Recipes

How to care for carbon steel and cast iron

I will be referring to carbon steel throughout this article, though the guidance applies equally to carbon steel, cast iron, and blue steel, as all three share the same essential properties. There are many worthy choices when it comes to selecting a material for one's pan: stainless steel, cast iron, copper, carbon steel, blue steel, and various forms of nonstick aluminium among them. For general cooking, carbon steel is, in this author's estimation, the finest material available. It possesses the durability and natural nonstick qualities of cast iron without the considerable weight, while still maintaining an evenly heated cooking surface. But you likely know this already and have some carbon steel of your own, so the question becomes how best to maintain it. The better one tends to one's cookware, the better the performance one may expect in return. With carbon steel in particular, a natural nonstick surface develops gradually with use, eventually permitting the cooking of eggs without the least sticking. Fortunately, the maintenance is not demanding. The principle is simply never to clean it too thoroughly. As with cast iron, carbon steel flourishes when it has accumulated layers of protective seasoning. There is a genuine satisfaction in watching this patina build over time, the performance of the pan improving with each passing month. The first order of business with any new piece, of course, is to establish that initial seasoning. The seasoning process is the most consequential step in ensuring that your carbon steel performs well and remains free of rust. The essential requirements are a high smoke-point oil, grapeseed being an excellent choice, and sufficient heat. Two primary methods exist, and both are entirely effective.