Carbon Steel: FAQ

Carbon steel is an alloy composed primarily of iron and a small percentage of carbon. Our cookware is 99% iron and 1% carbon giving it strength, durability, and excellent heat conductivity, making it a preferred material for professional-grade cookware.

The spots are a result of the annealing process (or "bluing") to strengthen the pan and protective coating applied to prevent rust during transport. They will disappear as the pan seasons and develops its natural patina.

Seasoning is essential for a nonstick surface and to prevent rust. Apply a thin layer of oil to the pan, heat it until it smokes, and repeat until the pan darkens. Detailed seasoning instructions can be found here.

Yes, mild soap is safe but may strip the seasoning. If this happens, simply re-season the pan to restore its protective layer.

Scrub the rust off with a scouring pad or steel wool, rinse thoroughly, and dry completely. Re-season the pan to protect it from future rust.

If seasoning wears off, clean the pan and re-season it following the usual steps. Regular maintenance ensures longevity and enhances performance.

This is normal as the seasoning builds. Over time, your pan will develop a uniform, dark patina with regular use.

Yes, our carbon steel pans are induction-ready and work on all stovetops, including gas, electric, and ceramic.

Absolutely. Our carbon steel pans with stainless steel handles are oven-safe and perfect for high-heat applications.

Store your pan in a dry place. Applying a thin layer of oil before storing can add protection. Avoid stacking without a protective layer like a cloth or paper towel.

Carbon steel is lighter and heats faster than cast iron, offering easier handling and responsiveness. Both require seasoning and develop a natural nonstick patina over time.