Carbon Steel Cookware
Instruction book? Pointless for someone with your cooking skills, right? Naturally, you possess the culinary powers of a top chef. One small piece of advice, however: cast an eye over these care instructions for carbon steel pans. This will help you get the most out of your new favourite kitchen utensil for years to come.
First steps for lifelong enjoyment
Follow these instructions and carbon steel pans will never let you down. If you do run into problems, please feel free to contact us for answers. Want to get straight down to business? Check out the blog or knowledge base for useful articles.
This is what you really need to know about your carbon steel pan
When you start cooking with your carbon steel pan, you go through different stages: 'before cooking', 'during cooking' and 'after cooking'. We have made everything you need to know clear for you. So that you can make sure your carbon steel pan becomes a lifelong companion in the kitchen.
Before you start cooking
- Ingredients at room temperature
Take cooking ingredients out of the fridge and allow them to reach room temperature. Are they still damp? Then they should be dried before going into the pan. - Let the pan warm up first
Avoid using the highest setting — let the pan warm up slowly. Wait until the pan is at the right temperature before adding oil or butter.
While cooking
- Be patient
If food adheres to your carbon steel pan, a little patience often allows it to release without effort. Should it remain stuck, a simple reduction in heat can encourage it to let go independently. - Use metal kitchen utensils
It's not a problem to use metal utensils when cooking. The natural non-stick coating won't get damaged. So grab that spatula.
After cooking
- Don't leave food in the pan
Don't leave food in the pan after cooking; this could damage the non-stick coating. - Let the pan cool down a bit
Don't clean pans straight away. This helps avoid warping. - Wash pans by hand
Carbon steel pans don't go in the dishwasher, as this would affect the natural non-stick coating.
Washing
- Use water and a washing-up brush
Once the pan has cooled down, wash under the tap using a brush. Don't use soap or scouring pads. Still got some caked-on food? Grab our scrub mat. - Dry the pan thoroughly
Is the pan thoroughly clean? Then dry thoroughly and wipe with a little oil. - Preventing rust
Store your carbon steel pan thoroughly dry to prevent rust.
Prevent a warped pan
- Never place a cold pan on maximum heat
Set your heat source to medium so that carbon steel pans can heat up gradually. This avoids direct high heat, which can cause pans which are still cold to warp. - Never run a hot pan under a cold tap
Make sure your pan has cooled down completely before running it under a cold tap. Sudden changes in temperature can lead to warping. This should be avoided if you want the pan to reach a ripe old age.
Re-seasoning
- Seasoning in oven or on gas hob
The oven is best for seasoning your carbon steel pan. No oven? Do it on the gas hob. - Discouloration of pan
Using butter, oil, or acidic ingredients may cause your pan to discoulor or look different. Re-season your pan, and it will look like new again. - Season several times
Improve the natural non-stick coating on the pan by repeat-seasoning it. Our seasoning oil is great for this.