if not heated properly.

If you prefer an alternative, we recommend using an oil with a high smoke point, such as sunflower oil. The best oil for seasoning depends on personal preference, availability, and ease of use. Different oils have unique flavour profiles and smoke points, so you may need to experiment to find the one that works best for you.

Please refer to the chart below for typical smoke points of commercially available edible oils. Keep in mind that these values can vary based on processing methods and seasonal differences.

Regardless of which oil you choose, we recommend applying a thin layer of oil to your cookware after each use and during re-seasoning at home. However, we suggest avoiding butter, lard, and coconut oil, as they can become sticky or rancid over time.

 
COOKING OIL SMOKE POINTS

Sources: Baileys Industrial oil & Fat Products 7^th Edition 2020 Wiley-Interscience New York Fats & Oils Handbook 1998

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Guarantee

This collection comes with a lifetime guarantee. Buy once, use forever.

Please note not following our instructions of use may invalidate any claims against the manufacturer's guarantee.