Carbon Steel Pans - Seasoning and Care

Care & Use

Carbon Steel Pans

Our carbon steel pans and skillets are spun from raw steel, pre-seasoned with rapeseed oil, and baked at around 425 °Cto create a sealed finish.
They’re ready to cook with straight out of the box — but for best results, we recommend regular re-seasoning, especially during the first few uses.

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Seasoning & Colour

Over time, the colour of your pan will shift from its initial blue-grey tone to a silvery finish, and then gradually to deep brown or black.
This transformation is completely normal — it’s the visible build-up of seasoning that protects the steel and improves performance.

Cooking acidic foods such as tomatoes may strip some of that seasoning, leaving lighter areas. Don’t worry — simply re-season the pan and it will recover quickly.

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Handmade Character

Each pan is spun by hand, so light scratches or tooling marks are part of the making process and don’t affect performance.
Because the steel is shaped under pressure, a little stress can remain in the base — this may cause slight warping the first time it’s heated.
To avoid this, always warm your pan gradually.

Raw carbon steel pans are a joy to cook with — they contain no synthetic coatings, making them better for both your health and the environment.

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How to Re-Season Your Pan

  1. Wash the pan in hot water and dry thoroughly.

  2. Wipe with a very thin layer of oil using a cotton cloth.

  3. Place in the oven at a medium temperature for 30 minutes.

  4. Increase the oven to maximum heat and bake for 60 minutes.

  5. Remove carefully (it will be hot!) and wipe again with a fine layer of oil.

  6. Leave to cool slowly — don’t cool with cold water, as this can buckle the pan.

The more often a pan is re-seasoned, the better it will perform.

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Caring for Your Pan

  • Carbon steel will rust if left wet. Always wash in hot water, dry thoroughly, and store in a dry place.

  • You can re-season after each use if you wish — a quick reheat with a little oil in the oven works well.

  • Never use a dishwasher — it will cause rust.

  • Avoid detergent or strong soap — plain hot water is enough.

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Cooking Tips

  • Pre-heat slowly before adding oil.

  • Most foods cook best from room temperature, not straight from the fridge.

  • Steel pans can transfer heat unevenly — take time to find the sweet spot on your hob for different styles of cooking.

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