Copper State Forge Carbon Steel Roasting Pan

Carbon steel offers superior heat conductivity and retention compared to stainless steel, allowing for better searing and browning. Unlike stainless steel, it requires seasoning to build a natural non-stick surface, which improves with every use.

Yes, the heavy-gauge carbon steel construction is fully compatible with induction cooktops, as well as gas ranges and open fire setups.

You will need to season the pan before its first use by coating it in a thin layer of oil and heating it until it polymerizes. Over time, regular cooking with fats will build up a dark, slick patina that naturally prevents sticking and protects the metal from rust.

At 6 pounds, the pan has a substantial, professional-grade weight that provides stability on the stovetop. The integrated 3/16-inch carbon steel handles are designed to be sturdy, but you should use oven mitts as they will get hot during use.

Avoid the dishwasher, as it will strip your seasoning. Simply wash the pan with hot water and a stiff brush, dry it thoroughly on the stovetop to prevent rust, and apply a very light coat of oil before storing.

The angled sides are designed to make serving easier and to improve airflow around your ingredients for better browning. While they reduce the total volume slightly compared to vertical walls, they are ideal for roasting meats and vegetables where crispy edges are the priority.