Nomad frying pan

Before the first use, your carbon steel pan needs to be seasoned.

By heating it with a thin layer of oil, a natural protective coating gradually forms — this is called the patina.

This layer prevents rust, improves the pan’s non-stick performance, and enhances the flavor of your dishes.

It’s a natural and healthy alternative to traditional non-stick coatings: the more you cook, the better your pan performs.

👉 Follow our step-by-step guide on how to season your carbon steel pan.

Heat the pan gradually over low to medium heat to prevent warping — it only takes a moment, as carbon steel heats up very quickly.
Once it reaches temperature, you can easily cook on high heat or sear meat.

During the first few uses, always add a bit of fat or oil — it nourishes the patina and prevents food from sticking.

Avoid cooking acidic ingredients such as tomatoes, wine, or lemon, as these can damage the natural protective layer.

👉 Discover more tips on how to use and care for your carbon steel pan