Caring for Your Carbon Steel Cookware
Carbon steel cookware rewards a little care with a lifetime of use. Here's how to season and maintain your Stage Coach Forge piece so it keeps performing beautifully for years to come.
Seasoning
Stove-top method: Wash and dry your skillet thoroughly, then heat it on the stove over medium heat. Apply a thin layer of high smoke-point oil (such as flaxseed, grapeseed, or avocado oil) with a paper towel, wiping off any excess. Continue heating until the oil begins to smoke, then let it cool. Repeat several times to build up a durable seasoning layer.
Oven method: Preheat your oven to 500°F. Coat the skillet in a thin layer of oil, wiping away excess, then place it upside down in the oven (with foil or a tray beneath to catch drips) for about an hour. Let it cool in the oven before removing.
Everyday Care
- Avoid soap after the first wash — hot water and a stiff brush or chainmail scrubber are usually enough to clean off cooked-on food.
- If you need to sterilize your pan, heat it to about 250°F, which is enough to kill bacteria without damaging the seasoning.
- Dry your pan thoroughly and immediately after washing to prevent rust.
- Apply a very light coat of oil after cleaning to protect the surface between uses.
Re-Seasoning
If your seasoning wears thin or your pan develops rust spots, you can re-season it: heat the oven to 300°F, apply a thin coat of oil, and bake for about 30 minutes. Then increase the oven to 500°F and bake for another hour to fully cure the layer.
Copper Accessories
Our copper pieces are made from C110 lead-free copper. It's normal for copper to develop a patina over time — this doesn't affect performance and can be polished off if you prefer a bright finish. Copper is highly conductive, so it heats up quickly; always use an oven mitt or towel when handling copper handles and accessories that have been near heat.