Carbon Steel offers a best-of-both-worlds approach to cookware. Like cast-iron, carbon steel will season and develop a non-stick base with repeated use. Carbon steel pans however, are lighter, more sensitive to variations in heat, and possess greater ergonomics than cast pans.
Avoid the use of soaps or acidic foods, as these will begin to breakdown the oil-based season on the base of the cookware. Rinse with water, use salt as an abrasive, dry, and store.
Made by hand and forged with hammer and anvil. Each piece requires between five and eight man-hours from start to finish. They are designed with a handle that will stay cool, a wide base for searing and browning proteins, and medium side walls that accommodate higher volume meals.
The Forged Carbon Steel Sauté Pan is great for stovetop sauteing, browning proteins, even finishing, baking, and more. The two available sizes feature medium height walls that accommodate higher volume sautés.
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