Swift Spice Healthy Stir-Fry Pan

Product Information

Use & Care

Plain/Carbon Steel has excellent stick resistant qualities making it good for frying pans and ideal for omelette and paella pans. Steel pans are usually coated with a special preparation to prevent rust which must be removed before use. This is done by gently heating the pan and then washing it in hot water and detergent. The pan is now ready to be seasoned using oil heated to a high temperature. Run the oil over the surface and leave until cool. Pour off any surplus oil, wipe the pan out and store in a dry place.

To help prevent sticking, before using the pan for the first time, sprinkle a little salt onto the pan and rub it in using kitchen paper with a few drops of oil, remove any excess oil before heating the pan.

Tips on use and care:

• As a damp atmosphere will cause plain steel pans to rust, always store where there is good air circulation, and oil the pan inside and out if left unused for more that a few days at a time.
• Steel pans will blacken with use and like cast iron, will, if properly cared for build up a patina (a thin coating that forms on a metal surface that has been exposed to air and water) that will be virtually non-stick.
• After use clean the pan by wiping it out with kitchen paper.
• Always dry the pan, preferably in a low oven and lightly oil before storage.
• Only the heaviest gauge pans are recommended for solid plate and ceramic hobs as the base of these pans can be distorted by heat. They are suitable for use on induction.

Hob Types

Induction

Electric

Gas

Ceramic