THE SOLO BLACKSMITH | SKILLET

Name: THE SOLO BLACKSMITH | SKILLET
Brand: the solo blacksmith
Price: 299.0 NZD
Availability: InStock

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$239.00 - $299.00

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.

Size

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

More Information

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 Instructions

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.

Made From

Carbon Steel

Shipping + Returns

Free Shipping over $200. Local shipping from $5.90. Please see our Shipping policy for full rates to your home.

No questions asked returns for a full refund on the product price. *Shipping costs non refundable. See our Refund Policy for more details.

Contact

Need further guidance? Contact us via email at hello@thewastefreehome.co.nz

Exceptional Pan

The pan arrived seasoned, but I added a couple of extra layers for good measure before putting it to the test with some eggs. They slid right off the surface with no sticking. Functionally exceptional and aesthetically beautiful.

Converted

Carbon steel is wonderful to use. Was faster to season than my cast iron and definitely more non-stick due to the smoother surface and lighter. I also like how it is more responsive than cast iron and had less of learning curve coming from non-stick pans.

THE SOLO BLACKSMITH | SKILLET

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