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Frequently asked questions

Don’t worry — this is natural! The beautiful blue-black finish you see at first is just heat blacking and our in-house seasoning. It fades with use but quickly darkens again as the pan continues to season. The final patina will be a deep, rich tone that’s both protective and naturally non-stick.

👉 Learn more here: How to Season & Care for a Carbon Steel Pan

Your pan will naturally become non-stick with use. To speed things along, lightly coat it with oil, heat it until it just begins to smoke, then let it cool. Repeat a few times if you’d like, or simply keep cooking — every meal adds to the patina.

Avoid soap if possible. Instead, wipe the pan out after cooking or scrub under hot water with a brush or abrasive, then re-oil lightly.

👉 Learn more here:How to Season & Care for a Carbon Steel Pan

We’re not taking custom cookware requests right now. Our blacksmiths are focused on fulfilling orders for our current line and ornamental work.

That said, we always keep customer requests in mind for future designs feel free to tell us what you would like to see in the contact form below — and the best way to hear about new releases is by signing up for our mailing list at the bottom of this page!

We almost never offer discounts. Our pans are priced as fairly as possible for handmade cookware, and demand is very high. Rather than running discounts or codes, we keep our pricing consistent and honest. What you see is the true value of the pan.

If you are a Veteran or First Responder please reach out using to contact form below regarding this matter.

Our cookware is made from carbon steel with no chemical coatings or applied nonstick finishes. We review supplier mill test reports to confirm the steel is free from toxic heavy metals such as lead and cadmium. Each pan is seasoned using organic coconut oil to create a natural cooking surface. Like all iron cookware, carbon steel may release trace amounts of iron during cooking—normal, safe, and part of what makes it perform so well.