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 vented for cooler handling
Ready to cook: Pre-seasoned with healthy soy oil at high temp. No anti-rust coating, so no stripping needed before seasoning.
Semi-artisanally-finished: Expect minor variations on 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 surface only appears polished
- Place pan upside down in approximately 480° F oven for 1 1/2 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 still very warm. Do not use soap, as it will erode 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