Cooking Class - Cooking With Carbon Steel Pans 101

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask

Because carbon steel pans are one of the best culinary tools for chefs at any level.

In this hands-on cooking class, Chef Shinya will teach you everything you need to know about cooking with carbon steel pans, including the breaking-in process, proper seasoning techniques and daily maintenance. Chef Shinya will even share with you a list of the best carbon steel pans you can buy in terms of budget, quality and ease of use!

Chef Shinya will also teach you how to use your pan to prepare four dishes, including fried eggs and hash browns as well as a pan-fried green vegetable medley and a pan-seared steak with rosemary, butter and soy sauce.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 6
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Beginner, Couples, Date Night, Gourmet, New American

Cozymeal guest reviews for other experiences with Chef Shinya

angela h.


18 Sep 2022

Great class, the food was delicious!

angela h.


17 Sep 2022

Wonderful experience! Fun, educational, and delicious!!



11 Sep 2022

A top notch experience with a very thorough teacher. Chef Shinya covered every single ingredient of the ramen and the finished product was amazing.

$ 115 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.

Looking for another date or time or need to book for a larger group? Message us

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Meet your chef

Chef Shinya
Chef Shinya Verified chef
Food safety certified

Hailing from Japan, Chef Shinya focuses on crafting outstanding cuisine centering on traditional and authentic Japanese recipes, but mixed with a passion for using fresh, local ingredients. This method, along with his extensive experience as a culinary instructor, chef trainer and former restaurant owner who has earned three stars from Seattle Times, proves Chef Shinya's classes will be extraordinary.

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