Frequently Asked Questions

Caring For Steel Pans

These pans are the finest cookware manufactured from carbon rolled sheet steel. Due to the carbon element these pans left untreated will form rust when water meets new or virgin steel.

Should rust occur, simply rub the rusted area with steel wool and re oil pan

The handles are manganese bronze and will not rust BUT they will get HOT. Always use a protective oven mitt or towel when handling these heated pans from either the stove top or oven and grill.

We have coated the pans in oil to protect against rust formation in transit. First, wash the pan in soap and water, dry and place on the stove burner and turn medium heat for 2 minutes. This will drive off any remaining moisture remaining in the pan. Do not put in dishwasher after use, simply wipe clean with paper towels and set aside for the next use. Should food stick, simply use a scrub brush to loosen, wash. Heat over low heat for 1 minute not 2 minutes to dry.

Curing Of Steel Pans

Use “pure flaxseed oil void of additives” this is critical. Flaxseed oil is virgin and sold in dark containers.

With pan, add 1/3 cup flaxseed oil, 2/3 cup salt and potato skins from two potatoes. Cook over medium heat for 10 minutes. Throw way contents of pan wipe clean with paper towels and start to use cooking or put away until your next cooking experience.

The more you cook in the pan, the more protective the interior will become, to a point of a slippery nonstick surface. If the interior oil coating comes off from excessive use and wear, simply re heat pan, add oil and wipe the flaxseed oil again.

Additionally, “do not put cold water in a hot pan”, this will warp the pan.

Allow the pan to cool down before adding any water to clean. Wipe with towel and if pan is wet, place on the stove for 1 minute on medium heat to drive off any remaining moisture. Then add a very small amount of oil, wipe all over and put away for next time.

A Few Thoughts on Food That Sticks When Cooking

You can control the food from sticking by heating the pan for a few minutes over medium heat than adding a small amount of any cooking oil. Check oil temp by flicking droplets of water. If the water skates across the oil, now you have hot oil and ready to add your food. Pat food dry from moisture then add your food to the pan. (Preferably room temp not from a refrigerator)

Notice the hissing sound, this is water vapor releasing from the food. This steam will lift the food from the pans surface as protective barrier. If the oil is not hot enough, the food will fuse to bottom surface of the pan. When the sizzle stops the water and moisture is gone and the food will start to burn.

Stop cooking food

Taste the difference

Cooking Tips

  • Make sure pan is clean
  • Make sure food is dry and not too cold
  • Oil is hot
  • Don’t crowd the pan
  • Don’t move food too quickly
  • Listen to sounds
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