JIU Carbon Steel Frying Pan

This incredibly handy carbon steel pan is thick, allowing it to create a beautiful sear. The gorgeous wooden handle detaches, allowing you to use the pan in the oven or over fire, but easily carry it to your table and serve directly off of the pan as a functional serving dish.

Care Instructions:  Like all carbon steel pans, JIU Frying Pans can rust. To prevent this, season them properly, avoid soaking them and dry them well after washing. Season them by heating them on medium-low on the stove or in the oven for 10 minutes. Add a ladle-full of oil or lard and swirl it around carefully. Turn the heat to low and allow it to sit for 3 minutes. Pour out the excess, wipe the pan out with paper towel and allow it to cool. Repeat this process after each washing for the first month, then as needed.

Check out the full carbon steel pan care article and video here.

Do not put these pans in the oven without removing the handle.

For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.

Just like cast-iron skillets, Carbon Steel pans need to be seasoned to ensure they work properly and last a lifetime. Most cast-iron is more porous than carbon steel. This means that the seasoning (polymerized fat build-up) seeps into the surface, permeating it. This is why conventional wisdom holds that you shouldn’t get your cast-iron pans wet; the water will leech its way into the surface, degrading the quality of the seasoning and causing rust.
The seasoning on carbon steel pans is all superficial — meaning it just builds up on the surface of the pan. Cooking bacon in it is not effective as an inaugural seasoning. Instead, follow the method prescribed for cast-iron.

Check out the full carbon steel pan care article and video here.

SEASONING

1. Warm an unseasoned pan for 15 minutes in a 200-degree oven to open its pores.
2. Remove the pan from the oven. Place 1 tablespoon flaxseed oil in the pan and, using tongs (don’t burn yourself!), rub the oil into the surface with paper towels. With fresh paper towels, thoroughly wipe out the pan to remove excess oil.
3. Place the oiled pan upside down in a cold oven, then set the oven to its maximum baking temperature. Once the oven reaches its maximum temperature, heat the pan for one hour. Turn off the oven; cool the pan in the oven for at least two hours.
4. Repeat the process a few more times, until the pan develops a dark, semi-matte surface. The first few things you cook in your carbon steel should be high in fat, like bacon or pork chops. As the fat renders, it will
reinforce the seasoning.

CLEANING

While we don’t recommend vigorously scrubbing either cast-iron or carbon steel, this is especially important in carbon steel. An abrasive steel wool pad or harsh soaps will strip the seasoning right off a carbon steel pan.Instead, use water and a drop of mild detergent
on a tawashi brush or a gentle sponge. Rinse, then dry immediately.
Wipe down with a small amount of oil and you’re done!

For Glasstop stove owners: Due to the inconsistent heat produced by glass top stoves, carbon steel pans can warp with extreme heat. These can be used on glass, but heat them slowly and only season them in the oven, not on the stove.

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Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you.