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Mainly composed of iron and carbon, with a lower amount of chromium than stainless steel (therefore less resistant to corrosion), steel is an excellent heat conductor and is very resistant to shocks and high temperatures. Over time, steel becomes non-stick and resists oxidation. Ideal for grilling, searing and browning meats, potatoes, pancakes, vegetables, eggs, omelets and fish... Please note, steel is not dishwasher safe and it is necessary to season it (see bottom of page) before first use to produce a corrosion-resistant and non-stick coating.
Mainly composed of iron and carbon, with a lower amount of chromium than stainless steel (therefore less resistant to corrosion), steel is an excellent heat conductor and is very resistant to shocks and high temperatures. Over time, steel becomes non-stick and resists oxidation. Ideal for grilling, searing and browning meats, potatoes, pancakes, vegetables, eggs, omelets and fish... Please note, steel is not dishwasher safe and it is necessary to season it (see bottom of page) before first use to produce a corrosion-resistant and non-stick coating.
Why season your steel pan?
Before using steel pots and pans for the first time, it is necessary to season the surface of the utensils with heated fat or oil to produce a corrosion-resistant, non-stick coating.
Without this seasoning, the utensils risk rusting quickly, due to the effect of water and oxygen, and the food will stick. Once seasoning is done and over time, the material will gradually lose its natural color and turn black: this is normal and even a natural process! The blacker the pan becomes, the less it will stick.
How to season steel?
First, wash your pan or saucepan with very hot water, then dry it thoroughly. Then put it on the stove and pour in some vegetable oil (any but unused), then heat it until it smokes slightly (about 10 minutes). Then let the oil cool, empty it and wipe the pan with a piece of paper towel or a dry cloth. Finally, heat your cooking utensil for about 2 minutes dry. Ideally, repeat this process two or three times, then regularly when you deem it necessary.
How to maintain a steel pan?
After each use, leave the pan on the stove and add water while it's still hot. Then, rinse it to remove oil and residue and wipe it dry immediately afterward with a clean cloth or paper towel to avoid rust!
From time to time, you can give the pan a deeper clean by heating some coarse salt over high heat for 1 to 2 minutes. Don't forget to wipe the pan thoroughly afterward because, really, steel hates moisture!
Before storing, lightly oil the pan and store it in a dry place! In any case, never put your pan in the dishwasher and do not leave it soaking or in damp conditions! Properly maintained, a steel pan lasts a lifetime!
The advantages of the steel pan?
It is absolutely excellent for searing and grilling, it allows the Maillard reaction, deglazes cooking juices. It is perfect for cooking meats, eggs, vegetables (except tomatoes and acidic foods), and for obtaining crispiness (potatoes, fish, etc.), all with little fat if it is well seasoned!
