JIA Inc. Carbon Steel Frying Pan

$99.00

Crafted from carbon steel, this lightweight pan features high sloped sides, a wide flat cooking area and a long beech wood handle (which won’t overheat). Carbon steel is the best cooking surface for methods like searing, sautéing and stir-fries, because it’s an an excellent conductor of heat. It heats up quickly and is perfect for dry cooking methods, like frying, searing, stir-frying and sautéing.

Unlike other pans with chemical coatings, the pan’s glossy black interior undergoes a special nitriding process, which produces an iron nitride layer that increases durability and prevents rust. The inside is then polished to a shine and given a hammered fish-scale finish to promote air flow under food, both of which ensure incredible nonstick properties straight out of the box with a quick initial seasoning. This sauté pan provides even and intense heat across the entire flat cooking surface. Plus, it works with any cooktop (gas, electric, ceramic and induction) and the accompanying lid, plus its stay-cool handle, is ideal for steaming as well.

Specifications

Net Weight: 4.4 pounds
Dimensions: Diameter: 11.5 inches; Height: 4.8 inches
Capacity: 1.7 Liters
Materials: Carbon Steel, Beech Wood, Glass (Lid)
Care and Use

Care: Do not use in oven. While a little soap on well-seasoned carbon steel or cast iron will not harm the pan, avoid soaking in water. Always dry completely and coat in a thin layer of oil (inside and exterior surfaces) after using to prevent rust. Place the pan over heat just until is begins to smoke. Remove from heat and cool before storing. Only store when completely dry, to avoid rust.
How to use

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HOW TO USE

Use this pan for stir-fying, sautéing, frying. We even like it for pancakes or crepes and eggs. Try it with our Sea Scallops with Browned Butter, Capers and Lemon or our Oven-Perfect Strip Steak with Chimichurri.

Kitchen Notes

Do not use in oven. While a little soap on well-seasoned carbon steel or cast iron will not harm the pan, avoid soaking in water. Always dry completely and coat in a thin layer of oil (inside and exterior surfaces) after using to prevent rust. Place the pan over heat just until is begins to smoke. Remove from heat and cool before storing. Only store when completely dry, to avoid rust.

Before its first use, the pan should be gently rinsed with warm water (NO soap) to remove any dirt from the warehouse/packaging. Wipe dry, then place empty on the stove on low heat. Let the heat completely dry the pan, remove from heat, add a few teaspoons neutral oil (like peanut oil), and wipe evenly over the entire interior surface of the wok. Let cool completely, then wipe out any remaining oil.

Use care when cooking with acidic foods and avoid wet cooking methods, like simmering, braising and stewing. Prolonged exposure to acidity can cause reactions with the metal that can cause food discoloration and off flavors—just like with a cast iron pan.

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