How to Season a Pre-Seasoned Carbon Steel Pan

Quick answer

Even a pre-seasoned carbon steel pan benefits from an initial home seasoning to strengthen the nonstick layer and protect against rust.

How to season your pre-seasoned carbon steel pan

1. 1. Wash and dry the pan: Wash the pan with hot water and a mild dish soap to remove any factory dust or residue. Dry it thoroughly with a towel, then place it over low heat for 1-2 minutes to evaporate all moisture. Common mistake: skipping the initial wash can leave a thin film that prevents the seasoning from bonding.
2. 2. Apply a thin layer of oil: Pour about 1 teaspoon of a high-smoke-point oil (like grapeseed, avocado, or canola) into the pan. Use a paper towel to spread it over the entire cooking surface, including the sides. Then wipe off as much oil as possible—the surface should look almost dry. Checkpoint: if you see visible oil pools, you've used too much. Wipe again until the pan has only a faint sheen.
3. 3. Heat the pan until it smokes: Place the pan over medium-high heat. Watch for the oil to start smoking, which means it's polymerizing. Let it smoke for 2-3 minutes, then turn off the heat. Let the pan cool completely before repeating or storing. Common mistake: using too high heat can burn the oil into a brittle layer. Medium-high is sufficient.
4. 4. Repeat 2-3 times for best results: Let the pan cool completely, then repeat the oil-and-heat process two more times. Each cycle builds a stronger, darker seasoning layer. After the final cool-down, your pan is ready to cook. Checkpoint: the pan should look dark bronze or black after the third round. If it's patchy, one more cycle usually evens it out.

Product used in this guide

• 12" Pre-Seasoned Carbon Steel Frying Pan: A staff-favorite pan for serious searing and naturally nonstick cooking. Pre-seasoned and ready to roll right out of the box. Its pre-seasoned base saves you the initial oil-burning step, but a quick home seasoning will still improve its nonstick performance and longevity.