Made In Carbon Steel Frying Pan

Carbon steel offers the same heat retention and non-stick potential as cast iron but is significantly lighter and more responsive to temperature changes. It heats up faster and is easier to maneuver, making it better suited for tasks like tossing vegetables or quick searing.

The pan comes pre-seasoned with a natural oil coating, so it is ready to use right out of the box. However, like all carbon steel, it will continue to develop a better, more non-stick patina the more you cook with it.

Yes, the carbon steel construction is fully compatible with induction cooktops, as well as gas, electric, and even open flame or grill environments.

No, carbon steel should be hand-washed only. To maintain the seasoning and prevent rust, wash with warm water and a mild soap, dry it thoroughly immediately after cleaning, and apply a light coat of oil before storing.

This pan is built for high-heat cooking and can withstand temperatures up to 1200°F. This makes it an excellent choice for high-heat searing on the stovetop or even in a wood-fired oven.

Yes, highly acidic ingredients can strip the seasoning if cooked for long periods. It is best to reserve this pan for searing, frying, and sautéing rather than long-simmering acidic sauces.