What is self-seasoning?Updated 2 months ago

Self-seasoning means that simply by using the pan to cook, it’ll naturally build up layers of seasoning and become more and more nonstick.

Traditional carbon steel pans, on the other hand, must be manually seasoned before they can be used and regularly after to avoid rusting and food sticking. It's a lengthy process that involves wiping down the pan with a microscopic layer of oil and then baking it in a hot oven for an hour.

Carbon Nonstick, on the other hand, does not require any manual seasoning thanks to its nitrided surface. As you cook with it, you’ll start to notice it brown slightly—this is seasoning, and it’s a good thing. The pan will become darker and more nonstick the more you use it.