How to Season a Carbon Steel Pan with a Glass Lid

Quick Answer

To season a carbon steel pan with a glass lid, start with a clean, dry pan, apply a thin layer of oil, and heat it until the oil polymerizes. Repeat for a few layers, and then maintain the seasoning with regular use and light oiling after each wash.

Stovetop Seasoning Steps for a Carbon Steel Pan with Glass Lid

1. Wash and dry thoroughly: Wash the pan with warm water and a mild dish soap to remove any dust or factory residue. Rinse well and dry completely with a towel or on low heat. Any water spots can cause rust, so be thorough. A common mistake is skipping the initial wash, which leaves residue that prevents the oil from bonding properly.
2. Heat the pan gently: Place the pan on the stove over medium heat for a few minutes. This opens the pores of the steel and ensures the pan is completely dry. Do not overheat—you want it warm, not smoking. If the pan starts smoking before you add oil, it's too hot; let it cool slightly.
3. Apply a thin layer of oil: Add a small amount of high-smoke-point oil (like grapeseed or canola) to the pan. Use a paper towel to spread it in a thin, even layer across the entire cooking surface, including the sides. Wipe away any excess—the pan should look almost dry. Too much oil leads to a sticky, uneven seasoning. The goal is a microscopic layer.
4. Heat until the oil polymerizes: Continue heating the pan on medium-high. The oil will start to smoke and turn brown, then black. This is the polymerization process that creates the nonstick layer. Keep the pan at this temperature for a few minutes, then turn off the heat and let it cool. If the pan smokes heavily and the oil beads up, you used too much oil; wipe it out and start again.
5. Repeat for a stronger layer: Once the pan is cool enough to handle but still warm, apply another thin layer of oil and heat again. Two to three rounds will give you a solid base. With a pre-seasoned pan, one round may be enough to refresh the surface. Each layer adds durability, but don't overdo it—too many layers can become brittle and flake.
6. Cool and store with care: Let the pan cool completely on the stove. Store it in a dry place. If you stack pans, place a paper towel between them to protect the seasoning. Avoid putting the glass lid on while the pan is still hot—thermal shock can crack the glass. A common mistake is storing the pan with the lid on while it's warm, which traps moisture and can cause rust.

A Pan That Makes Seasoning Easier

• 10” + 12” Pre-Seasoned Carbon Steel Frying Pan + Glass Lids: Pre-seasoned and ready to roll right out of the box. You can skip the initial seasoning layers and start cooking almost immediately, then build up the seasoning with regular use.