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sprinkling some salt in the pan and then wiping
it clean. Salt absorbs excess fat but leaves just
enough fat to prevent the pan from drying out.
•
If corrosion or food stains occur, or if the food
gets burnt and stuck, it can be cleaned with
steel wool or an abrasive sponge and then re-
seasoned.
•
Untreated carbon steel can corrode if it is not
treated properly. It is therefore important to
wipe the cookware dry directly after washing-up
and to oil it regularly.
How to use
•
The pan is suitable for use on all types of hobs
and is oven-safe.
•
When food is cooked in a carbon steel pan,
the frying fat collects in the small pores in the
carbon steel surface. This means that the food
to be fried or browned is not directly in contact
with the carbon steel, but rather with a layer of
fat, which adds a nice, brown surface to what
you're cooking. This also prevents the food from
burning easily.
•
Please note that the material for carbon steel
pans is reactive and not suitable to be in contact
with strong acidic foodstuffs (e.g. lemons and
tomatoes) as the food can become discoloured
or end up with a slight taste of metal. The pan
itself can also become discoloured by salts and
acidic foodstuffs.
•
Iron which flakes off from the pan during
cooking is harmless since it is the same kind of
iron that is normally, and should be, found in
the human body.
•
By placing the cookware on a cooking zone with
the same or a smaller diameter as the pan you
can save energy.
•
Keep in mind that the handles get hot when the
pan is used on a hob or in an oven. Always use
pot holders when moving it.
•
Always lift the pan when moving it on a glass or
ceramic hob. To avoid the risk of scratching, do
not pull it across the hob.
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