Cooking Class: Cooking With Carbon Steel Pans
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.
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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
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 3 hours
- Activity Level
- LabelsCouples, Gourmet, Beginner, Date Night, New American
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Shinya
Abby
22 Aug 2022
Chef Shinya was incredibly knowledgable and shared interesting scientific insight behind great tasting food.
Tyshayna
11 Aug 2022
Great class with lots of good info
Frank
04 Jul 2022
Chef Shinya is an excellent teacher and a very experienced cook. The tips and tricks I learned from him will be very valuable as I work to improve my Ramen.
Event location: Seattle
Chef’s Place
Exact location is provided after booking.
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.
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