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, these fry pans allow meat to develop a deeply browned crust in minutes. Curved sides make them ideal for tossing ingredients and flash cooking vegetable stir-fries. Although the pans have a black finish, they undergo a blue annealing process – hence the name – which hardens the steel and makes it highly resistant to rust and corrosion.
