Things Everyone Needs To Know Before Using Raw Steel Cookware.
Raw steel cookware is designed to get better with every meal - but first, it needs a little prep. With the right start and some simple care, your pan will develop a beautiful natural non-stick surface that lasts for years.
Before First Use
1. Remove the Protective Beeswax Coating
Many raw steel pans arrive with a light beeswax coating to protect the metal. Gently warm the pan on a low heat for a minute or two - just enough to soften the wax - then carefully wipe it away with a paper towel.
2. Give It a Proper First Clean
Wash the pan with hot water and a small amount of mild soap to remove any final residues. Dry it immediately and place it back on the hob for a few seconds to evaporate any lingering moisture.
3. Season Your Pan
Seasoning is where the magic begins.
-Apply a thin layer of neutral, high-smoke-point oil (we love grapeseed or avocado oil).
-Heat the pan until the oil begins to smoke.
-Let it cool completely, then wipe away any excess.
Repeat this process to start building the pan’s patina - a brown coating that will gradually deepen to black after weeks of cooking and re-seasoning. This is your natural non-stick surface forming.
Cooking Guidelines
Preheat First
Always warm your pan before adding ingredients. This helps prevent sticking and ensures even cooking.
Use the Right Oil
Choose oils with high smoke points to avoid burning. Neutral options like avocado, grapeseed or sunflower oil work best.
Be Gentle with Acidic Foods at First
Until your patina has fully developed, avoid cooking very acidic ingredients (like tomato sauces or wine reductions), as they can weaken the early layers of seasoning.
Cleaning & Maintenance
Rinse, Don’t Soak
After cooking, rinse the pan with hot water. Skip the soap - it can strip away seasoning.
Tackle Stubborn Bits Carefully
If food is stuck, scrub gently with a non-abrasive brush or a bit of coarse salt. Rinse and dry thoroughly.
Dry on the Hob
Pop the pan on a low heat for a minute to ensure all moisture evaporates. This prevents rust.
Oil Before Storing
Once dry, wipe the surface with a thin layer of oil to keep the seasoning strong and the steel protected.
Storage Tips
-Store your pan in a dry place.
-Avoid stacking it directly with other cookware to prevent scratches - use a cloth liner if needed.
-If you notice rust spots: Don’t panic, this is totally normal! Visit our guide on how to fix this: Raw Steel Cookware & Rust
With proper care, your raw steel pan will become one of the most reliable and naturally non-stick tools in your kitchen. A little love now means a lifetime of incredible cooking later.
