About Carbon Steel Cookware
Features
Radical and Convenient
Carbon steel cookware is versatile, durable, affordable and they have high heat tolerance. They get easily adapted by taking up oiling/seasoning quickly. They are compatible and safe upon all stovetops like gas, electric and induction, oven, grill, wood fire and broiler.
Slim and Sleek
Carbon steel cookware works great in modern kitchens.They are thin, smooth and light in weight, yet stronger! Their built-in responsiveness aids the utensil to heat up or cool down faster, giving you more control while cooking food.
Phenomenal blend
Presence of Iron (> 99%) in predominant composition enables healthy cooking and adds natural strength to the utensil. There cannot be leaching of unimportant elements into the food.
Perfect with blunt edge
Ergonomically designed with “no sharp” finishing edges, in and around the utensil. Hence it is completely safe on your fingers while cooking and cleaning.
Seasoning and maintenance of carbon steel cookware
Step 1: Washing
Rinse your new/un-seasoned carbon steel cookware with warm water. Apply natural dishwashing liquid / mild soap all over the surface and scrub with a non-scratch pad or brush.
In case of tough food rubbles, soak the surface in hot water for not more than 3 to 5 minutes and scrub away the remains using semi-hard brush.
Step 2: Drying
Wipe away the water with a fuzz-free cotton cloth or paper towel, immediately after washing. This is a quintessential step to avoid rust formation.
Step 3: Oiling
Smear few drops of cooking or seasoning (vegetable) oil evenly all around the cookware and let it rest in a dry place until next use.
Repeat step 1, just before using the utensil for cooking.
FAQs
1. Is carbon steel tawa rust proof?
No. Carbon steel is susceptible to rust formation just like any other iron and cast iron products.
2. How can we avoid rusting in carbon steel?
Simple way to safe guard cookware from rust, apply edible oil throughout the tawa after cleaning the food residues with a soft cloth.
Apply oil leisurely if they are not to be used for longer duration. Wash off the oil with natural cleaning agents and water, just before next use.
In other way, wash the tawa / utensils, pat dry using a soft cloth or put them upon low flame until you don’t see the moisture. Once it reaches normal temperature, apply oil throughout the tawa / utensil (both inside and outside).
3. What should be done to remove the rust, if it appears?
Please follow the below steps carefully to revive your tawa / utensil back to work.
Step 1: Clean the tawa / utensil using a semi-hard scrubber to remove the rust.
Step 2 : Apply oil throughout the tawa / utensil and put upon a low flame until it heats up.
Step 3 : Allow it to cool down. Wipe off the extra oil with a soft cloth.
Step 4 : Repeat step 2 & 3, thrice or until you feel that the tawa s seasoned enough for next use.
Step 5 : Wash off the tawa / utensil with a natural cleaning agent.
4. Can I use carbon steel cookware on all types of stovetops and wood fire?
Yes. You can use our carbon steel cookware on all types of stovetops like gas, induction and electric. They can also be placed upon wood fire, grills and in the ovens.
5. Can I put my carbon steel in the dishwasher?
Carbon steel cannot remain safe in a dishwasher. Generally it initiates rust formation by erasing the seasoned layer at the surface. Please remember water is the best enemy for carbon steel!
6. Do I need to re-season the carbon steel cookware often?
It is not necessary to re-season the carbon steel cookware often. However, use of detergents, hard scrubbers and scrapers, followed by vigorous washing might take away the seasoned layer. If it happens, the cookware needs to be seasoned again.
7. What should I do to remove any stubborn stains that appear in the cookware?
Carbon steel normally do not get stained. But do form scales - the remnants of food, when cooled from high temperatures. Little amount of lemon juice or mild vinegar with sea salt on a non-abrasive brush shall be used to remove any such patches. However, their marks might remain for a long time. And appearance of black patches or veins on the surface, later is quite normal and might disappear with continuous use.
8. What kind of maintenance is essential for carbon steel cookware?
- Pre-heating the cookware slowly distributes the heat evenly throughout the surface. This avoids the formation of dark patches due to high heat.
- Do not expose the cookware to extreme heat and cold suddenly. Allow the cookware to naturally cool down before washing or cleaning.
- Always better to avoid very sharp metal, turners, stirrers and tongs ladles for mixing food. Blunt tools out of metals, wood and food grade silicon can be used.
- Safe handle holders and oven mitts are highly recommended. Appropriate trivets can protect counter tops and table from heat damage.
9. Can I cook all kinds of food in carbon steel?
Yes. You can cook any type of food in carbon steel cookware. For example, Pans and skillets are for curries, stir-fries, steaks and to sear meats, while griddles are used to make pancakes and Asian crepes.
However, Iron in fact gets leached into acidic foods when cooked for a longer time. Always it is recommended to transfer the food into a serving bowl immediately after cooking.
10. What is the difference between seasoned and un-seasoned carbon steel?
Unseasoned carbon steel cookware is just a raw metal straight from the factory. Seasoned ones undergo grinding to create an annular surface and elegance. This obviously acts like a non-stick cookware and reduces the chances of food sticking to the utensil while cooking.