How to Season Your Carote Granite Cookware

Strictly speaking, modern nonstick coatings do not require seasoning the way bare cast iron does. But there is a five-minute pre-use process that adds months of life to a Carote granite pan, and the manufacturer recommends it in their packaging. Here is what works.

Why bother?

The granite nonstick layer on a new Carote pan ships with a microscopic film of release agent left from manufacturing. The seasoning process burns that off, then deposits a thin polymerized oil film into the surface micropores. That film boosts food release for the first 30-60 days and protects the underlying coating from oxidation.

This is not the same as seasoning cast iron — you are not building a thick patina. You are doing a one-time prep before the very first cook.

What you need

• Mild dish soap, soft sponge, clean dish towel
• A neutral oil with a high smoke point — avocado, refined sunflower, or grapeseed. Do not use butter, olive oil, or sesame — they smoke too low.
• A paper towel

The five steps

1. Wash: Hot water, a drop of mild dish soap, soft sponge. Rinse thoroughly. Dry with a clean towel — no residue.
2. Heat dry: Place the pan on the burner, medium-low heat, for 2 minutes. This drives off any residual water and warms the surface so the oil spreads evenly.
3. Oil: Remove from heat. Add about ¹⁄₂ teaspoon of neutral oil. Use a paper towel to wipe it across every part of the cooking surface, including the lip and the inner edge. You want a thin glossy film, not a pool.
4. Polymerize: Return to medium-low heat for 3-4 minutes, until the oil just starts to faintly smoke. Turn off the heat. The film is now bonded.
5. Cool and wipe: Let the pan cool to room temperature on the burner. Wipe with a clean paper towel to remove any excess. The pan is ready to use.

How often?

Once, before first use. You do not need to re-season every cook the way you would with bare cast iron. If you notice food starting to stick more after 6-12 months, repeat the process — it can extend the pan's working life by another year.

What to avoid

Three things will undo the seasoning and damage the underlying coating:

• Aerosol cooking sprays — the propellants leave a yellow residue that polymerizes incorrectly over the film.
• Cooking on high heat for extended sears — granite nonstick is rated for medium heat maximum. High heat degrades the film and ultimately the coating.
• Thermal shock — never plunge a hot pan into cold water. The aluminum core and the coating expand at different rates.

For deeper care guidance, see our FAQ on cleaning. And if you are looking at the Carote line for the first time, the detachable handle sets and granite range are the most relevant pages.