FAQ
FAQ
What does nonstick in carbon steel really mean?
When people talk about nonstick pans, most immediately think of Teflon or ceramic coatings. But carbon steel is a completely different story. There’s no artificial coating – and that’s actually one of its biggest advantages. Instead, the nonstick effect comes from a natural process called seasoning. 🔥 How does it work? When you season your carbon steel pan for the first time (typically using neutral oil and high heat), a chemical reaction occurs: the oil bonds with the metal and creates a thin, hardened layer – known as polymerized oil. This layer offers two major benefits: Nonstick effect – food releases more easily from the surface Rust protection – it shields the metal from moisture and acids The more you use the pan – especially for fatty foods like meat, fish, or vegetables – the stronger and more effective the natural nonstick surface becomes. Benefits of nonstick in carbon steel Natural nonstick – completely free from chemicals, PFAS, and synthetic coatings Handles extreme heat – perfect for searing and stir-frying Lasts a lifetime – with proper care, it can be passed down for generations Things to keep in mind A carbon steel pan is not nonstick out of the box – you’ll need to season it and build up the surface over time Never wash it with dish soap or put it in the dishwasher – this will break down the seasoning layer If the seasoning wears off, you can always re-season the pan – it’s fully restorable Carbon steel gives you a tough, chemical-free, and naturally nonstick cooking experience – perfect for high-heat cooking and long-term durability. It takes a little care, but the reward is a pan that only gets better with use. Try HOT WOK Wokpan or Paella Pan
HOW TO: Maintenance of your Paella Pan
By following the instructions usage and maintenance your HOT WOK Paella Pan will have a longer service life.The warranty will be repealed if these instructions are not followed. Usage for Paella Pan from HOT WOK: since the Hot Wok gas burners can generate up to 4.5 kW, 7 kW and 12 kW in heating effect, it is important to use oil with a high flash point. We therefore recommend that you see peanut oil or sunflower seed oil. The HOT WOK Paella Pan is protected by a coating, which must be burned off before use. The Hot Wok pan is made from carbon steel - an excellent material for heat distribution. Heat up your HOT WOK Paella Pan until it the colour changes to dark. pour 3-6 tablespoons of oil into the HOT WOK Paella Pan and distribute the oil with circular motions for 2 min. It is important that the oil is applied to all areas of the inner surface. Turn off the gas burner and wipe of the pan with a paper towel. Repeat the procedure three times, until there is no residue left on the paper towel. Clean the HOT WOK Paella Pan thoroughly with warm water and a soft sponge, before use. Wipe it dry before cooking. After preparation, your HOT WOK Paella Pan will have changed colour from shiny metal to a darker nuance. This is normal and indication that preparation has been done correctly. Over time, the HOT WOK Paella Pan will become even darker. The dark layer acts as a non-stick surface. Your HOT WOK Paella Pan can easily keep cooked food warm. Leave the HOT WOK Paella Pan on the gasstove or place it on a dish mat. Be aware that the HOT WOK Paella Pan is still very hot when serving. We hope that you will enjoy your HOT WOK Wok pan.On www.hotwok.com you can find the entire HOT WOK assortment, recipes and tips for cooking. If you have any questions or need more more information write to us at hotwok@hotwok.com
Preparing your paella pan before use.
Before using your paella pan clean in warm water without soap. Dry the pan with a piece of paper towel. Pour oil on the pan so that the bottom is covered and warm over medium heat. When the paella pan is hot, pour off the oil and dry the pan with a paper towel. Repeat this process with oil in the pan and medium heat. Dry the pan again with a paper towel. Cleaning and maintain of the paella pan after use. Never clean your paella pan directly after use with water as it become crooked. Clean the paella pan in warm water after cooled down with a sponge without the use of soap. Remember to dry your pan well after water cleaning. Pour a little oil into the paella pan after you have cleaned it and dry with a paper towel. Leave a little oil evenly in the pan when you dry it. Never leave your paella pan outside after use but place it dry inside. Your new paella pan also works on induction
