How to look after your carbon steel frying pan
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How to look after your carbon steel pan - our best tips
Carbon steel pans are hard-wearing and only get better with time – as long as you look after them properly. It is not particularly difficult, but there are a few things worth keeping in mind to get the best possible frying results and a long life out of your pan. Here we have gathered a few simple tips:
Before use:
- Heat it up slowly. Always start on low heat and raise it gradually. That gives an even heat distribution, and you also avoid the risk of the pan warping.
During use:
- Use plenty of butter or oil, especially during the first few months. The fat helps to build up the seasoning and improves the natural release of the pan.
- Do not turn the meat too early - it releases more easily once it has developed a good sear.
After use:
- Let the pan cool a little before cleaning.
- Rinse it with hot water – avoid washing-up liquid.
- Dry it thoroughly straight away. If the pan is left to air dry it may start to rust.
- It is a good idea to rub in a thin layer of oil after cleaning, to protect the surface and maintain the seasoning.
- Avoid acidic ingredients such as tomato, wine, lemon and vinegar. The acid can break down the seasoning.
- Do not worry if it happens anyway. There is no harm in it – keep using the pan and you will build the surface up again.
- Something burnt on? Fill the pan with a little water and heat it gently on the hob. It will then come away easily without you having to use washing-up liquid.
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