Carbon Steel Cookware

Carbon steel plays a starring role in many professional kitchens, and for good reason. It’s lightweight, long-lasting, and versatile as all get-out. If you have an uncoated pan, here’s how to season it: Brush some flavorless oil over the interior, heat it over a burner for five minutes, let it cool, drain the oil, and repeat. Then, just reach for hot water and a sponge after each use—they’re all you need. Oh, and if you’ve got enameled cookware, just give it a good rinse with warm, soapy water between uses, and let a soft scrubber tackle any stubborn spots.