Carbon Steel Egg frying pans

Properties


1. Item no.:03500332


2. Product size: dia 12cm


Carbon Steel Cookware


Although most manufacturers don't tell you to season carbon
steel pans before their use, their pitted surface requires seasoning to create
a non-stick area. You can season them just as you would cast iron pans--baking
a coating of oil into the surface in a hot oven. Use this method only with
oven-safe Carbon Steel Pans. Properly seasoned steel pans won't have to be
seasoned again unless the first coating gets scraped off.





Instructions





Place a cookie sheet in your
oven on the middle rack or line it with tin foil to catch drippings that will
fall off the pan.


Preheat your oven to 350
degrees.


Open your kitchen windows and
turn on your oven fan or vent. The seasoning process can produce a lot of
smoke.


Use paper towels to rub a thin
layer of shortening, lard or bacon grease all over the inside of the pan.


Place the pan on the top rack
of the oven. Let it bake for 15 minutes.


Remove the pan and pour out
the excess liquid.


Place the pan upside-down,
back onto the top rack. Let it bake for one hour.


Repeat this process three or
four times if you are seasoning a new pan or an old pan that has been unused
and drying out for a long time.


Re-season your pan
periodically as needed. You will know when your pan needs to be seasoned when
food starts sticking or when you see dry, non-lubricated patches on the inside
of your pan.


To clean your egg pan, scrape
it with a rubber spatula and, while it is still warm from cleaning, wipe it out
with a cloth dampened with a bit of oil. Rinse your skillet under warm water
and wash with soap and a non-abrasive sponge if necessary, but don't let it
soak. Dry it immediately after rinsing. Never scour your pan with soap and
water, as this will break down the seasoning layer.

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