Moulded carbon steel body, perfect for sauté, roast and frying.
Before using for the first time expand_moreexpand_less
Before using for the first time, thoroughly wash the inside and outside of the pan using warm soapy water to remove the protective layer.
Failure to remove this layer may damage the pan during use.
It is necessary to season the pan before use.
HOW TO SEASON:
The seasoning process creates a protective layer inside the pan to prevent oxidation.
This process involves the use of salt and boiling oil: for this reason, caution is advised when handling the product.
After washing the product, heat the pan to remove all moisture residues and completely cover the bottom with fine salt.
Move the salt over the sides by tilting the pan.
Leave the pan on the heat until the bottom turns a deep blue.
Switch off the heat and leave the pan to cool.
Remove the salt, add some oil (olive or vegetable) and heat the pan until the oil begins to smoke. Leave the pan to cool slightly and spread the oil over the rim with a ladle and a cloth, taking care not to scald or burn yourself.
Now the pan is ready for use.
Minimum oxidation is normal and will not affect the use of the pan.
To limit oxidation, we recommend drying the pan carefully after all contact with water.
Acid-based foods such as vinegar, wine, tomato or lemon can remove the patina.
In this case, it is essential to season the pan again immediately after use, to maintain its non-stick properties and prevent oxidation from forming.
In case of any oxidation on the pan, it is possible to remove it by scratching the bottom with a scouring pad. Place some water and vinegar to boil inside the pan for a few minutes. After this, repeat the seasoning process.
Not dishwasher safe.
It is recommended to dry the pan well immediately after washing;
Never use sponge scourers.
What do I need to do before using my carbon steel pan?
Before using your carbon steel pan for the first time, It must be carefully handwashed in order to remove its protective wax film. Then proceed with the seasoning.
What is seasoning?
This treatment consists of conditioning the empty carbon steel pan in order to create a totally natural patina that will protect it from rust and prevent your food from sticking.
How do I season my pan?
To season your pan correctly, proceed as follows:
Cover the bottom of the pan with salt and heat it until it becomes blue.
Leave the pan to cool, remove the salt, then put the pan on the heat, covered with a light coating of oil.
When the oil reaches smoking point, remove the pan from the heat and leave it to cool.
Wipe off any exceeding oil while leaving the pan greased.
Do I need to completely fill the pan with salt to the top during seasoning?
No. It is sufficient to cover the bottom. Once the bottom has changed colour, you can tilt the pan to distribute it over the sides.
Is it normal for my pan to change colour/for the colour to become uneven during the seasoning?
A carbon steel pan will turn dark blue when it reaches a temperature of 300°C (570°F). As the pan becomes hotter, it will turn different colours. Before turning dark blue, the pan may turn yellow or light brown.
In this case, continue with the seasoning treatment until the pan reaches the required colour. If the pan has been seasoned correctly, it is normal for the colour not be even at first. Regular use will improve the pan’s appearance and performance.
Why have clear spots formed on my pan?
Aggressive cleaning or ingredients such as wine, vinegar, lemon or tomato can remove the patina created during the seasoning process. Clear spots are not actually spots, but just areas in which the underlying carbon steel has been exposed. To restore your pan to its ideal state, just repeat the seasoning process.
Can I season my pan more than once?
Of course. Actually, it is a good idea to repeat the conditioning process from time to time, especially if the pan hasn’t been used for a while.
What do I have to do if rust spots have formed on my carbon steel pan?
Don’t panic! If the dark patina has been removed or if your carbon steel pan has not been correctly stored, it is normal for there to be a little rust on the surface. In this case, all you need to do is: Remove the rust with some wire wool, boil some vinegar inside the pan for a few minutes, and repeat the seasoning process at least twice.
Is my carbon steel pan dishwasher safe?
No. Carbon steel pans can only be washed by hand, making sure to dry them thoroughly and never leaving them in soak.
How do I clean my carbon steel pan?
Carbon steel pans should spend as little time as possible in contact with water. Wiping them clean with just a soft cloth or kitchen towels is recommended. In any case, never use scourers or aggressive cleaning products. Always make sure that the pan is completely dry and apply a little oil to protect the patina before putting it away.
Can I use my carbon steel pan on induction?
Yes. Carbon Steel pans are suitable for induction cook tops, if used as follows:
- Set the cook top power to 30% max.
- While seasoning the pan, move it gently from side to side so that the heat is evenly distributed across the whole surface.
- On ceramic cook tops, always lift the pan to move it; never slide the pan as this can damage both the pan and the cook top.
Is my carbon steel pan oven safe?
Yes. Carbon steel pans are suitable for oven use.
Is the carbon steel pan nickel-free?
No. A carbon steel pan may contain traces of nickel.
ø cm 28/11’’
A must-have for perfectly crisp,
golden fried results.