How to Season a Carbon Steel Pan? – UK

Wondering how to season your carbon steel pan? Whether you’ve done it before and need a refresher, or this is your first time embarking on this task, you’ve come to the right place.

How to Season a Carbon Steel Pan? – UK

What is the correct temperature at which to season carbon steel pans?

Every guide on how to season a carbon steel pan should describe either the method when using an oven or the method when utilizing a stovetop, or both. In the second case, it is necessary to heat the pan for around 10 minutes. The temperature should be within the range of medium-high heat. If you decide to use an oven, heat it to around 350-400 degrees Fahrenheit. This will ensure that the patina forms to protect the surface of the pan.

What should be known about Yosukata wok seasoning?

When it comes to seasoning pans and woks produced by Yosukata, we would like to emphasize an outstanding difference between our company and its competitors. We are not trying to sell you a ready-to-cook utensil. When it comes to seasoning, we recommend every future owner be prepared to season a utensil on their own. First, you will need to clean a pan or wok after receiving it. By seasoning it after cleaning it, you will make sure that the protective layer is formed on the surface. Besides, when using such cookware, you will inevitably have to re-season it. So, keep this post saved in your browser so you can refer to it when needed.

How to season carbon steel pans at home?

The products delivered from Yosukata arrive pre-seasoned, which means that they have undergone thermal treatment. However, seasoning a skillet or wok is a task that needs to be performed by the owner of the cookware. This step-by-step guide will provide you with the necessary steps you can take at home. So, even cooking fans can use Yosukata products, season them, and enjoy cooking.

How to re-season a wok? Is it necessary to re-season it?

Yes, in the process of using a wok, you will undeniably need to re-season it when the protective layer gets destroyed or damaged. The sequence of actions previously described in this post is suitable for re-seasoning a wok. So, just proceed as described, and your wok will definitely serve you for a long time.