Everything I cook sticks to my Carbon Steel panUpdated 10 months ago

It's completely normal for food to stick to a new carbon steel pan before it develops a seasoning. Developing a good seasoning takes time and proper use/care. To help with this process, we have great videos on how to season your carbon steel using your stovetop or oven, or check out our Seasoning Guide. With repeated seasoning or extended use, a slick seasoned coating called the patina will develop, which will help to prevent food from sticking. We recommend waiting to cook eggs and starchy foods on your carbon steel cookware until you have developed a thorough seasoning and a slick patina.  

Additionally, to ensure that your pan performs at its best, we recommend preheating it before cooking. Start on low heat for a few minutes before adding oil or fat, then slowly increase the heat to your desired temperature. Once you see the oil shimmer, you're ready to start cooking!  

While carbon steel pans are great for many types of cooking, we recommend avoiding cooking acidic foods like citrus, wine, and vinegar in your pan. This is because acidic ingredients can strip away the seasoning and patina you've worked hard to develop. If you accidentally cook acidic foods in your carbon steel pan, you can re-season the pan using either the stovetop or oven method before the next use.