Seasoning carbon steel in four steps

New carbon steel arrives with a protective wax that has to come off first. Scrub it with hot water and a little soap, dry it completely, then warm it on the hob until every trace of moisture is gone.

Thin is everything

Wipe on a few drops of a high smoke-point oil such as grapeseed or flaxseed, then wipe it off again as if you made a mistake. What stays behind is enough. Heat the pan until it smokes, let it cool, and repeat three or four times.

After every cook

Rinse with hot water, dry on the hob and leave a whisper of oil. Skip the dishwasher and long soaks. Within a month the surface will release an egg without a fight.