Product Description
Black carbon steel is ideal for those who want to use traditional cookware in their kitchen. Free of chemicals, PFOA and PTFE coatings. Improves the flavour of steaks, fish, omelets, pancakes and many other dishes. Retains nutrients even at high temperatures.
CLEANING: Hand wash only with warm water and non-abrasive cleaners. Do not wash in dishwasher or soak in water. To remove food residues, scrub gently with a sponge or non-abrasive cleaner. Dry completely and lightly lubricate with a few drops of cooking oil before storing. If rust spots appear, scrub with steel wool or a stiff brush. Rinse, dry and wipe with oil.
SEASONING: (Surface Restoration) Pour a little cooking oil into a pan and set the hob to medium heat. Spread the oil evenly over the surface of the pan, wait for it to smoke, then turn off the heat. Once cooled, rinse the pan with water and wipe dry. The pan is now ready to be used again.
Use and care of carbon steel frying pans
Before first use
Before first use, clean the pan/wok with hot water and a sponge only. Our pans have been fired with vegetable oil at the factory so you can use the pan immediately after purchase.
Cooking with steel pans
Please clean the pan before using it for the first time.
To prevent food from sticking to the bottom, be sure to follow these instructions closely:
- Remove food to be prepared from the refrigerator ahead of time so that it is at room temperature when you begin preparation.
- Place the pan on a heat source (hob, gas hob, be careful - if the hob has a glass surface, always lift the pan and do not move it over the surface). This pan is also oven safe, so you can brown your food on the hob and then put it straight into the oven to continue cooking.
- Allow the pan to heat up slowly to a certain temperature, adding fat only when the pan is hot. Be careful when cooking on an induction hob! Use a low heat as this pan will heat up very quickly.
- Keep the prepared food as dry as possible.
- Food placed in the pan and sticking to the bottom of the pan, let it cook for a while without trying to remove it from the bottom of the pan. If necessary, turn the cooker down a bit and wait a while. You will see it release on its own.
Use a little extra fat when cooking during the first few uses, some foods (especially protein-rich foods) are more likely to stick to the bottom in a new pan.
Steel sheet pans/woks are hot during cooking. That's why we recommend you keep gloves handy to ensure safety.
Cleaning
When ready, let the pan cool down. Never place a hot pan/wok under cold tap water or directly into cold water. The wok may warp.
When the pan has cooled sufficiently, clean it with warm water and a dish sponge or non-scratch brush. Use detergent as little as possible as it often contains acids that can affect the patina or cause rust. Never put the pan in the dishwasher!
If the above method does not achieve the desired results, add a small amount of water to the pan and boil it.
Cool it for a while and then remove the residue with a brush, spoon or special Skottsberg pad. Another method is to use salt as an abrasive. Simply add a few tablespoons of salt to the still-warm pan, then scrub thoroughly with kitchen paper or a potato cut in half. This won't affect the patina layer, but it will wear away any food residue that has stuck to it.
After cleaning, you can apply a very thin layer of oil (not olive or walnut oil) to the pan and then wipe it down with a kitchen paper towel. This helps prevent rust. Now store the pan in a dry place. If you are storing the pans with lids, place a piece of kitchen paper towel between the pan and the lid to allow for air circulation. Do this even if you are stacking multiple pans together.
If there's a metallic smell, the pan gives off a lot of black colour (which isn't a bad thing, by the way), or the pan shows signs of rusting or the patina layer is wearing off, follow these simple steps to re-coat the pan. Protective coating:
Protective patin surface restoration. Season or sear the pan.
- If there are rust stains on the pan, first remove them with a cleaning sponge, fine sandpaper or wire brush. You can also use an old rag soaked in vinegar to remove rust stains.
- Wash the pan with hot water containing detergent and a dishwashing or wire brush, clean it thoroughly, and then dry it.
- Place the pan on the cooker and heat it on low for a few minutes. This will open up the holes in the pan and ensure that the pan is completely dry.
- On a lint-free cloth, spray the pan with oil and wipe it thoroughly (Do not use olive or walnut oil. It's best to use our Skottsberg Grapeseed Oil.) ), inside and out, and whether the handles/grips are made of iron or steel, apply oil as well.
-Very important: Wipe the oil off the pan/wok with a clean, lint-free cloth. Then it looks like there is no more oil in the pan, but there is a thin layer of oil left on the pan, which is exactly what is needed.
- Place the pan/wok on the hob. Switch on the cooker hood and make sure the kitchen is well ventilated. Heat the pan on the hob until it reaches the smoking point and the oil starts to smoke slightly. Wait a few more minutes, then switch off the hob. Burning the oil will produce smoke and odour. This is perfectly normal!
When the pan has cooled completely, you can store it in a dry place.
The pan will regain its beautiful smooth black appearance.
