Are you lacking inspiration for what you can make in your carbon steel frying pan – or for delicious dishes that really showcase the pan's fantastic frying properties?
Here are three of our favourite dishes that you (and your guests) are sure to love!
1. The perfect steak
It probably comes as no surprise that steak has earned its place on this list – perhaps that's even why you bought this fantastic pan?
When frying a steak, it is important that the pan you use can reach a high temperature – and it is just as important that the pan can maintain the temperature once the steak is in the pan.
You get these properties with a carbon steel frying pan!
With this pan at hand, you will be able to create the crispiest crust with a delicious caramelised surface and a perfectly pink centre – every time!
Are you planning to cook a delicious Cote de boeuf?
Then put the pan in the oven and let the steak finish cooking!
2. Frittata with mushrooms, tomato and pancetta
Our carbon steel frying pan is handmade in Italy from the highest quality carbon steel.
So what better way to celebrate Italian craftsmanship than by making a delicious Italian speciality in the pan - namely Frittata!
If you are not already familiar with the term ‘Frittata’, it is the Italian answer to an omelette.
Frittata can be made in many different variations, all with delicious ingredients from the vegetable kingdom.
Our favourite is this delicious frittata with mushrooms, tomatoes and pancetta, which is superb when cooked in your carbon steel frying pan.
First, fry the pancetta until it has a crisp, caramelised surface, then add the other ingredients and finish cooking the egg mixture in the oven.
3. Fritto Misto di Mare
Another Italian classic that is simple and incredibly tasty!
Mixed fried seafood is one of the most delicious dishes you can make in your carbon steel pan – once you try this dish, you'll definitely be making it again and again.
You can choose which seafood you want to fry in the pan (we like prawns and squid).
The most important thing is to keep the temperature even so that the batter stays crispy rather than dull and ‘floury’.
That's why it's best to make this dish in a carbon steel pan, where it's easy to control the heat.
