Carbon Steel Frying Pans
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: 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.
Dimensions
Made of 99% Iron, 1 % Carbon
High heat. Fast response. Naturally nonstick—better with time.
Essential Chef Tool.
High-heat performance meets everyday versatility. Use it for everything from searing meats to crisping vegetables or building a perfect omelet.
With proper care, it will develop a seasoned surface that rivals traditional nonstick-naturally.
Signature Handle
Small details make the difference. Discover why chefs swear by it.
Feels Right From the First Grip.
Two years in the making, our hollow-core handle reduces weight and stays cool on the stovetop.
Its ergonomic shape gives you confident control, while the oven-safe stainless steel body moves from stove to oven.
Balanced. Comfortable. Built to last.
Heritage & Innovation
Crafted with time-honored skill and modern performance—for a lifetime of cooking.
Attached for Life
Durable stainless steel rivets keep your handle secure, even with high heat and heavy use.
Refined by 50 years of metalworking, it's made to perform day after day.
A Curve With Purpose. Stable Performance.
Our subtly concave base is engineered to resist warping and stay flat–even under extreme heat.
While completely flat bottoms can deform and lose contact with the cooktop, our design ensures lasting stability across all heat sources, including induction.
Carbon Steel Construction
We preserved the inherent strength and thermal conductivity of carbon steel, while making it easy for beginners to use.
Improved Carbon Steel
- 99% iron, 1% carbon
- Heat treated at high temperature to make rust resistant and stronger.
- Black-blue patina provides base layer seasoning to start cooking with no color changes. Seasoning simplified.
Carbon Steel Tips
Each wok is heat-treated and protected with beeswax and oil to prevent rust. This may cause natural spotting—easily removed before first use..
Before first use:
- Wash with hot water and soap to remove protective wax/oil.
- Dry completely.
- Season to build your nonstick layer.
Ongoing care:
- Always dry immediately after washing.
- Re-season if rust appears or if seasoning wears off.
- Avoid acidic ingredients like tomatoes or kimchi until seasoning is well developed.
Seasoning: Unlock the Potential
To maximize carbon steel cookware, you need to season it.
Seasoning forms a hardened oil layer that protects your wok and makes it nonstick.
The more you cook, the better it gets.
The first time I used this product, it took a bit to get the hang of it and season it properly, but I now use it every morning for my scrambled eggs and sunny-side-up eggs. Works great also for stir-fry veggies!
Thanks for the review. Glad you are getting daily use out of it as that is the best way to season and learn. Enjoy.
I've been cooking with this carbon steel pan for about a month now, and it's honestly become my go-to for almost everything. What really sold me is how it gives you that amazing sear <3 The heat distribution is spot on and cleanup is easy once you get the hang of proper preheating
Glad to hear you approve of the searing, heating, and clean up. Enjoy!
I’ve had this carbon steel pan for about a month now and it’s quickly become my go-to. It heats up really fast and gives such a nice sear on steaks and veggies. After just a few cooks, it’s already starting to get that natural nonstick feel. Solid quality too, feels like something I’ll be using for years.
Thanks Anne. Keep building up that natural nonstick seasoning with use. It should last decades.
I'm an avid home-cook and have used many cast iron pans for searing and what I love most about this pan is that it gets the job done just as well but it isn't as heavy. As a person with not the best upper body strength, this was a god-send. Plus, it heats up and cools down quickly and has a smooth surface so easier to clean. I use this carbon steel pan for steaks and salmon (pictured) that gives me a great sear that I love (the wonderful hissing sound when the protein meets the heated pan!). I would highly recommend this pan to anyone who loves to cook seared protein. The trick is to ensure the pan is heated, similar to a cast iron or regular steel pan, before adding stuff to the pan or it will stick. Also, let the meat/fish sear for some time before flipping it to give it time to produce a crust, or it will stick. My two cents :)
NJ, we appreciate your two cents!!! Glad that your new found carbon steel pan is delivering on all the reasons we love our carbon steel pan as well. Enjoy the light weight, smooth surface, quick heating and cooling, and the sizzzzzzling sounds.
I’ve been using this pan for a few weeks now and I’m really impressed. It heats up quickly and distributes heat evenly across the surface, which means no hot spots and perfectly cooked food every time.
Nice work on the sauté. Glad your enjoying the carbon steel.