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
How to season
Pour about 1mm of oil into the pan and heat it until the oil starts to steam. Tip the oil out into a heatproof container and wipe the pan with paper towel. Seasoning is at its best after cooking red meat in the pan around 10 times. The more you use it, the darker it gets and the less it sticks. Once it is well seasoned, it is ready for delicate food like eggs and fish.
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.