How to season a Grey Steel pan?
Grey Steel pans are made from cold-rolled steel. To truly perform its ability, Grey Steel Pans require seasoning, a process that bonds oil to the pan. By doing so, it not only provides a layer of protection but also starts the process of making the pan nonstick.
—Before use
1.After unpacking,use detergent and scourer to clean thoroughly,interesting and satisfying.
2.After cleaning,wipe the pan dry and turn on the stove with high heat until whole pan dry.
3.Add salt on the pan surface until it’s fully covered .Wait until the color of the pan surface start changing to metalic blue.
4.Slightly move the salt to the places that haven’t change their color to make sure the whole wok is fully seasoned.
5.Pour out the salt and let the pan cool down for five minutues.(Warning:The pan is extremely hot and can cause injury if not being careful.)
6.Pour some vegetable oil on the pan surface and wipe thoroughly with paper towl.
Turn on the stove,and heat until the pan slightly smokes.
Turn off the stove,the pan is now fully seasoned and ready to use.
A seasoning video for your deeper understanding.
Good performance of grey steel
Long term Use
Carbon Steel Pan has the longest lifetime comparing to all other cookwares. The strong construction and thick gauge makes it uneasy to warp. If maintained well, a carbon steel pan can be used for decades, even you’re whole life. Unlike PFOA/PTFE coating pans, they won’t last for two years or even one.
High Heat Retention
One of the best things a Carbon Steel Pan can do is to sear the food fast and properly. This gives the food a crusty surface texture and seals in the juices. Its superior heat distribution and durability makes the surface temperature of the pan more stable. Furthermore, Carbon Steel Pans are born to be the best cookware for Chinese cuisine. Due to its high heat resistance, Carbon Steel performs outstandingly well in stir frying. The pan sizzles all the ingredients right away, makes your stir-fries tastes even better.
Non-sitck
Without PFOA/PTFE coating, Carbon Steel Pans still performs well in non-stick. However, in order to achieve this, seasoning is required. By seasoning, a layer of Patina will grow on the surface of the pan, and makes the pan become nonstick.
Chemical Free
Our Professional Steel Products do not include PTFE/PFOA or any other toxic chemicals.
Therefore, it is 100% metal utensil safe.
Eco-Friendly
Without toxic chemicals, Carbon Steel pan generates the least pollution among all the cookwares. Furthermore, the high heating and maintaining effect can not only save energy, but also save your time and money. By using a Carbon Steel Pan, you will only need one third of time to finish cooking.
Health
Carbon Steel contains iron. And iron is good for human health; it prevents us from getting iron deficiency anemia. Lots of study shows the result that food cooked in Carbon Steel Pans contains significantly more iron than cooking in other types of cookwares.
Why grey steel becomes more and more popular nowadays?
To be noted,after each use,it is normal that the color of the pan gets darker and darker.It is the general Patina growing process; the pan will become black and shiny eventually.Most people who choose a Grey steel pan found the seasoning process interesting and satisfying.
