Seasoning a new carbon steel pan is easy even if you’ve never seasoned a pan before. Follow this simple tutorial to get your new carbon steel cookware ready to use.
The first thing you need to do is remove the protective silicone sleeve from the handle, if applicable.
Wash your pan in hot water with soap and a non-metallic scrub brush or sponge to remove the protective layer.
Dry your pan well with a clean towel.
Place your pan on the stovetop and measure out ¼ teaspoon of seasoning wax onto a paper towel.
Rub the seasoning wax all over the pan in a thin, even layer until it looks dry rather than shiny or wet.
Heat the pan over medium-high heat and continue using your paper towel to wipe the pan of any excess seasoning. Once the pan smokes, turn the heat down to medium and keep rubbing the pan with your paper towel.
Make sure the pan is evenly seasoned by moving it around over the burner and making sure you get the sides of the pan too. Keep wiping the pan the whole time to make sure no excess oil scorches to the pan. It should be turning brown.
Turn off the heat when the pan is browned evenly and it’s not smoking as much. Wipe again with the paper towel then let it cool until you can touch it. Repeat the seasoning process a total of 4-5 times.
Rub the pan to make sure it’s smooth – this is how you know it’s seasoned well. If it’s bumpy, sticky or uneven, you may need to scrub it again and start over.
After your carbon steel pan is seasoned evenly, you can use it in your kitchen.