With its origins embedded in a time-honoured method of cooking, Pyrolux Industry offers a range of professional cookware to suit your culinary needs.

This pan requires seasoning before and after each use to attain patina/non-stick properties, longevity and to protect from rusting. 

Features:

• 1.5mm - 2.0mm Blue Steel construction – excellent heat conductor
• Withstands high temperatures and allows for longer preheating
• Hardwearing and easy to season to attain its own patina/nonstick properties
• Safe for use with metal objects once seasoned and its natural nonstick properties are present
• Suitable for all heat sources including Induction
• Does not retain odours due to the high-density metal construction
• Requires only minimal care - Not advisable for dishwasher use
• Always heat up and cool down your pan gradually.
• Carbon steel handles become hot during cooking, always use a protective mitt or oven glove.

Before first use, 

• Clean the fry pan with very hot water and wipe dry.
• Pour 1cm of oil into the pan and heat on medium for 5 minutes or until the oil starts to bubble.
• Turn off the heat. This first step alone will even out any existing oily spots on the pan. 
• Wait for the pan to cool off and discard the oil, wiping any excess oil off with a paper towel.
• At that stage, the pan starts to darken and loses its marks and spots. Repeat this process one or two more times. 
• The more the pan is used, the better the performance. The darker it becomes the better it is for natural nonstick properties.

After use

• To ensure that the pan keeps its properties and in order to avoid oxidation, wash it in hot tap water immediately after use, and then wipe it immediately with a paper towel, ensuring it is completely dry, before thinly oiling and storing in a dry place.