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 your 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 manhours from start to finish.
The Forged Carbon Steel Roaster features medium height sidewalls, 6, 8, or 10-inch cooking diameters, and forged and riveted loop handles for easy maneuvering and a smaller oven footprint.
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