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 handle, 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 c\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
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 handle, 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 c\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
