🥘 First-Time Guide: How to Use Pre-Seasoned Carbon Steel Cookware
So, you've just unboxed your brand-new AVRON pre-seasoned carbon steel pan—welcome to the club! Whether you're upgrading your kitchen gear or diving into serious cooking for the first time, carbon steel is a fantastic choice. It heats quickly, cooks evenly, and becomes more non-stick the more you use it. But before you start sizzling, here’s everything you need to know for a great first experience.
4/8/2025
Step 1: Wash It (Yes, Even If It’s Pre-Seasoned)
Even though your pan is pre-seasoned, it’s important to give it a quick rinse to remove any manufacturing residue or dust from packaging.
How to do it:
Wash with hot water and a small drop of mild dish soap.
Use a soft sponge—no metal scrubbers!
Dry immediately and thoroughly with a clean towel.
Step 2: Heat It Up & Rub It Down
Once your pan is dry, place it on the stove over medium heat to evaporate any remaining moisture. This helps prevent rust, which carbon steel is prone to if left damp.
While it's still warm, add a light coating of high smoke-point oil (like flaxseed, grapeseed, or vegetable oil). Wipe off the excess with a paper towel. You’re not frying anything here—just conditioning the surface.
Step 3: Start Cooking
For your first few cooks, stick to fatty foods or anything with a bit of oil is ideal. This helps reinforce the seasoning and build up that non-stick layer naturally.
Avoid these at first:
Acidic foods like tomatoes or vinegar-based sauces
Boiling water or steaming
Lean proteins (they tend to stick on a newer pan)
Step 4: Cleaning After Use
Here’s where carbon steel differs from your typical non-stick pans.
Do:
Rinse with hot water and use a soft sponge or chainmail scrubber.
Wipe dry immediately.
Add a very light coat of oil before storing.
Don't:
Soak it in water.
Put it in the dishwasher.
Use harsh detergents.
Step 5: Storing It Right
Clean & dry Before Storage.
Apply a light oil coat on both sides.
Store in a dry place in the Colored Bag provided in packaging.