How to Season Carbon Steel Pans Leave a comment
In previous articles we explored several ways to season carbon steel pans with a little oil, no matter the quality of the pan. We also discussed the possibility of using a food-safe seasoning rub for these pans that don’t have a food seasoning option. In this article we will examine another method for preparing food-safe seasoning for our steel pan. Using 8 pipe thread oil, or ICT sleepers as they are sometimes called, to season carbon steel pans is an easy and effective solution.
It might surprise you that this method of seasoning carbon steel pans isn’t very different from using any other type of cooking agent. The real difference comes in the way you complete the job. In previous articles we discussed using a food-safe seasoning rub. This application consists of some groundnut or similar seeds mixed with a little water. To provide an even application, add the mixture to your pan with the dry ingredients and then work your way down the side of the pan, applying with a dampened pastry brush.
One of the problems with using food-safe seasoning as a seasoning agent is that the material can be extremely hard to remove from the pan once it has been coated. If you aren’t careful, this hard coating can prevent the food from releasing its flavor until you finish cooking the meal. When cooking on high heat, this can be a problem. The coating can prevent the pan from heating evenly or allow the flavors to penetrate the food. When seasoning carbon steel pans with IRD oven safe aluminum oxide, however, this problem is not an issue.
Since seasoning carbon steel pans with non-stick coatings is so difficult, many manufacturers have started to supply pans with a metallic coating that acts as an seasoning agent. These finishes are easily removed by hand and will not affect the ability to form a perfectly even heat transfer to the food. If the pan comes with a non-stick surface already attached, this coating is much less problematic. If you prefer a more aggressive non-stick surface, some manufacturers supply their customers with a specialized non-stick enamel coating that should fit snugly and provide an even heat transfer to the food.
Another issue with traditional seasoning a carbon steel pan with a non-stick coating is that it can be messy. The wet and scrape together process can create a tough scrubbing. If you have a stainless steel pan that already has a polished finish, you may not have this additional problem. In these cases, a simple household towel will do the trick. Using a clean towel, press it against the carbon steel pan and then move it over the entire surface until the towel is clean.
To finish, you will want to apply a thin layer of the protective coating. This will help reduce burning and give your food a nice, golden brown, non-stick appearance. Place your pan on a burner to heat up. Flip the dish and continue cooking as normal. If this method does not improve your pan’s performance or you notice a constant struggle to remove food from the heat, adjust the heat to medium or high and do a second round of seasoning.
