Sonora Roaster

Sonora Roaster

$ 245.00
$ 245.00
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Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
  • Sonora Roaster
Sonora Roaster

Sonora Roaster

42 reviews

$ 245.00
$ 245.00
Shipping calculated at checkout.

Pickup available at Santa Barbara Forge

Usually ready in 5+ days

Sonora Roaster

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 by a small team of artisans. Please allow 5-10 days for orders to be prepared.

With two hand-forged helper handles and a gently curving sidewall wall, our carbon steel Sonora Roaster pan provides a versatile cooking surface that can handle several foods at once. A stunning centerpiece of any kitchen or table, this pan is ideal for cooking larger meals. Cook eggs on one side and chorizo in the other, or throw in the entire bird!

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:

• 15.5" width from handle to handle
• 13.5" from rim to rim
• 11" flat interior cooking surface
• 4" from table to top of handle
• 1.75" from table to lip of bowl
• 10 gauge steel (thickness of ~.135in)
• Approx. Weight: ~7.5lbs
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

Like a good leather jacket, our cookware only gets better with age

As your pan builds it's season it will change gracefully and become even more non-stick.

Example Large w Helper Handle*
Learn more about seasoning and care
Day 10
Day 30

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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...