VARDAGEN 706.048.41 - Saucepan IKEA - Free user manual and instructions

USER MANUAL VARDAGEN 706.048.41 IKEA

• Before rst use, traces of oil may appear on the product. This is because IKEA carbon steel pans have been pre-treated with food-grade oil to prevent corrosion during transport.

• In some cases, you might also notice small spots of rust on your pan. This may be caused by exposure to moisture during transport and is normal for new carbon steel cookware.

• Any visible traces of oilor any potential spots of rustare harmless and do not aect the functionality of the pan. They will disappear after seasoning the cookware, which should be done before you use the product for the rst time. For seasoning your cookware, please follow the instructions below. Beforerstuse

• Before you use this product for the rst time, wash it by hand and dry thoroughly. Any leftover pre-treated food-grade oil will aid in the seasoning process.

• In order for the product to resist corrosion and to keep food from sticking, this cookware needs to go through a seasoning process. By seasoning, the pores of the pan are lled with oil that forms a protective coating. You can season a carbon steel pan on any cooking zone. Follow the instructions below, or you can follow an instruction video on www.ikea.com. Seasoning: Tips and recommendations

• Use a vegetable oil with a high smoke point and neutral taste, for example grapeseed oil or sunower oil.

• When seasoning, only the cooking surface and the interior sides of the frying pan need to be rubbed with oil. The exterior of the pan just needs a thin layer of oil every now and then to make it corrosion resistant. The handle has been lacquered and does not need to be oiled.

• For best results when seasoning a frying pan on a cooking zone, you should match the size of the cooking zone with the size of the pan. This ensures the heat is evenly distributed during continued use and results in an even seasoning layer for better non-stick performance.

• Be careful not to burn your hands since the frying pan becomes very hot when seasoning. We recommend using a kitchen tong to hold a paper towel when rubbing oil on a hot pan.

• When you have completed the seasoning instructions, add a tiny bit of fresh oil and give the pan a thorough shine. You can now start cooking with it. The seasoning and its non-stick performance will continue to gradually build up as the pan becomes even darker in colour after usage, and eventually it will be totally black. Note that cooking fat in a carbon steel pan is still a must, although very little is needed compared to for example a stainless-steel pan.4 Seasoning on a cooking zone

1. Pour a generous amount of vegetable oil into the frying pan

and rub it all over the entire interior surface by using a piece of paper towel. When done rubbing, there should be enough oil absorbed by the towel for it to drip o the paper. Save the oily paper for later use.

2. Put the frying pan on a cooking zone that matches the size of

the pan. Use medium-high heat (6 out of 10) and the frying pan will now slowly heat up and eventually start to smoke a little and to darken in colour, which is normal and part of the process.

3. Continue the seasoning process for approximately 10

minutes. To ensure that all parts of the surface are covered with oil and to build up an even seasoning layer, the surface should be rubbed with oil every two minutes; use a kitchen tong – to not burn yourself on the hot pan – and hold the oily paper while rubbing. Also, to ensure even heating, try rotating the pan around every now and then. You will notice the oil thickening slightly and being absorbed by the pan.

4. Take the pan o the heat, wipe o the excess oil with a dry

paper towel and let it cool to room temperature.

5. Repeat the seasoning process for another 10 minutes, but

this time only apply just a thin layer of oil using a fresh paper towel. The pan might be slightly drier, and the paper might want to stick; in this case, just add a little more oil so you can smoothly rub the pan every 2 minutes.

6. Take the pan o the heat, wipe o the excess oil with a dry

paper towel and let it cool to room temperature. This time, try to really polish it until the surface gets a dry look.

7. Repeat the seasoning process one last time using only a thin

layer of oil, but reduce the time to approximately 6 minutes.

8. Take the pan o the heat, wipe o the excess oil with a dry

paper towel and let it cool to room temperature. Care and cleaning

• Clean the pan after use by washing it by hand in water with a brush. If you wash the cookware while it is still warm, it will be easier to clean. If you like, you can carefully add a small drop of washing-up liquid. Note that too much washing-up liquid might dry out the material and remove the necessary layer of fat that is needed for carbon steel surfaces.

• Stains from cooked food can be removed by sprinkling some salt in the pan and then wiping it clean. Salt absorbs excess fat but leaves just enough fat to prevent the pan from drying out.

• If corrosion or food stains occur, or if the food burns and sticks, it can be cleaned with steel wool or an abrasive sponge and then re-seasoned.

• Untreated carbon steel can corrode if it is not treated properly. It is therefore important to wipe the cookware dry directly after washing-up and to oil it regularly.5 Taking care of the wooden parts

• Do not allow wooden parts like handle or knob to be in contact with water for a prolonged period of time, to soak or be moist. This can cause the wood to split.

• To protect against grease and to increase its natural resistance to moisture, the wood should be treated with oil approved for contact with food, for instance vegetable oil. Oil once, wipe o any surplus oil and then repeat the treatment 24 hours later. How to use

• This cookware is suitable for use on all types of hobs, including induction hob.

• When food is cooked in a carbon steel pan, the frying fat collects in the small pores in the carbon steel surface. This means that the food to be fried or browned is not directly in contact with the carbon steel, but rather with a layer of fat, which adds a nice, brown surface to what you’re cooking. This also prevents the food from burning easily.

• Please note that the material for carbon steel pans is reactive and not suitable to be in contact with strong acidic foodstus (e.g. lemons and tomatoes) as the food can become discoloured or end up with a slight taste of metal. The pan itself can also become discoloured by salts and acidic foodstus.

• Iron which akes o from the pan during cooking is harmless since it is the same kind of iron that is normally, and should be, found in the human body.

• By placing the cookware on a cooking zone with the same or a smaller diameter as the cookware, you can save energy.

• Bear in mind that the cookware gets hot during use. Always handle with potholders.

• Always lift the cookware when moving it on a glass ceramic hob to avoid the risk of scratching the hob.

• Do not expose the pan to great and sudden temperature changes, e.g. by pouring cold water into the hot pan, the bottom of the pan might deform.

• If you have any problems with the product, contact your nearest IKEA store/Customer Service or visit www.ikea.com. Deutsch Achtung!