Carbon Steel Saucepan 12cm Samuel Groves

Manufacture: United Kingdom, Birmingham
Brand: Samuel Groves
Model:Seasoned Carbon Steel Melting 3 Pot
Diameter: 12 cm
Height: 6 cm
Length (including handle): 23 cm
Weight: 0.56 kg

Samuel Groves is a leading British manufacturer of cookware and bakeware with a history dating back to 1817. All aspects of production take place in the local factory in Birmingham and include metal cutting, pressing, turning, welding, injection mould production, and forming. Over the years, as the market and cooking methods have developed, so has the company's quality and processes. To this day, they combine mechanical processes with manual labor in their production, and each product undergoes a manual finish. With over 200 years of archival knowledge, Samuel Groves utilizes their rich experience to produce first-class, durable, and thoroughly developed 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The pot is made of carbon steel conditioned 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 in clean water and dry thoroughly.
Seasoning: Although the pot comes pre-seasoned, it may be necessary to apply a new layer occasionally to renew the patina or maintain its functionality. Cooking acidic foods, using excessive heat, scrubbing with abrasive tools or steel wool can damage the non-stick layer. To maintain excellent functionality or restore rusty cookware, it is recommended to season the carbon steel pot in the oven - Scrub the pot well in hot soapy water and dry thoroughly. For wiping inside and outside with a thin layer of vegetable oil and place upside down on the middle shelf of the oven at 240°C. Bake for an hour and let the pot cool in the oven after completion.
Cleaning: Clean by hand using a sponge and mild detergent, and if necessary, let it soak briefly. Never use steel wool or other metal-based scrubbers. Do not use a dishwasher. Once a patina is formed, usually washing with hot water and wiping with paper towels will suffice. Do not fill a hot pot with cold water or submerge it in cold water, as sudden temperature changes can cause it to warp. Never leave the pot wet, but dry it immediately after washing. After each use, apply a thin layer of vegetable oil to ensure the maintenance of the protective layer for high-quality cooking. Always store carbon steel pans and pots in a dry place, away from steam and water.
Cooking: Always choose the appropriate ring for the hob corresponding to the size of the pot's base. Before cooking, gradually preheat the pot on low to medium heat to avoid thermal shock. Follow the same rule for cooking on induction hobs. Do not overheat an empty pot and never allow it to dry cook. To avoid damage to the patina, do not use for storing raw, marinated, or cooked foods.