Carbon steel is a very popular pan material in professional kitchens. It has almost the same attributes as cast iron while being significantly lighter and having better heat control since carbon steel is more responsive. It also lasts forever if you take proper care of it.
LADJA team uses carbon steel pans to:
- Sear any meat. Perfect browning every time, and the sizzling sound is very addictive.
- Saute anything, actually.
- Make tart tatin.
"Yes, LADJA, we got it, you like carbon steel. But where is the catch?" The catch is that you need to season it before the first use. It might take an hour or so initially, and then you might need to repeat the seasoning process once in a while (like twice a year). Also, we're not saying that you can’t cook acidic food in it, but if you do, you might have to season the pan a little more often, as acidic food can wear away the seasoning.
Details:
- 99.45% iron
- Diameter: 28 cm
- Made in Italy
- Compatible with gas, electric, induction
- Oven compatible
- Open fire and BBQ compatible
- Stay-cool handle (it might heat up on a gas stove after some time) (also, in case someone doesn’t get it, if you put the pan in the oven or on the BBQ, the handle will be really hot)
- Not dishwasher safe
- Beware of thermal shock. Heat the pan gradually to avoid warping.
Elevate your cooking with our Carbon Steel Pan – a kitchen essential made for culinary radicals like you.
