. Scrub the pan with a dishrag or sponge. The method is the same as with cast iron, which you can read about in our article on proper cast-iron cleaning and washing technique. Contrary to popular belief, "seasoning" in the context of cookware is not flavor that builds up in a pan over time. When seasoned properly, carbon steel is great for eggs, pancakes, crepes, blini, and moreâin fact, traditional omelette and crÃ¨pe pans are made from carbon steel. I often do this over a burner but you can do it in a 450Â°F oven, as well, as long as the handle of your carbon steel pan is oven-safe (unlike cast iron pans, which are a solid piece of iron, handle and all, carbon steel has a handle riveted on; some handles on carbon steel pans can't take high oven heat, so check the owner's manual). 7. Cooking a rack of lamb in a carbon steel pan. If my anecdotal experience is accurate, the seasoning on a carbon steel pan can be a little more prone to flaking off than the seasoning on cast iron. Heating on the Stove; The most common and easiest way to season a pan is by seasoning it on the stove. Place your pan in the oven and set the temperature to 350Â Â°F (177Â Â°C). Since Teflon coated and hard-anodized aluminum pans are already non-stick, there is no need to season them. [Video: Serious Eats Video. Here are the two most common ways of properly turning a new stainless steel pan into a non-stick frying pan. Subscribe to our newsletter to get the latest recipes and tips! Donât let raw food sit out for any longer than 2 hours, or you increase the risk of bacteria and food poisoning!