If you run into hotspots, turn down the heat. Don’t leave lemons in your pan for a week and you'll be a-okay. Carbon steel is a reactive material. Keep your cookware greasy, well oiled, and it will reward you with decades of performance. Heat the Pan. Some folks worry that carbon steel requires extra attention; we often say that the less you do the better. Always heat and cool your pan gradually. To reestablish the protective iron oxide layer, clean the pan of any residual oil and heat it in the oven for about an hour at 550 degrees until it darkens in color - pans will blacken, but you may see tempered colors ranging from bronze to blue. Do not worry about perfect maintenance. Carbon steel wants to move when it is heated. The blue color is a product of a heat treatment, which forms a protective layer of blue iron oxide. Shoot us a message through our contact page and one of us will happily answer any questions you may have. After cooking, wipe the pan clean or wash the pan with hot water - dry thoroughly on the stove for a few minutes before applying a little oil while still hot. Dry Well. No. You should reserve a dish towel just for your cast iron pans to prevent staining your towels, or simply use paper towels instead. You may notice that oil will pool towards the edge when your pan is cool. You can sear proteins at high temps, cook under the broiler or even on the open fire. Is Made In’s Blue Carbon Steel a magical combination of cast iron and nonstick with all the benefits and none of the downsides? Follow along and learn the best tips and tricks! Meet: The carbon steel pan. Also remember, while cast iron can break, carbon steel can warp, so never walk away from an empty pan or put a hot pan under cold water. If food starts to stick or the seasoning has been stripped, you may need to reseason your pan. Use carbon steel on any cooktop, oven, grill, or campfire. Helpful suggestions for cleaning and maintaining your stainless steel cookware, carbon steel cookware and kitchen knives. And when you’re finished, put that pan in a … Like cast iron, carbon steel pans need to be maintained and kept seasoned. We hope you enjoy them as much as we do. Also remember, while cast iron can break, carbon steel can warp, so never walk away from an empty pan or put a hot pan under cold water. But it is an intriguing heirloom-worthy piece for those willing to put in that extra bit of care not just into their food, but their cookware as well. The salt will have absorbed any impurities, and you'll have a nicely polished surface. Carbon steel can withstand tremendous heat, unlike laminated or coated cookware. Make sure your pan is completely dry before you put it away. Iron is a poor heat conductor, so it can heat unevenly if heated too quickly. It is a natural rust deterrent, and combined with organic virgin coconut oil, provides an excellent preseasoned surface - making the pans nonstick and ready to use. Like cast iron, carbon steel pans need to be maintained and kept seasoned. Similarly to cleaning cast iron, you want to minimize the amount of abrasion on you're using on the pan, so stick to a double-sided sponge or nylon scrubber — no steel wool here. This acts to prevent the steel from popping outward. All of this can be done without worrying about thermal shock or cracking. Manufactured with commercial grade materials, it is capable of lasting several lifetimes over. Seasoned carbon steel pans are right at home on any... 2. Clean with care Before you season your carbon steel pan, it’s very important that the pan be clean first. Blue carbon steel pans are great for searing and caramelizing - and they make fantastic over-easy eggs! All of this can be done without worrying about thermal shock or cracking. Care and seasoning. Our Blue Carbon Steel Pan is a perfect hybrid of a cast iron skillet and a stainless steel frying pan, meaning it has cast iron’s heat retention, seasoning, and non-stick properties with the benefits of stainless steel ’s heat control and cooking speed.