Why us
Our Guarantee
Lifelong satisfaction is our motto. If you are not pleased for any reason, please contact us. Quality is a commitment we never waver on. Knowing that our products are crafted to last for generations, we ask that should any issue occur, you allow us to make it right.
Want to Know More About Cooking With Carbon Steel?
The Advantages of Carbon Steel
Carbon steel pans are lighter than cast iron cookware and they can take a higher heat with no issues. You can use any type of wood or metal cooking utensils.
How to Season & Care for Carbon Steel
There are a several methods to seasoning a carbon steel pan. Here are the steps as to how we do our own pans and have been very satisfied with the results.
Step 1 – We give our pans a thin coat of coconut oil to avoid rust after the pan is made and to keep a nice finish during shipping. Scrub your pan to remove our protective oil coating. Dry well with a soft cloth or paper towel.
Step 2 – Heat your oven to 450 degrees
Step 3 – Place your dry pan on the middle rack and warm
Step 4 – Carefully remove your warm carbon steel pan from the oven and using a paper towel apply a thin coat of a high flash point oil, like Flax seed oil or coconut oil to the inside of the pan. Be careful as the carbon steel will be hot. It isn’t recommended that you coat the outside of your pan and especially the pan’s bottom surface that will be in contact with your stove-top’s heating element when cooking.
Step 5 – Put the carbon steel pan in the 450 degree oven and bake for 2 hours
Step 6 – After 2 hours, turn off the oven and let the pan cool naturally as it remains inside the oven. Once cooled, you’ll see a lovely dark finish.
Step 7 – You can season your carbon steel pan up to three times using these same steps. Each time will continue to bond the protective oil, creating a natural non-stick finish.
NOTE: When cleaning your pan after each use, it isn’t necessary to use dish soap, which will remove the finish you’ve worked to establish. Generally, a rinse under warm water, a quick wipe clean and dry completely will keep your pan well seasoned. If you have something to stick that doesn’t come off with warm water and gentle scrubbing, you can return it to the stove-top with enough water to well cover the bottom of the pan, bring the water to a boil until the stuck on food releases. Cool the water and the pan until you can safely handle the pan and wash as usual. At any time you can repeat Step 1 – 6 to restore a lovely dark inside protective finish.
Why You'll Love Carbon Steel Pans
Take a deep breath and rest easy when cooking with carbon steel. You’re going to love the ability to cook with a greater range of temperatures, get a perfect sear on your food, and in general elevate your food and cooking experience! After cooking with carbon steel, everything else will pale in comparison if you’ve seasoned your pan well and understand the unique experience you only get when cooking with carbon steel. And the more you use your pan, the better it gets as the oil continues to bond and creates a natural non-stick surface without any chemicals.
How Carbon Steel Behaves
Carbon steel pans can cook whatever you want to cook, on any surface you want to cook on. If you want to up your cooking game instantly, add a carbon steel pan to your kitchen.
If you haven’t experienced cooking with carbon steel, you might worry that carbon steel requires extra attention. Don’t worry. Keep your cookware wiped dry & well oiled with a thin coat of cooking oil between every use. Cleaning your pan immediately after each use will make it easier to clean and it will reward you with decades of high performance and delicious food.
Eventually, the seasoned finish becomes very hard and you’ll only need minimal effort to keep it in pristine condition. It’s a good idea to refrain from cooking tomato sauces for extended time because the acid will quickly remove the seasoned finish. Should you experience some of your dark lovely seasoned finished being removed, simply follow the original seasoning process to restore your carbon steel pan’s protective finish.
