THE SOLO BLACKSMITH | SKILLET

Measurements:
Due to the nature of the blacksmithing process, each pan is hand made and beaten into shape - all slightly different and each will be unique to you.

Large Skillet

250mm base diameter

50mm (minimum) depth

300mm lip to lip diameter

Long, steel-riveted handle 

Large Double Handled Skillet

250mm base diameter

50mm (minimum) depth

300mm lip to lip diameter

Short loop, steel-riveted handle 

Medium Skillet

200mm base diameter

35mm (minimum) deep

250mm lip to lip diameter

Long, steel-riveted handle 

Small Skillet

170mm base diameter

35mm (minimum) deep

200mm lip to lip diameter

Long, steel-riveted handle 

Building on traditional methods and using time-tested materials, Solomon focuses on a useful, rough and ready, pared back design. Solomon believes raw materials are given value by skilled hands and time of the maker; it can turn a piece of scrap into long lasting objects of daily use. Steel can be forged to make so much pans for the kitchen, chisels to turn bowls, axes and knives to whittle spoons and endless possibilities abound.

Simple handmade products for the truly materialistic. Fewer, better things.

Care: The steel pans get their non-stick corrosion protection from cooking oils. As the metal heats, oils absorb into the surface and make a natural film. This seasoning gets better with use. Steel will rust if left unprotected, but if cared for, will only get better with age.

Avoid Rust: Wash pans with hot water only (no dish detergent) and scrub to remove any food residue if necessary. Dry well. If a pan ever becomes rusty, a scouring pad should remove the rust. Then re-season with oil.

Non-stick coating: If a pan ever loses its seasoning (it starts to look dull), bring it to a high heat and apply a thin coat of oil until glossy. Pick an oil with a high smoke point to season-sunflower, rice bran or peanut.

Avoid cooling pans rapidly, this can cause them to warp.

Carbon Steel