The thinner 16-gauge of this series, with its higher sides, facilitates setting, browning and scrambling. Its angled, higher sides encourage steam, yet a quick evaporation of liquids. Induction ready and oven-proof. Not dishwasher-safe and to be kept dry after use. Riveted steel handle. Carbon steel cookware, in use for centuries, comes in two different finishes, either polished for visual appeal only or already preheated and therefore called black or blue steel. Upon heating up, both carbon steel finishes, made of 99% iron and 1% of carbon, will end up blackened. Carbon steel comes in different thicknesses. A heavy gauge ensures a better heat distribution throughout the pan, needed for searing and sautéing while a thinner gauge will meet the Cajun requirements type of cooking, browning meats and charring vegetables under high heat. Our polished frying pans have a 2.5 mm or 12 gauge while our black steel averages 1.5 mm or 16 gauge. They are induction ready and designed to withstand high temperatures. Prior to the first use, they must be seasoned and, in the process, will acquire natural non-stick properties. After use, they must be kept dry to avoid rusting. Carbon steel pans rusting can be undone with either specialized products or vigorous scrubbing and followed by seasoning. Carbon steel is not recommended with acidic foods. More detailed instructions come with each pan. Limited Lifetime warranty.
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