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'<br>Are you in the market for new season carbon steel pans? A good reason to invest in this type of cookware is to make sure that your pan does not rust or give you food poisoning. You're also helping the pan to perform better and last longer. It's an investment in your kitchen that will save you money in the long run. Season carbon steel cookware comes in several varieties including; non-stick, KTM Power Pro, and Diamond Walker.<br><br><br>Non-stick pans offer the benefit of being able to use any mild cooking oil, as well as most other oils and spices. To make your food shine, you can season your non-stick pan with a good quality non-stick spray or wipe. The best way to season carbon steel cookware is with water and spices. Sprinkle some oil and let it sit for a few minutes to make sure the pan has a non-stick surface. Then, use a food grade spoon to rub in the seasoning.<br><br><br>For foods such as fish or chicken, you want to be sure to have a layer of oil protecting the lower surface of the meat. The good news about using a high quality set of cookware with KTM Power Pro or Diamond Walker Cast Iron Pan is that you can have a single protective layer, so there is no need to season the pan. However, the single protective layer does not provide enough protection when making pork products or deep frying. This is where seasoning the pan is important.<br><br><br>In other words, seasoning a flat bottomed skillet is just like seasoning a pan that has a solid layer of oil on it. You start by adding a tablespoon or two of vegetable oil and heating up the mix. Once the oil mixes with the oil, cover the lid of the pot and let it steep for about two minutes. Remove the lid and pour in a little more oil and heat up again. Continue this process until the oil coats the entire surface of the pan.<br><br><br>If you are looking for a thicker, longer lasting seasoning, then use a food grade seasoning which is much oilier than what the manufacturers call "standard". In fact, they recommend that you only use a very thin layer of food grade oil. When the oil coats the entire surface of the pan, it will make the bottom nearly impossible to clean without some sort of scraper. Once the oil coats the bottom of the pan, it seals the pan so that it cannot drip or run. Because of the way these pans are designed, this prevents the oil layer from evaporating into the air, which allows you to cook with much less oil.<br><br><br>Carbon steel pans with all natural cast iron linings will last a very long time, but if you do not season them correctly, then they will not last as long. If you have any issues with regards to in which and how to use [https://www.castermetal.com/ Caster Metals ductile cast iron], you can get in touch with us at our web site. Remember, when you are seasoning your pan, it is always best to leave about a half inch of an inch of water inside the pan, since that is where any excess oil will pool. This will prevent the pan from drying out. Just follow these simple guidelines, and you will have an everlasting kitchenware set.<br>'