A hand-made carbon steel chef pan by The Solo Blacksmith, perfect for daily use. Can be used on gas, electric, convection and induction hobs as well as in the oven or over an open fire while camping. 

These pans are much lighter than cast iron making them easier to move around. The long, steel-riveted handles are sturdy and when on the stove-top will stay cool to the touch.

Forged-steel pans are extremely durable and will last generations if they are well cared for.

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, ricebran or peanut.

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

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