Grey Steel Seasoning Process

Removing the glaze wax coating

SeasoningProcess2SeasoningProcess1In order to remove the anti-corrosion coating on the pan (layer of wax), first fill the sink or bowl with hot water, add a little washing-up liquid and leave the Professional Steel pan to soak in it for a few minutes.  Then throughly scrub off the remains of the wax with a washing-up brush or a sponge.*

Removing the glaze wax coatingBefore you start the seasoning process, in addition to a good wash, it is also advisable to heat a layer of salt over the pan, please read here for more information.

*Please note that for Professional Black Steel, since it is already pre-seasoned, this removal process is not necessary.

Developing the Patina

IMG_2544To develop a non-stick surface, a protective coating (patina) must form on the Professional Steel pan to ensure that food cannot burn and stick to it.  This can either be achieved through general cooking usage – such as searing meat roughly 10 times. Or alternatively, the consumer can begin to season their Professional Steel pan themselves, in order to do this please follow the steps written here.

General Use & Care Instructions


Never leave a hot pan unsupervised!  If you use a gas cooker, make sure that the flame does not rise up the outside of the pan. This could ignite the oil inside the pan.  Children must not be allowed to use this pan.  Use only suitable oil/fat for frying.


Do not add water to a pan containing hot oil – danger of splashing!  Never try to extinguish burning oil with water!  Smother the flames by placing a lid or a suitable blanket over the pan.  After heating oil in the pan, do not leave the pan unattended while it cools down. Pour away the oil, and then rub the pan dry with kitchen roll. Discolouration of the pan is completely normal.  Once the pan has been heated for the first time, its appearance changes, and this process is irreversible.

Tips for use

Use plenty of oil/ fat at first – this means that later, you will need much less. In the course of time, the slightly porous structure of the iron absorbs more and more fat. This leads to the formation of a natural protective coating (patina) from within.

Always select a hotplate with a diameter that matches that of the base of the pan as closely as possible.  If you use a hotplate with a smaller diameter, the heat will be concentrated only in the area of the pan that lies on the hotplate.  The base of the pan then becomes deformed in this area.





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