Hand-forged carbon steel pans from Fyreza are durable and improve over time by forming a natural non-stick layer (patina). To ensure you enjoy your pan for a long time, please follow these care instructions:

1. First Use – Seasoning the Pan

Before using your Fyreza pan for the first time, it must be seasoned:

•Clean the pan with warm water and a soft sponge. Do not use dish soap.
•Immediately dry the pan with a cloth.
•Heat the pan over medium heat and apply a thin layer of heat-resistant oil (e.g., flaxseed oil, rapeseed oil) with a paper towel.
•Continue heating the pan until the oil smokes and a dark layer forms.
•Repeat this process 2–3 times until an even patina develops.

2. Cleaning After Use

•The pan must not be put in the dishwasher!
•After cooking, clean with warm water and a soft brush or a wooden spatula.
•If food residues stick, you can use coarse salt as a natural cleaner.
•After cleaning, dry thoroughly and apply a thin layer of cooking oil.

3. Dealing with Rust

If rust forms:

•Remove the rust with steel wool or a rough sponge.
•Clean the pan with warm water and dry it well.
•Re-season to restore the protective layer.

4. Storage

•Store the pan in a dry place.
•If stacking, place a paper towel between pans to prevent scratches.
•Occasional oiling keeps the patina in good condition.

5. General Notes

•Avoid sudden temperature changes (e.g., holding a hot pan under cold water), as this can warp the material.
•Do not leave acidic foods (e.g., tomatoes, vinegar, wine) in the pan for extended periods, as they can damage the patina.

With these simple care instructions, your Fyreza pan will remain a loyal companion in the kitchen for a lifetime!