Congratulations on receiving your new Carbon Steel Pan! After removing it from the packaging, your first step should be to wash your pan with hot water and soap with a scrubber brush or the rough side of your kitchen sponge in order to remove the natural beeswax coating. It is okay if a little bit of beeswax remains. 

Step two is to choose an oil with a high smoke point. We recommend using one of these oils to season your new pan: grapeseed oil, avocado oil, peanut oil, canola oil, sunflower oil. Our personal favorite is grapeseed or avocado oil because it has the highest smoke point and a neutral flavor. We do NOT recommend using: olive oil, flaxseed oil, coconut oil or ghee.

Pour a very thin layer of oil into a cool pan and use a paper towel to spread it across the entire cooking surface of the pan. Heat the pan over medium-high heat for about 10 minutes, until the oil starts to smoke then remove it from the heat. Wait for any excess oil to cool off before pouring it out (don't pour it down the sink drain!). 

Try seasoning your pan 2-3 times before first use and then start cooking with it! This will create wonderful nonstick base right off the bat and will just keep getting better with each use! 

For products that are oven safe, you can follow the same process of choosing a high smoke-point oil and using a paper towel to rub the oil all over the inside and the outside of your pan. Then place your pan upside down in the oven at 450F and bake it for 1 hour. 

During the seasoning process, you will notice a few changes in your pan. As your pan builds up more of a seasoning, the surface will start to get darker, and in some cases turn from silver to completely black. This is normal! 

But, a common misconception is that your pan has to be perfectly black for it to be seasoned properly and that is not the case! The coloring in your pan will vary based on what you cook, how often you use it, the seasoning method you used, the type of oils you use, and how you care for it. If your pan is not totally black, that doesn't mean it is not seasoned well!

The best way to clean your pan is to rinse it in hot water, wipe dry with paper towels and place it back on the stove to dry thoroughly. 

While this pan will become mostly nonstick after seasoning, there will always be certain foods that might get stuck. To remove stuck-on bits and pieces, pour some hot water into your pan while it is still warm to deglaze and scrape off the stuck-on pieces of food. Rinse this out, repeat if necessary, and follow the above steps for drying. 

Carbon Steel is NOT dishwasher safe, and any harsh soaps or detergents should be avoided. This will help to preserve your pan's seasoning and keep your pan from rusting.

While not all of our product are oven safe - we have a variety of pans that can be used seamlessly between the stove top and in the oven. Only the Mineral B pans that feature a cast stainless steel handle are considered oven-safe: Mineral B PRO Fry Pan, Mineral B PRO Country Fry Pan, Mineral B Country Fry Pan with 2 handles, Mineral B Paella Pan, Mineral B Griddle, Mineral B Oval Roasting Pan. All our Mineral B fry pans can resist up to 10 minutes at 400F.

Unfortunately, due to the laws of nature, rust can occasionally appear on your carbon steel pans. To prevent rusting, wipe your pan down with a small amount of oil and store in a dry place. Limit acid use and build a strong patina on your pan. If rust does build, we recommend using a rust cleaner and a non-abrasive scrub brush to remove it, and then clean it and rebuild your patina. 

This is a very common issue that we get a lot of questions about. To avoid warping, you have to make sure that the cooking surface of your pan is matching the size of the eye/ring or coil of the burner. Raise the temperature gradually. 

When using any of our silicone baking molds (Elastomoule or Moulflex), try placing it on a baking sheet for added support when transferring it into the oven, fridge, or freezer. Our perforated baking sheets allow for great airflow while baking for better results. 

If you can't use copper - that is the best - use a thick silicon mold, as it will conduct and manage the heat distribution better than thinner ones. Rest your batter for 12 hours minimum, ideally 24, and use it straight from the refrigerator. Do not use too much butter for the molds.

Our baking mats make an excellent, easy to use substitute for parchment paper or aluminum foil – when using the baking mats, place it on a baking sheet for support while transferring it into the oven, fridge, or baking sheet. 

The Le Tube Pastry Gun, despite its name, is an amazingly versatile tool for more than just pastries! Yes, it is an excellent alternative to pastry bags when it comes to piping dough and decorating cakes, cookies, and other desserts, but it can also be used for savory dishes like filling deviled eggs or stuffed vegetables, serving pâté, and other various mousses and pastes.

Whether our baguette pan or one of our nonstick baking molds, if there's any residue sticking to the surface after baking, do not scrape! Soak your sheet or mold in hot water for a short time and wipe it out with a non-abrasive sponge. You should always hand wash nonstick baking molds.