Carbon Steel Skillet

Carbon steel is lighter and thinner than cast iron, allowing it to heat up and cool down much faster. While both require seasoning, carbon steel is often preferred for tasks that require quick temperature adjustments, like sautéing vegetables or searing delicate proteins.

It is not coated with synthetic non-stick chemicals. Instead, it features a naturally stick-resistant surface that improves over time as you build up layers of seasoning through regular use.

Yes, the flat-bottomed carbon steel construction is fully compatible with induction cooktops, as well as gas, electric, and halogen ranges.

This skillet is not dishwasher safe. To maintain the seasoning, hand wash it with warm water and a mild soap if necessary, dry it thoroughly immediately after washing, and apply a very light coating of oil before storing.

Yes, this skillet is oven-safe up to 500°F. Its durable construction makes it an excellent choice for finishing dishes in the oven or baking cornbread.

Yes, because the handle is made of metal, it will conduct heat. We recommend using a dry kitchen towel or a silicone handle cover when moving the pan on the stovetop or removing it from the oven.