How to Use & Care for Steel Pans

Heat the steel pan empty on medium heat for about 30–90 seconds. The small pores in the steel close, creating a coating-like surface.

Add plenty of cooking fat to the pan.

Use medium heat settings on the stove; the highest power is only for boiling water. Keep this in mind especially when using an induction stove.

Add room-temperature raw ingredients to the pan. Let them cook calmly and only turn once the food is properly seared.

Allow the pan to cool before washing. Wash both the inside and outside thoroughly by hand after each use, using dish soap and a brush or sponge. You can soak the pan in warm soapy water before hand washing. Also, keep the stove clean.

Hand washing extends the pan’s lifespan by properly cleaning the surface and preventing old residue from burning onto the pan during the next use.

Important! Overheating damages the pan. Never leave the pan unattended on the stove. Avoid using the highest heat settings.

Pre-marinated foods or those high in sugar can easily burn and stick to the surface because sugar heats up very quickly. Use especially moderate heat when cooking sugary foods.