Price range: $255.00 through $295.00
A hand-forged carbon steel skillet made in Central Texas, hammered to shape with a riveted forged handle. Heats fast, holds heat, and builds its own naturally non-stick surface with seasoning, no chemical coating to wear out.
Lighter than cast iron and built to go from stovetop to oven to grill. Offered in 12″, 10″, and a 8″, each one forged by hand.
Description
For the cook who would rather own one hand-forged carbon steel skillet for thirty years than replace a coated one every two. Made to sear, fry, roast, and bake, then go straight from the burner to the oven to the grill. Season it, cook with it daily, and it only gets better.
Handmade in Central Texas
Every skillet is forged one at a time by hand. The body is hammered to shape and the handle is drawn out and riveted on in our shop. Nothing is stamped out in a factory or shipped in from overseas. Because a person forges each pan, no two come out quite the same.
The hand-forged carbon steel pan
Forged from carbon steel, the same material professional kitchens reach for. It heats fast, holds heat hard, and takes high heat without flinching, so you get a real sear instead of a steam. The hammered face does more than look good: planishing the steel tightens the grain and adds strength across the cooking surface. Lighter than cast iron of the same size, so you can lift it one-handed and flip what is in it.
The seasoned, non-stick surface
Carbon steel builds its own non-stick surface as you cook. Season it with oil and heat and it develops a slick, dark patina that releases eggs and fish clean and only improves with use. No chemical coating to scratch off, chip, or wear out. Treat it right and this is the last skillet you buy in that size.
The forged steel handle
Hand-forged from solid steel and riveted to the pan with no welds to crack. The hammered taper gives you a secure grip, and the forged loop at the end hangs it on a rail or a hook so it stays in reach and out of the drawer. The handle runs hot on the stove, the same as any good steel pan, so keep a folded towel or a handle wrap nearby.
Specifications
- Material: Hand-forged carbon steel
- Finish: Hammered (planished)
- Cooking Surface: Seasoned, naturally non-stick
- Handle: Forged steel, riveted, with hang loop
- Sizes Available: 12″, 10″, 8″
- Origin: Handmade in Central Texas
- Intended Use: Stovetop, oven, grill, open fire
Common questions
Is carbon steel the same as cast iron?
No. Cast iron is poured molten into a sand mold. A carbon steel pan is forged from a flat sheet of steel, and the handle is forged to shape on its own, then joined to the pan with hammered rivets.
Is carbon steel non-stick?
Yes. Once it is seasoned it releases even better than cast iron.
Do these pans need to be seasoned?
Carbon steel has to be seasoned before you cook on it. Ours come pre-seasoned, so they are ready to use as soon as you get them into your kitchen.
What oil should I use to re-season it?
Our favorite is avocado oil. Its high smoke point (around 470 degrees) means it will not smoke up your kitchen when you need to re-season.
Additional information
| Weight | 5.25 lbs |
|---|---|
| Dimensions | 24 × 14 × 6 in |
| Size | 8”, 10”, 12” |