Alva’s carbon steel frying pan is hand was only and not dishwasher safe. To properly clean, first try to wipe out the pan with a paper towel. If seasoned properly, that may be enough to do the trick. If that doesn’t work, you can add salt or oil (grapeseed, canola, vegetable) and then wipe down with a paper towel. The salt and oil will help to remove stubborn residue. The next step is to boil some water in the frying pan to help separate any residue from the pan. After boiling, for exceptionally stubborn foods, you can also use steel wool to remove mess.
Alva’s Forest carbon steel products are not considered “non-stick” in the way that the ceramic coated products are. When using a carbon steel frying pan, it is recommended that you use a neutral oil (vegetable oil, canola oil, grapeseed oil, sunflower oil, and corn oil) to coat the frying pan to create a nonstick surface.
The blue tint on a carbon steel frying pan is a result of the manufacturing process called "blueing," which provides a layer of protection against rust. This tint will gradually fade as the pan develops its seasoning.
Yes, the carbon steel pan can be seasoned with oils or fats, but it is important to know that Alva’s Forest line comes pre-seasoned (with a mineral oil) and ready for immediate use. This saves valuable preparation time!
Yes, all Alva’s Forest line of products are free of toxic PFOA and PFAS chemicals. Alva products go through rigorous testing to ensure they are safe for consumer use.
After cooking, clean your carbon steel frying pan with hot water and a soft sponge. Avoid using soap or abrasive materials. Dry it thoroughly and apply a light coat of oil to prevent rusting.
Yes, carbon steel frying pans are compatible with induction cooktops. Their magnetic properties make them suitable for all types of stovetops, including gas, electric, and induction.
Carbon steel frying pans offer excellent heat conductivity, making them ideal for searing, browning, and frying. They are lightweight, durable, and develop a natural non-stick patina over time with proper seasoning.
Both carbon steel and cast iron pans have their advantages. Carbon steel pans are lighter and heat up faster, while cast iron pans retain heat longer. Your choice depends on your cooking preferences and needs.