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Feb 19, 2026 - 10:11 AM
Made In’s Carbon Steel Frying Pans stands out because they arrive already preseasoned, making it easier to develop a non-stick surface. To maintain its seasoning, after each use, rinse with hot water and scrub with a stiff brush—never soap—then dry thoroughly. Place it over medium heat until it's at cooking temperature, then add less than a tablespoon of high smoke-point oil, spreading it evenly with wadded paper towels before turning off the heat. Once it cools, wipe away any excess oil. If the pan’s finish ever gets patchy or sticky, sprinkle a tablespoon of coarse salt into the oiled pan and use the paper towel to gently scrub, restoring a smooth, even surface. This routine keeps carbon steel pans in top condition.
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