BLUE CARBON is heat-blued carbon steel: lighter than cast iron, fast to heat and even in its heat spread, so it delivers a proper Maillard sear on meat, skin-on fish, potatoes and omelettes. It is also at home on a barbecue or plancha.
Why it works
- Lyonnaise-style flared sides for tossing and sliding food onto the plate
- Welded strip handle with a French-style curve
- All cooktops including induction, and oven safe to 260°C
- No synthetic non-stick coating, so it handles high heat and metal utensils
- Builds a natural non-stick patina with use: the more you cook in it, the better it gets
- High heat browning and caramelisation for a proper sear
- Made in France
Care
Season before first use. After cooking, deglaze, rinse in hot water, dry thoroughly and wipe with a thin film of oil. Store somewhere dry. No detergent and no dishwasher.