Carbon Steel Frying Pan / 24 cm / Silver handle

Two chicken thighs, skin down, not touching. That is the test of a pan size, and 24 cm passes it for two people most nights. Carbon steel is what the restaurant kitchens use for the same job, because it takes the heat and gives it straight back.

It behaves like cast iron, only lighter and quicker to react when you turn the flame up or down. Take care of it and it outlives you.

The LADJA team uses it for:

• Searing any meat. Even browning every time
• Sautéing anything, actually
• Tarte tatin. Stovetop to oven, same pan

"Yes, LADJA, we got it, you like carbon steel. Where is the catch?" You season it before the first use. An hour or so the first time, then maybe twice a year. You can cook acidic food in it, but acid wears the seasoning down, so you will season more often if you do.

Details:

• 99.45% iron
• Diameter: 24 cm
• Silver handle
• Weight: 1.2 kg
• Made in Italy
• Compatible with gas, electric and induction
• Oven, open fire and BBQ compatible
• Stay-cool handle. It heats up on a gas stove after a while, and in the oven or on the BBQ it will be very hot.
• Not dishwasher safe
• Heat it gradually. Thermal shock warps pans.