Steel is a tough alloy of iron containing carbon. Its advantage is that it is quick to heat and can take high heat. The thicker the steel, the more evenly heat is distributed when used on the stovetop. In the oven, food cooks more quickly in steel utensils.
Blued, sometimes called black, steel is obtained through high heat during the manufacturing process, causing oxidation to form as a thin bluish layer on the surface of the metal, allowing for better heat transference to the food.
Once seasoned and in constant use, a steel pan will naturally become blued.
Steel has magnetic properties which allow for its use on induction cooktops.
Similar to iron cookware, absorption of the mineral iron into the body would only account for less than 20% of the daily recommended dosage, so it's safe to use.
Wash with hot soapy water, rinse very thoroughly and towel dry.
Many people like to then season their steel pan. Please refer to our Seasoning Instructions.
Steel is a reactive metal, and acidic foods should not be cooked in it for
prolonged periods of time. Nor should acidic food be the primary ingredient.
It is best to add acidic foods, like tomatoes, near the end of the cooking.
Stir regularly and often to insure that the food is cooked evenly, especially if you're using high heat and a lot of food in the pan.
To clean after cooking, you generally only need to wipe with a paper towel
or cloth. Or use hot water and a tampico or stiff nylon brush if there's any
stuck-on food. Then towel dry.
If you're not going to reuse the pan for a prolonged period of time, give it a light coating of oil before storing, to prevent rusting.
A little rust is no reason to throw away the pan. Light rust can be wiped off. For heavier rust, just sand down to the bare metal, using very fine sandpaper, and re-season.