Carbon Steel Guide

What is a Carbon Steel Skillet

Your skillet is handmade out of a heavy-duty carbon-iron alloy that can withstand high temperatures without releasing toxic chemicals into your food. Our skillets are seasoned using a blueing technique and then we use canola oil for a natural non-stick coating. Carbon Steel Skillets are great for quick temperature changes, heat distribution and are an excellent all-around option for searing, stir-frying, oven roasting/baking. Unlike your typical non-stick pan that loses its non-stick abilities over time, your carbon steel skillet will only get better over time. Our skillets have been tested on all types of cooking surfaces, such as: gas, induction, glass and coil stoves, oven, open flames, BBQ, smoker as well as wood fired ovens. 

Benefits of Using Carbon Steel

  •        Natural non-stick surface that continues to develop a non-stick seasoning over time
  •        Non-Toxic, your skillet is free of PFAS, PFOA and PTFE
  •        Even heat distribution that reacts quickly to temperature changes
  •       Versatile cooking tool as it can be used on all types of stovetops, in the oven or over an open flame
  •        Sustainable, your skillet is built to last generations with proper care and maintenance

First use

We recommend washing your new skillet with hot water and mild soap before the first use, this will remove any dirt or impurities that the skillet could have collected during the shipping process. Even though your skillet comes with its first coat of seasoning, we do recommend an additional layer of seasoning, by doing this you will significantly improve the natural layer of non-stick coating (please see the seasoning your skillet sections below). You can now use your new skillet!

What is Seasoning

Since your skillet is made up of Carbon and Iron, it is susceptible to rusting and like cast iron, your skillet requires a protective layer. This protective layer is made up of thin coats of oil that have been heated to the point where it polymerizes, also known as your seasoning layer. Your seasoning will continually evolve as you cook with your skillet. Do not be concerned if your skillet changes colour after cooking with it, this is just your seasoning building character.

Always remember, if you make a mistake during the seasoning process, you can always restart.

Seasoning Your Skillet in the Oven

  1. Start with a clean skillet. Clean with hot water and mild soap. Dry your skillet thoroughly before moving on to the next step.
  2. Preheat your oven at 420 F (we recommend using an aluminium foil liner for the bottom of the oven, just in case there’s a few drips of oil.)
  3. Use a high smoke point oil, like Canola Oil or our seasoning wax.
  4. Use about a tablespoon of oil and wipe down your entire skillet (inside, outside, and the handle(s)) using a paper towel or clean cloth.
  5. Once your skillet is coated with a thin layer of oil, use a new paper towel or cloth and wipe off all the excess oil you just applied. Don’t worry, even if you think you completely removed the oil, a thin layer will still adhere to the skillet (applying too thick of a layer will result in a sticky skillet once the seasoning process is done.)
  6. You will now put your skillet face down in the pre-heated oven and set a 60-minute timer.
  7. Once the 60 minutes are up, shut the oven off and leave your skillet in the oven to cool completely.

If you would like to apply another layer, repeat steps 4 to 7 once the skillet is cool to the touch.

Quick Stove Top Seasoning

  1. Start with a clean skillet. Clean with hot water and mild soap. Dry your skillet thoroughly before moving on to the next step.
  2. Use about a tablespoon of oil and wipe down only the inside (cooking surface) of your skillet using a paper towel or clean cloth.
  3. Once your skillet is coated with a thin layer of oil, use a new paper towel or cloth and wipe off all the oil you just applied. Don’t worry, even if you think you completely removed the oil, a thin layer will still adhere to the skillet (applying too thick of a layer will result in a sticky skillet once the seasoning process is done.)
  4. Turn your burner to medium or medium high and heat your skillet until it starts to lightly smoke. To avoid smoking up your home, turn on your kitchen ventilation.
  5. If you applied too much oil and it starts beading in your skillet as you heat it, use a paper towel to carefully wipe off any excess oil.
  6. The process can take up to 10 -15 minutes, turn off your stove top burner once complete.
  7. Allow your skillet to cool before handling or repeating steps 2 to 6 for additional layers. 

Cooking tips

Here are a few tips on how to use your carbon steel skillet.

  • Ensure that the food you want to cook has been brought as close as possible to room temperature to ensure that the food doesn’t shock cool your skillet.
  • Ensure you use proper sized burners, this will help with even heat distribution and reduce the chances of your skillet warping.
  • Pre-heat your skillet on medium to medium-high for a few minutes, once your skillet is warm, add your oil or butter and let that warm up until it starts shimmering.
  • As you cook fatty foods, this will continually add to your seasoning, creating a unique layer of non-stick seasoning coating.
  • When cooking proteins, let them release naturally. If the food sticks, it isn’t ready to be flipped.
  • Cooking with highly acidic foods like tomatoes, vinegar, braising with wine or reducing fruits and sugar can eat away at your seasoning. If after cooking with one of those ingredients, you find that your skillet has lost its non-stick abilities, it just means that your skillet will require a few rounds of seasoning.

Notes about using induction stoves

  • Slowly ramp up the heat on your induction stove. Induction heats up your skillet extremely fast and can cause your skillet to heat unevenly and cause potential warping. A slower ramp up of the heat will allow the heat to evenly distribute throughout your skillet.
  • Ensure that the burner on your induction stove to is not smaller than the cooking surface of your skillet, as this will lead to uneven heating and could possibly cause warping.

After using your skillet

  • Your Carbon Steel Skillet is NOT dishwasher safe. Using a dishwasher can eat away at your seasoning and cause rust.
  • Once you are done cooking, let your skillet cool to the touch before you rinse away any food debris under warm water. If required use a small amount of mild soap.
  • For stuck on food, add warm water and scrub with a wooden pan scrubber until all food bits are removed.
  • Once clean, dry your skillet immediately with a dry towel and heat up the skillet on the stove to evaporate any residual water.
  • For storage, add a small amount of oil or seasoning wax and cover the whole skillet to protect against rust.

Avoid

  • Soaking your skillet in water for an extended period of time (may cause rust.)
  • Storing your skillet if it was not properly dried, which can also cause rust.

What to do if

  • If your food is sticking, it can either mean that: you are flipping your food too early, you are not pre-heating your skillet enough, or you need a new coat of seasoning.
  • If you made a mistake and you find rust on your skillet, it's fixable. Use a scuff pad to remove the rust and then re-start the seasoning process.