Dash 10″ Carbon Steel Fry Pan FDCSP100 User Manual

Dash 10″ Carbon Steel Fry Pan FDCSP100 User Manual

HECK YEAH!

Are you ready to get cookin’? I started the Fit Cook Community to inspire people to stay fit with healthy—never boring!—recipes. Teaming up with Dash,
I’m excited to help you eat happy and be well with healthful products that make a difference in your kitchen.
Let’s dig in!
@fitmencook

ABOUT YOUR CARBON STEEL FRY PAN

Your Carbon Steel Fry Pan is oven- and stovetop-safe up to 500°F.
When preheating your pan, start with low to medium heat. Carbon steel retains heat and performs better when heated at a lower and slower rate. Cooking over high heat for prolonged periods may cause food to burn or stick, or could damage your pan’s enamel coating over time.
Do not use metal brushes or utensils when cooking with the Carbon Steel Fry Pan. These may scratch the finish of your pan.
When handling the Carbon Steel Fry Pan, keep in mind that the stainless steel handle may become hot while cooking.
Your Carbon Steel Fry Pan comes with an enamel coating that provides a slick cooking surface naturally, without the added chemicals of a nonstick coating. Because of this, it is not necessary to use as much butter or oil when cooking as you would normally.
The enamel coating of the pan keeps the surface from rusting and does not require seasoning. This means less maintenance and the same browning as raw carbon steel.

CARE & USE

HOLD UP!

• Hand wash only with warm, soapy water. To remove tough residue, use baking soda and gently scrub. The Carbon Steel Fry Pan is NOT dishwasher safe.

• Do not clean your Carbon Steel Fry Pan with metal scouring pads or other harsh cleaners, as this may scratch or wear away the finish.

• While your Carbon Steel Fry Pan is durable, use caution when moving and storing it, as the enamel surface may crack or chip if dropped.

RECIPE GUIDE

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15-Minute Shrimp Burrito Bowl Meal Prep

Yield: 3 servings

Ingredients:

8oz brown rice (or low carb cauliflower “rice”)
15oz can no-salt black beans 1¼ lb raw jumbo shrimp
(or chicken, tofu, or beef) Olive oil spray
2 tsp chili powder
1 tsp cumin
Pinch of sea salt and pepper
1 small white onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped (or another green bell pepper since they are cheaper)
Juice from 1 lime
¾ cup frozen corn, thawed Garnish (optional): Avocado, mashed Cilantro, chopped
1 lime wedge

Directions:

1. Prepare the rice according to the instructions given and set aside. (Pro Tip: as a time-saver, use frozen brown rice and simply heat in the microwave.) Empty the black beans into a microwave-safe bowl and warm for 2-3 minutes.

2. Spray the shrimp with a little olive oil, then rub the shrimp with the chili powder, cumin, salt and pepper.

3. Set the Carbon Steel Fry Pan on medium-high heat. Once hot, spray with olive oil. Toss in the onions and bell peppers and sear for 3-5 minutes. As peppers and onions cook, squeeze in fresh lime to help caramelize (and soften) the veggies. Once the onion is translucent and the edges are seared, remove from the Fry Pan.

4. Increase the heat of the Fry Pan to high, then add the corn. Cook for 2-3 minutes, enough to thaw and sear the outside of the corn, then set aside.

5. Reduce the heat of the Fry Pan to medium, and if needed, spray with a little more olive oil. Toss in the shrimp. Cook for 6-8 minutes until the shrimp is pink/white and plump with seared edges.

6. Assemble the bowl in your meal prep containers by evenly dividing up the ingredients!

Quick Refried Black Bean Quesadillas

Yield: 4 quesadillas

Ingredients:

Avocado oil spray
1 green bell pepper, sliced
1 red bell pepper, sliced
Juice from 1 lime
1 tbsp avocado oil (or olive oil)
1 tbsp garlic, minced
½ cup onion, diced
1½ cans (638g) no-salt black beans, drained (1 can=425g, ½ can=213g)
1 tsp smoked paprika
2 tsp cumin
1 cup water (or more as needed)
Sea salt and pepper, to taste
4 low carb wheat tortillas
1½ cups Mexican cheese blend Garnish:
Cilantro, chopped Guacamole

Directions:

1. Set the Carbon Steel Fry Pan on medium-high heat. Once hot, spray with a little avocado oil, then add the sliced peppers. Allow them to cook in the Fry Pan without stirring for about 2 minutes, or until you smell and see the peppers begin to sear. Then immediately begin stirring the bell peppers in the Fry Pan. Squeeze in lime as they sear to help with softening. Remove from the Fry Pan.

2. Place the Fry Pan back on the heat and reduce it to medium. Once the Fry Pan has cooled down, add the oil, garlic and onions. Caramelize the onions with the garlic for about 2-3 minutes, or
until the onions have turned brown and translucent.

3. Add just 1 can of black beans—save the remaining portion—and stir it up. Add in the paprika and cumin, then begin to mash the beans using the spatula. Continue stirring and mashing until all of the beans have been mashed up to create a fragrant black bean paste. Reduce the heat in the Fry Pan if needed.

4. SLOWLY pour in a few tablespoons of the water, then continue stirring. Continue adding water as needed until you create a smooth black bean paste.

5. Add the remaining black beans and fold them into the paste. Season to taste with sea salt and pepper, and garnish with fresh cilantro.

6. To one side of a whole wheat tortilla, add a small amount of cheese, then the black bean paste, then some peppers, then a bit of cheese. Fold it closed. Repeat with remaining tortillas and fillings.

7. Set the Fry Pan on medium-high heat, and once hot, spray it with avocado oil. Add the quesadilla and cook for about 3 minutes on each side, or until one side becomes golden brown with crispy edges. Flip and cook on the other side.

8. Enjoy with fresh guacamole!

Teriyaki Brussels Sprouts & Grains Meal Prep With Salmon

Yield: 3 servings

Ingredients:

1lb (454g) raw Brussels sprouts, quartered or halved and washed Pinch of sea salt and pepper
2 tbsp avocado oil (or olive oil)
½ onion, sliced
4 garlic cloves, minced
1½ cups (portobello) mushrooms, chopped
½ red bell pepper, thinly sliced and chopped
1½ cups brown rice, cooked (or low carb cauliflower “rice”)
1½ tbsp fresh ginger (or more/less, to taste)
1/3 cup (~2.7oz) low sodium teriyaki sauce (store-bought or homemade)

Garnish:
Cilantro, chopped

Optional Protein:
15oz (three 5oz) salmon fillets,
center-cut (or chicken)

Directions:

1. Set oven or air fryer to 420°F. (If using salmon, marinate in 4 tablespoons of teriyaki sauce for about 20 minutes at room temperature.) Toss Brussels sprouts in a mixing bowl with sea salt, pepper and 1 tablespoon of oil. Place on a (nonstick) baking tray or in the air fryer basket. Roast (or air fry) for 10-12 minutes until outer leaves become seared BUT the sprouts are still vibrant green. Wait until the sprouts are nearly halfway through cooking to proceed.

2. Set the Carbon Steel Fry Pan on medium-high heat. Once hot, add remaining oil, onions, garlic and mushrooms. Cook until the mushrooms shrink and the onions begin to turn brown and translucent, about 3-5 minutes. Add the bell pepper and brown rice and mix together.

3. Reduce the heat to low-medium, then add the ginger and roasted Brussels sprouts. Fold everything together, then drizzle on the teriyaki sauce. Garnish with cilantro and enjoy!

4. Optional Protein: Set the Fry Pan on medium-high heat. Once hot, spray with avocado oil. Add the marinated salmon with the skin side up and cook for about 2 minutes, or until dark sear marks appear on the salmon. Use tongs to flip the salmon over and cook until desired readiness, about 6-9 minutes. Continuously spoon any leftover teriyaki sauce over the salmon to cook through.

Potato Chip Crab Cakes

Yield: 9 crab cakes

Ingredients:

1lb fresh crab meat
2 eggs, lightly beaten
2 tbsp low calorie mayo (I use olive oil mayo.)
1 tbsp mustard (Dijon mustard if you’re fancy)
2 scallions (green onions), chopped
1 tbsp The Fit Cook Everyday blend (or 2 tsp granulated garlic and 2 tsp onion powder)
1 tbsp The Fit Cook Sea blend (or 1 tbsp lemon zest)
1 cup (~2oz) baked potato chips (or kettle chips), crushed
Pinch of sea salt and pepper
3 tbsp avocado oil (or grapeseed oil or coconut oil)
Sauce:
½ cup low calorie olive oil mayo (or reduced fat mayo)
3 tbsp Sriracha
Garnish:
Flake sea salt

Directions:

1. Set oven to 300°F.

2. In a bowl, thoroughly mix all the ingredients for the crab cakes together with a spatula. If the mixture is too wet, add tablespoons of oat (or your choice of) flour one at a time until the batter sticks together by itself. If the mixture is too dry, add another lightly beaten egg or egg white.

3. Use an ice cream scoop to keep the patties roughly the same size. Roll them into golf-ball sized balls, then lightly flatten to create medallions.

4. Set the Carbon Steel Fry Pan on medium-high heat, and once hot, add avocado oil. Add 2-3 cakes to the Fry Pan at a time. Cook on each side for 2-3 minutes, or until each side is golden brown. Then place on a baking tray. Repeat until all patties have been made.

5. Place the baking tray in the oven for 6-8 minutes while you whisk together the sauce ingredients (and clean up the kitchen!).

6. Once finished with the final baking, garnish with flake sea salt & enjoy!

Creamy Keto Mediterranean Chicken & Tomato

Yield: 5 servings

Ingredients:

1½ lb chicken thighs, fat trimmed Sea salt and pepper, to taste
1½ tbsp olive oil
1 tbsp garlic, minced
2 tsp dried thyme
1 tsp rosemary
½ cup chicken broth
1/3 cup sun-dried tomatoes in oil, chopped
1 cup heavy cream (or full fat coconut milk or skim milk)
½ cup grated Parmesan
Garnish:
Parsley, chopped

Directions:

1. Set oven to 350°F. Set the Carbon Steel Fry Pan on medium-high heat. Season chicken thighs with sea salt and pepper.

2. Once the Fry Pan is hot, add 1 tablespoon oil and chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove from the Fry Pan EVEN IF the chicken has not finished cooking.

3. Place the Fry Pan back on the heat and reduce the heat to medium. Add the remaining oil, then add garlic and the dried herbs. Bloom the spices together for 1 minute. Pour in chicken broth, then add chopped sun-dried tomatoes, and finally the heavy cream.

4. Stir, then fold in the Parmesan.

5. Bring to a light simmer. Add the chicken back to the Fry Pan, then bake in the oven for 15 minutes uncovered.

6. Allow to slightly cool, and let the sauce thicken before enjoying. Garnish with parsley, and season to taste with sea salt and pepper. Enjoy!

One-Skillet Taco Chicken & Rice

Yield: 6 servings

Ingredients:

1½ cups brown rice, uncooked 1½ lb chicken breast, cut into 1-inch chunks
1 tbsp smoked paprika
2 tsp cumin
2 tsp dried oregano
1 tbsp olive oil
1 tbsp garlic
1/3 cup onion, chopped
1 green bell pepper, diced
7.5oz (~213g) canned no-salt
black beans, drained
1 large beefsteak tomato, diced
(or 1 can diced tomatoes)
2 cups red enchilada sauce
1 cup water
Sea salt and pepper, to taste
¾ cup shredded cheese (I used a Mexican cheese blend of cheddar, Monterey Jack and asadero.)
Garnish:
Cilantro, chopped
Avocado (Remember the fat calories!)

Directions:

1. Set oven to 400°F. Cook rice according to instructions and set aside to cool.

2. Season chicken breast with smoked paprika, cumin and dried oregano.

3. Set the Carbon Steel Fry Pan on medium heat, and once hot, add olive oil, garlic, onion and bell pepper. Cook for about 2-3 minutes until the outside of the onion has slightly browned.

4. Add chicken breast. Sear and continue to cook for 3-5 minutes.

5. Fold in the brown rice, then stir in the black beans, tomato, enchilada sauce and water. Mix everything together and bring to a light simmer. Reduce the heat to low-medium, then cover and cook for 8-10 minutes.

6. Remove the top, stir up the chicken and rice and season to taste with sea salt & pepper. Sprinkle on some cheese (if desired), then bake for 5-7 minutes to melt the cheese.

7. Garnish with fresh cilantro and avocado, then enjoy!

Vegetable Orzo Medley

Yield: 5 servings

Ingredients:

~3 cups wheat orzo (or wheat pasta or brown rice)
1 large zucchini, chopped into 1-inch pieces
1 large yellow squash, chopped into 1-inch pieces Olive oil spray
2 tsp Italian seasoning
Sea salt and pepper, to taste 1 tbsp olive oil
1 tbsp garlic, minced
1 cup bell peppers, diced
1/3 cup onion, diced
1/3 cup Kalamata olives, chopped (optional)
3 cups marinara sauce (optional)
Garnish:
Parsley, chopped
Parmesan, shredded (a pinch on each serving; optional)

Directions:

1. Set oven to 420°F.

2. Cook orzo according to the instructions given on the package.

3. Line a baking sheet with parchment paper or foil and add chopped zucchini and squash. Lightly spray with olive oil, and then add Italian seasoning and a pinch of sea salt and pepper. Mix it up on the sheet. Bake in the oven for 15-20 minutes. Once done, set aside.

4. Set the Carbon Steel Fry Pan on medium heat. Add olive oil, garlic, bell peppers, onion and olives. Cook until onions turn brown and slightly translucent, about 3 minutes.

5. Add cooked orzo and stir, then reduce heat to low and pour in the marinara. If it is too thick, add a few tablespoons of water. Then fold in the roasted veggies, and remove from the heat.

6. Garnish with parsley and Parmesan, and enjoy!

Chicken Shawarma Pita with Fruit

Yield: 5 servings

Ingredients:

1lb chicken thighs, fat trimmed and sliced into thin strips
1 tbsp turmeric
2 tsp cumin
1 tbsp coriander
2 tsp smoked paprika
1 tsp cloves
Pinch of cinnamon
1 tbsp lemon zest
1½ tbsp olive oil
1 medium white onion, chopped Pinch of sea salt and pepper
3 whole wheat pitas
3 tbsp tahini (or 2% Greek yogurt)
2 cups arugula (or spinach or romaine lettuce)
1 vine tomatoes, sliced
½ medium cucumber, sliced
1 serving of fruit (your choice)

Directions:

1. Add chicken thigh pieces to a mixing bowl. Pat the pieces dry with a paper towel to remove any excess water. In a separate small bowl or cup, mix together the seasoning. Drizzle olive oil on the chicken thigh pieces, then sprinkle in the seasoning. Mix together thoroughly and let marinate for 10-20 minutes (or up to overnight in the fridge).

2. Set the Carbon Steel Fry Pan on medium-high heat. Once hot, add 1 tablespoon of olive oil, then onion and chicken thighs. Cook for 12-15 minutes, or until the chicken is cooked through. As the chicken cooks, add a pinch of sea salt and pepper.

3. (NOTE: Assemble the pita at mealtime to avoid the pita bread getting soggy.) Add tahini or yogurt to the pita. Stuff it with arugula, tomato, cucumber and the chicken. Enjoy the pita with your choice of fresh fruit like ruby red grapefruit.

CUSTOMER SUPPORT

Dash values quality and workmanship and stands behind this product with our Feel Good Guarantee™. To learn more about our commitment to quality, visit bydash.com/feelgood.

Our customer support teams in the US and Canada are at your service Monday – Friday during the times below. Contact us at 1 800-898-6970 or support@bydash.com

Hey Hawaii! You can reach our customer service team from 3AM to 3PM. And also, Alaska, feel free to reach out from 5AM to 5PM.

WARRANTY

STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY
Your StoreBound product is warranted to be free from defects in material and workmanship for a period of one (1) year from the date of the original purchase when utilized for normal and intended household use. Should any defect covered by the terms of the limited warranty be discovered within one (1) year, StoreBound, LLC will repair or replace the defective part. To process a warranty claim, contact Customer Support at 1-800-898-6970 for further assistance and instruction. A Customer Support agent will assist you by troubleshooting minor problems. If troubleshooting fails to fix the problem, a return authorization will be issued. Proof of purchase indicating the date and place of purchase is required and should accompany the return. You must also include your full name, shipping address, and telephone number. We are unable to ship returns to a PO box. StoreBound will not be responsible for delays or unprocessed claims resulting from a purchaser’s failure to provide any or all of the necessary information. Freight costs must be prepaid by the purchaser.
Send all inquiries to support@bydash.com.
There are no express warranties except as listed above.

REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS THE EXCLUSIVE REMEDY OF THE CUSTOMER. STOREBOUND SHALL NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR BREACH OF ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE EXTENT REQUIRED BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ON THIS PRODUCT IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.

Some states do not allow the exclusion or limitation of incidental or consequential damages, or limitations on how long an implied warranty lasts. Therefore, the above exclusions or limitations may not apply to you. This warranty gives you specific legal rights and you may also have other rights, which vary from state to state.

REPAIRS
Do not attempt to repair the appliance yourself under any circumstances.
Contact Customer Support regarding repairs to the appliance.

TECHNICAL SPECIFICATIONS

Stock#: FDCSP100_20210615_V3
Made in China

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