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#Carbon steel pan how to#
#Carbon steel pan professional#

Throw away the salt and let the pan cool.

The salt should, hopefully, absorb burnt food and fat.

Bring the pan to high heat for about 2 minutes.

Cover the bottom of the pan with about 5 mm of coarse salt.

Or you can try this “dry” method for removing unwanted residue on the cooking surface:

Re-season the pan according to the instructions above, as if it were new.

The coloring will be uneven, it’s the glossy surface you want. Scrub until the cooking surface feels smooth.

Scrub the pan with a moderately abrasive sponge.

The following is one method for restoring the pan to its former glory: Sooner or later the properties of the cooking surface will deteriorate because of unwanted residue. Never, ever use the "boost" function on an induction stove. However, the pan must be heated up and cooled down slowly or the steel can lose its shape.

High heat – but slowlyĪ carbon steel pan is perfect for working with high heat. Stainless steel or ceramics are a better idea. This is a harmless reaction, but it may give food an unpleasant metallic flavor. Re-season by applying a thin layer of oil with a paper towel, preferably while heating the pan.Īcidic ingredients – vinegar, lemon, tomatoes, etc – can react with the steel in the pan.Always dry the pan thoroughly after washing (your side towels will stain, use paper towels).Wash the pan with hot water and a bristle brush.Don’t let the pan stand around for long with “wet” ingredients.Some chefs claim that making pancakes is the best way of all to “season an already seasoned pan”… Now, as you use your pan and handle it according to the directions below, its properties will only become better with time.

(If you find that food sticks to the pan, repeat the procedure.) Wipe away excess oil with paper towels – it is now ready for cooking. Keep wiping away the smoking oil – or it will turn sticky – and add more if necessary. Expect the oil to bead and the pan to smoke (as the oil breaks down).As the pan seasons it will turn brown, or even black. Cook over medium heat for about 10 minutes, occasionally moving the oil around the bottom and sides of the pan with the help of a spatula and/or paper towel.(Some also recommend adding salt and, for example, potato peels to help absorb any remaining traces of wax.) Warm the pan on moderate heat and add 2 to 3 table spoons of oil.Any vegetable oil with a high burning point will do, but common sunflower oil and flaxseed oil are recommended. It also protects the surface against corrosion (rust). Seasoning bonds oil to the surface, giving the pan excellent non-stick properties. See “rust” at the bottom of this page.) Season carbon pan the first time: (Important: The waxy layer protects your carbon pan when it is delivered to you, but in the unlikely event that you should discover small patches of rust, this is no problem. Place it on the stove on moderate heat to make sure it is really, really dry.Using a bristle brush, rinse your pan with generous amounts of hot water (the hotter the better) in your kitchen sink until there is no stickiness left.

#Carbon steel pan how to#

Like this: How to remove protective wax layer: It must be removed before you even start to season your pan.

#Carbon steel pan professional#

On arrival, a new carbon steel pan from Professional Secrets is covered with a layer of wax that protects the surface from humidity and corrosion.