Muurikka PRO carbon steel pan for grill, open fire and kitchen! The non-stick properties of the pan will get better with use. Thanks to the base structure of the pan, it will not warp when heating up. For seasoning, we recommend that you buy Muurikka Silava Frying Fat with the frying pan.
Muurikka PRO Carbon Steel Pan is suited for use on a grill, open fire and oven. The pan resists high heat and use. The base structure of the pan ensures that oil spreads more evenly over the pan bottom.
Metal utensils can be used with it. PFOA/PTFE-free material, the pan does not have a coating that would wear off. With good care and seasoning, the surface of the pan will gain a natural non-stick surface, decreasing the need for care and improving the non-stick properties. The silicone handle guard must not be put in the oven.
Material: carbon steel
Top diameter: 30 cm
Base diameter: 24.5 cm
Freight weight: 1.59 kg
The pan material is carbon steel. No coating has been used in the plan. The black surface on the pan is, therefore, not any material added to the pan, but the iron oxide layer created in the manufacturing process, not a coating. It is intended to protect the pan from rust and make it easier to take into use. Because the pan is not stainless steel, it is important to carefully follow the instructions on taking it into use and maintenance. Once the pre-seasoning has worn off from the surface, the colour of the pan can change, and the pan should be seasoned and treated with fat. Proper treatment improves the frying (non-stick) properties and protects the pan from rust. The pan resists heat, but not shock-like heating, so you have to be moderate in heating. Metal utensils can be used with the pan. Used and maintained properly, the pan has a long life.
Before first use
Wash the pan by hand using hot water and mild washing-up liquid, wipe dry immediately. A pre-seasoning has been applied to the pan surface, so it is not absolutely necessary to season it immediately when taking it into use.
How to use the pan
The pan resists heat, but not shock-like heating (which can cause the base to warp), so you have to be moderate in heating. The pan should not be heated completely empty; you can add a drop of water, for instance, for the duration of heating. If the pan clearly overheats, the warped body might not return to its original shape. To prevent warping, you should also avoid putting a hot pan into cold water. A carbon steel pan is made of a thinner material than cast-iron, for example, and heats up very quickly even with a mild heat (take this into account especially when using an induction stove).
Always use fat for frying. Especially early on, use a lot of fat when frying; you can later use less fat once the pan has become seasoned. When frying foods with a high protein content, such as egg or white fish, you should particularly careful and generously lower the temperature. Let the ingredients fry properly; do not move the food around all the time. This way, you can prevent the food from sticking to the pan.
Wash the pan by hand with hot water, preferably immediately after use; this way, stains come off the best. Do not use even mild washing-up liquids because they remove the fat surface formed on the pan. The easiest way to clean the pan is to boil water in it immediately after cooking; this way, any food stuck to the pan comes off effortlessly and the pan can be easily cleaned by wiping it with a paper towel, for example. Do not wash in a dishwasher. Do not leave the pan soaking in water; it is not made of stainless steel. Also, do not leave the pan to dry outdoors; dry it right away so that it will not rust. It is not dangerous if the black surface wears off over time and use; you can restore the black surface by seasoning the pan again. Season the pan using Muurikka Silava Frying Fat or canola oil, for example.
The seasoning must be renewed whenever it is damaged or has been washed off. The fat flayer forming on the pan surface protects the pan from rust and improves its frying properties.
Heat the pan on the stove with caution. Apply a thin layer of Muurikka Silava Frying Fat or canola oil all over the pan surface. The fat should absorb evenly into the pan surface. There should not be too much fat at any time, or it will burn onto the pan surface as an uneven mass and not absorb. Let the fat act, with the pan starting to smoke lightly.
When seasoning the pan, the pan surface starts to clearly darken, especially at points where the original black surface is worn. The seasoning is ready when the fat has “dried off” from the pan surface and there is no more smoking. You should move the pan to ensure an even outcome. After seasoning, let the pan cool down properly. You can repeat the seasoning as many times you wish.
When the original black surface is worn and the pan is seasoned later, speckles are normal. The frying properties of the pan improve in use when it is seasoned again and again and the surface gets patina. A seasoned and well-maintained pan looks brownish-speckled and its surface feels clearly oily and slick.
The product warranty covers defects in workmanship and materials. The warranty does not cover damage caused by the end user, rust or faults caused by neglecting care and maintenance.
Notes/Frequently asked questions
Problem: The pan is rusty. If the pan is rusty, scrub the rust off with soap steel wool, for example, and season it as described above immediately after rust removal.
Problem: Food sticks. If food sticks to the pan, use more fat in cooking and see to proper care (no washing-up liquids, wash by hand, seasoning etc.) Avoid turning the food all the time while cooking and lower the cooking temperature, if necessary.
Problem: The black surface comes off. It is not dangerous if the black surface wears off over time and use. You can restore the black surface by seasoning the pan again.