JIA Inc. Carbon Steel Frying Pan $99.00

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.


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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