Carbon Steel Guide & Care

Learn how to season, cook with, and care for Blanc carbon steel cookware. This guide covers stovetop and oven seasoning, the best oils, foods that strip seasoning, troubleshooting, and real patina examples—everything you need from first use to lifelong maintenance.

Carbon steel is an alloy made primarily of iron and carbon. While all steel contains carbon, “carbon steel” has a higher carbon content than stainless steel. This gives it great heat conduction—like cast iron—but it heats up and cools down more quickly and heats evenly. Blanc carbon steel has ~0.1% carbon—lighter and more responsive than cast iron. Unlike stainless steel, it doesn’t have rust-resistant metals like chromium or non-stick Teflon coating. It needs seasoning and care but excels at everything from searing and sautéing to baking and rendering fat. Carbon steel pans are great for cooking eggs, frying, sautéing, searing meat, baking, and rendering fat.

Why Chefs Love Carbon Steel Pans

• Natural Non-Stick Surface: Develops a slick patina over time with no synthetic coatings.
• Non-Toxic: Free of PFAS, PFOA, PTFE, lead, cadmium, and BPA.
• High Heat Tolerance: Handles very high heat without risk of damage.
• Even Heat Distribution: Promotes consistent cooking without hot spots.
• Versatile: Works with all stovetops and open flames. Built to last.
• Supports Healthy Cooking: Enables high-heat, low-oil cooking and contributes trace iron.
• Sustainable: Durable and long-lasting for reduced waste.

• Lighter Weight: Easier to lift and maneuver.
• More Responsive: Heats and cools more quickly for better control.
• Even Heat Distribution: Great for steak and searing.
• Malleable Design: Enables ergonomic handles and slimmer walls.
• Less Brittle: More resilient than cast iron if dropped.

Seasoning is a process of building character over time.

When you receive your pan from Blanc, it comes pre-tempered with coconut oil to protect it from shipping. That's what gives it a blue finish. Seasoning is the process of bonding thin layers of oil to the pan using heat. This forms a naturally non-stick patina. Each use of oil reinforces this non-stick layer and evolves the look of your patina. Don’t worry, it’s easier than it sounds.

You will need to clean and season your pan before its first use and periodically throughout its life to maintain optimal performance. Stovetop Seasoning, described in detail below, is ideal for skillets like the Pro Skillet and the 11” Saucier on gas stoves. It is the method we prefer. Oven seasoning is perfect for larger pans.

The important thing to remember is that if you make a mistake, you can start over and re-season it.

This method is ideal for skillets and sauciers on gas, electric, or induction.

Caution: This method creates smoke. Ensure good ventilation.

• Gradually preheat to avoid warping and allow the surface to come to temperature.
• Avoid prolonged cooking with acidic or sugary ingredients until your pan is well-seasoned.
• Use oils with high smoke points (like grapeseed, avocado, or canola).
• Stick to neutral, oil-based cooking early on (searing, frying, sautéing).
• Use wood, silicone, or nylon utensils.

• After cooking, rinse away food debris under warm running water. If needed, use a wooden or silicone utensil, towel, or sponge to lift anything that doesn’t rinse off. Skip the soap to protect the seasoning.
• For stubborn bits, scrub with coarse salt and a paper towel, or simmer a little water to loosen residue.
• Dry immediately and completely—wipe with a paper towel, then warm the pan on the stove.
• For storage, finish with a light, thin coat of oil over the entire surface to help prevent rust.

• Putting your pan in the dishwasher (it can strip seasoning and cause rust).
• Soaking the pan in water.
• Using dish soap regularly (occasional use is okay, especially after initial seasoning).
• Metal utensils, which can scratch the seasoning layer.
• Storing the pan wet or with the lid on (traps moisture and leads to rust).