Our carbon steel pan is ergonomic and ultra-durable. It comes pre-seasoned for chemical-free, non-stick performance that improves over time without the need for coatings, heat-treated for rust resistance, and is equipped with a hole at the end for easy hanging.

Nitriding is a heat treatment and case-hardening process, not a coating, that makes our pans less susceptible to rust, scratches, and damage. This added step is unique to our pan, and gives its surface a protective outer shell that makes it tougher, longer-lasting, and great for both indoor and outdoor use. 

Your pan comes pre-seasoned for chemical-free, non-stick performance that improves over time, so it’s good to get cooking straight out of the box without you needing to do anything. Before first use, thoroughly wash and dry it, then place it on medium heat on your stove for a few minutes. Next, test its readiness with a water droplet. If it dances and instantly evaporates, you’re good to go. We recommend cooking with plenty of fats and oils for the best non-stick performance before placing any food in it.

Preheat it gradually, using medium heat to warm the pan up slowly. Test with water droplets—if they dance and evaporate, it’s ready to get cooking. Choosing oils and fats, such as olive oil and butter, are great options, but be careful to watch for burning. Try not to leave food in the pan for extended periods of time, and remember that acidic foods, such as tomatoes, citrus fruits, and vinegar-based sauces, will remove the pre-seasoned layer and could potentially affect its non-stick performance. But don’t worry, the oil or fat from your next meal will get it back to non-stick in no time. 

We recommend washing it by hand using dish soap. If some of your pan’s seasoning strips in the process, do not worry, the oil or fat from your next meal will help re-season it. Just make sure you don’t put your carbon steel pan in the dishwasher.