Carbon steel is is a traditional frying pan material in French kitchen. Carbon steel pans are a lot like cast iron pans. They are lighter, but withstand high temperatures and allow you to use steel utensils.
In use, both cast iron and carbon steel frying pans form a a natural coating with non-stick properties through seasoning. You can do the seasoning for several times if you like and the more you use the pan, the better the cooking results are. Once your pan is well seasoned, you will be able to cook more delicate food such as eggs and fish. A regularly used and oiled carbon steel pan will last more than a lifetime!
Before the first use - seasoning
First, clean the frying pan with very hot water. For Mineral B frying pans, rub the entire pan well to remove the excess wax. A very thin layer of wax will remain, which allows for a better seasoning. Finally, carefully wipe the pan with absorbent paper.
Next, pour about 1 mm of cooking oil into your iron pan and heat it. Once the oil slightly steams, empty it into a recipient and wipe the pan with a paper towel.
And that's it! You frying pan is now ready for use. You can repeat the seasoning later as many times as you like if necessary.
Heat a small amount of butter or oil in the frying pan. Once the pan is hot, fry with high temperature before reducing the heat to complete cooking. Do not leave the meal on the pan after cooking.
To maintain the non-stick seasoning and prevent oxidation, wash the pan with hot water and a sponge right after cooking. Wipe it dry. Then oil it with a paper towel and store in a dry place.
From time to time, it's useful to purify the pan with salt: heat up cooking salt over a fast heat for 1 min 30 seconds and wipe it clean with a kitchen paper. The salt helps to suppress the residues and the odours from previous cookings.
Do not leave your pan to soak. If food sticks to the pan, use a green sponge. Never put in a dishwasher. The pan may rust if these user instructions aren’t followed: If this happens, just scrub the pan with a hard brush to remove the rust. The cooking of acid foods - tomatoes, white wine, lemon etc, may weaken the non-stick properties (white stains may appear) - if this happens, the pan should be seasoned again. If traces of bees wax appear on your hob when using MINERAL B ELEMENT-pan, remove them with absorbent paper when the hob is hot.