Carbon steel pans have the best characteristics of stainless steel and cast iron. They’re lightweight, can take high heat, and develop a natural nonstick patina over time. Your carbon steel pan is a versatile powerhouse for searing, and nonstick cooking in general. It seamlessly goes from the stove to the oven (or broiler), which is why it’s a staple for home cooks and professional chefs alike. “Carbon steel [pans] take the best characteristics of stainless steel and cast iron and combines them into one,” points out Jake Kalick, president and co-founder of Made In. Like cast iron, carbon steel has the ability to take high heat and develop a natural nonstick patina over time, but like stainless steel, it is relatively lightweight and heats up quickly, says Kalick. “You can cook almost anything in carbon steel,” he adds, sharing that a few of his favorite dishes are stir-fry in a wok, perfect rice in a paella pan, and a lovely crust on a pizza steel. “The only thing you need to be a little careful of is acidic ingredients. You can add some tomatoes to it no problem, but it’s not an ideal place to make a vinegar or citrus-based sauce because that will strip the seasoning.” Not to worry: if you make that mistake, you can re-season your pan with little to no consequences.
I’ve been using my carbon steel pan for years, and let me tell you, it’s a game-changer for everything from crispy stir-fries to perfectly seared steaks. What makes it so special is that patina—it’s like the pan gets better with every meal. But here’s a tip from my own kitchen: if you’re cooking something like a tomato-based sauce by mistake, don’t panic. The seasoning might take a hit, but re-seasoning is straightforward. To add to Kalick’s point, the science behind that nonstick patina is fascinating—it’s a polymerized layer of oil that bonds to the pan’s surface when heated, creating a slick, durable coating. If you’re curious about what to cook to build that patina fast, fatty foods like bacon or sausage are your best friends. I’ve found that after a few rounds of frying bacon, my pan’s surface starts to look gloriously slick, and eggs slide right off without a hitch.
Tips for Cleaning and Maintaining
When it comes to maintenance, carbon steel acts more like cast iron, says Kalick. So before you start using your carbon steel pan, you should season it. “We recommend doing this in the oven, but it can also be done on the stovetop,” he says. “Coat your cookware with oil and then expose it to heat. This creates a polymerized reaction, where the oil fills in the pores on the pan, creating a smooth surface.” Kalick notes that the more you cook with your pan, the more that seasoning builds up. Ready to clean your carbon steel cookware? “Start by wiping away as much food residue as possible with a paper towel or cloth,” says Kalick. “If stuck food bits still remain, you can boil some water in your cookware to loosen the food, before scraping it up with a metal spatula. When it gets really dirty, scour it with about a cup of coarse salt and then rinse it out with hot water. Your cookware will then need to be re-seasoned, which involves heating a small amount of oil over the stove, letting it smoke, and then letting it cool until the metal darkens in color.”
I’ve found that cleaning a carbon steel pan is surprisingly low-stress once you get the hang of it. The coarse salt trick is a lifesaver—last week, I had some stubborn burnt bits from a high-heat sear, and a quick scrub with salt and a rinse got it looking good as new. If you’re wondering why salt works so well, it’s because it’s abrasive enough to dislodge food without damaging the pan’s surface like a harsh scrubber might. For seasoning, I prefer using grapeseed oil because it has a high smoke point and creates a nice, even layer. A pro tip: when seasoning in the oven, set it to about 450°F and let the pan bake for an hour after coating it lightly with oil. This builds a strong foundation for that nonstick patina. Also, if you’re on a budget, don’t worry about splurging on fancy oils—basic vegetable oil works just fine and costs a fraction of the price.
The Best Tool for Cleaning Carbon Steel Cookware
Steel wool is far too abrasive for nonstick or even stainless steel cookware, but it’s great for removing rust off of carbon steel, says Kalick. “If your cookware becomes rusty, you can remove that with steel wool and a paste of baking soda and vinegar, using the steel wool as a scouring pad.” It’s important to note that because steel wool is such a heavy-duty abrasive, it will not only take off the rust but the layer of seasoning you’ve built up as well, says Kalick. To remedy this, just follow the re-seasoning steps above. “After the initial re-seasoning, you’ll need to build that patina back up from scratch, which gives you a great excuse to cook fatty foods like bacon to help kick-start that process.”
Rust can be a bummer, but it’s not the end of the world with carbon steel. I once left my pan in a damp corner of the kitchen (oops), and some rust spots popped up. The baking soda and vinegar paste Kalick mentions worked like a charm, though it did strip the seasoning. What I love about this method is how simple and cheap it is—baking soda and vinegar are probably already in your pantry, and a small box of baking soda costs less than $2. For context, rust forms when iron in the pan reacts with oxygen and moisture, so it’s more likely to happen if you don’t dry your pan thoroughly. To avoid this, I now make it a habit to give my pan a quick wipe with a thin layer of oil after drying—it’s like a protective shield. If you’re dealing with rust often, consider investing in a good dehumidifier for your kitchen, especially if you live somewhere humid like I do.
Is Dish Soap Okay to Use On Carbon Steel Pans?
Short answer: Steer clear. Dish soap is not suitable for carbon steel pans. “Just like with cast iron, you never want to use soap on your carbon steel pans,” says Kalick. “It will fully strip the seasoning and may leave an unpleasant residue behind as well.” When your cookware has crusted-on food, use boiled water and a metal spatula as needed, but never dish soap. Kalick also cautions home cooks to never put carbon steel in the dishwasher. “The detergent is often too abrasive and there’s an increased possibility of your cookware getting scratched or dented by other things,” he says. “If you put carbon steel pan in the dishwasher, you will absolutely ruin it.”
I learned the hard way that dish soap is a no-go—once, in a rush, I used a drop to clean some grease, and my pan lost its slick surface overnight. It was a pain to re-season, but it taught me to stick to hot water and elbow grease. The reason soap is so bad is that it breaks down the oil-based seasoning layer, which is essentially a protective barrier. If you’re tempted to toss your pan in the dishwasher for convenience, resist! A quick boil of water and a scrape with a spatula is way faster than dealing with a ruined pan. For tough spots, I’ve also found that a bamboo or wooden scraper works well—it’s gentle enough not to harm the seasoning but sturdy enough to tackle stuck-on bits.
Storing
When you put your carbon steel pan away, be sure that it’s completely dry. “That will help cut down on the potential for rust,” says Kalick, adding that if you live in a more humid climate, rust is somewhat inevitable, so make sure you’re storing it in the driest place possible and re-seasoning it regularly if rust does appear.
Storing my carbon steel pan properly has saved me a lot of headaches. I live in a coastal area where humidity is a constant battle, so I make sure to dry my pan thoroughly with a clean towel and store it in a cupboard away from the sink. If you’re tight on space like me, stacking pans is tempting, but try to avoid it—placing a cloth or paper towel between pans can prevent scratches and keep moisture out. Kalick’s point about rust in humid climates is spot-on; in fact, studies show that humidity levels above 60% can accelerate rust formation on iron-based cookware. To keep things extra safe, I sometimes slip a silica gel packet (like the ones from shoeboxes) into the storage area to absorb any stray moisture. It’s a small trick that’s worked wonders for keeping my pan rust-free.
