PRE-SEASONED CARBON STEEL
STOVETOP | OVEN | GRILL | OPEN FLAME
Before first use, wash off the protective wax glaze with hot soapy water and a sponge.
Dry it thoroughly before using.
Use hot running water and a sponge or scrub brush for cleaning. Dry immediately.
Never soak this pan or put it in the dishwasher!
Rub with a little oil before storage to encourage the development of the natural nonstick layer.
TIP: For tough, burnt-on messes you can scrub the pan with salt and paper towels.
There’s no need to season this pan!
Using this pan daily builds up a natural nonstick layer. The pan darkens with use. This is completely normal and part of the process.
A PAN FOR LIFE
THE MORE YOU USE IT THE BETTER IT GETS.
WHAT IS BLACK CARBON STEEL?
Black carbon steel is a stronger, more durable material than is used in most cookware. Black carbon steel is hot rolled to make it extra tough.
DO I NEED TO SEASON CARBON?
Carbon is pre-seasoned and ready to go—there’s no laborious seasoning process with this pan.
HOW IS CARBON STEEL DIFFERENT FROM CAST IRON?
It heats ultra-fast, is half as heavy as cast iron, and it’s just as durable.
HOW DO I CLEAN THIS PAN?
Use a soft sponge or scrub brush and rinse with water. For burnt-on messes scrub the pan with salt and paper towels.
HOW DO I RE-SEASON MY PAN?
Pour a little oil into the pan and swirl it around. Use any oil suitable for frying such as vegetable or canola oil.
Heat the pan until the oil starts to smoke. Ensure good ventilation while the oil is smoking.
Use paper towels to remove the oil. Repeat this process two or three times. You will notice that the pan discolors, which is a good sign. This process creates a natural nonstick coating.
Take the pan off the stove and carefully remove excess oil with paper towels.
Allow the pan to cool. Clean the pan with hot water and a sponge.
Dry the pan thoroughly and rub with a little oil before storage.