Complete Guide to Seasoning Pans: Do You Really Need It for Every Cookware?

Are You Taking Care of Your Carbon Steel Pan the Right Way?

A carbon steel pan’s performance depends on how you season and store it. Proper seasoning and maintenance are key.

Carbon steel pans can handle high heat and, with proper seasoning, develop a natural nonstick surface over time. They’re lighter and respond faster than cast iron, which is why so many chefs love them.

But this type of pan needs care from day one. Without seasoning it can rust easily and food will stick. If you skip the right use and storage habits, the downsides will show up before the benefits.

Why Does a Carbon Steel Pan Need Seasoning?

Carbon steel is very similar to raw iron, so creating an oil barrier is essential to keep it from rusting.

Carbon steel is basically iron with a bit of carbon added. Thanks to this mix, it has excellent heat conductivity and quick responsiveness. The pan heats up fast and reacts instantly when you adjust the temperature.

But there’s no built-in protective layer. With no coating at all, the bare metal starts oxidizing as soon as it meets air or moisture. In other words, you need to build up an oil layer through seasoning to protect the surface and make it last.

Season Before First Use

Start by removing the factory wax. Seasoning is the foundation for rust prevention and nonstick performance.

If you’ve just bought a new carbon steel pan, the very first step is removing the protective wax the manufacturer applied.

Wash the entire surface thoroughly with mild dish soap.
Rinse well and dry completely.
Warm the pan over medium heat, then rub a thin layer of oil on it with a paper towel.
Heat until it smokes, then repeat this “bake on” process 2–3 times.

After this process the surface will gradually turn a deep brown or black, forming a basic protective coating.

How to Start Seasoning Your Carbon Steel Pan

The first seasoning creates a thin, even layer of oil. The amount of oil and how you heat it make all the difference.

When you begin seasoning, it’s best to warm the pan to a moderately warm temperature. Drizzle a little cooking oil into the lukewarm pan and use a paper towel to rub it lightly over the entire surface.

The key here is not to use too much oil. If there’s too much left behind, you’ll end up with sticky spots or streaks even after seasoning. The goal is an ultra-thin coat—almost invisible—wiped down to the bare minimum.

Which Oil Works Best for Seasoning?

Choose oils with a high smoke point that polymerize easily. Avoid oils that spoil quickly or have strong flavors.

The best oils for seasoning are those that can carbonize easily under heat and form a thin, durable coating. Popular choices include:

Flaxseed Oil
Grapeseed Oil
Canola Oil
Sunflower Oil

On the other hand, olive oil, butter, and sesame oil aren’t recommended. They have lower smoke points, go rancid faster, and can leave lingering flavors that interfere with your pan’s seasoning.

Heat Treatment: Stove vs. Oven

After spreading a thin coat of oil, you need to heat it until it breaks down and polymerizes. The method changes depending on your heat source.

Once the oil is evenly applied, use heat to cure the coating onto the surface. You’ve got two main options:

① Stove-Top Seasoning
Slowly heat the pan over low flame until it starts smoking. Rotate it to heat each side evenly.

② Oven Seasoning
For more consistent results, use your oven:

Preheat the oven to 230–250°C (450–480°F).
Place the pan upside down inside the oven.
Heat for about 1 hour, then let it cool naturally.
Repeat 2–3 times if you want a stronger layer.

The reason for flipping the pan upside down is to keep any excess oil from pooling inside.

What Does Good Seasoning Look Like?

If the surface has turned an even, dark color with no blotches, your seasoning worked.

A well-seasoned pan develops a uniform dark brown or deep gray finish and feels smooth to the touch without stickiness.

This coating not only reduces food sticking but also blocks air and moisture to prevent rust.

Seasoning isn’t a one-and-done task—it’s a gradual process that builds up with use.

Here are my own photos. The results aren’t exactly perfect.
I used an induction cooktop and an oven-style air fryer.

Carbon Steel Pan Seasoning – Induction Cooktop

Carbon Steel Pan Seasoning – Air Fryer

Good Pre-Cooking Habits Make It Nonstick

Putting food in a cold pan makes it stick. Always follow the heat–oil–ingredient order.

Carbon steel pans get better as you cook with them. Always preheat the pan first, add oil, then add your ingredients to minimize sticking.

Eggs and delicate pan-fried dishes will stick easily if the pan isn’t hot enough. During cooking you can use metal spatulas or wooden utensils—this pan isn’t picky about tools.

Cleaning and Storing After Cooking

Never leave the pan wet—it will rust. Dry thoroughly and coat lightly with oil before storing.

While the pan is still warm after cooking, pour in warm water and wipe the surface with a paper towel or a soft sponge. You can use dish soap, but avoid strong alkaline cleaners.

After washing, always dry it completely and give it a quick heat to evaporate any moisture, then spread a thin layer of oil before putting it away.

Leaving the pan wet or soaking it in water will quickly cause rust. Also, never use a dishwasher.

Airflow Is Key When Storing

An oiled pan needs a ventilated spot rather than a sealed space.

If you’re storing pans for a while, slip a paper towel or sheet of paper between them to prevent scratches. Small scratches can damage the seasoned coating.

If the pan has a lid, leave it slightly ajar. This prevents oil smells from building up inside and ensures natural airflow.

A Carbon Steel Pan Can Last a Lifetime

A well-maintained carbon steel pan only gets better with age.

With proper care, a carbon steel pan can last for many years—even decades. But without enough seasoning or moisture control, it can rust quickly.

Oil, preheating, cleaning, and storage—master these four habits and your pan will develop even better performance and a stable nonstick surface over time.

If you cook often or want one pan to handle lots of different dishes, a carbon steel pan can actually be a more practical choice.