Carbon steel pan on induction – how to stop it warping
Time: about 10 min
Induction heats the steel directly and fast. That is great for frying, but a very hot centre and a cold edge can make the pan warp. With the right zone and a little patience it keeps its shape for years.
Short answer
Kockums carbon steel pans work on induction. To stop the pan warping, choose a zone that matches the size of its base, start on a low power level and increase gradually, and never use boost to heat it empty. Let the pan cool before rinsing it and never pour cold water into a hot pan. Temperatures above 450 °C or heating too quickly can in some cases make the pan warp.
What you need
- Carbon steel pan, classic or ergonomic
- Induction hob with a zone the size of the base
- Butter or rapeseed oil
- Dry cloth
How to do it
- Match zone and basePlace the pan on a zone that matches the diameter of its base: 19 cm for ø24, 22.5 cm for ø28 and 25 cm for ø30. Otherwise the steel outside the zone stays much colder than the centre.
- Wipe and centreWipe both the hob and the underside of the pan and set the pan in the middle of the zone. Lift the pan rather than sliding it across the glass.
- Start lowBegin on a low power level with a knob of butter or a little rapeseed oil in the pan. The fat shows how hot the pan is and protects the surface.
- Increase step by stepTurn the power up a couple of levels at a time over a few minutes, so the heat can spread from the centre to the edge. Skip boost – it heats too fast.
- Turn down once hotOnce the pan has reached frying temperature, a medium setting is often enough. Never leave it empty on a high setting.
- Let the pan coolSwitch off and let the pan cool before rinsing it with hot water. Cold water in a hot pan causes a sudden temperature shock that can make it warp.
Common mistakes
- Heating the pan on boost or full power straight away.
- Putting a large pan on a small zone, so only the centre gets hot.
- Forgetting an empty pan on a high setting.
- Rinsing the pan with cold water while it is still hot.
Why carbon steel warps when heated unevenly
Steel expands as it heats up. If the centre heats much faster than the edge, tension builds up that can make the base bulge. Kockums frying pans are deep-drawn and have a slight upward curve in the base that gives the steel room to move – slow heating does the rest.
FAQ
Do Kockums carbon steel pans work on induction?
Yes, Kockums carbon steel products work on all types of hob, including induction and gas. Just choose a zone that suits the size of the base.
Why isn't the base completely flat?
The pan has a slight upward curve in its base. It allows the steel to expand as it heats and reduces the risk of the pan warping.
Can I use the boost function?
Avoid boost when heating the pan. Heating too quickly on induction can in some cases make a carbon steel pan warp.
My 30 cm pan is bigger than the zone – does it matter?
Use the zone closest to the 25 cm base and heat extra slowly, so the edge has time to warm up before you turn the power up.
More kitchen know-how
New carbon steel pan – how to get started in the first week
Carbon steel pan in the oven – handles and temperatures
Why does food stick? The right heat and fat for carbon steel
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