New carbon steel pan – how to get started in the first week
Time: about 20 min
Your new carbon steel pan is already seasoned and ready to use. The first week is about heating gently, cooking with plenty of fat and looking after the pan properly once the meal is done.
Short answer
A new Kockums carbon steel pan comes pre-seasoned with Swedish vegetable oils, so just rinse it in warm water, dry it thoroughly and start cooking. In the first week, use a hob zone that matches the base, heat slowly with butter or rapeseed oil, use plenty of fat and leave food in place until it releases. Afterwards, rinse with hot water, dry well and wipe on a little oil.
What you need
- Carbon steel frying pan, e.g. ø28 cm (STEK28-080)
- Kitchen paper
- Butter or rapeseed oil
- Neutral cooking oil for after washing
- Pot holder
How to do it
- Rinse and dryThe pan is seasoned at the factory in Anderstorp, so there is no need to season it yourself. Rinse it in warm water and dry it completely with kitchen paper.
- Choose the right zoneUse a ring or induction zone that matches the base of the pan: about 19 cm for ø24, 22.5 cm for ø28 and 25 cm for ø30. That way the whole cooking surface heats up, not just the centre.
- Heat slowly with fatAdd a knob of butter or a little rapeseed oil and start on low heat. Turn it up gradually – once the pan is hot, a lower setting is often enough, and you reduce the risk of the pan warping.
- Leave the food aloneThe first few times it may feel as if food is sticking. Leave it until it has formed a proper crust – then it releases – and be generous with fat for the first few weeks.
- Clean with hot waterLet the pan cool for a while, then rinse it with hot water and no washing-up liquid, and dry it thoroughly, underside included. Never leave it to soak – carbon steel can start to rust within a minute or two.
- Finish with a few drops of oilSpread a few drops of neutral oil over the cooking surface with kitchen paper. It protects the steel and builds up the surface for next time.
- Cook often – and hold back on acidic foodThe more often the pan is used, the better the surface becomes. Start with food fried in fat, such as bacon, eggs and sautéed potatoes, and save tomato, wine, lemon and vinegar for later – acid can loosen the seasoned surface.
Common mistakes
- Thinking the pan has to be seasoned before first use – it arrives seasoned and ready to cook with.
- Turning the heat to maximum straight away, especially on induction – heating too fast can make the pan warp.
- Turning meat too early, before it has formed a crust and released on its own.
- Leaving the pan to drip-dry or sit in the sink – it may start to rust.
Why the pan gets better every time
Kockums pans are made from Swedish carbon steel and come seasoned with Swedish vegetable oils, free from PFOA and PTFE. When you cook with fat, a new layer builds up on top of the original seasoning, and that is what gives the pan its natural release. This is why a carbon steel pan improves the more you use it.
FAQ
Do I need to season a new Kockums pan?
No. The pan comes seasoned with vegetable oils – rinse, dry and start cooking.
The pan has reddish-brown or patchy areas – is something wrong?
No, this is completely natural. The carbon steel oxidises slightly with use and the surface changes over time without affecting performance.
Which utensils can I use in a carbon steel pan?
All kinds of utensils are fine, including metal ones, but Kockums recommends wood or silicone.
Is there a guarantee on the carbon steel pan?
Yes, Kockums offers a lifetime guarantee on its carbon steel frying pan, provided it has been used according to the instructions and you can show the receipt.
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