Maintenance and use of Artist

Enjoy your Artist for even longer by not only applying the right aftercare, but also by using it correctly. This is essential to prevent damage and ensure that your Artist remains in top condition.

 

Choosing a natural patina layer, is also choosing some extra love.

 

This unique pan is made of Blue Carbon steel. This material has the extraordinary property of binding with fats and oils heated during frying and with. As a result, the metal forms strong bonds with the fats or oils and begins to form a natural patina on the surface of the pan.

The more often the Artist pan is used, the more the patina develops until it forms a strong natural seasoning. Due to this unique phenomenon, the pan requires specific 'care and use' practices to maintain the natural coating and prevent rusting.

Before first use

Since this pan is already pre-seasoned, you do not need to apply the first layer of oil to the pan to protect it during the first use. This layer of oil nourishes the natural patina and protects your pan until the next use. However, it is recommended that you wash the pan with mild soap before its first use.  

Care of your Arist pan after use

You've cooked a delicious steak and now want to clean and maintain the pan so that it continues to serve you well for a long time.

Before you get started, let the pan cool down completely. This prevents the pan from warping due to sudden temperature changes. Once the pan has cooled, you can follow the steps as shown in this aftercare video. Be sure to also read the instructions below for additional information on maintaining the Artist pan.

Let’s season this pan!

Wait, what exactly does this mean, and why is it important? There's more to it than just saying a pan needs to be seasoned. Let's delve into what seasoning is and the precise method of doing it.

Seasoning a pan, a technique commonly used for cast iron or steel cookware, is all about creating a protective layer on the surface of your pans or cookware. This layer, also known as a patina, is formed by applying a thin layer of oil to a clean, dry surface and then heating it. When heated, the oil polymerizes, creating a durable, protective coating on the surface.

Not only does this patina provide a natural non-stick surface, but it also prevents rust on the pan and, over time, can enhance the flavor of the food cooked in it.

Improper use, such as cooking with acidic ingredients, using soap, or scrubbing, can often erode the essential patina of your pan. To restore your pan's functionality, we provide a detailed step-by-step guide.

Seasoning Step-by-step 

• Let the pan cool down
• Secondly, clean away the cooking residues with warm water and a soft sponge. If some residues remain, you can use a bit of soap to get the pan completely clean.
• Wipe with a kitchen towel until completely dry.
• Return the pan to the stove and heat over low to medium-high temperature.
• Pour a small splash of cooking oil (a small teaspoon is sufficient) into your pan. Use a kitchen towel to spread the oil over the surface of the pan until it is fully covered.
• Take it back of the stove and make sure you wipe until it’s completely dry.

That’s it! You and your artist are ready for the next round.

 

Be cautious, as the natural patina layer is composed of oils. It's important to avoid acidic ingredients that react with oils, such as vinegar, soy sauce, lemon, tomatoes, and others.

You should never soak your pan in water. If the natural layer has been worn away due to improper maintenance and use, you can always start the seasoning process over and follow the aforementioned steps. (As this pan is entirely made of steel, seasoning it in the oven is also an option).

Little recap: how to take care of your Artist pan

• Season your pan after use.
• Avoid preparing acidic foods since these can damage the natural patina layer
• Use wooden or plastic kitchen utensils. Those are better suited to protecting the life of your patina layer.
• Never soak your pan
• This pan is suitable for all hobs, even on the barbecue. On induction, prefer to choose medium heat so it can heat up gradually and not be shocked.

In addition to seasoning on an open fire, a gas stove top, or induction hobs, another easy method is to season your pan in the oven. This is particularly feasible with the Artist pan, as it has an oven-safe handle. However, be cautious if you wish to do this with other pans – ensure that their handles are also oven-safe. Here's how to do it!