Even though the Muurikka Pan is made of sturdy iron, it also needs a little care. With these instructions, you can keep your pan in good shape for years and avoid rust.
Clean the new pan by washing it with a mild cleaner or hot water and season the pan immediately after cleaning as follows: Heat the pan hot on a gas burner, electric grill or campfire and apply a thin and even layer of Muurikka Silava Frying Fat or oil throughout the pan surface. The fat must not trickle thickly onto the pan bottom because, if it lumps, the fat will burn into an uneven mass. Apply a few layers of fat and wait for the fat to be sucked up before use. The fat will darken and dry onto the pan, at least at the centre of the pan. The pan will darken further in use and gain more patina.
Always clean the pan after use. The best results are achieved by cleaning the pan immediately after use. Pour a drop of water on the pan, bring it to boil and clean the pan with a spatula and paper towel. Wipe the pan dry and grease the frying surface lightly with cooking oil or salt-free Muurikka Silava Frying Fat.
Before long-term storage, clean, dry and grease the pan by heating it with Muurikka Silava Frying Fat (heating will remove moisture from the pan and Silava Frying Fat will prevent rust). Store the pan in a dry place.
If the pan has been exposed to moisture during storage and is rusty, don’t worry. Scrub the pan with steel wool or grill brush, clean and season it according to the instructions on taking a Muurikka Pan into use. This way, your pan will be good to go again.
When your Muurikka Pan is dirty or you want to clean the pan between dishes with different tastes, salt is a good trick. Spread salt generously on the Muurikka Pan and keep a low heat on for a few minutes. The salt will suck up fat, moisture and stains. Once the stains have been sucked up, scrape the salt off with a spatula, for example, pour a drop of water on the pan and wipe the pan clean. Last, remember to dry and grease the pan well. This way, your Muurikka Pan will be as good as new again.
The material is cold-rolled steel/carbon steel. Because the pan is not rustproof and does not have a non-stick surface treatment, it is important to carefully follow the instructions on taking into use and maintenance. A proper treatment improves the frying properties of the pan and protects it against corrosion.
Remove the temporary rust prevention treatment by boiling some water on the pan and then clean the vessel with water and mild washing-up liquid. Do not leave the pan to dry outdoors; dry it right away so that it will not rust. After that, heat the pan immediately and grease the inside of the pan lightly with oil or lard. Seasoning protects the pan against rust and improves its frying properties.
The seasoning must be renewed whenever it is damaged or has been washed off. The brownish-speckled layer of fat formed on the surface protects the vessel from rust and improves its frying properties, and it is normal for the surface of the pan to become speckled after it is taken into use.
Going forward, you should not use washing-up liquids for cleaning the pan because they remove the fat layer. Wash with hot water or by boiling water in the pan. If food residues are stuck to the pan, you can soak them and/or scrub with steel wool.
Store the pan wrapped in paper inside a plastic bag in a dry, sheltered place.
If the pan has become rusty, scrub and wash the rust off and repeat the seasoning process.
The warranty is valid for one year. The 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.