Burn in a steel pan? That sounds very complicated, but it is very easy! Cook and Pan explains in 5 simple steps how to burn a (carbon steel) pan.
Why should you burn a steel pan? Burn-in is also known as seosoning. This is done to prevent your dish from sticking to the metal. You actually create a non-stick layer. You also bake more easily if, for example, your wok or frying pan is burned in.
At Cook and Pan we have different types of steel pans, the firing in principle always works in the same way:
- As soon as you have received the pan, we recommend that you rinse it well with warm water. For example with the soft side of a scouring sponge. Some pans have a protected layer of (bee) wax that has protected the pan against all kinds of substances on the way to you. Dry the sheet steel pan thoroughly afterwards.
- Then you choose the right type of oil, this is extremely important! It is important that you choose a good and neutral oil that can reach high temperatures, which is required for burn-in. We always use coconut oil, but you can also use sunflower oil, linseed oil, rapeseed oil or peanut oil. Note: do not use olive oil at all, olive oil is best used with cold dishes and therefore not with burning where high temperatures are reached.
- Heat the pan, add about a tablespoon of the desired oil and let it heat well. The oil will smoke/vapor after a while. Pour the oil into another pan and turn off the heat. You can use the transferred oil again later. Let the pan cool down for a while. You have now burned 1 layer!
- Then turn the fire back on and leave the heat in the pan, add the transferred oil again, if you find that there is not enough oil in it, you can top it up with 'new' oil. Do the whole process from Step 3 again until you have burned the pan 3 layers.
- Finished? Dry the pan well with water. Never use soap and do not put the pan in the dishwasher, as this will cause you to lose your protective layer.
Burning 3 layers is certainly sufficient to fry a tasty steak, after use the non-stick layer gets better and better. In the end, you can also safely bake the tastiest pancakes with it. Don't be alarmed that the first silver-colored pan will turn brown or black! This is completely normal and really belongs to a steel pan. The blacker the pan, the better, because this indicates the quality of your non-stick coating and the quality of your dishes, because it cooks easier and better.
We would also like to give you a tip that you should preferably prepare as few acidic dishes as possible in the steel pan. Acidic products affect the baking layer and as a result you may have to burn the pan again, even after long use of the pan. So be careful with acidic dishes that contain, for example, tomato, lemon or vinegar. The better you maintain the pans, the longer they will last.
We are happy to advise you, even if the pan was not purchased from us!
Team Cook and Pan