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Discover the heritage of BK.
-BLACK STEEL-
The more you use it, the better it gets.
A perennial favorite of professional chefs, carbon steel is ultra-durable and lightweight, making it perfect for people who want authentic, no nonsense cooking.
Though it’s ready to go out of the box with a quick wash, over time this pan will develop a naturally nonstick patina layer that makes frying delicate fish, crafting an omelette, or getting a perfect sear on pork chops effortless.
A PAN FOR LIFE
Designed to develop a natural nonstick patina layer over time.
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PRE-SEASONED CARBON STEEL
A unique oxidation layer helps protect the pan from rust and damage.
HIGH PERFORMANCE
Heats quickly and evenly for effortless frying, searing, and sautéing.
CAST IRON HANDLE
Tough, heavy-duty design with a comfortable shape.
ULTRA-DURABLE
Safe for metal utensils and extreme temperatures.
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EASY TO CLEAN
Just pour some hot water in the pan after using it, wipe, and dry.
How to Re-Season Your Black Steel
Step 1:
Pour a little oil (any oil suitable for frying, vegetable or canola oil recommended) into the pan and swirl it around.
Step 2:
Heat the pan until the oil starts to smoke. Ensure good ventilation while the oil is smoking.
Step 3:
Use paper towels to remove the oil. Repeat this process two or three times. You will notice that the pan discolours, which is a good sign. This process creates a natural nonstick coating.
Step 4:
Take the pan off the stove and carefully remove excess oil with paper towels.
Step 5:
Allow the pan to cool. Clean the pan with hot water and a sponge.
Step 6:
Dry the pan thoroughly before storing it.
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