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Friday 08th October 2010
Black Iron Cooking & Frying Pans
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The term ‘Black Iron’ is given to products made from mild steel and bears no reference to the colour of the material. These mild steel pans are more robust than aluminium, especially when used at high baking temperatures.

 

With black iron pans it is best practise to season them before use, and the more you use them the better they perform.

 

Seasoning Pans for Best Results

 

1. Wash in warm soapy water and dry quickly

2. Wipe a small amount of oil into the pan and bake until the oil has burnt onto the pan. This will prevent the pan from sticking or rusting

3. ‘Black Iron’ pans may require periodical re-seasoning and will darken with repeated use

4. Never soak ‘Black Iron’ in water

 

Top Tip

 

Most chefs will not wash the pans between use they would simply wipe clean with a cloth and maybe a little oil.



Posted on October 08th 2010 at 04:32pm
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