Seasoning 101: The Guide to Seasoning Carbon Steel Frying Pans and Car

Step 1

Heat your carbon steel pan over medium-low heat for 2-3 minutes. You can do this on your stovetop or on your grill. This ensures the pan is heated thoroughly and helps open up the pores. It also helps dry the pan completely after washing. The surface color may already begin to change-this is normal and expected.After heated thoroughly, use a paper or hand towel to apply a thin layer of Made In Wax or oil to the entire surface of the pan. Fold over the towel or grab a new one, and wipe away as much of the wax or oil as you can to ensure a thin layer is all that remains. Let the pan sit on the burner or grill over medium-low heat, rotating the carbon steel as needed to ensure it is heated evenly up the sides as well. The color will continue to change and you may see shades of blue, brown, black, or even orange. These are all normal. After about 5 minutes, you can remove your pan from the heat and let it thoroughly cool. It’s ready for use, or another round of seasoning if you’d like!

Step 2

Heat your carbon steel pan over medium-low heat for 5-10 minutes.After thoroughly heated, add 1.5-2 tablespoons of Made In Wax or high heat oil (sesame, sunflower, grapeseed, etc).Using a spoon, carefully spoon the liquified wax or oil around the pan, ensuring it is distributed up the sides evenly. It will smoke. A lot. Use a range vent or ensure your kitchen is well ventilated.Continue spooning the oil up the sides of the pan for five minutes.Turn off the burner. You can make a small bowl out of foil by forming it around the base of a cup, bowl, or bottle. Then pour your wax/oil into the foil bowl, allow it to cool fully, and then throw the entire foil bowl in the trash can for easy cleanup. Once you have dumped the wax/oil, use a hand or paper towel to wipe any excess out of the pan so only a thin layer remains.

Step 3

Place a foil-lined baking sheet on the bottom rack of your oven, then preheat your oven to 450-500 F. The oven temperature should be at or slightly above the smoke point of your oil or wax, and most high-smoke-point oils and waxes fall in the 450-500 F smoke-point range.Once your oven is preheated, place your dry and empty pan over medium-low heat for 2-3 minutes to zap any remaining moisture and open up your pan's pores.Remove it from the burner and use a paper towel to apply a very thin layer of Made In Wax or oil to the inside of the pan, ensuring it is completely coated.Move your hot, waxed/oiled pan to the oven and place it upside down on the center rack. The foil-lined baking sheet will catch any drips (though the layer of oil should be thin enough that there are no or very few drips). Leave the pan in the oven for an hour. You may see some smoke — that’s okay!After one hour, turn your oven off and leave the pan in the oven until it’s completely cooled.Your pan is now ready to be used, or you can repeat these steps as many times as you’d like to continue building that seasoning.

Step 4

Place your carbon steel over medium-low heat. Let it sit for a few moments to release any moisture. Add 2 tablespoons of a higher smoke point oil (sesame, sunflower, grapeseed, etc) or melted Made In Wax and some aromatics, like garlic cloves, dry green onions (2” lengths), and slivers or slices of unpeeled ginger.Move the aromatics around the pan with a spoon or spatula. Press them up against the walls of your pan to ensure the oil is evenly distributed.Continue this process for 15-20 minutes.Remove from the heat and allow to cool before tossing out your aromatics. Wash the pan with warm water and a sponge. You can gently scrub away any cooked on food residue, but don’t scrub at any discoloration as this is the foundation of your seasoning and the start of the patina.Your pan is now ready to be used, or you can repeat these steps as many times as you’d like!