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【WUCHT】20-32Cm BLUE STEEL FRYING PAN BLACK STEEL FRYING PAN CHEFFI Blue Steel Fry Pan 蓝钢煎锅 Kuali Keluli Biru 20cm 32cm Non-stick frying pan
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Penghantaran

Penghantaran Dari
Kuala Lumpur
Anggaran Penghantaran
Nov 01, 2024 - Nov 08, 2024

Warna

Color family

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Kuantiti

15 Unit lagi
Jumlah
RM 84.87
Gambaran Kedai
Falling in love with life
14 hours ago
Produk 38372
Pengikut 4
Penilaian 5
Sertai 3 Months Ago
Kadar Pembatalan 20%
Spesifikasi Produk
Category
: Kitchen & Dining  >  Cookware  >  Woks & Stir-Fry Pans
Brand
: NoBrand
Model
: Not Specified
SKU
: 17953287192
Dimension (Length x Width x Height)
: 10.00 x 15.00 x 20.00
Weight(kg)
: 0.6
Manufacturing Country
: Not Specified
Warranty Type
: No Warranty
Warranty Value
: -
Warranty Description
: -
Hantar Dari
: Kuala Lumpur
Deskripsi Produk

Our Blue / Back Steel Industry frypan is made from blue steel which allows it to be used at higher temperatures than other frying pans as well as preheating. This Blue steel pan can be used with any heat source, including a wood fire. It can be used at higher temperatures than most other frying pans.

BLUE / BLACK STEEL provides the beginning chef the experience of working with approachable, expert-level cookware. Our pans are made from sturdy steel, which heats quickly and evenly allowing cooks to whip up weeknight meals.

To craft BLUE / BLACK STEEL, we begin with carbon steel treated at higher temperatures. The heat treatment gives the pan its distinctive dark color and allows for a lighter, thinner pan. We selected blue/black steel as the base for our pan because of its exceptional strength.

The steel is between 1 and 2 mm. We secure solidly constructed, welded handles to these pans so that they will stand up to frequent.

? Designed to heat up quickly and absorb heat

? Made from lightweight, durable blue carbon steel

? Broiler, oven, and induction safe

? Sturdy riveted handle for active cooking

? Gains non-stick properties after seasoning

Ideal for searing, grilling, and frying in the kitchen or on an open fire, this pan only gets better with time.

Simply season the pan before using it for the first time and it will gradually become more seasoned and develop non-stick properties after each and every use. It works with any type of cooking surface, including induction, and also features a traditional, riveted French steel handle with a hanging hole for easy organization and storage.

Just make sure to only hand wash this pan by deglazing, rinsing under warm water, drying, and finally lightly oiling it before its next use.

Lightweight, thinner carbon steel is treated at higher temperatures to not only give the pan its distinctive dark color, but also to prevent oxidation.

Not to mention, this sturdy construction allows for quick and even heating, as well as excellent caramelization during cooking.

Q&A

I bought new pans and washed thoroughly but after I cooked in one and washed again there was black residue on paper towel. Is the black residue on new stainless steel pots toxic to ingest?

The black residue you are seeing on your new stainless steel pots is most likely a result of leftover manufacturing residue or from the first use. While it may be concerning, it is generally not toxic to ingest. Here is some information to help you understand the issue:

Possible Causes of Black Residue:

1. Manufacturing Residue: During the manufacturing process, oils or other substances may be used to protect the stainless steel. Some of this residue may remain on the surface of the pots, leading to the black residue when heated [1].

2. Seasoning or Coating: Some stainless steel pots come with a protective coating or seasoning that can leave a black residue when heated for the first time. This residue should diminish with subsequent use and washing [2].

Is the Black Residue Toxic to Ingest?

The black residue on stainless steel pots is generally not toxic to ingest. However, it is recommended to avoid consuming the residue as it can affect the flavor and appearance of your food [1].

What to Do:

1. Thoroughly Clean the Pots: Wash the pots with warm water and mild dish soap, using a non-abrasive sponge or cloth. This should help remove any remaining residue [1].

2. Season the Pots: If the pots have a protective coating or seasoning, follow the manufacturer's instructions for seasoning before use. This can help reduce the black residue [2].

3. Monitor the Residue: After subsequent uses and washes, monitor if the black residue diminishes. If it continues to be a problem, you may consider contacting the manufacturer for further assistance [2].

How to clean a carbon steel pan

Cleaning a carbon steel pan might look complicated. But once you try it a few times, it will become your ritual and take very little extra time.

It’s easiest to clean a carbon steel pan when it’s still hot.

?

It’s easiest to clean a carbon steel pan when it’s still hot. To clean the pan:?

? Run hot tap water over the pan and use a?wok brush?to scrub the food residue. DO NOT use dish soap.

? If there’s any very tough residue that’s hard to scrub off, you can use your regular dish scrubbing sponge to clean the spot. Just be careful, make sure the dish scrubber is clean from soap, otherwise it will scrub off the seasoning from your pan.

? Once you’re done washing your pan, thoroughly dry the pan, inside and out, using a clean towel or paper towel.?

? Heat the pan over medium heat for a few minutes to get the pan bone dry.

? Pour a few drops of neutral oil (such as vegetable oil, or the same type of oil you used?when you seasoned the pan) onto a few layers of paper towel, and wipe it over the inside of the pan so it forms a thin layer.?

NOTES

The last step is very important if your pan is quite new. When your pan is well seasoned (anall-back patina has formed all over the interior), you don’t have to do the last step every time.

x

It’s easiest to clean a carbon steel pan when it’s still hot. To clean the pan:

Run hot tap water over the pan and use a wok brush to scrub the food residue. DO NOT use dish soap.

If there’s any very tough residue that’s hard to scrub off, you can use your regular dish scrubbing sponge to clean the spot. Just be careful, make sure the dish scrubber is clean from soap, otherwise it will scrub off the seasoning from your pan.

Once you’re done washing your pan, thoroughly dry the pan, inside and out, using a clean towel or paper towel.

Heat the pan over medium heat for a few minutes to get the pan bone dry.

Pour a few drops of neutral oil (such as vegetable oil, or the same type of oil you used when you seasoned the pan) onto a few layers of paper towel, and wipe it over the inside of the pan so it forms a thin layer.

Wash carbon steel pan with wok brush

NOTES

The last step is very important if your pan is quite new. When your pan is well seasoned (anall-back patina has formed all over the interior), you don’t have to do the last step every time.

Clean carbon steel pan coated with oil

Things to avoid

Do not use dish soap to wash your pan, since it will wash off the seasoning. However I do use some dish soap to wash the handle of the pan if it’s greasy. Just avoid getting the soap inside the pan.

Do not soak your pan. It will cause it to rust.

Never wash your pan in the dishwasher.

Do not use steel wool to scrub the pan. It will scrub off the seasoning.

x

It’s easiest to clean a carbon steel pan when it’s still hot. To clean the pan:

Run hot tap water over the pan and use a wok brush to scrub the food residue. DO NOT use dish soap.

If there’s any very tough residue that’s hard to scrub off, you can use your regular dish scrubbing sponge to clean the spot. Just be careful, make sure the dish scrubber is clean from soap, otherwise it will scrub off the seasoning from your pan.

Once you’re done washing your pan, thoroughly dry the pan, inside and out, using a clean towel or paper towel.

Heat the pan over medium heat for a few minutes to get the pan bone dry.

Pour a few drops of neutral oil (such as vegetable oil, or the same type of oil you used when you seasoned the pan) onto a few layers of paper towel, and wipe it over the inside of the pan so it forms a thin layer.

Wash carbon steel pan with wok brush

NOTES

The last step is very important if your pan is quite new. When your pan is well seasoned (anall-back patina has formed all over the interior), you don’t have to do the last step every time.

Clean carbon steel pan coated with oil

Things to avoid

Do not use dish soap to wash your pan, since it will wash off the seasoning. However I do use some dish soap to wash the handle of the pan if it’s greasy. Just avoid getting the soap inside the pan.

Do not soak your pan. It will cause it to rust.

Never wash your pan in the dishwasher.

Do not use steel wool to scrub the pan. It will scrub off the seasoning.

How to clean your pan if the food residue doesn’t come off

Sometimes you might have burned some food onto the pan and it won’t come off, no matter how hard you scrub it. Also, sometimes you might see uneven bumps caused by half-oxidized oil particles.

Carbon steel pan uneven bumps that’s caused by half-oxidized oil particles

*How to clean your pan if the food residue doesn’t come off*

In this case, you should use this method to deep clean your pan:

Spread a thin layer of salt onto the pan. Heat it over medium-high heat until hot.

Scrub it with a few layers of paper towels (you can use a pair of tongs to grab the towels to prevent burning your hands) or a wooden spatula. The salt will help remove the food residue and the lingering particles from previous cooking.

Once done, rinse the pan with hot water to clean off the salt. Dry the pan thoroughly with paper towels, heat it over the stove, and rub it with a thin layer of oil as instructed above.

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