How to Use De Buyer Seasoning Wax on Carbon Steel Pans

If you have just bought a carbon steel pan, or you are trying to get more out of one you already own, seasoning is what makes the difference. Done properly, it protects the pan, prevents rust and gradually creates a naturally non-stick surface.

De Buyer Seasoning Wax is designed to make that process simple and consistent. This guide explains exactly how to use it and what to expect as your pan develops over time.

What the seasoning wax does

The wax is a blend of natural ingredients that helps protect the steel and start building a patina. That patina is the dark layer you will see forming on the surface of the pan. It is what gives carbon steel its non-stick qualities.

It is not something you cook with. It is used to prepare and maintain the pan.

Preparing a new pan

New De Buyer pans come with a protective coating to stop them from rusting in storage. This needs to be removed before you begin.

Wash the pan in hot water with a small amount of washing-up liquid. Take your time with this step and make sure the surface is completely clean. Once done, dry it thoroughly and place it on a low heat for a minute or so to remove any remaining moisture.

At this point, the pan is ready to be seasoned.

Applying the seasoning wax

Less is more here. Using too much wax is the main reason people end up with a sticky surface.

Warm the pan slightly, then take it off the heat. Using kitchen paper, apply a small amount of wax and spread it across the cooking surface and sides. Once it is covered, take a clean piece of paper and wipe it back so there is only a very thin layer left.

It should not look wet or greasy. If it does, you have used too much.

Heating the pan

Place the pan back on a medium heat. As the wax heats up, you will notice a light smoke, and the surface will begin to darken. This is what you want.

Leave it on the heat for a few minutes so the wax bonds properly to the steel. Then remove it and allow it to cool naturally. This process needs to be repeated at least 10-15 times to ensure you get a ready made surface then it begins to darken more and more after use. If any less you, may notice your food still sticking to the pan. Don't panic if you do have this issue, you can just wash off the food and then continue the seasoning process with your wax.

After the first round, the pan may look slightly uneven. That is completely normal.

After cooking

Once you start using the pan regularly, maintenance becomes straightforward.

Clean it with hot water and a brush or sponge. Try to avoid using washing-up liquid unless you really need to. Dry it straight away and put it back on a low heat briefly to make sure all moisture is gone.

While the pan is still warm, apply a very light layer of seasoning wax and wipe off any excess. This keeps the surface protected and continues building the patina.

What to expect over time

Carbon steel improves the more you use it. The surface will gradually darken and become more even. Food will release more easily, and the pan will feel better to cook with.

It will not be perfect straight away, and that is normal. Stick with it, and it will reward you.

Common issues

If the surface feels sticky, it usually means too much wax was applied. Heat the pan again to help it settle, or wipe it back and start again with a thinner layer.

If rust appears, it means moisture has been left on the pan. Clean it off, dry thoroughly and repeat the seasoning process.

If food is sticking more than expected, the pan simply needs more use and a bit more seasoning.

Final thoughts

Seasoning is part of owning carbon steel cookware. It is not complicated, but it does need to be done properly. De Buyer Seasoning Wax makes it easy to control the process and keep your pan in good condition.

With a bit of consistency, you will end up with a pan that performs better every time you use it.