Cooking Class: Cooking With Carbon Steel Pans
Sat, Apr 4th at 12:00PM
Sat, Apr 4th at 5:30PM
Sun, Apr 5th at 11:00AM
Sat, Apr 4th at 6:00PM
In this hands-on cooking class, Chef Shinya will show you how to take four dishes to the next level by preparing them with a carbon steel pan.
Chef Shinya will begin begin by teaching you everything you need to know about cooking with carbon steel pans, including the breaking-in process, proper seasoning techniques and daily maintenance. Then, you will learn how to use a carbon steel pan to prepare fried eggs, hash browns, a pan-fried green vegetable medley and a pan-seared NY strip steak with rosemary, butter and soy sauce.
MENU
Fried Egg
With avocado oil, salt, pepper and butter
Hash Brown Potatoes
With avocado oil, salt, pepper and butter
Pan-Fried Seasonal Green Vegetables
With garlic, pure olive oil, salt and pepper
Pan-Seared Grass-Fed New York Steak
With garlic, rosemary, salt, pepper, butter and soy sauce
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Gourmet, Beginner, Date Night, New American, Holiday
Reviews Guests Left For Other Experiences
Mikhale
23 Mar 2026
What a fun experience! Chef Shinya was a perfect mix of knowledgeable and fun. My fiancé and I had such a great time and learned so much about making gyozas. Would highly recommend!
Rosslyn
05 Mar 2026
We had a great time!
Leah
23 Feb 2026
Had a lovely time - learned a ton and the ramen was DELISH!
Meet your chef
Chef Shinya is a Japanese chef who specializes in traditional dishes from his home country enhanced with local flavors and ingredients of the West Coast. His combination of both classic Japanese techniques and native ingredients makes for dishes that are truly unique. Chef Shinya has lots of industry experience, having worked as both a culinary instructor and chef trainer. He also formerly owned a restaurant that earned three stars from Seattle Times.Â