HOW TO SEASON
HOW TO CLEAN
DOs AND DONTs
Regular seasoning of your pan provides for optimal results. The more you use and season your pan, the more
non-stick it will become. Regular seasoning can be done in 3 simple steps.
1. Oil your pan. Using a paper towel or kitchen towel apply a very thin layer of oil with a high smoke point
400F – 475F (204C - 246C) to the pan’s entire surface. Oils such as canola, sunflower, vegetable, flaxseed, grapeseed,
or soybean provide the best result. We do not recommend using avocado, coconut or olive oil.
2. Bake the pan for 1 hour at 400F (204C). It is best to place the pan upside down in the oven so the oil does not pool.
let the pan cool completely in the oven.
3. Remove cool pan from oven and wipe any excess oil or residue
TIP: Pan should not be sticky to the touch. If sticky, simply heat and cool your pan until the desired coating texture is achieved.
Karbon Steel
™
cookware will take on a variety of colors and patterns as you begin to season and cook with your pan.
The change in color and appearance is completely normal. The darker the pan becomes, the better its non-stick properties.
Always clean your Karbon Steel™ product by hand. Never put the Karbon Steel™ product in the dishwasher.
Never soak your Karbon Steel™ product.
1. After your pan has cooled completely, wipe out any excess cooking oil with a paper towel or kitchen towel.
If needed, use a plastic spatula to scrape stuck on food. You can also use coarse salt and oil as a scrub.
For very stubborn foods, simmer some water in your pan for 3-5 minutes and then scrape clean with a plastic tool.
Use extreme caution, the pan will be very hot. Drain the water and allow the pan to fully cool before moving to step 2.
2. Wash your pan with warm water and soft sponge.
3. Dry thoroughly with an absorbent paper towel or kitchen towel. If you notice any residue on your towel, that is
completely normal. That is some of the pan’s seasoning. No harm is being done to your product.
4. Before storing, apply a very thin layer of oil or carbon steel seasoning wax to your pan. Always store in a cool,
dry place. The thin layer of oil will protect your pan and keep it ready for your next cook.
5. Sometimes, after cleaning, your pan will need to be re-seasoned. Please review the “HOW TO SEASON” section.
Do preheat your pan before cooking to help promote the non-stick properties of the pan.
Do dry immediately after each use.
Do wash with warm water as needed.
Do rub a thin layer of oil or seasoning wax all over the pan before storing. This will help prevent rust.
Do not place your Karbon Steel
™
product in the dishwasher.
Do not place frozen food in your Karbon Steel
™
pan.
Do not soak your Karbon Steel
™
product.
Do not use an abrasive scrub brush on your Karbon Steel
™
product.
Do not cook acidic foods such as, tomatoes, vinegars, citruses, or wine in your pan. This could alter your seasoning.
If this occurs, re-season your product promptly.
Do not panic if you see rust on your product. This can happen from time to time. Simply scrub away the rust and
re-season your pan.
Do not use your Karbon Steel
™
product over 750F (399C).
