Carbon steel cookware can offer many practical, as well as health benefits, as compared with using stainless steel or aluminium (please read our article here which compares carbon and non-carbon cookware).
However, carbon steel does require a little care and maintenance when used regularly. If you absolutely need your pot or saucepan to be non-stick then seasoning your cookware is an absolute prerequisite.
We believe the best way to achieve this is as follows:
1) Wash your pot or pan using hot water and a gentle detergent such as regular washing up liquid. Some carbon steel cookware is supplied pre-seasoned and in those cases, you will need to remove this seasoning. You can use a soft bristled brush or sponge to make this easier. Once clean, thoroughly dry the item.
2) Add two soup spoons of vegetable or sunflowerr cooking oil to the pot/pan. We suggest avoiding viscous and strongly flavoured oils such as virgin olive oil or rapeseed oil as they can impact the flavour of dishes being cooked and tend to "burn up" at higher temperatures
3) Place the pot or pan over a medium heat and add 2 teaspoons of sea salt. Swirl the oil and salt mixture around the pan continuously, whilst keeping the pot over the heat. Continue for 15 minutes.
4) Repeat step 3.
5) Discard all oil and allow to cool. Wipe away or wash under water to remove all traces of oil. Once dry, immediately place on a low heat and apply another, thin, final layer of oil to the pot/pan. Allow to cool fully.
Your cookware is now properly seasoned and ready for use. Food will now be much less likely to stick during cooking.
The Bushgear Team