Whether you're a seasoned chef or just discovering the magic of carbon steel, proper seasoning and care are key to unlocking your pan’s full potential. Here, you'll learn how to build a natural non-stick surface, maintain your pan for decades of use, and make the most of one of the most versatile tools in your kitchen.

Re-Seasoning & Care

  • Step-by-step cleaning instructions for a pan on a white background
  • Instruction graphic showing Step 2 of a cooking process: heat a dry pan over medium heat and apply a thin layer of grapeseed oil. The text advises wiping away excess oil when it begins to smoke, turning off the heat, and letting the pan cool for seasoning.
  • Text instruction for building seasoning or starting cooking, with a blue hexagonal step indicator.
A light brown carbon steel skillet that has not been used highlighting the grapeseed oil seasoning on a white background.

Pre-Seasoned

Our pan arrives to your door, pre-seasoned with pure grapeseed oil ready for you to start cooking like a pro!

Carbon steel skillet with discoloration as the seasoning develops on a white background

Afer A Few Uses

It is common for the pre-seasoned grapeseed oil to come off after initial usage, revealing a more metallic color. Don’t be alarmed! The pan is still 100% functional and non-toxic; it simply takes continued use/care to build a thick enough layer of seasoning to create a lasting non-stick coating!

A well-seasoned black carbon steel skillet. on a white background.

Well Used & Seasoned

After many amazing meals, your pan will take on the uniform black finish of a well seasoned pan.

Carbon steel skillet on a gas stove with flames

"Once you learn to care for carbon steel, stainless steel and cast-iron cookware, the cleanup takes seconds. A little hot water; a quick brush, a swipe of oil - that's it. I've cooked for decades with these materials. I've made everything from scrambled eggs to sticky caramels and fish fillets, and still haven't found a reason to reach for anything coated with Teflon or other nonstick pans with forever chemicals."

- Andrew Zimmern
TV Personality, Chef and Writer

Proudly made in the USA with 100% American steel and labor.