How to Use Your Carbon Steel Frying Pan with Dual Handle

Just got a frying pan with a dual handle through the door and looking forward to using it? We've compiled our best tips and tricks to get the most out of your frying pan and take the best care of it, so it brings joy and great dining experiences for the rest of its life.

Where can I use my frying pan?

Our carbon steel frying pan is designed for cooking both indoors, outdoors, and in the oven. It is compatible with gas, ceramic, or even induction. Additionally, the frying pan is also perfect for taking with you into nature, where you can cook the most delicious food over a bonfire.

NOTE: If you use the frying pan on induction, it is important that you heat the frying pan slowly, and never use the boost function.

What makes a carbon steel frying pan unique?

We chose to make our frying pan from carbon steel because of the material's superior heat retention. We manufacture our frying pan in Sweden, where it is seasoned with vegetable oil to achieve a unique natural non-stick coating and protection against rust.

What should I be aware of when cooking with my frying pan?

Carbon steel is a very durable material, but there are a few things you should be aware of when cooking with it. Although it has a heat tolerance of up to 450°C, medium heat is normally sufficient to cook food evenly, because the material retains heat so well. Also avoid using acidic foods, as they can remove the seasoning that contributes to the good non-stick properties.

Another thing to remember is that your frying pan needs to build up a good seasoning before you use it to cook more delicate foods, so things don't stick. You build this up by cooking a lot of food in the pan and cleaning it correctly. Wait until you've used your frying pan for a while before attempting to cook eggs or fish – and feel free to use a bit of extra fat in the beginning.

Finally, remember that carbon steel doesn't like moisture, as it can cause the pan to rust. So whether you store your frying pan indoors or outdoors, make sure it is protected from moisture. However, your pan is not damaged if rust does appear. It just needs to be removed, and then the pan should be seasoned with a layer of oil again. Read more about cleaning here.

Preheat your pan

Before you put the pan on the stove, make sure you have everything ready that you need to cook. Take the food out of the refrigerator, and let meat and vegetables come to room temperature before cooking them, so you get the best results.

Before you start cooking, place the pan over low heat on the stove, and let it warm up slowly and gradually until it is nice and hot. If you heat your carbon steel pan too quickly, you risk warping it. It is important that you choose a burner that matches the bottom of the pan and is not too small, so the pan gets even heat distribution. When the pan is nice and hot, add your cooking fat and let it warm up for about 20 seconds, until it is the same temperature as the pan. Then add the item you want to cook.

Watch the heat

We absolutely love that carbon steel can withstand up to 450°C - but it's still rarely the optimal cooking temperature. The pan heats up quickly and retains heat really well, so you will often find that less heat is needed than expected.

Unless you really crank up the heat with the frying pan directly over the flame or under the grill in the oven, we recommend that you cook at medium heat. This is usually enough to achieve a beautiful crust without burning the food.

For example, start by preheating the pan slowly on 2 out of 10 on an induction cooktop - and then gradually turn it up. And never use the power function - this can warp the pan.

When you're done cooking, it's important that you clean and maintain your pan correctly, so you take good care of its seasoning – and fortunately we also have a guide for that, which you can read right here:

How to Clean Your Carbon Steel Frying Pan with Dual Handle