Heavy-duty Carbon Steel Frying Pans

Carbon steel cookware, with a history spanning centuries, comes in two distinct finishes: polished for visual appeal or pre-heated, resulting in a black or blue steel appearance. Regardless of the finish, both types of carbon steel, composed of 99% iron and 1% carbon, will ultimately blacken upon heating.

The thickness of carbon steel varies, with heavier gauges offering better heat distribution, ideal for searing and sautéing. Conversely, thinner gauges cater to Cajun-style cooking, enabling efficient browning of meats and charring of vegetables at high temperatures. Our polished frying pans feature a 3 mm or 11-gauge thickness, while the black steel pans average 1.5 mm or 16-gauge.

These carbon steel cookware pieces are designed to withstand high heat and are induction-ready. However, before their first use, they require seasoning, a process that grants them natural non-stick properties. After each use, it is crucial to keep the pans dry to prevent rusting. Should rusting occur, it can be remedied through the use of specialized products or vigorous scrubbing, followed by re-seasoning.

It is important to note that carbon steel is not recommended for use with acidic foods. Detailed instructions accompany each pan, guiding users through the proper care and maintenance.

Boasting a lifetime warranty, our carbon steel offerings come in both polished and black finishes. The polished version features a warp-proof, heavy-duty 11-gauge (3 mm) construction, ensuring even heat distribution. The relatively low sides make these pans ideal for sautéing, rapid frying, and searing.

Before use, the first seasoning process is essential, as it creates the natural non-stick properties that characterize carbon steel cookware. After seasoning, the pans are induction-ready and oven-proof. However, it is crucial to keep them dry after use, as they are not dishwasher-safe. Always refer to the included instructions for proper care and maintenance.

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