How to re-season a carbon steel pan – step by step
Time: about 45 min
Has your pan turned grey after steel wool, rust or burnt-on food? You can give it a new seasoned surface on the hob. It takes a little time, but it is no harder than frying.
Short answer
Clean and dry the pan, switch on the extractor fan and heat the pan slowly on a zone the size of its base until it starts to smoke lightly. Wipe on a thin layer of neutral oil with a cloth held in tongs, let the oil bake on and repeat until the surface is black. A little patchiness is normal, but if the steel turns blue, lower the heat.
What you need
- Carbon steel frying pan (STEK28-080)
- Neutral cooking oil, e.g. rapeseed oil
- Clean cotton cloth or kitchen paper
- Stainless steel tongs (U101-081)
- Pot holder
- Extractor fan or open window
How to do it
- Start with a clean, dry panThe pan must be free from food residue, loose rust and moisture. If you have scrubbed it with steel wool, rinse away all residue with hot water and dry the pan thoroughly, underside included.
- Ventilate wellSeasoning produces smoke. Turn the extractor fan to its highest setting and open a window before you start.
- Heat slowly until it smokes lightlyPut the pan on a ring or induction zone that matches its base and raise the heat gradually. Stop when it starts to smoke a little – never heat too fast, especially on induction, as the pan can warp.
- Wipe on a thin layer of oilFold a cloth or kitchen paper, moisten it with a little neutral oil and hold it with the tongs. Wipe a thin, even layer over the whole cooking surface and up the inside of the rim.
- Let the oil bake onLeave the pan on the heat while the oil smokes off and the surface darkens. Wipe up any excess so the layer stays thin, and keep an eye on the pan the whole time.
- Repeat until the surface is blackRepeat oiling and heating until the surface is dark and even. A little patchiness is normal, but if the steel takes on a blue tint, the heat is too high – turn it down.
- Let it cool and start cookingSwitch off the heat and let the pan cool down undisturbed. Then use it as usual, ideally with a little extra fat the first few times.
Common mistakes
- Applying a lot of oil at once – thin layers give a more even, harder surface.
- Heating too fast or on full power, so the pan risks warping.
- Leaving the pan unattended while it is smoking.
- Seasoning a pan that is not completely dry or still has loose rust on it.
What happens when oil is baked on?
When a thin layer of neutral oil is heated on carbon steel until it smokes, the oil bonds to the steel and forms a hard, dark layer. Each new layer settles on top of the last, protecting the pan from moisture and giving it a natural release. This is how the pan gets back a dark, protective surface.
FAQ
When does a carbon steel pan need re-seasoning?
When the surface has turned grey or shiny after steel wool, rust or burnt-on food. After acidic food, simply carrying on using the pan is usually enough.
Which oil is best for seasoning?
Kockums recommends a neutral oil. Rapeseed oil is a good choice that most kitchens already have.
Can I season the carbon steel pan in the oven?
Kockums describes seasoning the frying pan on the hob. For the classic pan with the black lacquered handle, a maximum of 200 °C in the oven is also recommended.
Why did the surface turn out patchy?
A little patchiness almost always appears when seasoning and is completely normal. The surface keeps building up every time you cook in the pan.
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