Have you just got a dual-handled frying pan in the door and are looking forward to using it? Then we've put together our top tips and tricks for getting the most out of your frying pan and taking the best care of it so that it will provide a lifetime of enjoyment and great food experiences.
Where can I use the frying pan?
Our carbon steel frying pan is designed for indoor, outdoor and oven cooking. It is compatible with gas, ceramic or even induction. In addition, the frying pan is also perfect for taking into nature where you can cook the most delicious food over a campfire.
NOTE: If you use the frying pan on induction, it is important that you heat the frying pan slowly and never use the boost function.
What makes a carbon steel frying pan unique?
We chose to make our frying pan out of carbon steel because of its superior heat retention. We manufacture our frying pan in Sweden, where the frying pan is burned with vegetable oil to achieve a unique natural nonstick and protect against rust.
What should I be aware of when cooking on my frying pan?
Carbon steel is a very durable material, but there are a few things you should be aware of when cooking with it. Although it has a heat tolerance of up to 450°C, medium heat is usually sufficient to cook food evenly because it retains heat so well. Also, avoid using acidic foods as they can remove the seasoning that contributes to the good nonstick properties.
Another thing to remember is that your frying pan needs to build up a good seasoning before you use it to cook more delicate foods to prevent sticking. You build this up by cooking a lot of food in the pan and cleaning it properly. Wait until you've been using your frying pan for a while before you start cooking eggs or fish - and use a little extra fat at first.
Finally, remember that carbon steel doesn't like moisture as it can cause the pan to rust. So whether you store your frying pan either indoors or outdoors, make sure it's protected from moisture. However, your frying pan is not ruined even if it gets rusty. It just needs to be removed and then the pan needs to be burned in a layer of oil again. Read more about cleaning here
Preheat your pan
Before you put the pan on the stove, you need to make sure you have everything you're going to cook. Take the food out of the fridge and let the meat and vegetables come to room temperature before cooking for best results;
Before you start frying, place the pan over low heat on the stove and let it heat up slowly and gradually until it's nice and hot. If you heat your carbon steel pan too quickly, you risk it warping. It's important to choose a flame that fits the base of the pan and isn't too small so that the pan gets an even heat input. Once the pan is hot, add your frying fat and let it heat for about 20 seconds until it reaches the same temperature as the pan. Next, add the item you are going to fry.
Keep an eye on the heat
We love the fact that carbon steel can withstand up to 450 C - but that's rarely the optimal frying temperature. The pan heats up quickly and retains heat really well, so you'll often find that you need less heat than expected.
Unless you're really going for it with the frying pan directly over the fire or under the grill in the oven, we recommend that you cook at medium heat. This is usually enough to achieve a beautiful crust without burning the food.
For example, start by heating the pan gently on 2 out of 10 on an induction hob - and then gradually turn it up. And never use the power function - it can cause the pan to crack.
When you're done cooking, it's important that you clean and maintain your pan properly to take good care of its seasoning - and luckily we have a guide for that too, which you can read right here:
How to clean your dual-handled carbon steel frying pan
