User guide for your Black Iron products
Black carbon steel and iron products from SCANPAN in brief:
- Extremely durable black carbon steel
- Proven functional design for both home cooks and professional kitchens
- Can withstand extremely high temperatures
- Very fast and efficient heating on induction hobs
- Seasoned with vegetable oil for enhanced corrosion resistance
- Extra-long stainless steel handle
- Suitable for metal utensils
- Suitable for all hob types, as well as the oven, barbecue and open fire
Before first use: season the pan
The pans are made from pure iron and seasoned with oil at the factory. Your Black Iron pan will get better and better over time. The more you use it, the better its frying properties become.
Before use: season the pan
Seasoned surface: When oil is repeatedly heated and polymerises on the surface of the pan, it forms a thin layer that helps prevent food from sticking. As the pan is heated to approximately 170–220 °C during use, there is no hygiene or bacterial risk on the surface, even though it has not been cleaned with dishwashing liquid.
Enhanced flavours: Over time, a well-seasoned pan develops a patina that adds depth to the flavour of your food. This creates a distinctive flavour that enhances your cooking.
Corrosion resistance: Seasoning helps protect the iron surface from rust and corrosion. The oil coating acts as a barrier that prevents moisture from coming into direct contact with the iron and causing oxidation.
Improved durability: Regular seasoning helps prevent rust from forming and extends the life of the cookware.
Use & care for Black Iron
The pans are made from pure iron and seasoned with oil at the factory. Your Black Iron pan will get better and better over time. The more you use it, the better its frying properties become.
How to fry with a Black Iron pan
Add cooking oil or butter to the pan and heat until the pan is hot. Be aware that heating is much faster on induction hobs than with other heat sources. Add the food or meat to the pan and allow a crisp crust to form before turning it. Reduce the heat once the desired crisp crust has formed.
Cleaning
Wash the pan in steaming hot water using a stiff brush or sponge.
Avoid…
- soaking the pan.
- washing the pan in the dishwasher.
- using dishwashing liquid.
- using steel wool.
Warning:
- Do not use the pan to prepare acidic foods such as vinegar, tomatoes or citrus fruits.
- Avoid overheating and using the boost function on induction. The energy from the cooking zone is so powerful that extreme heat can warp the pan.
- Avoid dry frying without fat. The food will burn onto the surface and may be difficult to loosen.
The more often you use your Black Iron pan, the better it becomes to fry with.
After some use, your pan will look something like this. It is not meant to look like a new pan after cleaning. Instead, it should look as though a layer of burnt-on fats has been left on the surface.
Video guides
See our guides to cleaning and using Black Iron products.
Black Iron: From A to Z
Watch the complete guide to Black Iron, from first use onwards.
Use your Black Iron in the oven too
As you can see in the video, our Black Iron cookware can also be used in the oven up to 250 °C.
Explore the Black Iron range
Black Iron
Range in black carbon steel and iron with a naturally developed nonstick effect.
Claims
Learn more about when you can submit a claim for your Black Iron product.