Description
Sardel is a family owned business who partners with a manufacturer in Italy to create durable stainless steel and carbon steel cookware. Carbon steel is a mixture of iron and carbon with similar characteristics as cast iron but lighter and more versatile. Stainless steel cookware emits no toxins and does not react with ingredients including acidic foods. Sardel's stainless steel is made up with a 5 ply-construction with two outer layers of stainless steel and three layers of aluminum at the core. The 18/10 stainless steel composes of 18% chromium and 10% nickel making this one of the best stainless steel options for corrosion resistance, durability and high heat. I recommend using wooden utensils coated with a natural oil finish to avoid scratching.
Stainless steel and carbon steel cookware both can be a natural non-stick option when properly seasoned.
Recommendation on how to preheat a stainless steel pan:
- Place the stainless steel pan over medium heat for 2 minutes (Do not add any oil)
- Splash a few drops of water on the pan
- Heat the pan on medium heat until the water droplets are gliding around the pan
- Add oil and food content
Recommendation on how to season a carbon steel pan:
- Preheat oven to 450F/230C
- Wash and dry the carbon steel pan
- Add 1/2 tsp of high smoke point oil all over including the bottom of the pan with paper towels until it appears dry
- Place the pan in the preheated oven for 1 hour and 10 minutes
- Allow the carbon steel pan to cool in the oven
- Once the carbon steel pan is cool and ready for cooking, ensure the pan has a smooth coating instead of sticky from excess oil
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