These hand-forged carbon steel frying pans from Japan will build up a beautiful seasoning, making them the best non-stick pan you'll ever own.
Carbon steel frying pan seasoning:
Before using these pans ensure you wash in hot soapy water with a soft cloth. We then recommend heating the pan slowly over medium heat till you see a light smoke. Add a good glug (2-3 tbsp) of high heat oil like grape seed oil or canola, then swirl around in the pan for one minute on medium heat. Let the pan cool, then drain the oil and wipe all around with a paper towel, including the outside of the pan. Place in cold oven then turn on to 450 degrees for 2 hours. Turn the oven off and leave the pan in until cool. Repeat the seasoning process 2 more times.
Your new pan should be ready to use. Never heat this pan over high heat, we recommend heating over medium heat, it will get hot very fast. We like to fry an egg in ours for the first go. After you are done using the pan, always let it cool before washing. NEVER submerge a hot pan into water, this can warp and damage the pan. Always wash by hand in hot soapy water with a soft cloth, never use an abrasive like steel wool, this can ruin the seasoning on your pan.
After washing the pan, completely dry it and wipe a thin layer of oil inside for protection against oxidization.
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