HOW TO SEASON CARBON STEEL
WASH & DRY
Our Carbon Steel pans are transported with a corrosion protection layer. Remove the coating by washing the pan in hot water, using dish soap. After removing the protective coating, dry the pan immediately and thoroughly to prevent the pan from rusting.
APPLY OIL SPARINGLY
Lightly grease a paper towel with a neutral oil with a high smoke point, such as grapeseed or canola oil. Rub the oil into the pan, inside and out, and buff away any excess oil until the pan looks dry.
BURN IT ON
Heat the oiled pan on a high setting. The areas where the oil has set into a solid coating will turn a faint shade of brown. That's the seasoning!
BUFF AWAY
If any beads of oil start to appear during heating simply buff them away.
SMOKING
The pan will smoke heavily during this process, so you may want to open a window, but this smoking will eventually stop. When it stops the coating of oil has completed its transformation and first layer of a naturally non-stick surface..
REPEAT
Continue applying micro-thin layers of oil and heating them until they darken, over and over, until the pan is a dark shade of brown. Repeating the seasoning process 3-4 times should be enough to start cooking.
NATURALLY NON-STICK
The pan is now naturally non-stick and ready to use.
IT GETS BETTER
The non-stick properties just get better and better the more you use the pan, buildimg up more seasoning. Eventually the pan will turn black.
VIDEOANLEITUNG – CARBON STEEL EINBRENNEN
