Why Cook With Carbon Steel?
Professional chefs consistently choose carbon steel over other options when it comes to selecting a pan. Why? Carbon steel's natural non-stick quality is seen as a benefit over coated skillets, the conductivity and browning/searing qualities are superior to stainless steel, and the ability to withstand high temperatures makes it more durable than copper. Compared to cast iron, carbon steel is lighter, more durable, and conducts heat faster and more evenly, which allows for finer temperature control. Many chefs also feel that carbon steel has a better natural non-stick quality than cast iron.
Our hand forged skillets are sturdy and don't warp like cheaper, lighter, mass-produced carbon steel pans. In our small shop, each skillet receives hours of attention from Yates, a master blacksmith of 35 years, who works the metal until the pan is perfectly balanced and the handle fits perfectly in the hand. His philosophy combines this emphasis on function with an exploration of the aesthetic potential of carbon steel. Our level of craftsmanship and attention to detail is why we guarantee your pan will last a lifetime and become a family heirloom.
