Why Carbon Steel?
Carbon steel skillets are well known and loved by professional chefs and are hugely popular in European kitchens. More and more home cooks around the world are discovering that a carbon steel skillet can do it all: bake, broil, sear, stir-fry and handle delicate foods like eggs or fish without sticking.
Our carbon steel skillets are lighter and more responsive to changes in heat than cast iron, more versatile than non-stick and have no chemical coatings. Northwest Skillet pans are hand-spun by Peter Clark which results in a tightly grained, naturally non-stick surface that gets better and better with use. To learn more about the use and care of carbon steel please visit our Skillet Care page.