How to Season and Care for a Carbon Steel Pan

By Premium quality pots and pans - The Swiss no. 1 brand | Published: 2026-10-27

Category: How-to Guides

Learn the step-by-step process to season and maintain your carbon steel pan, including tips for the Kuhn Rikon Black Star pan. Achieve a non-stick surface and long-lasting performance.

Quick answer

Season your carbon steel pan by applying a thin layer of oil and heating it until it polymerizes. For ongoing care, hand wash with minimal soap, dry immediately, and lightly oil after each use.

Why carbon steel needs seasoning

Unlike stainless steel, raw carbon steel is reactive and rusts easily. Seasoning creates a protective polymerized oil layer that makes the pan naturally non-stick and prevents corrosion. This is similar to cast iron care, but carbon steel is lighter and heats faster.

Oven vs. stovetop seasoning

Both methods work, but oven seasoning is more even and less smoky. Stovetop seasoning is faster for touch-ups. For a new pan like the Kuhn Rikon Black Star, start with oven seasoning for a durable base layer.

Step-by-step seasoning and care guide

Wash and dry the pan: Wash the new pan with hot water and mild soap to remove factory oils. Rinse and dry thoroughly with a towel or over low heat. Ensure no moisture remains before oiling.
Apply a thin layer of oil: Use a high-smoke-point oil like flaxseed, grapeseed, or canola. Pour a small amount onto a paper towel and rub it all over the pan, including the exterior. Wipe off all excess—the layer should look dry. Too much oil causes sticky patches.
Heat the pan upside down in the oven: Place the pan upside down on the middle oven rack (put foil on the lower rack to catch drips). Heat to 450–500°F (230–260°C) for one hour. Turn off the oven and let the pan cool inside. Heating upside down prevents oil pooling.
Repeat for multiple layers: For best results, repeat the oiling and heating process 2–3 times. Each layer builds a stronger non-stick surface. Patience yields a more durable seasoning.
Clean after every use: Hand wash with hot water and a stiff brush. Use mild soap only if needed. Dry immediately on the stovetop over low heat, then rub in a tiny amount of oil. Never let the pan soak or air-dry.
Re-season as needed: If food sticks or rust appears, scrub the affected area with coarse salt and oil, then apply a stovetop seasoning layer. For heavy wear, repeat the oven method. Regular touch-ups extend the pan’s life.

Product facts

BLACK STAR Eisenpfanne mit Seitengriffen Ø 28 cm: The Black Star Eisenpfanne is a high-quality carbon steel pan designed for passionate home and professional cooks. Its raw steel surface requires initial seasoning to unlock non-stick performance and prevent rust, making proper care essential.
BLACK STAR Eisenpfanne mit Seitengriffen Ø 28 cm