Caring for Carbon Steel
Your new pair of necci pans are made from carbon steel. Carbon steel is a little bit different from the stainless steel that you may be accustomed to in the kitchen. Stainless steel resists corrosion and maintains consistent performance without developing patina. Carbon steel works more like cast iron, and requires an oil coating called “seasoning” that prevents rust and develops natural non-stick properties.
Seasoning is the technique of heating oil until it bonds with the carbon steel surface through polymerization. This process builds up a protective dark coating that prevents sticking and protects against corrosion. Your necci pan arrives ready to use, with a natural finish of olive oil and beeswax already applied. And they will build up their own seasoning over time with repeated use. But you can speed that process up by seasoning the pans.
Seasoning Your Necci Pans:
Prepare: Set your oven to 450°F. Put a foil-lined baking sheet on the lower rack to catch drips.
Clean: Wash the necci pans with warm water and a very small amount of dish soap to remove any shipping residue. Dry completely.
Coat with oil: Warm the pans over medium-low heat. Using a cloth or paper towel, apply a very thin layer of high smoke-point oil or seasoning wax.
Heat treat: Bake in the oven for 1 hour at 450°F. Regular cooking will further develop the pans’ seasoning.
Maintenance & Cleaning:
Wipe down: Once cooled, remove excess oil using a rag or paper towel. For stuck-on food, use a wood spatula or scrub with coarse salt and oil.
Dry completely: Use a rag or paper towel to dry thoroughly. Expect some dark residue on the towel.
(Optional) Apply oil: If you want to take really good care of these pans, before you store them you can warm the pans on low heat and rub in a thin coat of oil or seasoning wax.
Avoid dishwasher
Avoid prolonged soaking in water
If rust develops, simply scrub off and re-season
Acidic ingredients may remove seasoning, but it's easily restored
Welcome the patina as part of the process