Building on traditional methods and using time-tested materials, Solomon from The Solo Blacksmith focuses on a useful, rough and ready, pared back design. He believes everyday, 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. Creating functional tools is what drew Solomon into this craft; pans for the kitchen, chisels to turn bowls, axes and knives to whittle spoons and endless possibilities abound.

This pan is for you. 'You' the person that is sick of your non-stick pans that are scratched to death after a year and now it is leaching toxic garbage into your food. The same pan with a loose riveted handle that's barely holding on.

Or those of you that love their cast iron but want to flirt with newer, slimmer cookware - something that gets hot fast and loves to be tossed around! 

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

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 (I leave my pans in a dish rack to dry). 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