Carbon steel baking pans are great for baking—they heat up evenly and hold heat well, but let’s be real, they can rust or wear out fast if you don’t take care of them. The good news is, with a few simple steps, you can make your pan last way longer. Let’s break it down.
First, season it properly before using it for the first time. A lot of people skip this step, but it’s super important. Seasoning creates a non-stick layer that protects the steel from rust. Here’s how: Wash the pan with warm water and a soft sponge (no harsh soaps!). Dry it completely—even a little water left can cause rust. Then, rub a thin layer of vegetable oil or shortening all over the inside and outside. Put it in an oven preheated to 375°F (190°C) and let it bake for about an hour. Turn off the oven and let the pan cool down inside. Done—your pan’s ready to use, and that layer will get better every time you cook.
Next, be gentle when using and cleaning it. Avoid using metal utensils like spatulas or scrapers—they can scratch the seasoned layer. Opt for silicone, wood, or nylon tools instead. When it comes to cleaning, don’t soak the pan in water for hours. As soon as you’re done using it, wipe out any food bits with a paper towel. Then, use warm water and a soft sponge to clean it—no steel wool or abrasive cleaners. If there’s stuck-on food, heat some water in the pan for a few minutes; that’ll loosen it up easily.
Also, dry it right away after cleaning. This is probably the biggest mistake people make. If you let the pan air-dry, water droplets can lead to rust spots. So after washing, dry it with a clean towel, and if you want to be extra safe, put it on the stovetop over low heat for 30 seconds to make sure it’s totally dry. Then, give it a tiny wipe of oil before putting it away—this keeps the seasoning fresh.
Finally, fix small issues early. If you see a little rust spot, don’t panic. Scrub it gently with steel wool (just the rusty part!), then wash the pan, dry it, and add a thin layer of oil. Bake it in the oven for 20 minutes to re-season that area. This stops the rust from spreading and saves your pan.
Taking care of a carbon steel baking pan isn’t hard—just a few small habits. Do these things, and your pan will work well for years, no need to buy a new one anytime soon.
