Seasoning oil for Cast Iron and Carbon Steel pans
All our pans have no synthetic non-stick coating. Instead, we have seasoned them in with natural oil. With this, you will not only make the tastiest dishes, your food will also be healthy. Using your pan a lot will strengthen the non-stick coating, but it is also super smart to Season it every now and then. So: if you buy a Skottsberg, pick up one of those fine bottles of 100% pure natural oil.
- Seasoning creates a natural non-stick coating.
- 100% natural oil.
- Follow all 7 steps to season your pan properly.
- Ingredients high in acids attack the natural non-stick coating.
Create a natural non-stick coating
The Skottsberg cast iron and carbon steel pans are seasoned, using only a natural oil. This creates a natural non-stick coating. This patina layer is created by heating the pan with a thin layer of Skottsberg seasoning oil until the pan begins to smoke. This seasoning oil is available separately and is the best way to season the Skottsberg pans.
And for those in the know: exposure to high temperatures breaks down long chains of fat molecules into short-chain polymers that bind with naturally produced carbon and bright iron, creating a kind of glaze. Behold: a natural non-stick coating!
Ingredients no longer stick to the pan
The patina layer that forms after frying has smooth, non-stick properties similar to a synthetic non-stick coating, such as Teflon. It also forms a natural barrier between the air and the bare iron in your pan and acts as the first line of defence against rust.
Easy to restore the non-stick coating yourself
This so-called patina layer arises naturally during frequent frying in the pan and by preheating the pan yourself you speed up this process. If the patina layer is damaged, you can easily restore it yourself by reheating the pan.
|Property||To season cast iron and carbon steel pans without a synthetic or enamel non-stick coating.|
|Contents measure||25 cl|
|Material||100% pure natural oil|