Pre-Seasoned Carbon Steel: Use & Care

The Ritual

How to Season & Maintain Your Carbon Steel Cookware

Start with a clean canvas. Wash the pan by hand with warm water and a nylon brush—never dishwasher detergent or oven cleaner, which strip away seasoning rather than build it. If you're dealing with stubborn residue from a previous cook, scrub with a bit of coarse kosher salt and water. Dry the pan completely before moving on, as any lingering moisture is the enemy of good seasoning.

Hand pouring oil onto carbon steel pan set on top of a rock outdoors

Apply a thin, even coat of a high smoke point oil (grapeseed, avocado, or refined vegetable oil are all worthy companions). The goal is a light sheen across the entire cooking surface, not a puddle. Use a paper towel or cloth to work the oil in and wipe away any excess.

Cleaned and oiled carbon steel pan being put into an oven

Place the pan in a 450°F (230°C) oven for one hour. This is where the transformation happens: heat polymerizes the oil into a durable, glossy layer that bonds to the steel.

Let the pan cool in the oven or on a heat-safe surface, then give it a final wipe-down and store it completely dry. A well-seasoned carbon steel pan should have a deep, dark patina—proof of a job well done and a story just getting started.

Tip: Repeat this seasoning ritual periodically to maintain peak performance, especially if you notice the surface looking dull or food starting to stick.

Hand pouring oil onto carbon steel pan set on top of an induction cooktop

Cooking Tips & Tricks

Carbon steel is a performance-driven partner in the kitchen—it just asks that you cook with a bit of intention.

Always cook with oil or butter, and preheat on low-to-medium heat before adding food.
Test for readiness with a drop of water—if it dances across the surface, you're ready to cook.
Embrace the sear. This is a pan built for high-heat searing and the kind of caramelization that turns a Tuesday dinner into something worth remembering.
Cool before you clean. Never plunge a hot pan into cold water—thermal shock can undo your hard-earned seasoning.

Hand holding the handle of a carbon steel pan and setting it on a kitchen shelf

Storing Your Carbon Steel

A little care before you put your pan away pays off the next time you reach for it.

Dry completely and complete your seasoning routine as needed.
Store somewhere dry, and place a paper towel or pan protector between stacked pieces to prevent scratches to that hard-earned patina.
Use it often. This is cookware that thrives on being reached for again and again.

Frequently Asked Questions

Carbon steel is a cooking material that behaves like cast iron but weighs about half as much. It develops a natural, low stick surface through seasoning rather than a synthetic coating, and it can take higher heat than most other cookware. This pan goes a step further with a hardening process that boosts its resistance to rust and scratching, so it holds up to years of real use.

Seasoning is a thin layer of oil that's baked onto the surface of the pan, creating a natural, low stick coating. Your pan arrives pre-seasoned and ready for its first cook, so there's no prep required out of the box. Over time, that seasoning wears down with regular use, so to maintain peak performance, periodically apply a thin, even coat of high smoke point oil and heat the pan in a 450°F (230°C) oven for one hour.

It's simpler than it sounds. Always cook with oil or butter, and preheat on low to medium heat. Let the pan cool completely before washing, then hand wash with warm water and a nylon brush. For stubborn residue, a scrub with coarse kosher salt and water does the trick. Dry the pan completely after each use, and apply a light layer of high smoke point oil, such as grapeseed oil, before storing to keep the seasoning intact.

All of them. This pan works on gas, electric, and induction stovetops, in the oven, on the grill, in a pizza oven, or right over an open flame at the campfire. It's rated to handle heat up to 1000°F, so it can go from a weeknight sear to a high heat cook outdoors.

It's built to resist rust far better than standard carbon steel. As long as it's dried completely after washing and given a light coat of oil before storing, it will hold up to years of regular use.

Shop EverLast™ Carbon Steel

Carbon steel built for extreme heat — pre-seasoned, rust-resistant, and lighter than cast iron.

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Use & Care