Muurikka Heavy Metal Black Carbon Steel Frying Pan 24cm
Real OPA Muurikka Heavy Metal Black Carbon Steel Pan.
The OPA Muurikka Heavy Metal Black Carbon Steel Pan has a diameter of 24 cm and is made of genuine black carbon steel. This is an excellent alternative to heavy cast iron pans. This pan is made of thick sheet metal, the handle is triple riveted. It's a pan for years of use without worrying about damage.
The black surface of the pan is characteristic of the raw material used (black carbon steel) and is not a layer added separately on the surface of the pan. This way we have no worries about damaging the coating. Metal tools can be used for the pan. Since the pan is not made of stainless steel, it is important to carefully follow the instructions for use and care. Proper processing guarantees, that the food will fry great and not stick, and the pan will gain natural protection from rust. protects the pan from rust.
The skillet is a great option for anyone who wants to prepare a special meal in a traditional frying pan over a campfire or at home, where the pans can be used m.in induction stoves and in the oven. The frying pan will perfectly will perform well in both camping, expedition and bushcraft conditions.
Parameters:
- diameter: 24 cm
- weight: 1060 g
- carbon steel
Instructions for use and care
BEFORE USE:
- Wash the pan by hand with hot water and mild detergent, then immediately wipe dry. If you don't use right away then rub the pan with a little fat.
USE:
- Always heat the pan at a moderate temperature. Too much heating will warp the bottom of the dish. It is not recommended to heat the pan completely empty. It is also advisable to avoid placing a hot pan in cold water to avoid warping. Carbon steel skillet heats up very quickly even with gentle heat (especially in an induction stove).
- Always use frying fat. Especially at the beginning use more, in later use you can reduce the amount of fat after the formation of a natural patina on the surface of the pan.
AFTER USE:
- Immediately wash the pan with hot water to best remove dirt. Do not use mild detergents, as they remove grease from the pan. The easiest way to clean the pan is to boil the water immediately after cooking, so that any food that gets stuck in the pan will come out easily and it will be easy to clean the pan by wiping, for example, with kitchen towels.
- Do not wash in the dishwasher. Do not leave the pan soaked in water, as it is not made of stainless steel. Also, do not leave the pan to dry outdoors, but dry it immediately to prevent rusting. Wear of the black surface over time and use is not dangerous, and the dark surface can be restored by re-lubricating the pan with grease such as Muurikka Silava or canola oil.
MAKING A PATINA:
- With use, a natural patina will form on the surface of the pan, which protects the pans and prevents food from sticking. Fat firing should be repeated each time the patina is damaged or washed off.
- Heat the pan on the stove. Lightly and evenly spread canola oil in the pan. Fat should not be too much at once, otherwise it will burn to an uneven mass and will not be absorbed. Let the fat run and the pan begin to smoke slightly. When the pan is fired, the surface of the pan begins to darken. Fat burning is complete when the fat is gone from the surface of the pan and smoking stops. You can repeat the fat burning as many times as you want.
