Carbon steel frying pans have existed for centuries - and are preferred by many professional chefs. And for good reason.
We asked the professionals how we could make a good product even better.
But what lies behind the design, and how is a carbon steel pan actually produced?
You can learn much more about it below:
Italian Carbon Steel
Why choose carbon steel?
There are countless different types of frying pans on the market, so what makes carbon steel so unique?
In our view, what is truly special about carbon steel is that it combines the best qualities from other types of pans.
Carbon steel weighs half as much as cast iron, but is just as durable - and develops better natural non-stick properties. And you get better heat control, while the pan can be used on your grill or open fire.
With carbon steel, you get the best properties from stainless steel pans, cast iron, and non-stick cookware.
But what is so special about our carbon steel pan specifically?
This frying pan is produced just outside the city of Como, at a small family-owned workshop with 130 years of experience - which, through its many years of tradition and expertise, has perfected the production of the pan.
The pan is hand-forged from 2.5 mm thick carbon steel, which gives it the perfect balance between a light pan with exceptional frying properties.
The carbon steel is cut to the right size and then pressed down over a form, so it achieves its unique curved sides, which are perfect for "tossing" food like a pro - while also giving you a larger frying surface compared to other pans of the same diameter.
After that, the edges are trimmed and the pans are polished in vegetable oil to achieve a better finish and protect the pan against rust.
When the body of the pan is finished, the stainless steel CoolGrip handle is mounted with three strong rivets. The rivets provide a stronger construction than welding - and the handle ensures a good grip that doesn't get hot when you're cooking.
The Design with the Country's Best Chefs
Our carbon steel frying pan was developed with feedback from top chefs.
The pan is designed with a perfect curve on the sides, which provides a larger frying surface.
The wide frying surface provides maximum use of heat contact, and thus the best frying result.
The 2.5 mm carbon steel gives the pan a weight that is easier and more pleasant to handle than most other iron pans on the market - without compromising the fantastic heat retention and heat control.
At the same time, the pan is equipped with an ergonomic Cool-grip handle, which is pleasant to hold.
The handle is cast in stainless steel - with a round bottom and indentation for your thumb.
This provides a handle that is also pleasant to hold during use, as it remains cool - even at high frying temperatures.
