Sonora Large Pan w/ Helper Handle

Sonora Large Pan w/ Helper Handle

$ 215.00
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Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
  • Sonora Large Pan w/ Helper Handle
Sonora Large Pan w/ Helper Handle

Sonora Large Pan w/ Helper Handle

57 reviews

$ 215.00
Shipping calculated at checkout.

Pickup available at Santa Barbara Forge

Usually ready in 5+ days

Sonora Large Pan w/ Helper Handle

Default Title

Santa Barbara Forge

Pickup available, usually ready in 5+ days

626 E. Gutierrez St.
SANTA BARBARA CA 93103
United States

+18054551009

Our cookware is handmade to order. Please allow 5-10 days for orders to be prepared.

All the beauty and functionality of the carbon steel Sonora Large Frying Pan, but with an added hand-forged pineapple-twist helper handle riveted to the rim opposite the straight handle. 

Made here in our shop in Santa Barbara, California.

Each item we make is unique and comes with slight imperfections in shape, finish, and color. It's all part of the character of the pieces we sell, and will not affect performance.
Dimensions

Approximate dimensions:

• 21.5" total length from handle to opposite handle
• 11" from rim to rim
• 9.25" flat interior cooking surface
• 4.5" from table to top of long handle
• 1.375" from table to lip of bowl
• Long handle length 9"
• Helper handle height 3.5"
• 10 gauge steel (thickness of ~.135in)
• Approx. weight 5.8 lbs
Why Carbon Steel?

Carbon steel is the original chef’s pan — the link between cast iron’s heat retention and stainless steel’s finesse. It heats fast, sears beautifully, and develops a natural non-stick surface the more you cook.

Ours are shaped, forged and seasoned right here in Santa Barbara. Like a good leather jacket, they only get better with age and use.

Read more on The Blacksmith's Journal → Why Professional Chefs Choose Carbon Steel
Seasoning & Care

Treat your carbon steel pan like a cast iron’s cooler cousin — keep it dry, keep it oiled, and it’ll reward you for life. After cooking, wipe it clean, heat it briefly to dry, then rub on a thin layer of oil to protect the surface.

The secret is consistency over complexity. Regular light care beats any deep-clean ritual. Every use adds to your seasoning, building that dark patina that makes the pan naturally non-stick and uniquely yours.

Need to re-season? It’s easier than you think.

Read the full guide → Carbon Steel Pan Seasoning & Care Guide

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Carbon Steel changes beautifully over time

As your pan gains it's season it will gracefully change and become even more non-stick as time goes on.

 Learn more about seasoning & care

*Example Large + Helper Pan

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The Blacksmith's Journal
Why Professional Chefs Choose Carbon Steel (And Why You Should Too)

Why Professional Chefs Choose Carbon Steel (And Why You Should Too)

Walk into any professional kitchen and you'll notice the same sight: rows of darkened, well-seasoned metal pans commanding the stovetop. These aren't cast iron pans—they're carbon steel, the cookware industry's...