Carbon Steel Pan 26cm Samuel Groves

Manufacturing: United Kingdom, Birmingham
Brand: Samuel Groves
Model: 10" Seasoned Carbon Steel Skillet Pan
Diameter: 26 cm
Height: 4 cm
Length (including handle): 45 cm
Weight: 1,645 kg 

Samuel Groves is a leading British manufacturer of cooking and baking cookware, with a history dating back to 1817. All aspects of production take place at the local factory in Birmingham and include metal cutting, pressing, turning, welding, manufacturing, and forming by injection molding. With the development of the market and culinary methods, the company's quality and practices have evolved over the years. To this day, they combine machine processes with manual work in their production, and every product goes through a manual finish. With more than 200 years of archives, Samuel Groves has rich knowledge that they use to produce premium, durable, and meticulously crafted cookware. 

UK Samuel Groves Ltd., 194 Waterloo Road, Yardley, Birmingham, B25 8LD UK, 0121 764 7393, sales@samuelgroves.com CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The skillet is made of carbon steel ready for immediate use. The handle is made of stainless steel. 

Before first use, remove all labels from the product and wash it in warm soapy water. Rinse with clean water and dry thoroughly.
Seasoning: Although the skillet comes already seasoned, it might occasionally be necessary to apply a new layer to restore the patina or maintain functionality. Cooking acidic foods, using excessive heat, or scrubbing with abrasive tools or wire pads can damage the non-stick layer. To maintain excellent functionality or restore rusted cookware, it is recommended to season the carbon steel skillet in the oven - thoroughly scrub the skillet in hot soapy water and dry completely. Coat it inside and out with a thin layer of vegetable oil and place it upside down on the middle rack of the oven at 240°C. Bake for one hour and let the skillet cool in the oven after finishing.
Cleaning: Clean by hand using a sponge and mild detergent; if necessary, let it soak briefly. Never use wire wool or other metal-based pads. Do not use a dishwasher. Once the patina is acquired, rinsing the skillet with hot water and wiping it with paper towels is usually sufficient. Do not fill a hot skillet with cold water or immerse it in cold water, as sudden temperature changes can cause it to warp. Never leave the skillet wet; dry it immediately after washing. After each use, coat with a thin layer of vegetable oil to ensure the protection for quality cooking. Always store carbon steel skillets and pots in a dry place, away from steam and water.
Cooking: Always choose the appropriate hob ring size matching the skillet's base. Preheat the skillet gradually on low to medium heat before cooking to avoid temperature shocks. Follow the same rule for cooking on induction hobs. Do not overheat the empty skillet and never allow it to dry cook. To prevent patina damage, do not use for storing raw, marinated, or cooked foods.