Can I cook acidic foods in Carbon Nonstick?Updated 6 days ago
Whereas most carbon steel pans will lose their seasoning and rust if they're exposed to acid, Carbon Nonstick can stand up to acid without a problem. That said, if you often cook with acidic foods like tomato, wine, or lemon, we recommend conditioning your pan frequently so it stays as nonstick as possible.
CLICK HERE to watch a 1 minute video on how to condition your Carbon Nonstick™ pan, or follow these instructions:
Clean the pan: Make sure the pan surface is smooth to the touch (discoloration is normal as long as it feels smooth). If you feel any bits of debris or sticky spots, wash these off with hot water, dish soap, and a sponge. For extra-stubborn sticky spots, use steel wool or make a scrub of coarse salt mixed with a few drops of oil and use a paper towel to buff out any problem spots, then wash as usual.
Condition the pan: Heat the clean and dry pan over medium heat until it feels hot when you hover your hand an inch above the pan, about 30 seconds to 1 minute. Add a dime-sized amount of high-heat oil, such as grapeseed, canola, vegetable, or algae. With the heat still on, carefully rub the oil all over the surface of the pan, including the corners and sides, with a paper towel until it looks like all the oil has been wiped away, about 1 to 2 minutes. A microscopic layer of oil will "bake" onto the pan, creating a nonstick effect.
Repeat often: Repeat this process of cleaning and conditioning anytime you experience a little sticking, or as often as you like. Frequent conditioning will help your pan become nonstick and stay that way, no matter what you cook.