Heavy-duty Carbon Steel Frying Pans

Carbon steel cookware, a staple in kitchens for centuries, comes in two distinct finishes: polished for visual appeal, or pre-heated and known as black or blue steel. Regardless of the finish, both carbon steel options, composed of 99% iron and 1% carbon, will eventually take on a blackened appearance when heated.

The thickness of carbon steel cookware varies, offering distinct advantages. Heavier gauge pans, typically 3mm or 11-gauge, excel at even heat distribution, making them ideal for searing and sautéing. Conversely, thinner gauge pans, averaging 1.5mm or 16-gauge, cater to the requirements of Cajun-style cooking, allowing for efficient browning of meats and charring of vegetables under high heat.

Our polished frying pans boast a 3mm or 11-gauge thickness, while the black steel variety averages 1.5mm or 16-gauge. These pans are designed to withstand high temperatures and are induction-ready, offering versatile cooking options.

Before the first use, carbon steel cookware requires 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 pans are not recommended for use with highly acidic foods, as the interaction can potentially compromise the pan's integrity. Detailed instructions are provided with each purchase to ensure proper care and longevity.

Both our polished and black steel series come backed by a lifetime warranty, ensuring long-lasting performance and customer satisfaction. The polished carbon steel pans, with their warp-proof, heavy-duty 11-gauge (3mm) construction, are particularly well-suited for sautéing, rapid frying, and searing, thanks to their relatively low sides.

The heavy 11-gauge construction guarantees uniform heat distribution, a crucial factor in achieving optimal cooking results. These pans are oven-proof and induction-ready, offering versatility in the kitchen. However, they are not dishwasher-safe and must be kept dry after use, in accordance with the provided instructions.

The initial seasoning process is essential, as it creates the natural non-stick properties that make carbon steel cookware a preferred choice for many home cooks and professional chefs alike. With proper care and maintenance, these pans can provide years of reliable and efficient performance in the kitchen.

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