A carbon steel pan is a good alternative to coated pans, but like cast iron, it requires a little maintenance. The carbon steel pan is burned with a fat surface that turns black, which makes the pan non-stick. You shouldn't try to keep carbon steel the color of bright steel, but let the black fat surface remain in the pan as it is, so that non-sticking is at its best.

Wash the pan thoroughly with washing-up liquid before use. After fat burning, washing with soap is not recommended. For cleaning, it is enough to wash with hot water, dry well and apply a thin layer of oil on the surface for protection, e.g. rapeseed oil.

Carbon steel must not be washed in the dishwasher.

Carbon steel is not a porous material, so you can fry all ingredients without worry. In raw materials with a high protein content, such as eggs or white fish, it is recommended to lower the frying temperatures by a third.

You also cannot store food in a carbon steel pan or leave it in the sink to get dirty because of rusting. If surface rust appears on the pan, it is not unusable, but the rust can be removed with, for example, a coarse sponge or steel wool. It is also recommended to add rapeseed oil to the pan after use and washing, so that surface rust does not occur during storage.

The pressed body of the carbon steel pan may sometimes warp a little. To prevent this, you should avoid putting a hot pan in cold water. Also using the pan at full stove power may cause warping. If warping happens, you can put the pan on a durable base upside down and tap the bottom of the pan with a hammer in the middle.

Carbon steel can be used on all heat sources and hobs, including induction.
The frying pan can also be used in the oven up to 220 °C. At temperatures above 185 °C, the color of the handle may darken, but the operating characteristics remain unchanged.

Note Unfortunately, you can't fit the lid on carbon steel pans because of the angle of the handle.

Diameter 32 cm, base diameter 24 cm.