Carbon Steel Frying Pan

₫1.453.000
Size
5 in stock

Designed for high heat and fast cooking. Built for movement, control, and daily use.

Engineered for stable contact on all cooktops, including induction. Sidewalls balanced for containment and evaporation.

Responds quickly as ingredients are added. Holds heat for consistent searingsimilar to cast iron, with a more responsive feel  

Heat treated for added strength and improved resistance to rust. Creates a stable foundation for early seasoning.

Specifications

20cm Pan: 200 mm inner diameter; 41 mm height; and 390 mm total length.

25cm Pan: 253 mm inner diameter; 46 mm height; and 478 mm total length.

30cm Pan: 300 mm inner diameter; 47 mm height; and 535 mm total length.

CSP 20 CSP 25 CSP 30

99% Iron, 1% Carbon

High heat. Fast response. Builds a natural nonstick surface with use.

High Heat Performance

Built for searing, sautéing, and everyday cooking.

Heats quickly and responds as temperature changes.
Holds enough heat for consistent searing.

The surface develops a patina with use.
Reduces sticking. Becomes more consistent over time.

Handle Design

Hollow stainless steel construction.

Reduced mass. Slower heat transfer.

Natural grip. Balanced in hand.
Controlled when lifting and pouring.

Oven safe.

Attached for Life

Stainless steel rivets.

Locked in place under movement and heat.

Base Stability

Subtle concave base.

Expands toward flat when heated.
Maintains consistent contact with the cooktop.

Engineered for induction performance.
Stable under rapid heat changes.

Reduces long-term warping.

Black Carbon Steel

Heat treated to improve strength and reduce susceptibility to rust.

Before First Use

Protected with beeswax and oil during shipping.
Light spotting may appear and is removed during first wash.

Wash with warm water and soap to remove protective wax and oil.
Dry completely.
Season to build your cooking surface.

Daily Care

Wash with water and a brush or sponge.
Dry immediately.

Re-season if rust appears or if the surface becomes dry.
Avoid acidic ingredients until seasoning is established.

Seasoning

Forms a thin layer of polymerized oil.
Protects the surface and reduces sticking.

Improves with repeated use.