CARBON STEEL PANS
Forge Kitchenware pans and skillets are pre-seasoned with rapeseed oil and baked to 345 degrees to give a sealed finish.
This makes pans and skillets ready to use. However, for best results we advise re-seasoning your pan again before you start cooking.
Step 1. Wash in hot water and dry thoroughly.
Step 2. Cover with a very thin coating of oil using a cloth (cotton is best).
Step 3. Place the pan in the oven at a medium temperature for 30 mins.
Step 4. Turn the temperature up to maximum and bake pan for 60 mins.
Step 5. Remove pan (careful – it will be hot!) and very gently wipe again with a fine layer of oil.
Step 6. Leave to cool slowly – DO NOT COOL WITH COLD WATER (this can buckle the pan).
The more often a pan is re-seasoned the better the pan will perform.
CARING FOR YOUR PAN
Carbon steel will rust if left wet for too long. For best results wash your pan in hot water and dry up thoroughly after use and store in a dry place.
Steel pans can be re-seasoned after every use if desired and reheating in the oven with a little oil after cleaning is a good idea.
Do not put your pan in the dishwasher – it will rust!
Do not use detergent or excessive soap, we recommend very sparingly using our Marseilles soap or similar natural product if necessary.
• Slowly pre-heat your pan then add oil.
• Most food is best cooked from room temperature rather than directly from the fridge.
• Steel pans can sometime transfer heat unevenly – find the best heat spot for the type of cooking you are doing.