“Dinner is not what you do in the evening before something else. Dinner is the evening.” ― Art Buchwald
Carbon steel is less brittle than cast iron, so these pans are thin and lightweight while maintaining durability. Unlike raw cast iron, which takes time to season, carbon steel's smooth surface naturally develops nonstick qualities after repeated use with oil. Its thick construction provides heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Thanks to carbon steel's ability to withstand high temperatures, easily move these pans from stovetop - to oven - to table.