91108 - Frying Pan Chicago Metallic - Free user manual and instructions

Product Type	Baking Pan
Brand	Chicago Metallic
Model	91108
Material	Hardcoat Anodized Aluminum
Coating	BÄKALON Non-Stick
Pre-Seasoning Required	Yes, before first use and after each wash
Daily Lubrication	Apply cooking oil before each use
Cleaning Method	Wipe warm pans with towel; wash with mild soap and water if needed
Dishwasher Safe	No
Avoided Cleaners	Acidic cleaners, alkaline detergents, sanitizers
Re-Seasoning	After every wash or when oil is removed
Oven Safe	Yes (for seasoning and baking)
Scrubbing	Use pH-neutral detergent and scrubbing pad on outside only for carbon buildup
Color	Silver/Anodized finish
Country of Origin	USA (likely)

Frequently Asked Questions - 91108 Chicago Metallic

How do I pre-season my Chicago Metallic 91108 pan?

Before first use, apply cooking oil to the inside of the pan and warm it in the oven for 5-10 minutes. This fills microscopic pores in the hardcoat anodized aluminum surface to ensure easy release of baked goods.

Can I wash the pan in the dishwasher?

No, do not pre-soak or wash the pan in a dishwasher. Hand wash only with mild soap and water, then dry and re-season.

How should I clean the pan daily?

Wipe still-warm pans with a clean towel or a towel that has lubricant on it. If necessary, wash with mild pot and pan detergent, rinse, and dry. Re-season after washing.

What cleaners should I avoid?

Avoid acidic cleaners, alkaline detergents, and sanitizers as they can damage the BÄKALON surface.

How often do I need to re-season the pan?

Re-season after every wash or whenever the oil layer is removed by washing or baking. Follow the pre-seasoning process each time.

Can I use metal utensils on the pan?

The manual does not specify, but to protect the non-stick coating, it is recommended to use wooden, silicone, or plastic utensils.

How do I clean carbon buildup on the outside?

Use a foodservice scrubbing pad and a pH-neutral detergent to scrub the outside only. Do not scrub the inside coating.

Is the pan oven-safe?

Yes, the pan is designed for oven use, including the seasoning process at moderate temperatures.

What is the pan made of?

The pan is made of hardcoat anodized aluminum with a BÄKALON non-stick coating.

Do I need to lubricate the pan before every use?

Yes, apply a baking pan lubricant or cooking oil to the inside before each use. Well-seasoned pans or high-fat doughs may require less.

USER MANUAL 91108 Chicago Metallic

Pre-season pans. Before the first use, use cooking oil to lubricate the inside of the BÄKALON pan's surfaces and allow the oil to warm and "season" in the oven for 5-10 minutes. This process fills the microscopic pores in the hardcoat anodized aluminum surface with oil to ensure that baked products release easily. Pans may need to be re-seasoned after oil is removed by washing or baking.

DAILY USE

Lubricate pans before each use as required. Apply a baking pan lubricant (cooking oil) to the inside of the pan before each use. Well-seasoned pans or doughs with higher oil content usually do not require as much lubrication.

DAILY CLEANING

Clean as you go. Simply wipe still-warm pans with a clean towel or a towel that has lubricant on it. You must re-season BĀKALON pans after each washing.

Wash with mild soap and water. BÄKALON pans can be lightly washed with a mild pot and pan detergent, rinsed, and dried after each use. DO NOT USE acidic cleaners, alkaline detergents or sanitizers, which can damage the BAKALON surface. Do not pre-soak or wash pans in a dishwasher.

Re-season pans. BÄKALON pans must be re-seasoned after every wash (use the "Pre-seasoning process" described above). Pans may also need to be re-seasoned after oil is removed by washing or baking.

PERIODIC CLEANING

Scrub outside of pans. If necessary, use a foodservice scrubbing pad and a pH-neutral detergent to clean the outside only of the BÄKALON pans if carbon builds up.