Made In · Seasoned carbon steel
Made In Carbon Steel Pan
Carbon steel offers the benefits of cast iron with faster responsiveness and lighter handling.
lightweighthigh-heatchef-favorite
Why conventional alternatives are problematic
Nonstick pans rarely tolerate the high heat needed for proper searing, and cheaply made carbon steel can warp or arrive with poor finishing.
Why we chose this product
The chef's compromise — cast iron's durability without the weight, and stainless's responsiveness without the price.
Best for
- High-heat searing and stir-fry
- Cooks who find cast iron too heavy
- Open-flame and oven crossover
- Daily eggs once seasoned
Material notes
Iron and a small amount of carbon, with no coatings. Seasons quickly, responds fast to heat changes, and grows more nonstick with use.
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