Seasoning carbon-steel or cast-iron pans has nothing to do with spices or flavoring. The term refers to building up a non-stick coating on the surface of the metal. This is easily done at home. Most cast-iron pans, such as skillets or Dutch ovens, sold in the US are sold pre-seasoned from the manufacturer. However, cooking acidic liquids, or boiling water, or scrubbing a pan with soap and water will break down this factory seasoning. New carbon-steel woks typically require you to season them at home before first use.
What is meant by seasoning a pan?
The properties of cast-iron and carbon-steel allow you to develop a non-stick coating on the surface through simple maintenance and regular use. Seasoning refers to the polymerized coating that builds on the surface of the metal from cooking oil heated to near the smoke point. The chemical structure of the oil changes under heat, and coats the metal surface.
The seasoning can be stripped or removed by cooking acidic dishes, such as tomato sauce, or boiling water. If you do a lot of steaming with your wok, it is recommended to purchase a second wok for this purpose, so that the boiling water does not strip the seasoning.
Avoid soapy water
The seasoning can also be removed by scrubbing the pan in hot soapy water. There is no need for this kind of cleaning in most cases. The only time I use soapy water in any of my pans is when I am cleaning out dirty oil after deep frying (the soap in the water keeps the grease from forming a clog in my kitchen drain) or when I have made a dish like beef stew or chili, and the flour-based gravy is stuck to the sides.
Is it unsanitary if you do not clean with soap?
I know some people who think cast-iron or carbon-steel are unsanitary unless you scrub with soap and water, but this is not true. With a good coat of seasoning, food particles rinse off of the pan easily, or with a little light scrubbing from nylon scrubbing pad. As for germs, the temperatures used when cooking are higher than any germ can survive.
Others think a pan should be shiny, like stainless steel. They want to scrub the pan so it looks brand new. However, good carbon-steel or cast-iron pans take on a patina from use. They darken and develop a stronger non-stick coating over time, with proper maintenance and storage.
How to season cast-iron or carbon-steel pans
There are many myths about seasoning a wok, such as scrubbing the surface with chives. However, non of this is really necessary. Your new wok should come with instructions explaining how to season the pan. The process consists of creating a light coating of oil and the surface and applying heat.
Before seasoning a new wok, scrub it with hot water and soap a couple of times. This removes any machine oils or residues from the manufacturing process. After thoroughly washing the new pan a couple of times, dry it and then season the pan.
Seasoning cast-iron or carbon-steel pans with metal handles
A pan with all metal handles can be seasoned in a hot oven. For my cast-iron skillet and Dutch ovens, I set the oven on 400 degrees F (204 C), then use a paper towel to coat the pan with an oil that has a high smoke point (Canola, Peanut, etc.). Don’t use a low-temperature oil like olive oil! Place the pan upside down in the oven (be sure to coat interior and exterior surfaces) for an hour.
Seasoning carbon-steel or cast-iron pans with wooden handles
A pan with a wooden handle, like my new wok, cannot be seasoned in a hot oven. Instead, coat the inside of the pan with oil (about 2 tbsp, or 30 ml) and set it on a burner on medium flame. Use a wooden spatula and paper towel to spread the oil over the surface of the entire interior. Leave the pan on the heat for about ten minutes, and while it is on the heat place the wok on its side, and slowly rotate to heat the entire surface evenly. Pour off any excess oil into a heat-proof container, let the wok cool, and repeat the process three more times before first use.
Maintaining and storing your pan
Thoroughly rinse your pan after each use. Dry the pan thoroughly, and wipe it with a light coating of oil, especially if you do not use it every day. Do not allow water to sit in your pan.
Dealing with rust
A neglected pan may form rust, especially cast-iron. The pan is not ruined, but it must be cleaned of all rust and re-seasoned before use.
Take steel wool and scrub the pan until all rust is removed. Then wash the pan thoroughly in hot soapy water, inside and out, rinse and repeat. Make sure all metal particles and steel wool fibers are thoroughly washed away. Then dry the pan thoroughly and season it as you would a new pan.
Rust can be avoided by rinsing and drying the pan, and then coating it with a light coating of oil before storing the pan.
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