How to season and care for Carbon Steel Woks and Pans

The term 'carbon steel’ is used to refer to cookware which is made from steel which is not stainless, Techniques for carbon steel items are equally applicable to cast iron.

Carbon steel pans are popular because they offer slightly better heat conduction than stainless, they do not have any non-stick coating to deteriorate and peel off, they are unharmed by metal utensils, and are often cheaper than their non-stick equivalents. The price you pay for these properties is that your pan will require seasoning before its first use (except, of course with pre seasoned pans) and a more demanding care routine throughout its life.

Carbon steel pans do not have any form of coating to prevent food from sticking or to protect the metal from rust. The process of seasoning applies a natural coating to the surface of the metal which gives it non-stick properties and helps dispel water. The more care and attention you give to the initial seasoning, the better the pan will perform, but don’t worry too much because you can always re-season it at a later date.
The following advice is given for a carbon steel wok, but is equally applicable to any carbon steel pan.

To season a carbon steel wok

1. Thoroughly clean the inside of the wok with water and detergent using a stiff brush, then thoroughly rinse with clean running water to ensure all traces of detergent have gone.

2. Place the wok on the hob and warm it through to dry off the water. Even tiny droplets of water can cause hot oil to spit out of the wok so it is essential that it is completely dry before proceeding with the next stage.

3. We recommend that at this point you open all the windows in the kitchen and if you have one set your extractor fan to maximum!

4. Make a pad of clean dry kitchen towel, and pour a little vegetable oil onto the pad. Turn the heat up to maximum and once the pan is very hot, start to wipe the oily side of the pad round the inside of the wok in smooth even strokes, if the wok is hot enough this will generate a lot of smoke. For safety we recommend wearing an oven glove to do this.
You should see the colour of the metal change slightly as you wipe over it. Keep wiping until the pad dries out, then top it up with more oil and repeat. The surface of the wok will become darker the longer you go on until eventually it is nearly black and the oil stops being readily absorbed. At this point the pan is seasoned, and may be used for cooking.

Cooking with carbon steel

When cooking with a carbon steel pan, so long as you always use oil, and the pan is hot before any food is added, you will find that very little sticks. Every time you cook with the pan it will add a little more to the seasoning.

Cleaning Carbon Steel

To clean a carbon steel pan, place it under running hot water and use a stiff brush to scrub the surface, a bamboo wok scrubber is ideal for the job. Never use detergent to clean a seasoned pan as this will undo the seasoning.

Once the pan has been cleaned it is essential to dry it thoroughly, the best way to do this is to put it back on the hob for a couple of minutes. If a pan is likely to be in storage for more than a two or three weeks between uses it is good practice to wipe round the surface with a thin layer of vegetable oil to prevent rusting.

Good Cook Shop Handy Hint

Woks are wonderfully versatile cooking vessels, and can be used for many types of dish, but beware if you make a curry in a carbon steel wok it can take some of the seasoning off the surface! This doesn’t affect the taste of the food but may mean that you have to re-season the wok afterwards. We haven’t yet discovered why this happens, but it has been observed on a number of occasions. If you have any ideas please let us know!