FAQ
Got questions? We are here for you.
1. Why does my pan arrive with oil coating?
Each Brass & Steel pan is protected with a light oil coating to keep rust and oxidation at bay during shipping. Think of it as your pan’s “travel armor.” Once it arrives, simply wash off the oil before you start seasoning. For a full, step-by-step guide, visit our Instructions Page.
2. What’s the best way to remove the oil?
It’s surprisingly easy. Warm, soapy water and a gentle scrub will do the trick. Be sure to rinse thoroughly so there’s no residue left. If you’d like more tips, check out our blog, it's full of useful articles!
3. How do I season my new carbon steel pan?
Seasoning is the secret to building a natural non-stick surface. After washing away the beeswax, dry your pan completely, then follow our oven-seasoning method:
- Preheat to 250-300°C (450-500°F)
- Lightly coat the entire surface with a high smoke point oil
- Take a clean paper towel and remove all the oil (tip: remove the oil like you've made a mistake in applying it, trust us - the pan should not look wet or shiny, not even a little bit)
- Bake upside down for 30 minutes, let it cool down
- Perform steps 2, 3 and 4 once more
This process is fully explained on our Instructions Page, and we also share insider tips in our Seasoning 101 blog post.
4. I’ve heard some oils aren’t suitable for seasoning. Which should I use?
Oils with a high smoke point, like grapeseed, avocado, sunflower, or canola, are your best friend. Olive oil and animal fats can burn too quickly and leave a sticky residue.
5. My seasoned pan feels sticky. What went wrong?
A sticky surface usually means excess oil was left on. It’s an easy fix: simply scrub off any gummy spots, then re-season with a thin (almost invisible) layer of oil.
6. Will the handle get hot?
Not usually on regular stovetops, our single-piece construction helps distribute heat so the handle stays relatively cool. That said, if you pop the pan into the oven or place it over an open flame, we recommend grabbing a kitchen towel or mitt or purchasing the custom-made leather handle cover. Take a look at our 27cm Carbon Steel Sauté Pan or 30cm Carbon Steel Sauté Pan product pages to see photos of the handle design in action.
7. Why are there no rivets or welds?
We craft each Brass & Steel pan from a single sheet of carbon steel to ensure it’s oven-safe, seamless, and incredibly durable. No rivets mean no awkward spots for food to hide, and no welds means fewer weak points over time.
8. Is the pan induction-friendly?
Yes! Our carbon steel pans work beautifully on induction cooktops. Just remember to avoid blasting the heat on an empty, cold pan. Instead, start on medium heat to prevent warping.
9. How do I maintain the seasoning over time?
It’s all about use and simple care. Regular cooking with fatty foods (like bacon or steak) naturally boosts the seasoned layer. Avoid soaking the pan or using harsh soaps that can strip the seasoning, and dry it immediately after washing. For more details, hop over to our Instructions Page.
10. Do I need to worry about rust?
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.
11. Are these pans suitable for oven or broiler use?
Absolutely. One of the biggest perks of a single-piece carbon steel pan is its versatility. Feel free to move from stovetop to oven or broiler without worry. You can even use it on an open fire. Browse our 27cm Carbon Steel Sauté Pan and 30cm Carbon Steel Sauté Pan if you’re looking for different sizes.
12. Why does my pan’s surface color change?
That’s your seasoning developing and creating its own patina, a sign of a well-loved pan. The more you cook, the richer and darker the patina becomes, giving you a natural non-stick finish. If you’re curious about how this patina forms, head to our Tips & Guides Blog.
13. Can I use metal utensils?
Yes, you can. Carbon steel stands up well to metal utensils. However, go gentle until your seasoning is fully established. If you notice any small scratches, don’t fret—the patina will bounce back with regular cooking.
14. Do you offer warranty or returns?
We build our pans to last a lifetime, but if you have any concerns, our customer service team is here to help. Check our Returns & Warranty Policy (or contact us at info@brass-steel.com) for more details on returns, exchanges, or repairs.
15. Any tips on cooking acidic foods like tomatoes or wine sauces?
We suggest waiting until your pan has developed a solid patina before tackling highly acidic ingredients. Too much acid early on can strip away the freshly formed seasoning. Once the seasoning is robust, go for it!