top of page
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.
PRE-SEASONED CARBON STEEL
A unique oxidation layer helps protect the pan from rust and damage.
Heats quickly and evenly for effortless frying, searing, and sautéing.
CAST IRON HANDLE
Tough, heavy-duty design with a comfortable shape.
Safe for metal utensils and extreme temperatures.
EASY TO CLEAN
Just pour some hot water in the pan after using it, wipe, and dry.
How to Re-Season Your Black Steel
Pour a little oil (any oil suitable for frying, vegetable or canola oil recommended) into the pan and swirl it around.
Heat the pan until the oil starts to smoke. Ensure good ventilation while the oil is smoking.
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.
Take the pan off the stove and carefully remove excess oil with paper towels.
Allow the pan to cool. Clean the pan with hot water and a sponge.
Dry the pan thoroughly before storing it.
bottom of page