Your carbon steel cookware is built to improve with every use.
Unlike traditional non-stick cookware that relies on synthetic coatings, carbon steel develops a natural cooking surface through seasoning — a protective layer created by bonding oil with the iron surface.
Before your first meal, follow these simple steps to prepare your pan or wok and create its first seasoning layer.
Quick Start: Your First Seasoning in 6 Steps
Getting your carbon steel cookware ready is simple. Before cooking for the first time, you only need to:
1. Wash
Remove the protective oil and residue from manufacturing.
2. Dry
Heat the cookware until all moisture has evaporated.
3. Oil
Apply a thin, even layer of cooking oil.
4. Heat
Warm the cookware to help the oil bond with the iron surface.
5. Wipe
Remove excess oil and leave a smooth, light protective layer.
6. Maintain
Dry completely and apply a thin layer of oil after each use.
Once complete, your cookware is ready for cooking.
Step 1: Wash Your New Carbon Steel Cookware
Before using your new carbon steel cookware for the first time, wash both the inside and outside with warm water.
A small amount of mild detergent can be used during the first cleaning to remove any protective oil or residue from the manufacturing process.
After washing, dry the cookware thoroughly with a clean towel.
Important: Carbon steel should never be left wet for an extended period, as moisture can cause rust.
Step 2: Remove All Moisture
Place your pan or wok over low to medium heat.
Allow any remaining water to evaporate completely until the surface is completely dry.
Heating the cookware before seasoning ensures that no moisture remains on the iron surface, creating a better foundation for seasoning.
Step 3: Apply a Thin Layer of Oil
Add a small amount of cooking oil and spread it evenly across the cooking surface.
Heat the cookware over low heat for approximately 5 minutes, allowing the oil to bond with the iron surface.
The goal is to create a thin protective layer — not a thick coating.
Tip: A thinner oil layer creates a smoother seasoning surface and helps prevent stickiness.
Step 4: Remove Excess Oil
Turn off the heat and carefully remove any excess oil.
A properly seasoned carbon steel surface should appear smooth and lightly glossy, without visible oil buildup.
Too much oil can create a sticky surface instead of a smooth seasoning layer.
Step 5: Spread the Remaining Oil Evenly
Using a kitchen paper towel, gently wipe the entire cooking surface.
Spread the remaining oil into an even, ultra-thin layer, including the edges and sides of the cookware.
The surface should feel smooth with only a slight shine.
Step 6: Clean and Maintain After Cooking
After each use, wash your carbon steel cookware with warm water and a soft sponge.
For stubborn food residue, gently scrub the surface if needed.
Once cleaned, place the cookware over low to medium heat and completely evaporate any remaining moisture.
Finally, apply a very thin layer of oil before storing.
Your Carbon Steel Cookware Gets Better With Every Use
Seasoning is not a one-time process — it develops naturally through cooking.
Every meal adds another layer of seasoning, gradually creating a smoother and more refined cooking surface.
Over time, your carbon steel pan or wok develops a unique patina that reflects the meals you create and the care you give it.
Unlike disposable coated cookware, properly maintained carbon steel cookware can become a lifelong companion in your kitchen.
Cook with it often. Care for it simply. Let it become yours.
Quick Care Checklist
✓ Wash with warm water after cooking
✓ Dry completely every time
✓ Apply a thin layer of oil before storage
✓ Avoid leaving food or moisture inside for extended periods
✓ Regular cooking improves the seasoning naturally
✓ Metal utensils are safe to use
