Carbon steel Stir fry pan – heat, care and storage
Time: about 20 min
The Stir fry pan is Kockums' deep carbon steel pan, with rounded sides and high edges. You care for it like any carbon steel pan, but heat and storage deserve a few words of their own.
Short answer
The Kockums Stir fry pan is a deep pan in Swedish carbon steel that comes pre-seasoned and ready to use. Heat it slowly on a zone that suits its base, then turn up to high heat for stir-frying. Never use washing-up liquid or the dishwasher: rinse with hot water, dry thoroughly and wipe on a few drops of oil. Store it somewhere dry.
What you need
- Carbon steel Stir fry pan, 24, 28 or 32 cm
- Rapeseed oil or another neutral oil
- Spatula or wooden spoon
- Washing-up brush and hot water
- Kitchen paper
How to do it
- Rinse before first useThe pan is seasoned with vegetable oils when you receive it. Rinse it, dry it with kitchen paper and start cooking.
- Prepare everything before the pan is hotStir-frying is fast, so chop the vegetables, meat and aromatics and mix the sauce before you start. That way nothing burns while you are searching for something.
- Heat slowly, stir-fry hotStart on a low heat on a zone that suits the base and turn it up gradually. Once the pan is hot all over, you can raise the heat for stir-frying, but never leave it empty on the highest setting.
- Cook in batchesAdd a little at a time so the heat stays up and the ingredients fry instead of stewing. The high edges make it easy to toss and stir without anything landing on the hob.
- Clean with hot waterLet the pan cool a little, rinse it with hot water and brush away any residue. Never use washing-up liquid or the dishwasher on carbon steel.
- Dry, oil and store dryDry the pan thoroughly, underside included, and wipe on a few drops of oil. Store it somewhere dry, and put a sheet of kitchen paper in between if you stack it with other pans.
Common mistakes
- Leaving the pan to air-dry after washing – carbon steel can start to rust.
- Leaving the pan to soak with sauce residue.
- Adding too much at once, so the food stews instead of browning.
- Letting an acidic sauce simmer for a long time in the pan.
Why carbon steel suits stir-frying
Carbon steel heats up quickly and holds heat efficiently, and it handles high heat without a coating that could be damaged. Every time you cook with fat, a layer of your own builds up on top of the seasoning, and food releases better over time. The rounded shape and high edges let you keep the food moving without it ending up outside the pan.
FAQ
Is the Stir fry pan a wok?
It combines the qualities of a carbon steel frying pan, a sauté pan and a wok. With its rounded shape and high edges, it suits everything from stir-frying and frying to pasta and sautéing.
How should I store the pan if I won't use it for a while?
Dry it completely, wipe on a thin layer of neutral oil and keep it somewhere dry. A sheet of kitchen paper between pans protects the surface when stacking.
Which size should I choose?
The Stir fry pan comes in 24, 28 and 32 cm. The bigger the pan, the more fits in without the food stewing – choose a larger one if you often cook for many.
Can I cook pasta or curry in it?
Yes, the pan is designed for everything from stir-frying to pasta and sautéing. Just avoid leaving acidic sauces to simmer for a long time in the carbon steel.
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