Here's how to use a Blacksteel pan: place the pan on the stove and heat. You can check the heat with a few drops of water; the drops "dance" on the surface when the pan is hot, add plenty of butter or oil to the hot pan. NOTE! The pan heats up very quickly compared to other pans, especially when using induction oil. Add the raw material to be fried at room temperature to the pan. Let the food fry in peace, without moving or turning it, until the frying surface is the desired crispy. This is how you prevent food from sticking to the surface. If you want to continue cooking, lower the heat when the frying surface is as desired on both sides. In this way, the food can also be cooked from the inside (e.g. meat or chicken).
- let the pan cool down after use before washing
- wash the pan with hot water and a dish brush, DO NOT USE dishwashing detergent or wash the pan in the dishwasher. The pan should also not be soaked.
- Dry the pan carefully after washing
Psst! The appearance of the surface of the frying pan changes during use. This is normal and the patina created on the surface of the pan improves the frying result with each frying time, creating a natural non-stick surface in the pan. Fat burning is not necessary as in traditional carbon steel pans.
The importance of fat burning
Natural non-stick coating: the pan develops a natural non-stick coating when oil or butter is repeatedly heated in it . This prevents the food from sticking to the surface.
Highlighted flavors: Over time, a well-burnt pan develops a patina, which adds depth and richness to the food being fried. to taste.
Corrosion prevention: Fat burning protects the surface from rust and corrosion. The fat surface acts as a protection, keeping moisture away from direct contact with the carbon steel, so the surface does not oxidize.
Better durability: regular fat burning helps to maintain longevity of the pan. It prevents the formation of rust on the surface and extends the life of the frying pan.
This is how you burn fat:
- wash the pan with hot water using a dish brush, do not use dishwashing liquid
- dry the pan carefully
- add a few teaspoons of vegetable oil to the pan and spread with paper towels (e.g. sunflower¬ oil, linseed oil or grape seed oil)
- heat until the pan smokes. Let it smoke for a few minutes. Make sure there is good ventilation.
- set the pan aside and let it cool enough to wipe off the excess oil with a paper towel
- rinse the pan with hot water and dry it carefully
The pan is now grease-burned again and it has a natural non-stick coating.