Seasoning An Uncoated Carbon Steel Crepe Pan (Explained)
Seasoning a carbon steel pan properly is crucial to create the perfect nonstick surface for cooking delicious crepes. An uncoated carbon steel pan needs to go through a process called seasoning before you use it for cooking. This helps protect the metal from rusting and creates a natural nonstick coating.
Seasoning might sound intimidating, but it’s actually quite simple. With some heat, oil, and a little care and maintenance, you’ll have a pan that rivals high-end nonstick cookware. This guide will walk you through everything you need to know.
Why Season a Carbon Steel Pan?
Carbon steel pans have many benefits but the surface needs protection from rusting and oxidation. Seasoning creates a protective coating. Here’s why you need to season:
- Prevent Rusting – Uncoated carbon steel can start to rust when exposed to moisture. Seasoning seals and protects the iron.
- Nonstick Surface – The oil used to season gets baked into a smooth coating that keeps food from sticking.
- Even Heating – Seasoned pans develop a nonstick surface that’s naturally slick and promotes even browning.
- No Chemical Coatings – Seasoning uses natural oils so there’s no concerns with chemical nonstick coatings chipping or scratching.
Step-by-Step Seasoning Your New Pan
Follow this simple step-by-step process to season your new carbon steel pan properly before cooking:
Supplies Needed
Gather these supplies before starting:
- Carbon steel pan
- Oven safe pot holders or gloves
- Neutral cooking oil like grapeseed or refined avocado oil
- Paper towels or soft cloth
- Oven thermometer (optional)
1. Wash and Dry the Pan
First, remove any sticker residue and wash your new pan in hot, soapy water. Rinse thoroughly and dry it completely with a towel.
It’s critical to start with a completely dry pan so make sure there’s no water left before moving to the next steps.
2. Apply a Coating of Oil
Use a paper towel or soft cloth to apply a thin, even layer of high smoke point neutral oil all over the inside cooking surface. Grapeseed, refined avocado, rice bran oil, or even shortening works well.
Less oil is better here. You really just want an extremely thin coating – too much oil will result in a sticky surface.
3. Wipe Out Excess Oil
After coating, take a fresh paper towel and thoroughly wipe out any excess oil. You want it to look like there’s no oil left.
This thin layer of oil will get baked onto the metal, so any thick globs or excess puddling could leave a sticky residue.
4. Bake Upside Down
Place your pan upside down on the top rack of your oven. The upside down method allows excess oil to drip off while baking.
If you have an oven thermometer, preheat to around 450°F. If not, heat your oven to just under medium temperature.
5. Bake for 1 Hour
Keep the pan upside down in the preheated oven for about 1 hour. This bakes the thin oil layer onto the metal to start the seasoning.
Use pot holders when removing since the handle will be hot!
6. Allow to Cool
Once baked, turn off the oven but leave the pan inside to cool down slowly with the oven over 2+ hours. This helps prevent temperature shocks to the pan.
7. Repeat Oil and Bake Cycle
Once completely cooled, repeat the oiling process starting back at step 2. Apply a thin coat of fresh oil, wipe thoroughly, and bake again upside down for 1 hour.
Ideally, repeat this 3-5 times to build up the seasoning well. But even one round makes a noticeable difference!
The more layers, the better the nonstick protection will be.
Tips for Seasoning Success
Follow these best practices to get a smooth, slick seasoning on your pan:
Use the Right Oil
The oil matters here! Use a high smoke point neutral oil without much flavor. Common choices:
- Grapeseed
- Refined Avocado
- Rice Bran
- Canola
- Vegetable
- Shortening
Avoid olive oil – it can leave a gummy residue.
Flavored oils like chili oil can impart taste so stay neutral.
Thin Layers Are Key
Only a microscopic layer of oil is needed to season a pan. Too much oil will result in a sticky, gunky mess. Wipe thoroughly after oiling to remove any visible excess.
Upside Down Baking
Baking upside down allows excess oil to drip off so very little remains on the pan surface. This minimizes stickiness.
Preheat Slowly
Don’t throw a cold pan into a hot oven or temperature shock can damage the metal. Allow oven and pan to preheat gradually.
Cool Slowly
Just like preheating, allowing the pan to cool slowly prevents issues from temperature shocks.
Repeat for Multiple Layers
One round of seasoning helps but repeating the process builds up layers of protection. 3-6 cycles is ideal for a smooth nonstick finish.
Season Gradually
Some new pans come with a protective coating that needs to burn off first. Try 300°F for the first round before increasing heat.
Maintaining Seasoning Over Time
Seasoning builds up over repeat uses but here are some tips for maintaining the nonstick coating:
Hand Wash Gently
Avoid abrasive scrubbers on seasoned pans. Gentle hand washing is best to preserve the coating.
Dry Thoroughly
Always dry immediately after washing. Letting moisture sit leads to rust.
Re-oil After Use
Apply a micro-thin layer of oil after cooking while the pan is still warm. Safely wipe out excess.
Reseason if Needed
If food starts sticking, do a quick reseason. Clean, dry, oil, bake for 1 hour upside down.
Rotate Oils
Try alternating grapeseed and refined avocado oil when reoiling after cooking. Variety is helpful.
Store Carefully
Hang or nest pans to prevent scratches. Some paper between pans helps too.
Pre-oil Before Cooking
Wiping a bit of oil on before cooking can supplement seasoning and prevent sticking.
Troubleshooting Seasoning Issues
Having some trouble getting your seasoning just right? Here are some fixes for common problems:
Food Sticks – Too Little Oil
This means your seasoning isn’t built up enough in layers yet. Scrub out any stuck bits, reseason, and make sure to wipe out all excess oil before baking.
Tacky or Gummy – Too Much Oil
A thick, sticky texture means too much oil was applied. Scrub clean and restart seasoning with less oil and better wiping.
Spotty Coverage – Uneven Layers
Make sure to use a paper towel to evenly coat the entire cooking surface with oil before baking. Reseason bare spots.
Rust Spots – Moisture Exposure
If you notice small rust spots, scrub gently, reseason, and be diligent about hand drying after washing.
Flaking – Overheated
Flaking means the seasoning burnt and cracked. Slow preheat, use oil with higher smoke point, and don’t exceed 500°F cooking temp.
Frequently Asked Questions
Here are answers to some common questions about seasoning carbon steel pans:
Is Flaxseed Oil Better Than Vegetable Oil?
While some people claim flaxseed oil creates a tougher seasoning, it’s also more prone to flaking if overheated. Most neutral high smoke point oils work equally well.
Do You Need to Season a Pan Multiple Times?
Yes! One round of seasoning helps minimally while 3-6 layers truly builds an effective nonstick coating and rust protection.
How Long Does Seasoning Last?
With proper care and maintenance, seasoning can last for many years. But it may need occasional touch ups, especially if you use metal utensils.
Can You Use a Seasoned Pan in the Dishwasher?
It’s best to avoid the dishwasher since detergents can break down seasoning and abrasive action damages the coating. Gentle hand wash is better.
What Temperature is Best for Seasoning?
Around 450-475°F works well for most high smoke point oils. Some new pans may need a lower initial temp like 300°F though. The goal is to bake without burning.
Can Stainless Steel Pans Be Seasoned?
No – only cookware made from metals like cast iron, carbon steel, or raw aluminum can properly accept seasoning using this oil baking process.
What Oil Has the Highest Smoke Point for Seasoning?
Refined avocado oil and grapeseed oil have very high smoke points around 500°F so they rarely burn or smoke during seasoning.
I hope this comprehensive guide gives you everything you need to know to season your new carbon steel pan! Let me know if you have any other questions.
