A carbon steel lyonnaise pan is a fantastic addition to any cooking enthusiast's kitchen. With excellent heat-conducting properties and a natural non-stick coating, a well-seasoned carbon steel Lyonnaise pan can form the basis for preparing delicious dishes. In this article, we'll discuss how to properly season a new carbon steel pan and how to maintain it so you can enjoy the benefits for years to come.
Using a new carbon steel lyonnaise pan for the first time
First, clean the pan thoroughly with very hot water to remove any factory residue, such as beeswax. Dry the pan completely with paper towels and place it over low heat to evaporate any remaining moisture. Apply a thin layer of vegetable oil to the pan and spread it evenly over the surface with paper towels. Heat the pan over medium heat until the oil starts to smoke. A tip from our André: for an even better seasoning, use a little bit of oil, cover the pan with raw potato slices and add a tablespoon of coarse salt. Fry the potatoes over medium heat until they are completely black. Let the pan cool and wipe it clean with paper towels. A blackened pan is a sign of a well-seasoned pan! Please note that a carbon steel pan should never be put in the dishwasher. If that happens accidentally, repeat the entire seasoning process. This will help restore the natural non-stick coating.
Seasoning a carbon steel pan
Repeat the process of adding a thin layer of oil and heating the pan until the oil starts to smoke several times. After each seasoning cycle, the pan will develop a darker and smoother surface, enhancing its non-stick properties. Let the pan cool down after each cycle and wipe off any excess oil with a paper towel.
Using and maintaining the carbon steel lyonnaise pan
Always heat the pan gradually to avoid thermal shock and prolong its lifespan. When cooking in the pan, always use a little oil or fat to prevent food from sticking. Avoid using sharp metal spatulas or utensils that can damage the surface of the pan. After each use, clean the pan with hot water and a soft brush. Do not use soap, as it can remove the natural non-stick coating.
If necessary, you can remove stuck food by filling the pan with coarse salt and heating it over high heat for a minute and a half, then drying thoroughly with paper towels. The salt dissolves any food residue and absorbs odors. Dry the pan completely and apply a light coat of oil before storing to prevent rust.
Conclusion
A well-seasoned carbon steel pan or Lyonnaise pan from brands like De Buyer or Pujadas can be a valuable tool in your kitchen if used and maintained correctly. By following the right steps when seasoning and maintaining your pan, you can enjoy its many benefits, including excellent heat conduction and a natural non-stick coating. So if you’re looking for a versatile and durable Lyonnaise pan, definitely consider a carbon steel Lyonnaise pan and give it the care it deserves.