How to maintain your steel frying pan?

You’ve seasoned your new steel pan and want to take good care of it to enjoy all its benefits?

In this article, learn how to keep your pan and all your steel cookware in perfect condition. Let us guide you and adopt the RIGHT care routine for steel.

The right habits for maintaining your steel cookware

To keep your steel cookware in excellent condition for generations, it’s important to know the proper care techniques. Here are four simple rules to follow after each use.

Deglazing

After cooking, while your steel frying pan is still hot, deglaze it by pouring a liquid into the pan (water, wine, etc.). This helps create a sauce and loosen the browned bits stuck to the bottom.

Cleaning

Just after deglazing, wash the pan with hot water and a sponge. Use a spatula to remove any remaining bits from cooking. A drop of dish soap can be used. To preserve the seasoning, avoid scouring with abrasive sponges or using harsh detergents. The goal is simply to make the surface smooth.

Drying

Immediately after cleaning, carefully wipe the steel pan with a dish towel to prevent rusting. Never soak or leave the pan to drip-dry.

For optimal drying, feel free to place the pan back on the heat for a few seconds.

Storage

Store the pan in a dry place. If you don’t use it regularly or if the storage area is humid, lightly oil the entire surface to protect it from rust.

Best practices for induction cooking

Use a pan with a thick body

Induction power requires the most robust pans. Choose a range like MINERAL B for example.

Use a moderate heat

Steel is highly reactive—there’s no need to go beyond two-thirds of the maximum power to reach the right temperature for searing, browning, or grilling.

Match your pan to the burner size

For optimal performance, make sure the size of your steel pan matches the size of the induction zone.

Do not use the booster function

Steel conducts heat very efficiently—using the booster could lead to overheating.

Never preheat the pan empty at high heat

Why maintain your steel cookware?

Steel is a natural, healthy, and virtually indestructible material—when properly cared for. To understand why its maintenance is specific, it’s important to get to know steel better. Here are a few key facts about this material.

A robust material

Steel cookware is strong and durable. The steel used is made from iron (about 99%) with a small amount of carbon (present in very low quantity to harden the iron).

No coating

Steel is a raw material with no non-stick coating applied. This means your steel frying pan is completely free from PFAS.

Prone to oxidation

Steel pans are highly resistant, but since there is no coating on the raw surface, they can oxidize. Seasoning your pan over time will reduce this risk.

High-temperature cooking

Steel is perfect for searing, browning, and grilling. It’s the ideal material for achieving the Maillard reaction, which creates a rich, caramelized flavor.

A robust material

Steel cookware is strong and durable. The steel used is made from iron (about 99%) with a small amount of carbon (present in very low quantity to harden the iron).

No coating

Steel is a raw material with no non-stick coating applied. This means your steel frying pan is completely free from PFAS.

Prone to oxidation

Steel pans are highly resistant, but since there is no coating on the raw surface, they can oxidize. Seasoning your pan over time will reduce this risk.

High-temperature cooking

Steel is perfect for searing, browning, and grilling. It’s the ideal material for achieving the Maillard reaction, which creates a rich, caramelized flavor.

The natural evolution of steel’s surface

When you buy a steel frying pan, don’t expect it to keep its original appearance. In fact, the more you use it, the darker it will become thanks to a natural process called seasoning.

Over time, steel cookware changes and improves through this seasoning process. Here’s what seasoning means, in a few simple points:

A changing color

As you cook, the color of the steel will evolve—going from raw steel to brown, then from brown to black. This transformation is normal and even beneficial. The more you use your steel pan, the more even and effective the seasoning becomes.

A smoother surface

Steel pans improve with time—each use enhances their natural non-stick properties, making food release easier and cooking more enjoyable.

A natural protection

Beyond the change in appearance, the dark patina that forms on your steel cookware also acts as a protective layer against rust. That’s why it’s important to let the seasoning develop naturally—and not try to remove it.

What to do if odors linger on your steel pan ?

Sometimes, after cooking strongly scented foods like fish, odors can remain even after cleaning. There’s a simple way to remove them, as explained below:

Use coarse salt

Pour coarse salt into the steel pan and heat it over high heat for 2 to 3 minutes. Be cautious, as the salt may pop out of the pan while heating.

Scrub the pan

Using a dish towel, scrub the hot salt around the inside of the steel pan. This acts as a natural abrasive and cleaning agent. Be careful not to burn yourself during this step.

Remove the salt

Once the salt no longer meets resistance, discard it. Then rub a few drops of oil into your steel frying pan before storing it.

Learn more about caring for steel

Steel is a natural, healthy, and long-lasting material—provided it’s well maintained. To understand why its care is unique, it’s important to get to know the material better. Here are a few things you should know.