Heavy Metal Carbon Steel Wok Pan 28 cm

Description

• The carbon steel pan does not have a coating that would wear off
• A long-lived pan with proper use and care
• Suitable for all hob types, also for oven
• Non-stick properties will get better with use
• The pan is excellently suited for browning with butter and oil, giving the food a delicious taste and crispy sear
• Read the instructions for use carefully before use

A carbon steel pan is an excellent alternative to coated pans, but like cast-iron, they need some care. This pan will only get better with use. With good care, the surface of the pan will gain a natural non-stick surface, decreasing the need for care and improving the non-stick properties. For seasoning, we recommend that you buy Muurikka Silava Frying Fat  with the frying pan. Metal utensils can be used with the pan, and it is suitable for all hob types, also for oven. Made for heavy use!

The pan material is black carbon steel. No coating has been used in the plan. The black surface of the pan is a property of the used raw material (black carbon steel), not a layer added separately to the pan surface. Because the pan is not stainless steel, it is important to carefully follow the instructions on taking it into use and maintenance. Proper treatment improves the frying properties and protects the pan from rust. The pan resists heat, but not shock-like heating, so you have to be moderate in heating. Metal utensils can be used with the pan. With proper use and care, the pan has a very long life.

Before first use

Wash the pan by hand using hot water and mild washing-up liquid, wipe dry immediately. A pre-seasoning has been applied to the pan surface, so it is not absolutely necessary to season it immediately when taking it into use.

Using the pan

1. Always heat the pan at a moderate temperature. Too strong heating causes the pan bottom to warp. The pan should not be heated completely empty; you can add a drop of water, for instance, for the duration of heating. If the pan clearly overheats, the warped body might not return to its original shape. To prevent warping, you should also avoid putting a hot pan into cold water. A carbon steel pan is made of a thinner material than cast-iron, for example, and heats up very quickly even with a mild heat (take this into account especially when using an induction stove).
2. Always use fat for frying. Especially early on, use a lot of fat when frying; you can use less fat later on once the pan has become seasoned. When frying foods with a high protein content, such as egg or white fish, you should particularly careful and generously lower the temperature. Let the ingredients fry properly; do not move the food around all the time. This way, you can prevent the food from sticking to the pan.

After use

Wash the pan by hand with hot water, preferably immediately after use; this way, stains come off the best. Do not use even mild washing-up liquids because they remove the fat surface formed on the pan. The easiest way to clean the pan is to boil water in it immediately after cooking; this way, any food stuck to the pan comes off effortlessly and the pan can be easily cleaned by wiping it with a paper towel, for example. Do not wash in a dishwasher. Do not leave the pan soaking in water; it is not made of stainless steel. Also, do not leave the pan to dry outdoors; dry it right away so that it will not rust. It is not dangerous if the black surface wears off over time and use; you can restore the black surface by seasoning the pan again. Season the pan using Muurikka Silava Frying Fat or canola oil, for example.

Seasoning

1. The seasoning must be renewed whenever it is damaged or has been washed off. The fat flayer forming on the pan surface protects the pan from rust and improves its frying properties.
2. Heat the pan on the stove with caution. Apply a thin layer of Muurikka Silava Frying Fat or canola oil all over the pan surface. The fat should absorb evenly into the pan surface. There should not be too much fat at any time, or it will burn onto the pan surface as an uneven mass and not absorb. Let the fat act, with the pan starting to smoke lightly. When seasoning the pan, the pan surface starts to clearly darken, especially at points where the original black surface is worn. The seasoning is ready when the fat has “dried off” from the pan surface and there is no more smoking. You should move the pan to ensure an even outcome.
3. After seasoning, let the pan cool down properly. You can repeat the seasoning as many times you wish.
4. When the original black surface is worn and the pan is seasoned later, speckles are normal. The frying properties of the pan improve in use when it is seasoned again and again and the surface gets patina. A seasoned and well-maintained pan looks brownish-speckled and its surface feels clearly oily and slick.

Warranty

The product warranty covers defects in workmanship and materials. The warranty does not cover damage caused by the end user, rust or faults caused by neglecting care and maintenance.

Notes & Frequently asked questions

Problem: The pan is rusty.
If the pan is rusty, scrub the rust off with soap steel wool, for example, and season it as described above immediately after rust removal.

Problem: The pan has become warped.
If the bottom of the pan gets warped, you can try to straighten it as follows: Place the pan upside down on a durable base and knock the centre of the pan bottom with a rubber hammer, for example.

Problem: Food sticks.
If food sticks to the pan, use more fat in cooking and see to proper care (no washing-up liquids, wash by hand, seasoning etc.) Avoid turning the food all the time while cooking and lower the cooking temperature, if necessary.

Problem: The black surface comes off
It is not dangerous if the black surface wears off over time and use. You can restore the black surface by seasoning the pan again.