No-Rivet One-Piece Steel Commercial 12.5" Skillet, Satin Finish, 3Mm Thick, Si130s

• Rare: The only production chef cookware made in Australia, and the only one-piece steel commercial chef pan in the world
• Patent-pending innovation: Rivet-less design for hygiene and durability ( multi-century warranty) Ergonomic fatigue-reducing handling 
• Ready to cook: Pre-seasoned with healthy soy oil at high temp. No anti-rust coatings, so no stripping needed before seasoning.
• Semi-artisanally-finished: Expect minor variations in polishing and seasoning, where patches/spots are normal and no problem: just like bare cast iron, French steel pans, and woks, continue seasoning to build black healthy low-stick finish that's forever renewable.

• How to season
• Heat pan and drop a teaspoon of flax seed oil, canola oil or shortening into warm pan, or dampen a cloth with the oil.
• Wipe over ENTIRE pan very thinly, so that all of the visible oil is gone and the surface only appears polished
• Place pan upside down in approximately 480° F oven for 1½ hours, then switch off heat and cool in oven until it's room temperature, about 2 more hours.
• Repeat these steps 3-6 times over time to establish the best foundation of low-stick and corrosion-resistant seasoning. Seasoning will improve with more cooking and correct cleaning.
• Each successive layer will darken the pan further. If you get too much spotting/running from too much oil, use steel wool to reduce the marks and create a good anchor for the next layer of seasoning
• How to clean
• After cooking, simply scrape out under hot running water while the pan is till very warm. Do not use soap, as it will erode the seasoning. Use a wooden or steel scraper, then you may finish up with a brush, but be careful not to take off too much of that beautiful seasoning that you have achieved.
• While the pan is still very warm, dry thoroughly with a paper towel. Apply a thin layer of oil and store. Once a pan is well seasoned, cleaning can be easy as wiping out with a paper towel 

• : The only production chef cookware made in Australia, and the only one-piece steel commercial chef pan in the world
• Patent-pending innovation: Rivet-less design for hygiene and durability ( multi-century warranty) Ergonomic fatigue-reducing handling
• Ready to cook: Pre-seasoned with healthy soy oil at high temp. No anti-rust coatings, so no stripping needed before seasoning.
• Expect minor variations in polishing and seasoning, where patches/spots are normal and no problem: just like bare cast iron, French steel pans, and woks, continue seasoning to build black healthy low-stick finish that's forever renewable.