GRANMELIER Carbon Steel Frying Pan – Care & Seasoning Instructions

Your new carbon steel frying pan delivers excellent performance for high-heat searing and frying. It develops a natural nonstick patina over time that gets better with use. It works on all cooktops, including induction, and offers strong rust resistance when properly maintained.

Key Care Principles

• Seasoning builds lasting protection — Multiple thin layers of oil polymerized onto the surface create a durable barrier against rust and sticking.
• Simple maintenance ensures longevity — Clean gently, dry immediately, and apply a light oil coating after every use. Never use the dishwasher.
• The pan improves with cooking — Starting with fatty foods helps build the nonstick surface faster. Be patient with eggs and delicate items during the first few uses.
• Most issues are easy to fix — Uneven color or minor sticking is normal at first and improves with regular use. Always heat evenly to avoid warping.

Important Precautions

• Do not wash in the dishwasher
• Do not leave food sitting in the pan
• Do not cook acidic ingredients (tomatoes, lemon, white wine, vinegar, etc.)

Initial Seasoning (Required Before First Use)

Season your pan before first use to protect against rust and start building the nonstick layer.

Step 1: Wash Off the Factory Coating (Common to Both Methods)

This pan is coated in food-grade rust-protection oil that is safe for use.

1. Wash thoroughly with hot soapy water and a non-abrasive sponge.
2. Rinse well.
3. Immediately wipe off all water.
4. Dry completely on low heat for 2–3 minutes to remove any remaining moisture.

Now choose your preferred seasoning method:

Stovetop Seasoning Method (Best for Gas Stoves)

1. Apply a Thin Oil Layer
   While the pan is still warm, add a small amount of high-smoke-point oil (canola or grapeseed recommended). Spread evenly inside and out with a paper towel, then wipe away excess until the surface looks nearly dry (matte sheen, no pooling).
2. Heat to Polymerize
   Heat on medium, then medium-high until the oil smokes (use good ventilation). Continue heating for 1–2 minutes until smoking stops and the surface darkens. Tilt the pan to treat the sides if needed. Turn off the heat.
3. Cool and Wipe
   Let the pan cool to room temperature, then wipe away any residue with a clean paper towel.
4. Repeat Layers (Recommended)
   Repeat steps 1–3 several times to build a stronger, more durable seasoning.

Pro Tip: Use very little oil. Too much oil creates sticky spots.

Oven Seasoning Method (Best for Induction & Electric Stoves)

1. Prepare the Oven
   Place a foil-lined baking tray on the lowest rack as a drip guard. Preheat oven to 500°F / 260°C (or your oil’s smoke point).
2. Apply a Thin Oil Layer
   While the pan is still warm, add a small amount of high-smoke-point oil (canola or grapeseed). Spread evenly inside and out with a paper towel and wipe off excess until nearly dry (matte sheen, no pooling).
3. Bake to Polymerize
   Place the pan upside down in the preheated oven above the drip tray. Bake for 60 minutes. The surface will darken as the protective layer forms.
4. Cool and Assess
   Turn off the oven and allow the pan to cool completely to room temperature before use.
5. Repeat Layers (Recommended)
   Repeat steps 2–4 several times for a more robust seasoning.

Pro Tip: Avoid excess oil to prevent sticky spots.

Cooking Tips

• Start with fatty foods (bacon, steak, burgers) to naturally strengthen the patina.
• Preheat on medium-low for 2–3 minutes. Test readiness by flicking water drops onto the surface — they should dance and evaporate quickly.
• Always add fat or oil before food.
• For eggs, use medium heat and extra oil, especially in the beginning.
• Avoid delicate foods like eggs for the first 5–6 uses until a strong patina develops.
• Note for MIA models: The uneven forged surface can make cooking eggs more difficult until the patina is well established.

Cleaning, Maintenance & Rust Prevention

After every use:

1. Let the pan cool.
2. Wipe out residue with a paper towel.
3. For stuck food: Deglaze with hot water (simmer briefly if needed) and gently scrape with a wooden or silicone spatula.
4. A tiny drop of mild soap is acceptable occasionally, but avoid soap when possible to preserve the patina.
5. Never soak longer than 5 minutes or put the pan in the dishwasher — both will strip the seasoning and cause rust.
6. Dry immediately on low heat on the stovetop.
7. Apply a thin protective oil layer (1–2 drops, wiped thoroughly). This step is especially important in humid climates.

Storage: Store in a dry, well-ventilated place. Hang the pan if possible to prevent scratches.

After any acidic cooking (though we recommend avoiding it): Re-season the pan.

Troubleshooting Common Issues

Enjoy Years of Great Cooking

With proper care, your GRANMELIER carbon steel frying pan will deliver excellent results for many years.

If you have any questions or need support, please contact your seller or reach out to us directly at www.granmelier.com. We’re here to help and want you to be completely satisfied with your purchase.

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