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VARDAGEN Frying pan, carbon steel,

Price $ 19.99

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Just the right size for one egg and made of durable carbon steel. This frying pan needs some care from time to time, but lasts for generations. Just like cast-iron pans of the past – just a little lighter.

Article Number004.612.37

Product details

Suitable for all types of cooktops, including induction cooktops.

Made from carbon steel, which spreads heat evenly, keeps the pan warm for a long time, and gives food an even browning.

Can also be used in the oven since it is made entirely of metal.

Designer

Mikael Axelsson

  • To season a carbon steel pot/pan, rub all surfaces with oil. Then heat the pot/pan in the oven or on the cooktop to max. 300°F for a minimum of one hour. Leave it to cool and wipe off excess oil.

    If corrosion or food stains arise, or if food burns and sticks, the pot/pan can be cleaned with steel wool or an abrasive sponge and then re-seasoned.

    Use a cooktop with the same or a smaller diameter to save energy.

    This product is pre-treated with vegetable oil.

  • Material
    Steel, Oil
    Care

    Handwash only.

    Suitable for use on gas cooktop.

    Suitable for use on induction cooktop.

    Suitable for use on ceramic glass cooktop.

    Suitable for use on electric cooktop.

    Oven-safe.

    Wash and season this product before using it for the first time. How to season the product, see product information on our web or the information that comes with the product.

  • The pot/pan gets hot during use. Therefore, always use pot holders when moving it.Do not expose the pot/pan to great variations in temperature, e.g. by placing it directly on a hot cooktop.

Measurements

Diameter: 5 "

Height: 1 "

Length including handles: 11 "

  • VARDAGENArticle Number004.612.37

    Width: 5 ¼ "

    Height: 2 ¾ "

    Length: 11 ¾ "

    Weight: 1 lb 4 oz

    Package(s): 1

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Tough.DonnaGreat useful shape5
Very nice small carbon steel pan that oozes quality.KennethPerfect for single or small servings. Nice, smooth surface is easy to season that gives a very good non-stick surface. Nice weight and quality feel. Very nice.5
if you like non stickSANDRAif you like non stick pans, this is not for you:(3
Great alternative to cast ironCAROLYNVery well made. I got this to work on my induction cooktop. It’s hefty without being to heavy and it cooks evenly. Now I want the larger one too!5
Nice little panBONNIENice little pan5
Worst productHari b.Leaving carbon out of the pan1
So disappointed! 0 starsChris R.Bought this at IKEA store this weekend while on vacation. It was sealed in a box. Got it home, took it out of box and plastic bag it was in, and there is some kind of extremely sticky residue all over the bottom and one spot inside the pan. I’ve washed it twice in hot soapy water and it won’t come off. It’s not usable. Since I live 4 hours from the store, I can’t return it, so I’m just out $30 now. I’ll stick to buying their furniture in the future.1
New favoriteAnonymousTook me a while to season it correctly, lol, but at the risk of jinxing myself, it’s great! First thing I cooked in it was fish which you’re supposed to avoid in the beginning but it cooked beautifully and nothing stuck. There’s a learning curve for sure but if you’re a little patient it’s worth it (and I’m not patient ;)).4
Not What I ExpectedJodieI am returning this pan. I didn't realize it had to be seasoned, not once, not twice but three times before it could be used! That's too much prep for me. I want to buy a frying pan, wash it and use it right away!2
Love it definitely an upgrade from Lodge!SAMMY S.Those who complain about the finish/coating part of it is following instructions. Wash and scrub before seasoning. If you're not familiar with carbon steel do a little research it's similar to cast iron in care. I have a full lodge set of carbon steel pans. These pans are a lot easier for me to move around with one hand. The curvature is a lot better than the slope of the lodge pans keeping food in easily. The handle is not as long as the lodge and I'm sure the lodge has a reason for it because you want a longer handle over a campfire. To me this is a huge plus! It's easier to store. My Lodge pans are going straight into my camping box I'm no longer using them day to day these have replaced them the weight and handle is very ergonomic. I am not a petite lady 6ft+, but I always was irritated with the weight distribution on the lodge and how I just couldn't easily grab pan with one hand. I hope Ikea introduces more carbon steel products would love a comal or flat griddle too!5
Perfect additionHeatherLove my new pan very easy clean up5
If you know how to use cast iron, you’ll be fineZachary K.I love this pan. I seasoned it twice at 1 hour in the oven. Then I made refried beans, they came right out of the pan and the pan basically wiped itself clean. A short rinse, dry it off, and it’s ready to go. If you know how to use cast iron, you will find upkeep, perhaps, a little easier.5
Cute little panBarbaraJust the right size to cook one egg.4
Hard to season!DianeI purchased this after using a different brand carbon steel at my son's house. I followed directions using a thin coat of oil in a 300 degree oven.. I cooked in it and it was a mess.1
Amazing for priceHenry C.I really do not understand these bad reviews. It seems like people are not properly seasoning their pans. Well, I guess it doesn't help that IKEA doesn't provide good instructions on seasoning the pan in my opinion. 300F is far too low of a heat, as to season a pan, you need to go past the smoking point of the oil. I typically season my pans at 450-500F (depending on the oil) in the oven, at least 3-5 times in 1 hour intervals. You have to remember to have a very very thin layer of oil throughout the pan including the bottom and handle (at least the 1st 3 seasonings). Plenty of videos out there. This is one of my favorite carbon steel pans. I love the weight and style of this frying pan. And after seasoning multiple times, nothing sticks to the pan! (unless you use too much acidic foods, removing the patina/seasoning) I am giving IKEA 4* on this due to poor seasoning instructions.4
Not good.Laird T.I've had these a little over a month and I am just not happy with these pans. I did the required pre-seasoning of the pans as described in the instructions. However, even after doing the needed steps prior to cooking, these pans always have food stick. To make matters worse, cleaning (even with just hot water and a soft rag) easily remove the seasoning from the pan, requiring you to go through the whole 3step seasoning process again. Just not worth the hassle. Food sticks, and cleaning the stuck on food makes you have to re-do everything all over again. I would not buy these again, nor recommend them.1
GREAT value, GREAT steelie !Sean N.This is easily the best pan for the money I have ever used. Once SEASONED PROPERLY (people who give bad reviews, are you listening ??), this pan is as non-stick as any coated pan on earth. You can use A LOT less heat because of the conductive properties of carbon steel, heat's very evenly and retains a constant temperature (less fiddling with the knobs). Durable, easy to clean, and it even sounds cool when you're working with it. I can assure you that any bad review on here is from people whom have done ZERO research on carbon steel or cast iron pans. This thing ROCKS. Took about 45mins to season it on the burner using canola oil.5
Don't buy onlineAusten M.Pan arrived with the plastic wrapping partially melted to it, leaving really tough plastic residue. Contacted support and got a replacement. Same issue with the replacement. Figured I'd try it out anyway. It warped after 10 mins on high heat. Seems like that shouldn't happen?1
Great Pan, with some faults, don't read uninformed reviewsSen L.Many other negative reviews seems to come from owners who had no idea how to handle carbon steel pans. If you researched ahead of time then you would know this is a great carbon steel pan for the price. It is a heavy thick carbon steel so it would not warp like many of the cheap thin cartoon steels out there. The no warping is extremely important when you use a glass top stove. Taking care of the carbon steel pan is easy too, I won't waste too much time, look up guides else where. Pros: heavy/non warping/ good heat conduction, can take higher heat and be put in oven. Price. Good durable and non stick finish if seasoned correctly Cons: handle not too ergonomic, handle gets a little hot too quickly, not too big a con for me I'm used to cooking with kitchen wash towel on handles.4
Naturally non-stick, sturdyJULIE B.I bought one of these to try out because I have pet birds (non-stick coatings like PFOA and PFTE make fumes that will kill birds). Eventually, I hope to accumulate more of these pans, so I can use them for raclette. The pan seasons very easily and became non-stick on its own within a few uses. The key is to heat a little oil in it until it smokes. Take it off the heat, and wipe the oil around with a paper towel. Then, put the butter or oil you will use to say, make your egg, and proceed with cooking. When it’s cool, wash without soap, dry, and wipe with a bit of oil, just like you do with cast iron. It becomes beautifully slippery within a few uses. The pan is much lighter and more responsive to heat changes than cast iron. Really excellent and a great price.5

Material

What is steel?

Steel has unique characteristics when it is stretched and shaped since it remains strong. It provides strength to everything from skyscrapers and cars to bed frames and outdoor furniture. The steel industry is moving in the direction of more energy-efficient production and stronger steel qualities. It doesn’t lose any of its properties when recycled and today steel is one of the most recycled materials in the world.