How to Season a Carbon Steel Pan
There is no doubt that non-stick cookware makes cooking easier and faster but there are some real reasons to be concerned about their safety. Teflon has been proven to leak dangerous chemicals like PFOAs into our food. Ceramic coated cookware has provided a safer alternative but the non-stick coating doesn't last very long so you end up throwing them away. Carbon steel pans provide a safe alternative to non-stick cooking. If seasoned well, the surface becomes non-stick and the pans never need to be replaced. Carbon steel pans are similar to cast iron in their use and care but they are considerably lighter in weight. Try my Lentil Flatbread Recipe
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- 1 tsp grapeseed oil
- 1 tsp flaxseed oil
- Before seasoning your pan make sure you wash it well with warm soapy water.
- Dry pan thoroughly.
- Heat the pan on the stovetop slightly and then turn off the heat.
- Pour about a teaspoon of grapeseed or flaxseed oil onto a cloth or paper towel and rub over the surface of the pan wiping off any excess oil.
- Heat pan on medium high for at least 5 minutes.
- Make sure to have good ventilation while seasoning the pan.
- If this is a brand new pan that hasn't been pre-seasoned, you can repeat this process a couple more times.
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Have you looked at the new Ninja foodi non stick pans? they seem really safe and long lasting?
Nice pan. I love my castiron pans and they are so well seasoned.
Don’t you have a long thing you cooked pancakes on?
I did, but it only lasted about a year before the coating wasn’t non-stick anymore.