Got questions? We’ve got you.

Each Brass & Steel pan is protected with a light oil coating to keep rust and oxidation away during shipping. Think of it as your pan’s travel armour. Once it arrives, simply wash the oil off before you start seasoning. The full step-by-step is in our care & seasoning guide.

It’s easy: warm, soapy water and a gentle scrub will do it. Rinse thoroughly so there’s no residue left. For more tips, our blog is full of useful articles.

Seasoning is the secret to a natural non-stick surface. After washing and drying the pan completely, follow the oven method:

1. Preheat to 250–300°C (450–500°F).
2. Lightly coat the whole surface with a high smoke-point oil.
3. Wipe all the oil back off with a clean paper towel. Remove it as if you’d made a mistake applying it. The pan should not look wet or shiny, not even a little.
4. Bake upside down for 30 minutes, then let it cool.
5. Repeat steps 2–4 once more.

The complete method is on our care guide, with extra tips on the blog.

Oils with a high smoke point (grapeseed, avocado, sunflower, or canola) are your best friend. Avoid olive oil and animal fats, which burn too quickly and can leave a sticky residue.

A sticky surface usually means excess oil was left on. Easy fix: scrub off any gummy spots, then re-season with a thin, almost invisible layer of oil.

That’s completely normal, and nothing to worry about. A young seasoning often starts out mottled, with lighter and darker patches, and it’s purely cosmetic. As you cook, the layers even out and deepen into a rich bronze-to-black patina that’s unique to your pan. Blotchiness is a sign your pan is on its way, not a fault. Watch it develop with the tips on our blog.

Always. This is one of carbon steel’s greatest strengths: it never wears out the way a coated pan does. If you ever want a completely fresh start, simply scrub the surface back, then follow the seasoning steps again to bring it back to like-new. One pan, renewable again and again, for a lifetime. The full method is in our care & seasoning guide.

Cook with it, and the surface just keeps getting better. Each meal builds the seasoning into a slick, naturally non-stick patina. Two simple habits make all the difference: preheat the pan properly before adding food, and use a little fat (oil or butter). Do that and you’ll get glide-off eggs and beautifully crisp results. If something sticks early on, it simply means the seasoning is still young. It won’t last. More cooking tips live on our blog.

Start on medium and let the pan preheat evenly before you add oil. Carbon steel holds and spreads heat superbly, so you rarely need high settings to sear beautifully. Easing into the heat, rather than blasting a cold empty pan, gives you the best results and keeps the base perfectly flat for years to come.

Cleaning is quick: hot water and a brush while the pan is still warm, then dry and wipe on a little oil. A bit of mild soap now and then won’t harm an established seasoning, so don’t stress about the occasional wash. We do recommend skipping the dishwasher, whose long, harsh cycle is the one thing that can set back your hard-earned seasoning.

It’s all about use and simple care. Cooking with fatty foods like bacon or steak naturally builds the seasoned layer. Avoid soaking the pan or using harsh soaps that strip the seasoning, and dry it immediately after washing. More detail in the care guide.

Carbon steel can rust if it stays wet or loses its protective coating. The best prevention is consistent seasoning and thorough drying after each wash. If you spot any rust, don’t panic. Just scrub it off and re-season.

That’s your seasoning developing its own patina, a sign of a well-loved pan. The more you cook, the richer and darker it becomes, giving you a natural non-stick finish. Curious how it forms? Head to the blog.

Yes. Carbon steel stands up well to metal utensils. Just go gentle until your seasoning is fully established. Any small scratches will bounce back with regular cooking.

A quick cook with acidic ingredients — a splash of wine, a squeeze of lemon, a fast tomato sauté — is perfectly fine, especially once your pan has built up a good patina. What can lift some seasoning is simmering something acidic like a tomato sauce for a long stretch. Even then it’s no cause for worry: you simply re-season and carry on. In fact, a long acidic simmer is a method some people use on purpose when they want to strip a pan right back and start its seasoning from scratch.

Not usually on regular stovetops. Our single-piece construction helps distribute heat, so the handle stays relatively cool. In the oven or over an open flame, grab a towel or mitt, or add the custom-made leather handle cover. See the handle design in action on the 27cm and 30cm pan pages.

Simply keep it dry. Hang it from the handle or set it on an open shelf so air can circulate. If you like to stack your pans, just slip a cloth or paper towel between them to keep the surfaces pristine. A fully dry pan stored this way stays ready to cook for years.

We craft each pan from a single sheet of carbon steel, so it’s oven-safe, seamless, and incredibly durable. No rivets means no awkward spots for food to hide; no welds means fewer weak points over time.

Yes. Our carbon steel pans work beautifully on induction. Just avoid blasting the heat on an empty, cold pan; start on medium to prevent warping.

Absolutely. A single-piece carbon steel pan moves from stovetop to oven or broiler without worry. You can even use it over an open fire. Browse the 27cm and 30cm pans for different sizes.

Completely. Our pans are just two things: iron and carbon. There are no synthetic non-stick coatings, no PFAS, no PTFE, and nothing that can flake, chip, or off-gas at high heat. It’s one of the oldest and cleanest cooking surfaces in the world, and as a bonus it adds a trace of natural dietary iron to your food. Read more about naturally non-toxic cooking on our blog.

Carbon steel is the best of both. It gives you the natural non-stick surface and heat retention of cast iron, but it’s noticeably lighter and more responsive to temperature changes. And it delivers the high-heat searing you’d expect from stainless steel, without food gripping the surface. That balance is exactly why it’s the pan of choice in professional kitchens. We break the differences down in full on our blog.

We build our pans to last a lifetime, but if you ever have a concern our customer service team is here to help. Email us at info@brass-steel.com for returns, exchanges, or repairs.