These rustic pans are tough, but there are a few things to keep in mind. If you are set on using heavy soap and a rough scrub that is ok, but you will need to re-season your pan more frequently. So let me give you a few tips.

Generally, you will rinse with warm water, dry on the stove top and then wipe with a light coat of oil before putting away. If you burned food to the surface, simmer some water in the pan to release and then proceed with the usual method of cleaning. If you must do a rough scrub, a stainless steel wool scrubber is your friend.

WARNING: Unlike cast iron these pans are not brittle, but rather malleable. Under extreme conditions the pan can warp. To avoid this happening you want to the pan to heat and cool evenly. Therefore, match the burner size to the to the bottom of the pan to avoid rapidly over heating a small section, and DO NOT dunk your very hot pan into water.

If you are making the transition from a teflon coated aluminum pan you will be amazed at how great of a cook you really are! If you are new to carbon steel, give yourself some time to adjust to the new cooking style. Are you a low-and-slow or hot-and-fast chef ? Don't be afraid to try different temperature ranges as you get to know your new pan and how it acts on your stove top.

Some basics to remember include, always use some fat/oil, and give the food some time to release before flipping. With every meal you prepare the seasoning in your pan is evolving. Cooking acidic foods or burning sugar on the pan will take away this seasoning leading to a brighter area, but don't worry all you have to do is clean and keep cooking. If you are having a hard time you might need to re-season the surface.

Good luck and have fun!

This is a necessary process especially with your brand new pan. But don't worry it is quick and easy. If your fried eggs are not dancing around on the pan you might need to re-season. There are many options for oil's to use for this process. If you have a favourite, run with it, if not give canola or coconut oil a try. Keep in mind that when seasoning you have most likely used too much oil. If there is smoke billowing out of your oven, you have put way too much oil on the pan.

Quick Stove Top Method: Wipe a light coat of oil on the inside of the pan and bring up to the smoke point. You should see the excess oil bead on the surface just as it starts to smoke, wipe this oil away. Then take off the heat or lower the temperature and you are ready to cook! I recommend using this method frequently with your new pan. After the first week or two of cooking your young seasoning should be in great shape and no longer in need of much maintenance.

Oven Method: Place clean pan in oven for 15min at 300F to warm up. Wipe a light coat of oil all over the warm pan and wipe away any excess. Place back in oven upside down for 1h at 550F. Turn off oven and let cool. This method is great for addressing areas of the pan left out by the stove top method. Approximately 3 cycles of this method will blacken your pan quite well. Note again that excess oil should be avoided! WARNING: 550F IS VERY HOT, DO NOT ATTEMPT TO TAKE OUT OF OVEN AT THIS TEMPERATURE UNLESS YOU HAVE QUALITY OVEN MITS!