Seasoning a steel pan? That sounds very complicated but it is actually very easy! Cook and Pan explains in 5 simple steps how to season a (carbon steel) pan.

Why do you actually need to season a steel pan? Seasoning is also called seosoning. This is done to prevent your dish from sticking to the metal. You actually create a non-stick layer. You can also bake more easily if, for example, your wok or frying pan is seasoned.

At Cook and Pan we have different types of steel pans, the seasoning process always works in the same way:

1. Once you have received the pan, we recommend that you clean it thoroughly with warm water. For example, with the soft side of a scouring pad. Some pans have a protective layer of (bee) wax that has protected the pan from all kinds of substances on its way to you. Then dry the sheet steel pan thoroughly.
2. Then you choose the right type of oil, this is very important! It is important that you choose a good and neutral oil that can reach high temperatures, this is required for seasoning. We always use coconut oil but you can also use sunflower oil, linseed oil, rapeseed oil or peanut oil. Please note: do not use olive oil at all, olive oil is best used with cold dishes and therefore not with seasoning where high temperatures are reached.
3. Heat the pan, add about a tablespoon of the desired oil and let it heat well. The oil will start to smoke/vapour after a while. Pour the oil into another pan and turn off the heat. You can use the transferred oil later. Let the pan cool down well. You have now burned 1 layer!
4. Then turn the heat back on and leave the heat in the pan, add the transferred oil again, if you find that there is too little oil in it you can top it up with 'new' oil. Do the whole process of Step 3 again until you have burned the pan 3 layers.
5. Done? Dry the pan well with water. Never use soap and do not put the pan in the dishwasher, this will cause you to lose your protective layer.

Burning 3 layers is certainly sufficient to bake a nice steak, after use the non-stick layer gets better and better. Eventually you can also bake the most delicious pancakes with it. Do not be alarmed that the first silver-colored pan turns brown or black! This is completely normal and really belongs to a steel pan. The blacker the pan the better actually, this shows the quality of your non-stick layer and the quality of your dishes, it cooks easier and better.

We would also like to give you a tip that you should preferably prepare as few acidic dishes as possible in the steel pan. Acidic products affect the baking layer and this may mean that you have to season the pan again, even after using the pan for a long time. So be careful with acidic dishes that contain, for example, tomato, lemon or vinegar. The better you maintain the pans, the longer they will last.

Feel free to view our wide range of sheet steel pans . If you have any questions about seasoning or maintaining your pan, please send an email to info@cookandpan.nl or fill in our contact form.

We are happy to advise you, even if the pan was not purchased from us!

Team Cook and Pan