How to Use and Care for Your Carbon Steel Wok, Fry Pan, and Cookware
Carbon steel cookware — including woks, fry pans, and sauté pans — is prized for its exceptional heat conductivity, versatility, and ability to develop a natural non-stick patina over time. Lightweight compared to cast iron and more responsive to heat, carbon steel is perfect for high-heat searing, stir-frying, and everyday cooking.
But to get the best out of your carbon steel cookware, a little care goes a long way.
Before you start cooking, remove the protective coating applied by the manufacturer and season your cookware properly.
Once seasoned, your carbon steel cookware is ready for action. Here's how to get the most out of it every day.
Proper cleaning maintains the seasoning and keeps your cookware in top shape.
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No soap after the initial cleaning — rinse with warm water and use a soft brush or cloth to remove any stuck food.
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Dry immediately with a towel — never air dry.
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Apply a thin coat of oil after each use to protect the surface and reinforce the seasoning.
If your cookware develops rust, scrub it off with steel wool, rinse, dry, and re-season.
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Keep it dry. Moisture is the enemy of carbon steel.
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Avoid stacking directly. If stacking, place a paper towel between pans to prevent scratching.
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Hang if possible. Hanging allows air to circulate and keeps moisture away.
Over time, your cookware's surface will darken and become more non-stick — this is a good thing! However, if food starts to stick or the pan looks blotchy, simply clean and re-season it.
See how Yoshikawa carbon steel cookware is constructed, from raw steel to finished pan.
Written by Online Support
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