- Original SCANPAN
- Worldclass cookware
- Danish heritage
In short:
Made from pure iron, the Black Iron pans have been pre-seasoned from the factory. They will continue to improve over time - the more you use them, the better the cooking results!
Oil-seasoned surface:
When oil is repeatedly heated and polymerized on the pan's surface, it forms a thin layer that helps prevent food from sticking. Since the pan is subsequently heated during use to around 170–220°C, there are no hygiene or bacterial concerns with the surface—even if it's not cleaned with dish soap.
Enhanced flavor experience:
A well-seasoned pan gradually develops a patina that adds depth to the flavor of your food. It provides a unique taste that elevates your cooking.
Corrosion resistance:
Seasoning helps protect the iron surface from rust and corrosion. The oil coating acts as a barrier, preventing moisture from coming into direct contact with the iron and causing oxidation.
Improved durability:
Regular oil-seasoning helps prevent rust formation and extends the lifespan of your cookware.
> Watch the Black Iron Use & Care video below.
How to fry on a carbon steel pan
Add a fair amount cooking oil or butter to the pan and heat until the pan becomes hot.
Be aware that heating time is very fast on induction cooktops.
Allow the food to form a crisp surface before you move or turn the food.
Reduce the heat when the desired crispy surface has been achieved.
Cleaning
Simply wash the pan in hot water.
Rub the surface with a stiff brush or sponge.
DO NOT…
- soak the pan.
- wash in the dishwasher.
- use dishwashing liquid.
- use a metal sponge.
Warning:
- Do not use for cooking acidic foods such as vinegar, tomatoes or citrus fruits etc.
- Avoid overheating and using the booster function on induction cooktops. The energy from the cooking zone is so intense that it may cause the pan to warp under extreme heat exposure.
- Avoid “dry frying” without fat. Food will stick and can be difficult to release.
> Watch the Black Iron Use & Care video below.
Simply rub off as much as possible with a rough sponge, wash off in hot water and let it dry completely. Then add oil to the pan and season until it starts to smoke. Wipe off the excess oil after cooling down to create a new natural nonstick surface. Your pan is as good as new again.
If the pan accumulates a thick layer of burnt food residue, boil water in the pan for 10-15 minutes
until the majority of the burnt food comes off, or can be scrubbed off under hot water. Season again
with oil to prevent rust and re-establish the natural nonstick surface.
After some time of use, your pan will come to look something like this. It's not meant to look like a brand new pan after using and cleaning. Instead, it should appear as though there's a layer of baked-on fats left on the surface.
