How to Season Your Carbon Steel Pan | Made In Cookware

How to Season Your Carbon Steel Pan | Made In Cookware

Carbon steel is one of our favorite materials to cook with. Like stainless steel, carbon steel is easy to maneuver and sensitive to heat changes. And, like a cast iron pan or a cast iron skillet, carbon steel will build up a layer of seasoning the more you use it, making it practically non stick and easy to clean, too.

When you first get your Carbon Steel Frying Pan in the mail, you need to season it. If you’re wondering how, we made this video to walk you through how to get your carbon steel pan non stick and ready to cook anything, even an egg.

#carbonsteel #seasoncarbonsteel #seasoning

What You’ll Need:
Dish Soap
Sponge
Paper Towels
High Smoke Point Oil (We like Grapeseed)
Your Made In Carbon Steel Pan

Video Breakdown:

0:00 Start
1:12 Clean Your Carbon Steel Pan
1:51 Dry Your Pan
2:15 Oil it Up
4:36 How To Season Carbon Steel
6:13 Time to Cook
7:10 Wipe it Out
9:30 Reminders

[MadeInCookware]

Thanks for watching! Let us know what other cookware products you'd like covered in future videos.

[heyricksander]

Whoever this guy is, please give him a tv show doing anything. What a calm, warm persona.

[jdavis]

Please let this guy do more content!! Entertaining and informative!! Great video!

[DoxieDachsie]

First time someone has addressed the fond meat leaves in a seasoned pan & how to deal with it. Best seasoning video I've seen. Thank you!

[mattgunderson]

This is super helpful - thanks Made In! By the way, for anyone who's re-seasoning based on this video, the awesome customer support team assured me that it's fine to try seasoning a second, third, or 4th time if you don't get it right the first go around.

[bythewei]

I've surfing seasoning videos lately and this is by far the best - clear instructions on what to do, as well as emphasising the important things like thoroughly washing your pan.

[jfirmin]

Always thought the care for this product would be too much for me, but now I see the care in action… piece of cake!

[johnpetry]

First, I bought one of these 10" pans around 4 months ago and I have been using it quite a bit. It is way cheaper than my other two more expensive French-made carbon steel pans but qualitywise they are identical. So if you are thinking of buying one, do it. You will not be disappointed. I went back and bought the wok which I also am using quite a bit. Both are well seasoned and work exactly as they should. Eggs or whatever just slide right out.

Back in Feudal times when I was in school and worked as a cook in a restaurant, we used carbon steel frying pans so I was accustomed to them. I only have one disagreement with Steve on his demonstration here based on my prior training and experience. I never put water in my frying pans if there is something stuck to the bottom - which for me is usually bacon. I pour out any remaining oil into my oil can and wipe the pan out. I take plain old kosher salt and put around a tablespoon in the pan. Then I use a paper towel and rub out whatever is adhering to the pan. It always comes out and it does not damage the seasoning at all. You just rub it around and everything comes up. Then just wipe out the pan and you are done. If it is really, really bad, I would use a stainless steel chainmail scrub. I use that on my cast iron fryer occasionally if something has really adhered to it. It does not damage the seasoning and it works perfectly every time.

But no matter what, these are great pans and if cared for properly they will last a lifetime. I am still using my grandmother's chicken frying pan which she received as a wedding present in 1919. There is no reason why one of these carbon steel pans would not last as long or longer.

[jennyl]

I have 8 boys. They all cook and clean up at our house. Thank you for making a delightful care video! They will ALL be watching this so hopefully our transition to carbon steel goes well!

[matthewbgordon]

Oh man - I bought this carbon steel and the seasoning wax from MadeIn...it clearly states on the instructions to only use a little but of course, I said to myself, more oil must be better. The "comically small amount" is what I needed to see because I used way too much. Time to scrub and retry tonight. Thanks for the video.

[GiannaMiceli]

I'm 56 and just started caring about my pans. LOL Thanks for the video. The pan really makes a difference in the pleasure of cooking. I screwed up not watching the video because I got the preseasoned pan, so I thought it was all set. Hopefully I can just do it today and get the pan ready.

[pollykaris]

I've been cooking with well-seasoned cast-iron pans for years, but my old wrists can't handle them any longer. I just ordered a Made In carbon steel pan (and a Nakiri knife) about ten minutes ago. After watching this informative video on how to season my new pan, I'm extra excited for it to arrive.

[dcrosby]

Steve!! You are funny, but most important, extremely informative. I just realized that the instructions that Made In send with the pan are waaaay off. I need to start completely from scratch. Thank you so much for your videos. Your cleaning video is also so helpful. I've been doing so many things wrong from day 1. Your videos should be linked to every pan that Made In sells.

[reopen]

I’ve always had issues with my carbon steel pans. This video helped me figure out why, thanks Steve!

[nnagle]

Friendly, thorough, and humorous presentation. It sunk into my brain and I cannot wait for my pans to arrive. Thank you!

[thomaskelly]

I Recently purchased the Made-In 10" Carbon Steel Pan as a gift for my Son. This Video is perfect for getting him started. He's very excited to cook his 1st NY Strip in the new pan. TKs

[lormiya]

Tho was quit different from the original method given to me by MadeIn. It makes so much more sense doing it this way. Thanks so much!

[domesticterror]

I followed your instructions on my wok. Wow! I only did it three times and I can feel the slickness across the inside and outside of the wok. Plus it looks great! Yes it has colorations but I call that the signature of MY wok because no other wok looks like mine.

[MrAlgonz]

wished i watched steve before i season my pan in the oven. took all day too!!!!

[derrickstrozier]

Stevie B! Great video, especially for those of us who are doing a lot of trial and error in the kitchen like myself haha. Appreciate the insight. More of this content. Keep it coming!