Carbon steel frying pan

Care instructions:

• The carbon steel frying pan from Kockums Jernverk is pre-seasoned when you buy it – just rinse and dry with kitchen paper – then it is ready to use.
• Heat the pan slowly with butter or oil. Start at a low temperature and increase, the heat will spread evenly over the pan. When the pan is warmed-up you can cook at a lower temperature.
• All types of kitchen tools can be used.
• Let the pan cool off before cleaning to avoid the risk of deformation. If you rinse a warm pan in cool water the pan may be damaged. Never leave a carbon steel frying pan to soak, after a few minutes it risks starting to rust.
• The handle of the frying pan is getting warm both on stove and in oven, therefore always use kitchen gloves.
• The black seasoned surface may get a reddish-brown tone; this is natural and is due to the carbon steel oxidizing during use.

Cleaning:

• Clean only with hot water and dry thoroughly. Add a few drops of cooking oil and lubricate to a thin layer on the frying surface. Over time a new surface will be built up while using the pan and replace the original seasoning. This gives a natural non-stick finish. Detergent or dishwasher should never be used to clean a carbon steel frying pan.
• If you happen to burn food that sticks in the surface, clean with steel wool or similar sponge. After cleaning, season the pan again before next use.
• When boiling acidic liquids, such as lemon juice, wine sauces or vinegar-based sauces, the pan may need to be re-seasoned.

In case you need to re-season the frying pan: Place the frying pan on the stove and heat slowly until it starts to smoke a little. Apply a thin layer of neutral vegetable oil on the inside of the pan, using a cloth and a food tong. Monitor the process carefully. Good ventilation is recommended as it will smoke. Repeat the process until you have a black surface in the pan. Nuance differences can occur but are difficult to avoid. If the nuance turns blue you may need to lower the temperature.