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 trusted by professional chefs and serious home cooks 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 the First Use

Before you start cooking, you need to remove the protective coating applied by the manufacturer and season your cookware properly.

Step-by-Step Preparation:

1. Wash Thoroughly: Use hot water and mild dish soap to remove any oil or residue. This is the only time you should use soap!
2. Dry Immediately: Use a clean towel to dry the surface thoroughly. Carbon steel is prone to rust if left wet.
3. Initial Seasoning: Rub a thin layer of neutral cooking oil (such as grape seed or vegetable oil) all over the pan. Heat it on medium-high until it begins to smoke. Allow it to cool, and repeat the process 2–3 times. This builds up your pan’s natural non-stick layer.

Daily Use and Cooking Tips

Once seasoned, your carbon steel cookware is ready for action. Here’s how to get the most out of it every day:

• Preheat your pan before adding oil or ingredients. This helps prevent food from sticking.
• Use medium to high heat — carbon steel responds quickly and evenly to heat changes.
• Avoid acidic foods (like tomatoes, vinegar-based sauces, or wine reductions) in the early stages of seasoning. These can strip the patina.
• Stir-fry like a pro in your carbon steel wok — its sloped sides and fast heat response make it ideal for tossing and searing ingredients.

Cleaning Your Carbon Steel Cookware

Proper cleaning maintains the seasoning and keeps your cookware in top shape.

• Do not use soap after the initial cleaning. Instead, rinse with warm water and use a soft brush or cloth to remove any stuck food.
• Dry immediately with a towel — never air dry.
• 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.

How to Store Carbon Steel Cookware

• Keep it dry. Moisture is the enemy of carbon steel.
• Avoid stacking directly. If stacking, place a paper towel between pans to prevent scratching.
• Hang if possible. Hanging allows air to circulate and keeps moisture away.

Long-Term Care and Re-Seasoning

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.

Watch Our Step-by-Step Video Guide

Final Thoughts

Caring for your carbon steel wok, fry pan, or sauté pan isn’t difficult — it just requires consistency. With just a bit of maintenance, your cookware will reward you with superior performance and flavor-enhancing patina that only gets better with age.

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