Blue carbon steel pans are great for searing and caramelizing - and they make fantastic over-easy eggs! They’re iron pans, but forged rather than cast, which makes them lighter and easier to handle, as well as less porous and quicker to season. They can take high temperatures and they can go from stove top, to oven, to table - where they make a beautiful addition!  The blue color is a product of a heat treatment, which forms a protective layer of blue iron oxide. It is a natural rust deterrent, and combined with organic virgin coconut oil, provides an excellent preseasoned surface - making the pans nonstick and ready to use. They’re iron pans and therefore reactive, so they won’t stay blue - they’ll darken and patina as you cook and season them, and their polished finish will continue to contribute to an easily maintained nonstick surface.

Our pans are made to last a lifetime, to be used, shared and passed on to the next generation. We hope you enjoy them as much as we do. 

Thank you,

Patrick & Caryn



You can find our information on pan care and seasoning here.

And you can also find great information about carbon steel pans, including alternative care and seasoning methods, in these articles:

Cook’s Illustrated - The Chef’s Secret Weapon

Serious Eats - Love Cast Iron Pans, Then You Should Know About Carbon Steel.