How to use and maintain a carbon steel pan?

In this guide, we’ll explain how to use and care for your carbon steel pan – from cooking to cleaning.

Hoe gebruik en onderhoud je een pan van carbon staal?

Usage and care for a long-lasting patina

A carbon steel pan like the Beka Nomad collection requires a little more attention than a regular non-stick pan – but it’s worth it. With proper use and care, you’ll build up a natural non-stick layer (called patina), and your Nomad pan will serve you for years.

Products in this article

Nomad frying pan

In Stock

From €39,00

Nomad wok

In Stock

From €35,00

While cooking: build and protect the patina

The patina is a natural non-stick coating that forms on carbon steel through oil and heat. The more you use your pan, the stronger and darker the layer becomes.

Usage tips

Suitable for non-acidic foods only: Do not cook with acidic ingredients for example, avoid lemon, tomato, tomato sauce, white wine and vinegar).
Use enough fat during the first few uses to help the patina form faster.

Stick to neutral oils like peanut, canola, sunflower or flaxseed oil. Avoid olive oil – it burns too quickly.

Use wooden or silicone utensils instead of metal utensils to prevent scratching the surface.

On induction, use medium heat and avoid the Boost function. Never overheat an empty carbon steel pan.

Oven or BBQ? Watch out for the wooden handle

Nomad pans feature a handle made of natural acacia wood – a durable and antibacterial material. However, this wood is not suitable for oven use or direct contact with open flames.

Want to grill? Place only the metal body of the pan over the coals or on the grill. Keep the wooden handle away from direct heat.

After cooking: cleaning and caring for carbon steel

Carbon steel pans are easy to clean – if you do it right. This prevents rust and keeps the natural non-stick layer intact.

🎥 Watch our aftercare tips in this video 👉

Cleaning tips

Always let the pan cool down completely before cleaning. Thermal shock can warp it.
Washing with warm water and mild soap is allowed. As long as you avoid harsh products, the patina will remain.
Use a soft sponge or cloth. Avoid steel wool or abrasive pads – they can remove the patina.
Stuck-on food or burnt-on residue? Gently heat the pan, sprinkle some coarse salt, and scrub with a cloth.
Dry the pan immediately after washing, ideally on low heat. Moisture causes rust.
Apply a thin layer of oil after drying to feed the patina and prevent oxidation.
Never use the dishwasher. Harsh detergents and long water exposure will destroy the patina and cause rust.

FAQ Cooking with carbon steel

Why is my carbon steel pan still sticking?
That’s normal at first. The more you cook, the better the patina gets.

Can I wash it with soap?
Yes, as long as it’s mild soap and a soft sponge.

What if my pan rusts?
Remove the rust with steel wool and re-season your pan.

Follow the step-by-step seasoning guide

Why carbon steel is ideal for cooking meat

Did you know carbon steel is an excellent choice for searing meat?

It heats up quickly, retains heat well, and responds instantly to temperature changes. That means you can sear intensely and then lower the heat to finish cooking gently.

With a carbon steel pan, you get precise temperature control – essential for a juicy steak with a crispy crust.

And because the natural non-stick layer (patina) improves with each use, the pan gets better over time.