Artist Hammered Carbon Steel Frying Pan

The hammered exterior is the obvious difference here, but the reason to buy it is the same as any carbon steel pan: it takes high heat, sears hard, and builds a seasoning layer that improves the longer you cook on it. This one also goes into the oven to 500F, so a stovetop sear can finish under heat.

What It Is For

Steaks, chops and anything that wants a hard crust, then a few minutes in the oven if it needs them. Carbon steel responds faster than cast iron, so the temperature follows the burner instead of lagging behind it. These are the heavier of our carbon steel pans at 2.9 and 3.6 lbs, which gives them more thermal mass for searing.

Sizes

• 9.5 inch: 2.9 lbs. 18.6 in. L x 9.9 in. W x 3.9 in. H
• 11 inch: 3.6 lbs. 20.1 in. L x 11.5 in. W x 4.0 in. H
• Also available as a 2-piece set (9.5 and 11 inch)

Seasoning and Care

Season before first use unless the pan arrives pre-seasoned, then cook with a little oil or fat to keep the layer building. Do not soak it, keep it out of the dishwasher, dry it completely after washing and wipe on a thin film of oil before storing. Never store it wet. Avoid long-simmered acidic dishes until the seasoning is well established. Color variation and patina develop naturally and are not a defect. If rust appears, scrub, dry, oil and re-season.

Specifications

• Sizes: 9.5 and 11 inch, or a 2-piece set
• Exterior: hammered finish
• Cooking surface: uncoated carbon steel, develops natural seasoning
• Coating: none, no synthetic nonstick
• Made without: PFAS, PTFE, PFOA, lead and cadmium
• Cooktop compatibility: gas, electric, ceramic, halogen and induction
• Oven safe: up to 500F (260C)
• Acidic ingredients: avoid prolonged cooking with tomato, citrus or wine
• Recommended utensils: silicone, nylon, wood or metal
• Seasoning: required, and improves release over time
• Cleaning: hand wash only, dry immediately, never dishwasher
• Manufacturer: Alva Cookware