Seasoning

<p>Seasoning creates a thin layer of oxidized&nbsp;<a href="http://en.wikipedia.org/wiki/Fat" title="Fat" >fat</a>&nbsp;over the iron that coats and protects the surface, and prevents sticking.</p>

<p>

Like cast iron, carbon steel must be seasoned before use. Rub a fat (<a href="http://en.wikipedia.org/wiki/Lard" title="Lard" >lard</a>&nbsp;is recommended) on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick.&nbsp;</p>

<p>

Carbon steel will very easily get rusted if not seasoned and it should be stored seasoned to avoid rust during storage. However, such a rust is not a threat to humans' health, because it is from rust from iron, but will shorten quickly the life of the cookware.</p>