Carbon Steel Frying Pans

Name: Carbon Steel Frying Pans
Brand: H Cookware
Price: 1453000.0 VND
Availability: InStock

Size

20cm 25cm 30cm 3PCS SET

₫1.453.000

Description

Unlock the culinary magic of carbon steel with our Carbon Steel Frying Pan, combining the high heat capabilities of cast iron and thinner, stronger, rapid-heating properties of stainless steel. Ideal for sautéing, searing, and more, its high-sloped walls and spacious cooking area make it an indispensable kitchen tool. With each use and seasoning, it develops a natural nonstick layer, transforming into a cherished heirloom for generations to come.

Specifications

20cm Pan: 216 mm diameter; 200 mm cooking surface diameter; 74 mm height with handle; and 41 mm depth.

25cm Pan: 270 mm diameter; 253 mm cooking surface diameter; 84 mm height with handle; and 46 mm depth.

30cm Pan: 318 mm diameter; 300 mm cooking surface diameter; 97 mm height with handle; and 47 mm depth.

3PCS Set: Includes 20cm, 25cm and 30cm pans.

Care & Use

Carbon steel is prized in professional kitchens for its high heat capabilities, durability and nonstick performance. Whether you’re searing, frying, or sautéing, you’ll appreciate its benefits.

It's important to note that while it is safe to cook with acidic foods such as tomatoes, lemons, or kimchi, it is not recommended. These acidic ingredients can erode the seasoning and impart a metallic taste to your dishes.

If you’re new to carbon steel or expanding your home collection, here are some starter tips:

Cleaning: Once seasoned, use water and a cloth to clean. Avoid soap as it removes seasoning, but if you accidentally use soap don’t worry; you can re-season the pan. Do not put in the dishwasher.
Drying: Thoroughly dry your pan after use to prevent rust formation.
Removing Rust: Scrub rust off with a steel scrubber, Scotch-Brite pad, or a baking soda and water mixture. Then re-season the pan.
Removing Stuck-on Food: For stubborn residue, add water and heat the pan to loosen the food, then scrap it off.

Seasoning Instructions

Step 1: Wash & Dry

Clean your new pan with soap and water, then dry thoroughly.

Step 2: Oil

Apply a thin layer of high smoke point oil (e.g., grapeseed, flaxseed, or vegetable) inside and outside of pan with a paper towel. Next, place the pan on a stovetop and add another 1/2 tbsp of oil and spread it around the inside of the pan and its walls.

Step 3: Heat It Up

Heat the pan until the oil starts to smoke. Remove excess oil and then spread the remaining oil around the inside and outside of the pan with a paper towel. Be cautious as the pan will be hot. Continue spreading oil until the surface is dry with no visible oil. Then, heat the pan for 30 more seconds and let it smoke.

Step 4: Cool It

Let the pan cool down to form the seasoning layer. It should feel dry and slick. If it feels sticky, the pan has too much oil. Wipe off excess oil and/or heat it longer and let it cool. Repeat until surface is dry and slick.

Step 5: Ready to Cook

Once slick, the pan is ready to use. Build seasoning with regular use for better nonstick performance.

Warranty & Returns

H Cookware provides a 21 day-risk-free trial, and offers free returns in Vietnam and Korea.

View full Warranty and Return policies.

Versatile Performance

Designed for all cooktops–induction, gas, or electric–our pan excels in anything from sautéing, searing, to shallow-frying. It is light and easy to use except for prolonged cooking with acid food which eats away at the seasoning.
Pre Seasoned

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.
Ergonomic Handle

Designed for a cool and comfortable grip, our stainless steel handle is securely riveted with stainless steel rivets, ensuring ease of use and durability. It is oven safe, expanding your cooking options

Seasoning Journey

Our carbon steel cookware has a beautiful blue color because we heat treat it to provide a protective layer and give it strength. Each pan/wok has a unique color that immediately changes as you season and use it. Below is a guide on how the color changes. Focus less on what it looks like, and more on how it performs.

New pans are blue-purple-grey and may have marks from heating, beeswax coating and shipping. This is normal. It protects the pan, and makes it easier to season and to use.

The pan turns blue-brown-black as it develops seasoning layers. This enables nonstick capabilities and rust protection. Spotty at first, the pan becomes more uniform in color with use.

After cooking, the pan will turn more black-brown. If food sticks, it will pull off seasoning layers and expose the carbon steel color. No worries. Keep using it and re-season.

Eventually the pan will be more uniform in color and turn black. The surface will be nonstick like and easy to use and clean. Enjoy the fruits of your labour: an awesome pan!

A game changer in the way I cook

I purchased both the medium and large carbon steel frying pans, and I’m beyond happy with them! They heat up quickly, they are perfect for cooking everything from fish to grilled meats—honestly better than a grill. Sautéed potatoes and veggies turn out amazing too. This is my first time using carbon steel, and I love how the pans get better with each use. They’re naturally non-stick and easy to maintain. These are beautiful utensils ! I am so happy that I recently purchased the wok and I look forward to trying it! Highly recommend!

Thanks for the review and detailing your best use cases for carbon steel; can cook almost everything. Welcome to the joys of carbon steel and look forward to your feedback on the wok.

Excellent pan for the serious home cook

I have used this pan now for about 6 months and it is proving very reliable. Good weight - not too heavy. Good depth. Sits well on the electric stove. Handle very comfortable. Very good for delicate sautéing but also for cooking steaks. Maintains heat evenly. As with all carbon steel pans, it should be cleaned straight after using and the cooking surface wiped with a little oil to prevent oxidation (hence possibly not really for the occasional cook). Similarly not ideal for serving pasta dishes due to how the surface reacts with cooked pasta, which is better with stainless steel.

Thanks for the good tips for others to follow. It is good for serious cooks but I do believe for those newer chefs wanting to learn quickly it is also good. And quick note, try just drying pan after cleaning and no need for extra oil. Unlike cast iron the surface should be fine after initial seasoning. Enjoy.

H Cookware is a beautifully designed pan. I was looking for a stainless steel pan to replace my ceramic non-stick pan. I decided to give carbon steel a try. I have really enjoyed using this pan! After a few uses, the pan is non-stick. I will be investing in more carbon steel from H Cookware! I definitely would recommend carbon steel!

Thanks Wendy. Our Carbon Steel pans are a perfect replacement for nonstick and you get many of the same benefits as stainless steel. Enjoy.

Our go-to pan!

This pan is the one we reach for most in our kitchen. It’s versatile and I love the size of it. After some uses, it’s seasoned well and works amazing, whether it’s just making some simple pancakes or a more elaborate dish. It’s also much lighter than our traditional cast iron so I prefer using this one as it feels more comfortable and less cumbersome to clean / maintain. Definitely a staple for any kitchen.

Happy to be a staple in your kitchen. And yes our carbon steel is lighter, stronger and easier to use than cast iron. Thanks for the review.

Great product!

These are our first carbon steel pans!
The handling is not comparable with other pans and needs a bit of time to get used to. We love that they are multi-functional and can be used on the stove and in the oven. We made different kind of meat and vegetables too - the result is always great!
Would definitely recommend.

Welcome to carbon steel and appreciate the trust in our us. Happy to hear you enjoy the versatility and uniqueness of the pan with use.

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