Forged Carbon Steel Kitchenware

Like most things I make, I started making carbon steel pans for my own personal use. I love to cook and so it was a natural progression for me to start creating my skillets and utensils. Although I loved my cast iron I quickly realized that my forged iron pans are superior to cast. They are less porous than cast and therefore season quicker. They are also more tolerant of higher temps and you never have to worry about them breaking like the more fragile cast iron. Also with the long swooping handle one can lift the pan from the burner without getting burned.

Each pan is hand forged from 11 gauge carbon steel. The disc is “roughed out” with a 50 ton hydraulic press, then finished with hammer and anvil. Once the pan is finished the handle is forged from 1/4” stock and riveted to the pan. To remove the forge scale and clean the pan I soak them in vinegar for a few days. After wire brushing, I heat them in the oven at 500 degrees for an hour. This turns the pan a nice dark blue and creates a surface oxidation that helps prevent rust. Then while they are still warm they are hand rubbed with a mixture of beeswax and coconut oil. Over time, as the pans are seasoned they will continue to develop a warm, dark patina. If you love to cook, these pans will quickly become one of your most prized possessions!

I also offer hand forged kitchen knives to complete your rustic forged cookware collection. My knives are forged from 1084 high carbon steel. 1084 is a high quality blade steel that tempers well and holds a good edge without being so hard you can’t sharpen it. Choose between maple, cherry, and walnut handle material. Each blade comes with a vegetable tanned leather sheath for safe storage.