How to Season a Carbon Steel Frying Pan

By Made In Cookware - UK | Published: 2026-10-23

Category: How-to Guides

Learn the simple stove-top method to season your carbon steel pan for a natural non-stick surface. This guide covers cleaning, oiling, heating, and cooling steps.

Quick Answer

To season a carbon steel frying pan, scrub off the factory wax, dry it thoroughly, heat it until it smokes, apply a thin layer of high-smoke-point oil, then let it cool. Repeat 2–3 times for a durable finish.

Why Seasoning Matters

Seasoning creates a polymerized oil layer that bonds to the pan's surface, making it naturally non-stick and rust-resistant. Without it, carbon steel is prone to sticking and corrosion.

A well-seasoned pan improves with use. Each cooking session adds to the patina, but the initial seasoning sets the foundation.

Choosing the Right Oil

Use an oil with a high smoke point, such as grapeseed, avocado, or flaxseed. Oils like olive or butter burn too quickly and leave a sticky residue.

Flaxseed oil creates a hard, durable layer but can flake over time. Grapeseed is a reliable all-rounder that most home cooks have on hand.

Step-by-Step Seasoning Process

1. Wash and Dry: Scrub the pan with hot soapy water and a stiff brush to remove the factory wax or protective coating. Rinse thoroughly and dry immediately with a towel. Common mistake: leaving the pan wet can cause flash rust. Dry it completely.
2. Apply a Thin Layer of Oil: Pour a small amount of high-smoke-point oil onto the pan. Use a paper towel to spread it in a thin, even layer over the entire surface, including the sides and handle. Then wipe off as much oil as possible—the layer should look dry. Too much oil creates a sticky, uneven seasoning. Less is more.
3. Heat the Pan: Place the pan on a burner over medium-high heat. Keep heating until the oil starts to smoke and the pan darkens. This usually takes 2–5 minutes. Tilt the pan to distribute the oil evenly as it polymerizes. If the pan smokes heavily before 2 minutes, the heat is too high. Lower it slightly.
4. Cool and Repeat: Remove the pan from heat and let it cool completely. Repeat steps 2 and 3 two or three more times. The pan will develop a bronze-to-dark brown patina. Letting the pan cool fully between coats prevents the oil from burning off.

Product Used in This Guide

Seasoned Carbon Steel Frying Pan: Pre-seasoned to help you achieve a naturally non-stick surface. Made in Sweden with superior heat control. The pre-seasoning reduces the initial work, but a home seasoning session still optimises the pan for your specific stove and cooking style.
Seasoned Carbon Steel Frying Pan