Heavy-duty Carbon Steel Frying Pans

Carbon steel cookware, in use for centuries, comes in two different finishes: polished for visual appeal only or pre-heated and referred to as black or blue steel. Both carbon steel finishes, made of 99% iron and 1% of carbon, will end up blackened upon heating up.

Carbon steel comes in different thicknesses, with a heavy gauge ensuring better heat distribution throughout the pan, which is necessary for searing and sautéing, while a thinner gauge meets the requirements for Cajun-style cooking, allowing for browning meats and charring vegetables under high heat. The polished frying pans have a 3 mm or 11 gauge, while the black steel averages 1.5 mm or 16 gauge. These pans are induction-ready and designed to withstand high temperatures.

Before the first use, the pans must be seasoned, a process that will give them natural non-stick properties. After use, they must be kept dry to avoid rusting. Any carbon steel pan rusting can be remedied with specialized products or vigorous scrubbing, followed by seasoning. However, carbon steel is not recommended for use with acidic foods. Detailed instructions come with each pan, and both series come with a lifetime warranty.

The polished carbon steel pans are warp-proof and heavy-duty, with an 11-gauge (3 mm) thickness. The relatively low sides make them ideal for sautéing, rapid frying, and searing. The heavy gauge guarantees a uniform heat distribution, ensuring optimal cooking performance.

These pans are induction-ready and oven-proof, but they are not dishwasher-safe and must be kept dry after usage. Customers are advised to read the instructions prior to use and undergo the initial seasoning process, which creates the natural non-stick properties that are essential for the pans' performance.

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