Carbon Steel Quick Tips: Maintenance Seasoning

Seasoning looking a little blotchy or uneven? Whether your pan is fresh-out-of-the-box or fully seasoned, carbon steel cookware can always benefit from a little routine care. Quick maintenance seasonings are one of the easiest ways to build and strengthen your seasoning between cooks. As an added bonus, they can also help prevent rust, and keep your pan slick and ready to cook, even if you don’t use it every day.

What is maintenance seasoning?

Unlike the initial seasoning required to break in a new pan, maintenance seasoning is a simple and quick process that can be done on the stovetop, right after regular cooking and cleaning. It’s completely optional, and can be done as often as you like.

Seasoning is ever-evolving and can look different cook to cook, especially when you're first getting started. Certain foods might take off seasoning here and there, but maintenance seasonings will help even it out faster. If you’re working with a brand new pan, it also helps build your initial layers quicker, too.

Standard Maintenance Seasoning:

1. Oil the pan: Wipe a small amount of high smoke-point oil (like grapeseed, canola or avocado) throughout the inside of your pan. 

2. Remove excess: Using a dry paper towel, wipe off any excess oil, then put the pan on low to medium-low (do not put it on high) on your stove. 

3. Heat gently: After a minute or two, give your pan an extra wipe, before the oil hardens, to promote a smoother finish.

4. Continue Heating: Leave it to heat on medium for about 5-10 minutes depending on the size of your pan. You should notice that the seasoning has darkened a bit and the oil has dried. 

5. Cool and store: Allow to cool fully before storing.

A thrice-seasoned pan with just a bit too much oil.

Note: Sometimes oil will bead and leave little dots on the seasoning. This is an indication of too much oil, but as long as the oil has fully hardened, it’s just an aesthetic "issue" and will even out as you cook. 

Note on Induction: Stove top seasoning can be trickier on induction because of how the electromagnetic coils heat the pan. Be sure to use a proper sized burner for the pan, heat it slowly, and avoid using the high setting as this can risk warping your pan. 

In a pinch? You can also use the quick method below after cooking!

Post-Cooking / Ultra Quick Method:

1. Dry thoroughly: Dry your pan with a towel after cleaning, then heat on medium for 30-60 seconds to evaporate any remaining moisture. 

2. Add a drop of oil: Turn off the heat, then wipe a very small amount of high smoke point oil on the inside of your pan. 

3. Wipe almost dry: Keep wiping until the pan looks almost dry. We want to remove as much of the excess oil as possible.

4. Cool and store: Let the pan cool fully before putting it away,

P.S. Got questions? Email us anytime at info@stratacookware.com. We’re always happy to help with care tips, cooking advice, or anything in between.