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Carbon is made of black carbon steel, a versatile, dynamic material that heats ultra-fast, is half the weight of cast iron, and is just as durable. Pre-seasoned to get you started right away, Carbon develops a naturally nonstick patina over time that makes it ideal for frying fish, crafting omelets, and getting a perfect sear without a messy cleanup.

Whether you're heading out on a hike, camping with friends, or just need a pan for the backyard fire pit, Carbon steel pans will travel wherever you need them.
 

1. Carbon steel pans are much lighter than Cast Iron pans. Unlike cast iron, which is made using sand molds, our carbon steel cookware is formed by spinning and stamping. This process allows them to be lighter and thinner than cast iron.

2. Carbon steel frying pans heat up and cool down faster. While cast iron is slow to heat up, carbon steel pans reach the ideal cooking temperature quickly. The slight bow in the carbon steel cookware allows the pan to cool down quickly. This feature is desirable when cooking delicate foods such as flash frying, sauting, etc. 

3. Carbon steel pans have a slight texture but a smoother surface. The smooth surface of the carbon steel pan is ideal for sauteing vegetables, preparing fish, and so much more.

4. Carbon steel and cast iron can be used anywhere. Both cast iron pans and carbon steel pans can be used on any kitchen stovetop, in the oven, on Induction, on the grill, and even over a campfire. Carbon steel and cast iron are easy to clean. Both types of pans are cleaned the exact same way: wash in warm water, dry, and oil. It's that simple.