Carbon Steel 101: How to Care for Carbon Steel Pans

If you cook daily meals at home, you’ve definitely experienced this scenario: You’re out at a restaurant enjoying a delicious meal and think to yourself: You know, I could totally make this just as well in my kitchen. Then when you go to recreate the dish, it never quite cooks or tastes the same as the restaurant’s quality.

Now what if we told you we have just what you’re looking for to get restaurant level results right at home? Our sister brand, Merten & Storck, has been delivering incredible products to home cooks for over 150 years. Their legacy continues with their carbon steel collection.

From chefs in starred kitchens to ready-to-eat street food, carbon steel is a staple of global food culture (and it’s easy to see why). Carbon steel heats ultra-fast, is half as heavy as cast iron, and is just as durable! If it can make delicious food for thousands of people every day for generations, it can definitely stand up to the demands of your home kitchen.

Why Carbon Steel?

The pros for having carbon steel pans at your fingertips are endless. When you use them daily, they build up a natural nonstick layer that will make cooking even the stickiest foods simple. In fact, the more you use them, the better they get.

One of the many reasons carbon steel is such a staple in kitchens everywhere is the versatility they add to your routine. These pans are safe for all stovetops, grills, and even open flame cooking. Whether you’re whipping up meals at home or planning a camping trip, carbon steel is going to be your go-to.  

Carbon Steel vs. Cast Iron

Despite its reputation, cast iron is a brittle material. It needs to be thick and heavy, so it doesn’t break. Because it’s so thick, cast iron is slow to heat up. It’s also not an optimal heat conductor from the start.

Carbon steel is both thinner and stronger than traditional cast iron. These pans don’t need the weight. Carbon steel has a higher iron content (99%) than cast iron (~96%), which makes it purer, too.

Of course, mistakes happen in the kitchen, but you can always count on carbon steel pans to handle bangs, bonks, crashes, and clanks better than cast iron.

Getting Started

Cooking with carbon steel makes life so much easier, but in order to get top-notch results there are a few steps every cook should follow.

Before cooking, wash off the protective wax glaze with hot soapy water and a sponge. Make sure to dry thoroughly before using. Merten & Storck’s carbon steel pans come pre-seasoned, so you can skip the seasoning and get right to cooking.

What Can I Cook in My Carbon Steel Cookware?

Now that you’re ready to start turning out professional-grade meals, what should you cook?

Thanks to the exceptional heat conduction, this pan is ready for anything you throw at them.

Carbon steel pans are exceptional for browning meats, sautéing veggies, and just about everything else. They deliver a mouthwatering sear on steaks, the crispy bits of Brussels sprouts that everyone fights over, truly caramelized onions (not just sweaty ones), and so much more.

These pans work well on the grill, over an open flame, and pretty much everywhere else. The grill pan delivers expert grill marks on delicate foods that can fall through the cracks on a traditional grill (asparagus, flaky fish, etc.). The roaster will create flavor-packed chicken, Thanksgiving-saving turkey, juicy roast beef, and more. Who’s hungry?

How to Clean a Carbon Steel Pan

Cleaning carbon steel is simple but doing it correctly is crucial to the longevity of their performance. All you need is hot running water and a sponge or scrub brush to clean these pans. Dry immediately! Rub with a little oil before storing to boost the natural nonstick layer. For tough, burnt-on messes you can scrub the pan with salt and paper towels.

But remember, NEVER soak this pan or put it in the dishwasher. Like cast iron, carbon steel can rust. That’s what allows oils to develop a bond with the metal and create a naturally nonstick surface. To avoid rust, always make sure your pan is clean and dry before you store it.

How to Reseason Carbon Steel Pans

Every so often these pans need a pick-me-up. If you happen to notice that your pan is getting a little sticky, don’t worry! It just needs a little refresh.

To reseason your pan, first you’re going to scrub off any rust with vinegar and a brush. Then put your pan in the oven at medium heat (450°F) until it turns back to dark blue or black. Remove your pan from the oven and evenly distribute oil on the interior. This will help build an oxide layer, which will strengthen the nonstick and helps prevent further oxidation (aka rust).

We suggest using a high smoke point oil like canola oil or vegetable oil for the best results. Heat the oiled pan again at medium heat (450°F) until the oil starts to smoke. Then wipe off any excess oil and you’re good to go!

P.S. This can also be performed on the exterior of the pan as well, but for cooking purposes, of course, the interior is more essential. If you coat the whole pan, put a cookie sheet on the rack underneath to catch any excess oil.