FAQ
What are the Saute Pans and Paellas made of?
All our pans and paellas are made up of 99% iron (an alloy of metals) and 1% carbon, which is known as carbon steel. We add linseed oil to protect them from rust when stocked in our store. After seasoning your pan it is not necessary to store it with oil unless you will not use it for several weeks.
Does heat transfer to the handle? What is that hole between the base and the handle for?
The hole between the base and the handle helps to avoid heat to transfer to the handle quickly. In most cases, you can finish cooking without the handle getting hot enough, but in some occasions you could probably need a towel to move the pan around. We like the idea of working with a product that gives us the freedom to go from the kitchen stove to the oven, or even cooking in a barbecue or open fire without worrying about a plastic or wooden handle getting burnt.
An Imperceptible Big Change
All models have a subtle elevation in their flat cooking zone to prevent the heat from stretching the steel downwards. This almost imperceptible curvature allows liquids and fat to circulate homogeneously. This detail is essential for those who cook on flat surfaces such as induction kitchens or vitro ceramics, since the slightest downward curvature generated by the high temperatures in the support area would cause spinning, that tend to be very uncomfortable when cooking.
Three main reasons why our products are not pre-seasoned
Sometimes we are asked why our pans and paellas are not delivered pre-seasoned. Although we have considered that possibility, we decided not to do so for three reasons:
1) Allow the user to be witness and play a key role in the improvement of the product.
Unlike almost all products, which tend to decrease their performance once purchased, our paellas and pans improve their seasoning and non-stick capacity with use. This allows those who cook to be witnesses of the continuous improvement of the product, to perceive the transition from gray to black color and the increase in their capacities as they cook. We like to describe the experience in the following way: from less to more and not the other way around.
2) Avoid unnecessary resources consumption.
Our products achieve an increasingly better seasoning the more they are used for cooking. For this reason, by delivering the pans and paellas not pre-seasoned we avoid the use of resources (gas, electricity, oil) that will then be inevitably consumed by the users.
3) Maintain affordable prices.
If we had to pre-season our products before delivering them, we would need to incorporate new manufacturing processes that we are not working today, and that would make them more expensive. We prefer to avoid this and keep prices as affordable as possible.