"Spend any time in a professional kitchen and you're going to see carbon steel pans being used all the time. They're less common in home kitchens, although they are becoming more popular and with good reason. Made from roughly 99% iron and 1% carbon, carbon steel pans develop a patina with use and are incredibly versatile. Think of them like lightweight cast iron: able to stand up to numerous cooking tasks, and one that develops a natural nonstick layer that improves over time."
"When it comes to seasoning your carbon steel pan, Samuelsson says to add "a little bit of oil, a little bit of salt," and then "pop it back in the oven or ... the stove. Let all that cool down a little bit after a while, throw it out, give it a wipe, and you're good to go." Salt is an important part of the seasoning process."
Carbon steel pans are composed of roughly 99% iron and 1% carbon and develop a patina that builds a natural nonstick layer with use. They are lightweight compared with cast iron yet durable enough for many cooking tasks. Regular maintenance and seasoning improve performance and longevity. After cooking, add a little oil and a little salt, then heat the pan in the oven or on the stove, allow it to cool, discard the salt, and wipe clean. Salt helps scour factory wax and cooking residue, absorbs moisture, and promotes even oil distribution across the surface.
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