Introduction

Welcome to the Scanpan Black Iron range—crafted from high-quality black carbon steel for superior cooking performance. With proper care and seasoning, your cookware will develop a natural non-stick surface and last for generations. Follow this guide to ensure optimal results.

1. Seasoning Your Scanpan Black Iron Cookware

Seasoning is essential to create a natural non-stick surface and protect the pan from rust.

Initial Seasoning Steps:

1. Wash & Dry – Before first use, wash your pan with warm water and mild detergent to remove any protective oils. Dry thoroughly.
2. Apply Oil – Coat the entire interior surface with a thin layer of high-smoke-point oil (e.g. vegetable, canola, flaxseed, or grapeseed oil).
3. Heat the Pan – Place it on a hob over medium-high heat for around 10 minutes or in an oven at 200°C (400°F) for approximately 1 hour. The oil will darken and form a protective layer.
4. Cool & Wipe – Let the pan cool completely, then wipe off excess oil with a paper towel.

Repeat this process as needed to maintain the seasoning.

Here's a handy video to explain how to season your Scanpan carbon steel cookware:

2. Cooking with Your Scanpan Black Iron Cookware

Pre-Heating

• Always preheat your pan for 1-2 minutes before adding oil or food. This ensures even heat distribution and enhances non-stick performance.

Oil & Fat Usage

• Use a small amount of high-smoke-point oil or butter to prevent sticking and enhance flavour.
• Avoid aerosol sprays, as they can leave residues that are difficult to remove.

Suitable Hob Types

• Gas, Electric, Ceramic, Induction & Oven-Safe – The Black Iron range is compatible with all hob types, including induction.
• For induction cooking, ensure good contact with the hob surface for efficient heating.

Cooking Tips

• Use medium to high heat for searing and frying.
• For delicate foods (e.g. eggs or fish), cook at a lower heat with sufficient oil.
• Allow meats to develop a crust before turning to prevent sticking.

3. Cleaning & Maintenance

Proper cleaning preserves your pan’s seasoning and longevity.

After Cooking:

1. Wipe or Rinse – Remove food debris with a paper towel or rinse with warm water.
2. Use Minimal Soap – If needed, use a soft sponge with a small amount of mild detergent.
3. Avoid Soaking – Never leave your pan submerged in water, as it can cause rust.
4. Dry Immediately – Wipe the pan thoroughly to prevent moisture buildup.
5. Re-Oil as Needed – Apply a light coat of oil after drying to maintain seasoning and protect from rust.

What to Avoid:

• Dishwashers – The high heat and detergents will strip the seasoning.
• Metal Scourers – Use a soft brush or non-abrasive sponge for tough residue.
• Acidic Foods – Extended cooking with acidic ingredients (e.g. tomatoes, vinegar) can wear down seasoning.

4. Storing Your Scanpan Black Iron Cookware

• Store in a dry place to prevent rust.
• If stacking, place a pan protector, paper towel or cloth between pans to protect the surface.

Troubleshooting & FAQs

Food is sticking to my pan – what should I do?

• Ensure proper seasoning and pre-heating before cooking.
• Use enough oil and avoid overcrowding the pan.

My pan has developed rust – how do I fix it?

1. Scrub rust spots with steel wool or a scouring pad.
2. Rinse, dry, and re-season the pan using the initial seasoning steps.

Can I use metal utensils?

• Yes! Black carbon steel is highly durable, but gentle wooden or silicone utensils help preserve the seasoning.

Enjoy Your Scanpan Black Iron Cookware!

With proper seasoning, cooking techniques, and maintenance, your Scanpan Black Iron cookware will become better over time, offering superior cooking performance for years to come. Happy cooking!