HOW TO SEASON A CARBON STEEL PAN
Don't unwrap parts until ready to season, they are prone to rusting.
1. In a well ventilated area unwrap the parts, rinse under cold water and dry off using a towel.
2. Place the cookware in the oven. Put the oven on max temp (about 240 C) and heat for 1 hour.
3. Remove from oven and apply a thin coat of your chosen seasoning oil* to every surface, nook and cranny. With a dry cloth or paper towel remove as much of the oil as possible.
4. Place parts back in the oven and bake for 1 hour (it should be dry), turn the oven off and leave the parts in the oven to cool slowly.
Repeat steps 2-4 at least two more times.
*Sunflower, grapeseed and flaxseed are all good choices. We follow the French on this and use sunflower oil for its resistance to flaking at high-temperatures.
What is seasoning?
Seasoning is the oldest form of non-stick coating. We’ve been using seasoned cookware for over 1000 years. Quite simply, seasoning is to bake a thin layer of oil onto the surface, which stops the cookware from rusting and after a number of layers, provides a non-stick cooking surface.
How regularly do I need to season?
This all depends what you’re cooking. If you like to cook lots of acidic food then you will find yourself seasoning regularly as acid breaks down the seasoned layer. If you are a die hard frying maniac then you may never have to do a stovetop seasoning. Think of it like cooking with your senses. You just need to use your eye balls and season when you have patches appearing.
How do I clean seasoned cookware?
Simply clean with hot water and a sponge. Provided your seasoning layer (non-stick) is thick enough it shouldn’t require much scrubbing. If you do get some stubborn patches do whatever your need to do to remove it. If you damage the seasoning in the process, no stress, just do a top-up seasoning. Always make sure you dry the cookware after cleaning. Ultimately if it’s difficult to clean it’s a sign it needs more seasoning. Our best advice is to season like a maniac in the beginning and the care becomes a lot easier once you have a thick coat.
It’s rusty!!! Will it kill me and is it ruined?!
No. This is the beauty of carbon steel cookware, it can almost always be revived. Rust is just Iron Oxide (your cookware material + Oxygen) so although it looks nasty, no study has suggested it is harmful to our health.
To revive the cookware first try scrubbing it off with a scouring sponge and if that removes the rust, re-season. If the rust has got a little deeper, then you may need to take some sandpaper to it and a bit of elbow grease. Once you have removed the rust, re-season.
There are imperfections on my cookware, is it faulty?
We sell our cookware unseasoned, and in this exposed state it is prone to oxidising and highlights some of the marks left by the manufacturing methods. This is all perfectly normal and seasoning will cover any of these marks and blemishes. Also, these small differences in everyone's cookware are what makes it unique to each individual!
Why should I bother?
If you want cookware that is non-stick and sustainable then seasoned cookware is top of the charts. Not too long ago most products were developed to be serviceable and would last a lifetime with a little care. Nowadays, throw-away products are the norm. We want to turn the tide on this and empower people to look after their equipment and treat products in the same way you would care for a plant and other living things. Think of it as your new family heirloom.