The carbon steel used to manufacture this pan is pure, the ideal choice for those who wish to cook healthy using quality cookware. The excellent performance at medium temperature triggers the Maillard reaction, which seals the nutrients on the surface of the food.
Carbon steel is free from any chemical products, such as PFOA and PTFE and it does not need any non-stick coating since after each use, a dark patina forms on its surface protecting the material from rust and acting as a natural non-stick effect. It is a very resilient material and with use, its performance improves over time (as long as adequate maintenance is carried out).
The darker the surface becomes, the better its non-stick qualities.
Before first use
1. Remove all paper and labels.
2. Wash the pan in warm soapy water carefully scrubbing with an abrasive washing-up brush. Rinse and dry thoroughly with a (paper) towel and follow the seasoning steps listed in the tag or visit our seasoning video. Carbon steel pans must always be dried thoroughly after washing to prevent any corrosion.
- Never allow your cookware to boil dry! If this happens, turn off the heat immediately and do not remove the utensil from the stove top until it has cooled down.
- The “Maillard” reaction takes place between 140–175°C, the CARBON steel frying pan seals the food on the surface, resulting in the caramelisation of the natural juices. Therefore we recommend keeping the heat to low or medium as you build up your initial layers of seasoning. Once you have used your pan regularly, you can let the pan take more abuse. High heat may damage or discolour your cookware and continually overheating may cause food to burn.
- Be careful when frying with oil.
- Place your cooking utensil on a hob, of which the diameter of the heat source is not larger than the diameter of the base of the cookware. For example, cookware with a base diameter of 20 cm can best be used on a cooking ring with a diameter smaller than 20 cm.
- Always lift cookware from the hob. Never drag or slide it, as this can damage the surface.
- Although all Beka handles are designed to minimize heat transfer, oven gloves are recommended for safety reasons.
- For safety reasons, cookware should never be left unattended when cooking.
- Do not use metal utensils, as this may damage the natural patina layer.
- Use plenty of fat in the beginning, you’ll need less later on! The porous structure of the carbon steel increasingly absorbs fat with time and the patina layer keeps building up. The patina may occasionally detach during cooking. This is normal and it is not harmful if ingested. If this happens, it is necessary to perform at least two seasoning procedures as detailed above.
- Always let cookware cool off before cleaning it.
- To clean the pan, use soft and clean sponges or towels. Do not use metal scrubbers because they would remove or damage the patina layer created by the oil.
- To remove any burnt-in food crust, lightly heat up the pan on the cooker and rub it off with a bit of salt and a kitchen cloth.
- If the item shows abnormal signs of corrosion, boil vinegar in the pan for a few minutes then wash, rinse and dry the pan. Subsequently, add sufficient salt to cover the pan and warm up on high heat for 1 to 2 minutes. Clean the pan using a paper towel, repeat the seasoning process at least two times as the vinegar will dissolve the previous patina layer.
- Put carbon steel cookware in the dishwasher.
- Put these pans in the oven, the handle is not oven suitable.
- Place the wooden handle close to open fire.
- Use chlorine cleansers or bleach.
- Use steel wool, sharp objects or scouring powder to remove stubborn bits of food, as these may remove or damage your carefully created patina layer.
- Add salt to cold water or leave very salty food standing in your cookware.
- Pour cold liquid into a hot utensil.
- Let the pan stay in water for a long period of time.
- Allow the pan to dry passively or to be subjected to humidity.
- Cook with acidic foods (such as tomato sauce or lemons or white wine) as this will downgrade your natural patina layer.
Beka Nomad pans & woks are guaranteed for 10 years from the date of purchasing, provided they are used as per the care and use instructions.
The guarantee doesn't cover
Before first use
- Remove all packaging and labels. If needed, glue is easily removable by using plain vegetable oil. Use a damp cloth to clean and allow to dry naturally.
- Do not immerse in water or place in the dishwasher at any time. To clean your cutting board, use a damp cloth and allow to dry naturally without heat. The board can be oiled with natural cooking oil for maintenance if required.
- Cutting boards are guaranteed for 2 years from the date of purchasing, provided they have been used as per the care and use instructions.
This guarantee doesn't cover:
- Defects caused by negligence, abuse, commercial use and / or normal wear and tear.
- Damage caused by heavy impact or dropping the product.
- Use for something other than its intended purpose.
The warranty is only valid with the original proof of purchase. This means the item will be repaired free of charge or replaced if it is found to be defective due to faulty materials and/or manufacture or during household use. In case of replacement, if the defective product is no longer available, BEKA reserves the right to replace the item with a similar product. In the unlikely event that a fault should occur, simply return this item to the relevant store together with proof of purchase and packaging. Please also be sure to include a return address, description of product defect, phone number, and any other information pertinent to the product’s return.