Using a carbon steel fry pan involves proper heating, oiling, cooking techniques, and cleaning for optimal performance and longevity.
Heating and Oiling
- Preheating: Heat the pan gradually over medium heat. Avoid high heat initially to prevent warping.
- Oil Application: Add oil once the pan is heated. The oil should shimmer but not smoke.
Cooking Techniques
- Even Cooking: Ensure food is evenly distributed in the pan to promote uniform cooking.
- Spatula Use: If food sticks initially, use a spatula to gently detach it (Reference: 2:43). Avoid excessive force.
- Don't Rush: Allow food to develop a sear before attempting to move it. This will reduce sticking.
Cleaning and Maintenance
- Hand Washing: Wash the pan by hand; dishwashers are not recommended (Reference: 1:24).
- Gentle Cleaning: Use a non-abrasive sponge or cloth.
- Drying: Thoroughly dry the pan after washing.
- Re-seasoning: If the seasoning is damaged, re-season the pan by applying a thin layer of oil and heating it in the oven or on the stovetop.
