TL;DR: Carbon steel is a cookware material that performs similarly to cast iron. It’s primarily used for skillets and woks and is excellent for high heat. As it’s prone to rusting, it requires special care and cleaning.

Most everyone has heard of cast iron cookware — particularly cast iron skillets — but carbon steel cookware doesn't get as much attention. And that is too bad, because carbon steel has many of the same wonderful qualities that cast iron does, but it weighs a great deal less.

The alloy carbon steel has been around for a long time and was used before knives before the invention of stainless steel in the early 20th century. Those same attributes that made it great for knife blades also make it good for cookware. It’s a very hard alloy that isn’t brittle, so it won’t break, and it’s highly temperature resistant.

Because of its specialty status, you’re unlikely to find anything besides carbon steel pans or woks. There are a few exceptions, like Le Creuset’s enameled stock pot, but those are few and far between.

Carbon steel more or less acts like a lightweight version of cast iron. It has good heat retention, even heating, and is safe up to extremely high temperatures. This makes it perfect for searing steaks, pork chops, or browning chuck before adding it to a soup.

Considering adding a carbon steel pan to your collection? Make sure you get the one that’s perfect for you by starting a free chat with a Curated Kitchen Expert! Our Experts are well-versed in cookware care, maintenance, and use cases, with every one of them being more than happy to help you pick the perfect product for you!

Care of Carbon Steel Cookware

Like cast iron cookware, pans made of carbon steel are prone to rust. That means that they require extra care and attention to keep them in top condition. In my opinion, these pans make up for it by their excellent heat distribution and by being stove, broiler, and oven safe. They can last a lifetime if properly cared for.

Seasoning

The majority of carbon steel pans come with a pre-seasoned layer, though you can purchase ones without it. These will have a wax layer on them to guard against rust while being shipped and stored.

Seasoning a carbon steel pan is similar to seasoning cast iron. I much prefer the oven method to the stovetop method, because I find I get much better results from it, so that’s what I’ll outline here.

1. Strip the seasoning. If your pan is rusty or has uneven seasoning or sticky spots, then removing the seasoning is the first step. You don’t have to be assiduous about it, but you do want to mostly be able to see bare metal. There are a few ways to do this.
   1. Vinegar. Soak the pan overnight in vinegar. Acidic substances remove seasoning, so this will help to loosen it.
   2. Spray oven cleaner all over it. Lodge recommends this method. Do it outside if you can, because oven cleaner is pungent and you don’t want to get it on your counters. Put it in a trash bag and leave it for a few hours or overnight.
   3. Scour it. Coarse salt or steel wool work very well, as they’re both abrasive. I often use steel wool and dish soap to scrub it down to get an even starting layer.
2. Apply a thin layer of oil. Any kind of neutral oil works (I’ve used canola oil, soybean oil, and safflower oil, all with good results), but many people recommend grapeseed oil for its high smoke point or flaxseed oil. Using a paper towel, spread it evenly over the surface. I like to go over with a clean paper towel afterward to ensure it’s a thin layer.
3. Put it in a preheated 400-degree oven. Let it run for an hour, then shut it off and let the pans cook inside. If you want to get a really dark seasoning, you can put your oven up to 500 degrees, though it’ll be a lot smokier.
4. Add additional layers. I personally like to do three layers, but you can do more or fewer, depending on your preferences. It’s best to cook something fatty in it afterward, like bacon or ground beef, as that adds to your seasoning layer.

Cleaning

Because carbon steel is prone to rusting, special care has to be taken when cleaning it. Here’s a good method to help protect your pan from corrosion.

• Hand wash: Carbon steel pans can’t go in the dishwasher. The harsh detergents used in the dishwasher are likely to strip the seasoning, and the amount of time it stays wet will promote rust.
• Avoid soap: A number of experts will tell you to never, ever use soap on a seasoned pan. The truth is that you can if you want to: Lodge even says it’s okay. That being said, be sparing with the amount of soap you use, because it does take some of the seasoning off. That’s easy enough to repair by adding another seasoning layer, but I only use soap if I have cooked something that’s extremely sticky, like eggs, or something that left a lot of excess oil, like deep fat frying.
• Cleaning: If you have food residue stuck on the inside of the pan, boiling it to loosen it is a good way to remove it. As I have a lot of cast iron, I use the same chainmail scrubber and care kit that I use for my cast iron skillet. Hot water and a stiff-bristled brush or a sponge work well too — I set aside a special soap-free sponge for the purpose.
• Dry it immediately: Leaving any moisture on the surface of the pan leaves it vulnerable to rusting. To make sure it’s completely dry before I put it away, I dry mine with a paper towel or dish towel right after washing it.

Preserve the Seasoning

Keeping a strong seasoning coating on your pan will ensure both that it’s safe from rust and that it'll develop a non-stick surface. A well-seasoned pan prevents food from sticking to it, has a smooth cooking surface, and will last a long time.

Having to replace the seasoning happens to everyone, especially as carbon steel isn't as porous as cast iron. The process of baking the vegetable oil onto the pan causes it to turn into a polymer layer that bonds with the pores in the metal. This means that carbon steel is more prone to the seasoning flaking off than cast iron.

To prevent that from happening, here are some tips to preserve the seasoning.

• Avoid acidic foods: Acidic food like tomatoes, citrus, and wine will all eat away at the seasoning. You can add them to what you’re cooking in the pan, so long as they aren't in there too long, or if you don’t mind replacing the seasoning.
• Add a layer of oil after washing: Adding continual seasoning layers helps make your pan more nonstick and to protect it. Applying oil after washing it — I pour a little in the pan then wipe any extra oil out with a paper towel — will both protect it from moisture while it’s not in use and add to the seasoning when you next cook with it.

Find the Right Carbon Steel Cookware for You

Carbon steel isn’t a very well-known cookware material, which can make picking some out feel intimidating. If you’re unsure about anything, start a chat with a Curated Kitchen Expert! Every one of them is well-versed in product care and can walk you through the benefits of care instructions for carbon steel cookware. And, best of all, the service is totally free.