|Country of Origin||Japan|
|Made by||Yamada Uchidashi|
Care Instructions: Like all carbon steel pans, Yamada Frying Pans can rust. To prevent this, season them properly, avoid soaking them and dry them well after washing. The manufacturer has given them a rust-proof coating. This coating can be removed by placing your pan in the oven and warming to 400 degrees. It will take about 1 hour to burn off, so ventilate well. After the seasoning is removed, scrub them well and season them as per a standard carbon steel pan. Instructions are in the attached care-letter that comes with the pan.
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.
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.
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!
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