Ultimate Carbon Steel Guide

Carbon Steel Guide

What is Carbon Steel?

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.

Advantages of Carbon Steel

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.

Carbon Steel vs. Cast Iron

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.

Carbon Steel Care

Protecting Your Heirloom ✔️

Gradually preheat to avoid warping
Avoid prolonged cooking with acidic or sugary ingredients
Use oils with high smoke points
Stick to neutral, oil-based cooking early on
Use wood, silicone, or nylon utensils

After Each Use ✔️

Wipe it out with a paper towel
Clean gently using mild soap
Always finish with a light coat of oil
For stuck-on bits, scrub with coarse salt

Avoid ❌

Putting your pan in the dishwasher
Soaking the pan in water
Using dish soap regularly
Metal utensils
Storing the pan wet

Seasoning Explained

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 The important thing to remember is that if you make a mistake, you can start over and re-season it with no problem. Seasoning isn’t about perfection—it’s about building character over time.

Step-By-Step On the Stove

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

Note

Caution: This method creates smoke. Ensure good ventilation.

Step 1

Wash
Use soap and hot water to remove the coconut oil before first use.

Step 2

Dry Thoroughly
Place the pan over low heat to burn off any remaining moisture.

Step 3

Apply Oil
Use about 1 teaspoon of high-smoke-point oil and coat the entire surface—including sides and handle.

Step 4

Wipe Thoroughly
Wipe off almost all the oil with a paper towel. The surface should look nearly dry. Reserve the towel for future rounds.

Step 5

Heat it Up
Turn the burner to medium or medium-high and heat until the pan begins to smoke.

Step 6

Wipe Excess Oil
Use the towel to remove any extra oil—3 to 4 wipes is plenty.

Step 7

Watch the Color Change
Phase 1: Blue/Grey
Phase 2: Amber/Gold
Phase 3: Deep Brown/Black (seasoning gold)

This entire process takes 10–15 minutes.

Step 8

Let it Cool Completely
Allow the pan to cool before handling or repeating the process.

Step 9

Repeat if Needed
One round is enough to begin cooking, but 2–3 cycles will build a stronger, more even base. To repeat, start again from Step 4.

Seasoning with the Oven Method

The oven method is best for larger pans like the 13” Saucier and bakeware like our Bake Steels.

Complete Steps 1–4 from the stovetop method.
Preheat your oven to 450°F (232°C). Do not use self-clean mode.
Place the pan upside down in the oven. Add foil underneath to catch drips.
Turn off the oven and let the pan cool inside for 1 hour.
Repeat as needed—2–3 cycles builds a deep patina.

Common Issues: Either Method

Seasoning Issue	Cause	Solution
Sticky Surface?	Too much oil applied.	Scrub with Scotch-Brite or steel wool. Re-season.
No Color Change?	Oil didn’t get hot enough to polymerize.	Increase heat until it smokes and darkens.
Ashy or Chalky Finish?	Pan overheated or oil burned too fast.	Lower heat. Apply thinner oil layer. Repeat gently.

Best Oils for Seasoning

Choosing the right oil is key to building a strong, effective seasoning layer. The oils below all have high smoke points, making them well-suited for the seasoning process.

Oil Type	Image	Why It Works
Vegetable Oils (Canola)		Affordable and widely used with a high smoke point.
Avocado Oil		It won’t overpower the taste of your food and performs well with stovetop & oven seasoning.
Lard / Shortening		Forms durable seasoning layers and has been used for generations in carbon steel and cast iron cooking.
Grape-Seed Oil		High smoke point and neutral flavor. A favorite among professional chefs.
Flaxseed Oil		100% flaxseed oil (not blended) creates a hard, protective surface—great for rust resistance but can flake if over-applied.

Foods that Strip Seasoning

In the early stages of using your carbon steel pan, the seasoning layer is still developing...

⚠️ High-Acidity or Sugar-Rich Foods

Food	Image	Why It Strips Seasoning
Citrus Fruits		Lemons, limes, oranges, and grapefruit are highly acidic.
Berries		Natural acids and sugars in berries can break down early seasoning—especially when cooked down.
Tomatoes		Fresh or cooked, tomatoes are loaded with acid that wears down fresh seasoning.
Vinegar		White, red wine, balsamic, and apple cider vinegar are all aggressive on young seasoning.
Wine		Especially white and sweet wines, which reduce and concentrate acids during cooking.
Onions (Caramelized)		Extended caramelizing at high heat—especially with added sugar—can degrade seasoning.

⚠️ Fermented & Pickled Foods

Food	Image	Why It Strips Seasoning
Pickles, Sauerkraut, Kimchi		Fermented foods are acidic and can eat away at new seasoning layers.
Fermented Dairy		Sour cream and yogurt contain lactic acid—avoid in early use while the patina is still fragile.

Pans We've Seasoned: Shades of Patina

These examples from our kitchen illustrate the various methods for seasoning and the natural evolution of a seasoned surface. Seasoning is a process, not a finish line. The variations in color and texture are a sign of real use and not flaws.