---
title: "Carbon steel pan: what it means in cooking — Tiny Plates"
description: "A carbon steel pan is a light, fast-heating iron pan that turns nearly nonstick once seasoned. Here is how to season it and keep it rust-free."
url: "https://www.tinyplates.dev/glossary/carbon-steel-pan"
---

# Carbon steel pan

A carbon steel pan is a light, fast-heating iron pan that turns nearly nonstick once seasoned. Here is how to season it and keep it rust-free.

Also called Black steel pan, Blue steel pan, Carbon steel skillet.

A carbon steel pan is made from a sheet of iron with a small amount of carbon, pressed into shape. It behaves much like [cast iron](https://www.tinyplates.dev/glossary/cast-iron), but it is thinner and lighter, so it heats up and cools down faster. Like cast iron, it needs a layer of seasoning, which builds up into a dark, slick surface. Most woks and many restaurant frying pans are carbon steel.

## How to do it

To season a new pan:

1. Scrub off any factory wax or oil with hot soapy water, then dry it over the burner.
2. Wipe a very thin layer of neutral oil over the whole cooking surface, then wipe it off again until the pan looks almost dry.
3. Heat the pan on the stove until the oil smokes and the surface darkens. Let it cool, then repeat two or three times.
4. Cook something fatty in it for the first few uses, such as potatoes fried in oil, to build the coat.

## How to use it

Preheat the pan for a minute or two before adding fat. It is ideal for [searing](https://www.tinyplates.dev/glossary/sear) steak, frying eggs once well seasoned, crisping potatoes and making omelets. It goes from the stove into a hot oven. Patches of brown, blue or black are normal and are part of the seasoning.

## How to store it

After cooking, rinse with hot water and scrub with a brush. A drop of mild dish soap will not hurt a seasoned pan. Dry it right away over low heat, then wipe on a few drops of oil while it is warm. Store it dry. Never leave it to soak.

## Common mistakes

* Putting on thick coats of oil. They turn sticky and gummy instead of hard and smooth.
* Simmering acidic foods such as tomato sauce, wine or vinegar for a long time. They strip the seasoning and can give a metallic taste.
* Putting it in the dishwasher. It will rust.
* Expecting it to be slick from day one. Delicate foods stick until the seasoning has built up. Use a [nonstick pan](https://www.tinyplates.dev/glossary/nonstick-pan) for fish and eggs at first.
* Heating it hard and then plunging it into cold water. Thin steel can warp.

## In recipes

A recipe that asks for "a carbon steel or cast iron pan" wants a pan that holds high heat for searing and can go into the oven.

## Related terms

* [Cast ironCast iron is heavy iron cookware that holds heat for hard searing and turns nonstick when seasoned. Here is how to cook in it and clean it.](https://www.tinyplates.dev/glossary/cast-iron)
* [WokA wok is a deep, round-bottomed pan from China for stir-frying, steaming and deep-frying over high heat. Here is how to season and cook in one.](https://www.tinyplates.dev/glossary/wok)
* [SkilletA skillet is a frying pan with low, sloped sides for searing, frying and sautéing. Here are the materials, sizes and how to choose the right one.](https://www.tinyplates.dev/glossary/skillet)
* [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear)
* [Nonstick panA nonstick pan has a slick coating that stops eggs, fish and pancakes from sticking with little fat. Here is how to use it and make the coating last.](https://www.tinyplates.dev/glossary/nonstick-pan)

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