BLACK STEEL CREPE PAN 260mm 081179

PRESEASONED PROFESSIONAL BLACK STEEL CREPE PAN 26cm

The More you cook, the Better it performs

Made of 99% pure iron, Professional Steel is the ideal choice for those who want to use a non-toxic, restaurant-quality cookware item in their kitchen. With its thick gauge, professional steel performs outstandingly well at high temperatures to quickly seal in vitamins and nutrients. Beautifully seared and grilled foods that coated pans cannot make. The more you use professional steel, the better it performs, as it darkens naturally, patina release and becomes non-stick over time.

Free of chemicals, PFOA and PTFE coatings, professional steel naturally enhances the flavour of steaks, seafood, omelettes, crepes and more, by sealing in nutrients under high heat. Covered with a layer glaze wax, professional steel is much easier for the consumer to begin cooking with than a traditional lacquer coated cookware. Unlike non-stick coated pans, professional steel is safe to use at high temperatures, as well as with metal objects, such as knives, forks and spatulas.

BEFORE FORST USE – IMPORTANT!

TO REMOVE THE PROTECTIVE ANTI-CORROSION GLAZE WAX LAYER, HAND-WASHING IN WARM, SOAPY WATER.

DRY THOROUGHLY ON A WARM HOB RING, IMMEDIATELY AFTER WASHING.

IRON STEEL COOKWARE MUST BE DRIED THOROUGHLY AFTER WASHING TO PREVENT CORROSION.

ENHANCING THE PATINA NON-STICK SURFACT:

1. Add approximately one teaspoon of sunflower or another vegetable oil (not olive oil) to your pan, so that it thinly coats the base. Pour out any excess oil
2. Heat the oil in your pan over a medium to low heat, ensuring that the oil is spread evenly.
3. Heat the oil until it starts to smoke
4. Remove your pan from the hob and using a scrunched up paper towel, carefully wipe the remaining oil around the surface.
5. For the best results, allow your pan to cool thoroughly before repeating the seasoning process at least one more time.
6. Your pan will darken with continued use – the darken it beco the better it will perform.

USING YOUR COOKWARE

• Suitable for use on all hob types, as well as in domestic ovens up to but not exceeding 200◦C / gas mark 6
• Not suitable for use in a microwave oven, for deep fat frying, under a grill, on an open fire or barbecue.
• Do not fill more than two thirds of the capacity
• Never leave cookware unattended whilst in use and ensure that the kitchen is well ventilated.
• To avoid damaging the cookware, do not overheat it.
• For optimal results, use the cookware over a medium to low heat setting
• Acidic foods (tomato, wine, lemon etc.) can remove the patina mom-stick surface and lighter patches may occur. Should this happen, the cookware MUST be washed thoroughly in warm water and the seasoning process repeated at least twice.
• The patina(non-stick surface) may occasionally flake off during coking; this is normal and is completely harmless if ingested.
• Ceramic hobsan be scratched when moving cookware. To minimise damage, do not drag the cookware across the hob surfact.

CLEANING THE COOKWARE

• Not suitable for dishwasher use. Not suitable for deep fat frying
• Allow to cool thoroughly before cleaning
• Do not pour cold water or liquid into hot cookware
• Whenever possible, simply wipe the cookware with a soft, clean cloth
• To remove corrosion, boil vinegar in the cookware for a few minutes then wash, rinse and dry. Then add enough salt to cover the base and warm over a high heat for 1-2 minutes. Wipe clean with a paper towel, repeat the seasoning process at least twice
• Do not leave the cookware to soak in water for long periods of time.

STORAGE

• Wipe the inside of the cookware with vegetable oil before storing
• Do not store wet cookware; store in a dry, clean place.
• If stacking, place a layer of paper between to avoid scratching or damage.

CAUSION

• Do not allow the handles to overlap adjacent hob rings or the edge of the hob. Handles of the cookware may become hot during use; always use heat-resistant oven gloves to move it.
• Be cautious when moving cookware in and out of the oven
• Do not allow the cookware to boil dry, as this can cause warping
• If the cookware becomes overheated, allow it to cool to room temperature before using again; if there is any evidence of damage, dispose of it carefully