This carbon steel cookware is 50% lighter than cast iron and heats up in nearly half the time, making it the preferred choice for many professional chefs who prize speed and precision in a restaurant environment. With exceptional heat distribution and responsiveness, this pan has a smooth, circular cooking surface that turns out light, tender crepes or perfectly browned pancakes and releases them with ease. Although the pan has a black finish, it undergoes a blue annealing process – hence the name – which hardens the steel and makes it highly resistant to rust and corrosion.
