---
title: How to care for carbon steel and cast iron
description: >-
  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.
tags:
  - Guide
  - equipment
---
## Instructions

1. Pour a small amount of oil on your carbon steel and use a rag or paper towel to spread it thinly over the entire surface (top and bottom). The important part is that this is a thin layer, as too much oil will leave a sticky coating instead of absorbing into the material.
2. Set a medium-high flame under your carbon steel and allow it to reach a high enough temperature to begin producing smoke. This should be around 200°C.
3. When you see smoke, continue the heat for 30 seconds and then turn it off. Wipe off the excess oil. You will see that as your carbon steel begins to cool, it will gain a brown patina.
4. Allow your carbon steel to cool to room temperature, then repeat as many times as you’d like.
5. Preheat your oven to 245°C / 225°C fan.
6. Pour a small amount of oil on your carbon steel and use a rag or paper towel to spread it thinly over the entire surface (top and bottom). The important part is that this is a thin layer, as too much oil will leave a sticky coating instead of absorbing into the material.
7. Once your oven reaches temperature, place your carbon steel onto the centre rack. It’s preferable to place it upside-down, but this isn’t necessary if your oil is spread thinly enough.
8. Set a timer for 10 minutes and take it out sooner than that if you begin to see smell smoke.
9. Once you remove your carbon steel from the oven, wipe off the excess oil and allow it to cool to room temperature.
10. Repeat the process as many times as you’d like.

## Notes

Committed to this collection by the hand of Hunter.