Carbon Steel Frying Pan
8-inch
$99.00
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Carbon Steel Frying Pan
$99.00
Product Overview
- A High-Heat Pan for Every Portion — Multiple sizes cover smaller meals, everyday dinners and larger proteins
- Each Pan Improves With Use — Natural seasoning develops better food release over time
- Better Searing and Browning — Carbon steel handles the temperatures needed for flavorful crusts
- Lighter and More Responsive Than Cast Iron — Easier to control while cooking and serving
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A Long-Term Collection Without Synthetic Coatings — Durable uncoated surfaces are designed for proper seasoning and continued use
Materials & Compatibility
| Feature | Details |
|---|---|
| Cooking Surface | Uncoated carbon steel that develops natural seasoning |
| Coating Type | No synthetic nonstick coating |
| Made Without | PFAS, PTFE, PFOA, lead and cadmium |
| Body Material | Carbon steel for responsive heating and high-temperature |
| Surface Development | Darkening, color variation and patina are normal signs |
| Cooktop Compatibility | Gas, electric, ceramic, halogen and induction |
| Oven Safe | No |
| Acidic Ingredients | Avoid prolonged cooking with tomato, citrus or wine |
| Recommended Utensils | Silicone, nylon, wood or metal |
| Seasoning Required | Yes. Regular seasoning improves food release and helps protect against rust |
Product Dimensions
| Size | Dimensions |
| 8-inch frying pan: |
1.4 lbs. Size: 16.3 L x 8.5” W x 2.9" H |
| 9.5-inch frying pan: |
1.8 lbs. Size: 17.7" L x 9.8" W x 3.1" H |
| 11-inch frying pan: |
2.3 lbs. Size: 19.3" L x 11.5"W x 3.3" H |
How to Care for Carbon Steel Pans
Carbon steel performs best with seasoning and proper care. Seasoning protects the surface and helps improve food release over time.
Care tips:
- Cook with a small amount of oil or fat to build seasoning
- Avoid soaking the pans
- Do not put them in the dishwasher
- Dry completely after washing
- Apply a very thin layer of oil after cleaning
- Avoid acidic foods until seasoning is well developed
- Do not store wet
- If rust appears, scrub, dry, oil, and re-season