Frying pan - carbon steel

This is a catering grade frying pan made from carbon steel, aka black iron. I've been putting off doing this listing because there's some stuff to explain* and I don't want you to get bored, but it does need a little explanation.

A very good workaday pan, chosen because so many of us are keen to replace our old 'non stick' pans. This is made from carbon steel. And that's it. No coatings, no treatments. Just steel. But there are no short cuts to non stick without coatings. So as with skillets, you need to 'earn' your non stick pan. This comes with seasoning and use. But it's worth it as you'll end up with a pan that is your loyal friend and cooks just right. So if you want a pan with no weird chemicals or coatings and a skillet is too heavy for you, do get one of these.

Seasoning - this is basically oil and heat. When you've washed your pan, dry it and apply a thin wipe of oil before you put it away. See pics - with use your pan should become darker and darker as the seasoning builds (see the lovely pic from George Egg on how it should look).

*What is carbon steel or black iron? These pans are a blend of iron and carbon so you get all of the strength of iron without the weight. And unlike cast iron which retains heat for a long time, carbon steel will adapt to temperature changes quickly.

Cast iron is better for searing meats whereas a carbon steel pan is better for sautéing because it's lighter.

I've said this before, but although we're not a specialist kitchen or cook shop, the kitchen things we do have are chosen because they are absolute staples; hopefully reducing the bewildering amount of choice out there. 

For further reading take a look at this from Serious Eats.

26cm diameter.