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-BLACK STEEL-

The more you use it, the better it gets.

 

A perennial favorite of professional chefs, carbon steel is ultra-durable and lightweight, making it perfect for people who want authentic, no nonsense cooking.

 

Though it’s ready to go out of the box with a quick wash, over time this pan will develop a naturally nonstick patina layer that makes frying delicate fish, crafting an omelette, or getting a perfect sear on pork chops effortless.

A PAN FOR LIFE

 

Designed to develop a natural nonstick patina layer over time.

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PRE-SEASONED CARBON STEEL

 

A unique oxidation layer helps protect the pan from rust and damage.

 

 

HIGH PERFORMANCE

 

Heats quickly and evenly for effortless frying, searing, and sautéing.

CAST IRON HANDLE

 

Tough, heavy-duty design with a comfortable shape.

 

 

ULTRA-DURABLE

 

Safe for metal utensils and extreme temperatures.

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EASY TO CLEAN

 

Just pour some hot water in the pan after using it, wipe, and dry.

How to Re-Season Your Black Steel

Step 1:

 

Pour a little oil (any oil suitable for frying, vegetable or canola oil recommended) into the pan and swirl it around.

Step 2:

 

Heat the pan until the oil starts to smoke. Ensure good ventilation while the oil is smoking.

Step 3:

 

Use paper towels to remove the oil. Repeat this process two or three times. You will notice that the pan discolours, which is a good sign. This process creates a natural nonstick coating.

Step 4:

 

Take the pan off the stove and carefully remove excess oil with paper towels.

Step 5:

 

Allow the pan to cool. Clean the pan with hot water and a sponge.

Step 6:

 

Dry the pan thoroughly before storing it.

TAP TO ENLARGE

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