In the steel D&I can-making industry, there has been a tendency of increasing the punch speed to meet the needs of high productivity. Owing to high punch speed, however, produced can occasionally shows dull and scratched surface which is called frosting phenomenon. In the present work, to investigate the effects of various factors on the frosting, steel D&I can-making was carried out with facilities of commercial line and ironing simulator of lavoratory scale. The frosting seemed to be influenced by the number of ironing steps and the characteristics of coating layer of tinplate. Tinplates resulting in lightly frosted cans were observed to have less surface oxides and Fe＋Sn alloyed layers than those of heavily frosted cans. They had also developed preferred orientation of (101) plane. In laboratory scale experiments, it was found that the frosted area was decreased with decreasing thickness reduction ratio of final ironing die.