There are several methods to seasoning a carbon steel pan. Here are the steps as to how we do our own pans and have been very satisfied with the results.
Step 1 – We give our pans a thin coat of coconut oil to avoid rust after the pan is made and to keep a nice finish during shipping. Scrub your pan to remove our protective oil coating. Dry well with a soft cloth or paper towel.
Step 2 – Heat your oven to 450 degrees
Step 3 – Place your dry pan on the middle rack and warm
Step 4 – Carefully remove your warm carbon steel pan from the oven and using a paper towel apply a thin coat of a high flash point oil, like Flax seed oil or coconut oil to the inside of the pan. Be careful as the carbon steel will be hot. It isn’t recommended that you coat the outside of your pan and especially the pan’s bottom surface that will be in contact with your stove-top’s heating element when cooking.
Step 5 – Put the carbon steel pan in the 450-degree oven and bake for 2 hours
Step 6 – After 2 hours, turn off the oven and let the pan cool naturally as it remains inside the oven. Once cooled, you’ll see a lovely dark finish.
Step 7 – You can season your carbon steel pan up to three times using these same steps. Each time will continue to bond the protective oil, creating a natural non-stick finish.
NOTE: When cleaning your pan after each use, it isn’t necessary to use dish soap, which will remove the finish you’ve worked to establish. Generally, a rinse under warm water, a quick wipe clean and dry completely will keep your pan well seasoned. If you have something to stick that doesn’t come off with warm water and gentle scrubbing, you can return it to the stove-top with enough water to well cover the bottom of the pan, bring the water to a boil until the stuck-on food releases. Cool the water and the pan until you can safely handle the pan and wash as usual. At any time you can repeat Steps 1 – 6 to restore a lovely dark inside protective finish.