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To season a carbon steel pan, remove its factory coating as directed by the manufacturer, dry it completely, apply a very thin film of oil, and heat it using a method approved for that exact pan. For de Buyer’s stovetop method, heat until the oil reaches its smoke point, then cool the pan, remove excess oil, and briefly heat it again to dry. Repeat only as the maker recommends; seasoning develops with use.
What seasoning does
Seasoning is a layer of heated oil that helps protect steel from corrosion and can make the cooking surface easier to release food from. It is not a guarantee of instant nonstick performance. de Buyer says seasoning gradually builds as the pan is used, so judge the surface by its condition and care needs, not by whether it reaches a particular color after the first treatment.
Before you start
- Check the pan’s instructions. Factory coatings and seasoning directions can vary by model. Follow the instructions for the pan you own.
- Confirm which surfaces can be seasoned. Do not put a pan in the oven unless its maker approves that method for the exact model and handle.
- Choose a suitable oil. de Buyer lists neutral-tasting, high-smoke-point options including grapeseed, avocado, canola, peanut, and sunflower oil. These are examples, not a tested ranking.
- Prepare for smoke. The stovetop method below heats oil to its smoke point; use appropriate ventilation and keep the pan under observation while heating.
Seasoning on the stovetop
These are de Buyer’s general stovetop steps. If your pan’s manual gives different directions, follow those instead. de Buyer’s preparation guidance differs by model: one calls for hot water to remove beeswax, while another specifies hot soapy water.
- Remove the protective coating. Wash the pan as its instructions direct. For de Buyer pans whose instructions specify hot water, wash to remove the beeswax; the company notes that some remaining wax may help during seasoning.
- Dry thoroughly. Wipe away all water, then place the pan briefly over heat to remove remaining moisture.
- Apply a very thin layer of oil. Spread it over the cooking surface. A thick or pooled layer is not the recommended approach.
- Heat the pan. For de Buyer’s stovetop method, heat until the oil reaches its smoke point.
- Cool and remove excess oil. Let the pan cool, drain excess oil, and wipe the surface dry.
- Heat briefly again. Return the pan to heat for a short time to remove any remaining moisture.
de Buyer says this cycle may be repeated one to three times before cooking. That is the company’s guidance, not a universal required number of coats.
#1 Best Overall
- NEW YORK MAGAZINE’S The Strategist: Selected as the top budget-friendly carbon steel option, noted for being “a no-nonsense kitchen workhorse with a humble price to match.”
- TRUSTED CARBON STEEL ESSENTIAL: Lightweight, pre-seasoned carbon steel pan with excellent heat control, natural nonstick performance, oven- and induction-safe, and ready to cook right out of the box.
- PRE-SEASONED & READY TO COOK: Arrives pre-seasoned with natural oils for immediate nonstick performance—no additional seasoning or extra prep needed.
- CAST IRON ALTERNATIVE: Delivers the same high-heat searing, browning, and durability as cast iron—but in a lighter, more agile form with faster heating and easier handling.
- OPTIMIZED FOR HIGH-HEAT COOKING: Perfect for searing, grilling, and frying—this pan delivers intense heat for crisp edges, rich flavor, and pro-level results on steaks, eggs, fish, and more.
Can you season a carbon steel pan in the oven?
Only if the manufacturer approves oven seasoning for your specific pan. de Buyer describes an oven method at 375°F for one hour for certain models, but explicitly excludes its Blue Carbon Steel crepe pan. Do not apply that temperature or method to other models by assumption; check the pan’s instructions and handle construction first.
Cooktop type also matters. Matfer Bourgeat recommends oven seasoning for initial seasoning on induction or glass cooktops, while advising gradual heating. de Buyer likewise recommends gradual heating and matching pan and burner size to help avoid warping. If you cannot confirm oven suitability, use the method approved in your pan’s instructions rather than improvising.
Rank #2
- Lightweight and quick heating carbon steel delivers cast iron performance without the weight or the wait
- Pre-seasoned, Merten & Storck Carbon develops a nonstick patina with use: the more you cook the more nonstick it gets
- Oven safe up to 600°F
- Metal utensil safe
- Triple-riveted steel handle provides a sturdy grip
Stovetop or oven: how to choose
| Consideration | Stovetop | Oven |
|---|---|---|
| Model approval | Follow the exact pan’s directions. | Use only when the maker approves it for that model and handle. |
| Cooktop | Heat gradually, especially on glass, induction, and electric surfaces; match pan and burner size where possible. | Matfer recommends this for initial seasoning on induction or glass cooktops, but oven suitability still must be confirmed for the pan. |
| Method details | de Buyer’s cited method heats oil to its smoke point, then cools, removes excess oil, and briefly reheats. | de Buyer specifies 375°F for one hour for certain models only. |
Care after seasoning
Seasoning is maintained through use and routine care. Lodge recommends hand-washing carbon steel with warm soapy water, drying promptly and thoroughly, and wiping on a very light layer of oil. It also advises gradual preheating and adding oil before cooking. Follow your pan maker’s care directions if they differ.
After washing, do not leave the pan wet. Thorough drying and a light oil wipe help protect the steel between uses. A pan’s initial color is not a reliable scorecard for how well it is seasoned.
Quick Recap
Rank #4
- NEW YORK MAGAZINE’S The Strategist: Selected as the top budget-friendly carbon steel option, noted for being “a no-nonsense kitchen workhorse with a humble price to match.”
- TRUSTED CARBON STEEL ESSENTIAL: Lightweight, pre-seasoned carbon steel pan with excellent heat control, natural nonstick performance, oven- and induction-safe, and ready to cook right out of the box.
- PRE-SEASONED & READY TO COOK: Arrives pre-seasoned with natural oils for immediate nonstick performance—no additional seasoning or extra prep needed.
- CAST IRON ALTERNATIVE: Delivers the same high-heat searing, browning, and durability as cast iron—but in a lighter, more agile form with faster heating and easier handling.
- OPTIMIZED FOR HIGH-HEAT COOKING: Perfect for searing, grilling, and frying—this pan delivers intense heat for crisp edges, rich flavor, and pro-level results on steaks, eggs, fish, and more.
Rank #3
- 【Pre-Seasoned & Ready to Use】This carbon steel pan arrives pre-seasoned with 100% natural oil, forming an inherent easy-release surface that enhances with each use. As a nonstick foundation free of synthetic coatings, it is designed to deliver and build lasting non-stick performance for a lifetime of cooking.
- 【Removable & Safe Silicone Handle Holder】Grip with confidence and safety. Our carbon steel pan features a unique removable silicone handle holder that stays cool to the touch on the stovetop, ensuring a secure and comfortable hold. For unmatched cooking flexibility, the pan is also oven-safe, perfect for roasting or broiling once the handle holder is removed.
- 【Unmatched Even Heating & Durability】The carbon steel pan's exceptional heat retention and rapid responsiveness provide precise control; Its surface prevents hot spots to ensure even cooking. Crafted to be a durable kitchen heirloom, it withstands heat up to 600°F and is built to last for generations.
- 【Effortless to Maintain & Versatile】sartén de acero al carbono delivers restaurant-quality sears and develops a superb non-stick surface over time. This combination of performance and practicality makes cleanup simple: just hand wash, dry, and apply a thin layer of oil. Ideal for everything from flash-frying to baking, it's the versatile pan for your everyday culinary creations.
- 【Pro-Grade Performance, Indoors & Out】Engineered for professional-grade results, our carbon steel sauté pan delivers flawless, even heating—perfect for everything from expert searing to delicate sautéing. Its optimized weight and perfectly balanced handle provide precision control, making it equally effective on your home stove or over a campfire and grill.
Manufacturer instructions
- de Buyer: Carbon Steel Seasoning Instructions — stovetop and oven methods, oil examples, and model restrictions.
- Lodge: Cleaning & Care: Carbon Steel — washing, drying, oiling, and everyday use guidance.
- Matfer Bourgeat: The Black Carbon Steel Guide — gradual heating and guidance for induction and glass cooktops.
- de Buyer: How to Season a Carbon Steel Pan So It’s Nonstick — seasoning purpose and model-specific preparation context.
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