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Seasoning Tips and Frequently Asked Questions
Okay, so you just cooked something in your skillet for the first time, and after cleaning your pan by rinsing with water and using a chainmail scrubber, you notice it's not the color that it was when you unpackaged your box. Don't panic! This is normal; the original color is due to tempering, which causes the steel to turn anywhere from gold to blue at high heat. It's beautiful but will fade into black.
Over time, your skillet should be completely black, but you may have some areas that look splotchy at first.
The easiest way to fix this is to just keep using your skillet, cooking with extra oil for the first few uses. Over time, you will develop a polymer layer that will create a non-stick surface, at which point you will stop using all your other skillets because it will be your favorite!
First, we do recommend seasoning your skillet before your first use. There are two methods we recommend.
1. Stove Top: Heat your skillet on medium-high heat and slowly coat your skillet with a light coating of high-heat cooking oil on a paper towel continuously for 10–15 minutes until it has turned an even shade of black. We recommend grapeseed oil and avocado oil, but avoid olive oil or anything with a low smoking point.
2. Oven: Preheat the oven to 500 degrees. Put a very, very light coat of high-heat cooking oil on the back and front of your skillet with a paper towel. Place your skillet upside down on your oven rack and bake for 1 hour.
Skillet and Utensil Care
Be sure to always use oven mitts or heat protective barriers when handling all hot cookware.
Please Contact us with any further questions or concerns. We are here to help!
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