Why Carbon Steel Cookware?
Wondering why carbon steel cookware is a top pick in professional kitchens? It’s simple! Made from 99% iron and 1% carbon, these pans heat up lightning-fast, handle high temperatures with ease, and develop a natural...
Carbon Steel: Seasoning Made Simple
Blued at high temperatures for initial seasoning and a protective, beautiful patina, our pan develops a slick surface over time with subsequent seasoning and use, enhancing its cooking performance.
Carbon Steel: FAQ
Carbon steel is prized in professional kitchens for its high heat capabilities, durability and nonstick performance. We answer frequently asked questions to make cooking and care simple.
Which Is Best: Carbon Steel vs. Stainless Clad vs. Nonstick Frying Pans
Choosing the right frying pan can feel like a daunting task with so many options available. Whether you’re a seasoned chef or just getting started in the kitchen, the material you choose–carbon steel, stainless clad,...
Which is Best: Stainless Clad or Nonstick?
Both our stainless clad and nonstick frying pans are excellent. Which is best for you depends on what you cook, what qualities you require and then personal preference.
How to Use a Stainless Steel Pan
Stainless steel clad heats evenly and efficiently, so higher heat is only needed to boil liquids.