Hand-Forged Deep Skillet

Hand-forged in Texas, our carbon steel Deep Skillets are made for cooks who want one pan that can handle everyday meals and big, ambitious projects. The deeper walls give you more room to sauté without crowding, simmer and braise with confidence, and shallow-fry with less splatter—while the wide cooking surface still delivers the sear and browning you expect from carbon steel.

Carbon steel heats quickly and responds fast when you dial the heat up or down, giving you real control from stovetop to oven. With regular cooking and seasoning, the skillet develops a naturally slick patina that only gets better with time. It’s a practical alternative to cast iron—lighter in the hand, durable in daily use, and built to live on your stove.

Available sizes: 9", 10", 11", 13", and 15". 
OR 
as a SET OF 3 Pans: 9",11", and 13"

Features

• Hand-forged carbon steel with heirloom-quality craftsmanship
• Deep walls for sautéing, simmering, braising, and frying with extra room
• Fast, responsive heat for better control while cooking
• Forged handle designed for confident lifting and everyday use
• Smooth, easy-to-clean interior that improves as seasoning builds
• Stove-to-oven versatility; also at home on any cook surface, including the grill or over live coals
• Optional personalization (stamping) available for meaningful gifting

FAQ / Care

Best oil for re-seasoning? The oil of your choice. —apply a very thin coat.
How do I clean it day-to-day? Rinse with hot water, scrub gently if needed, dry completely, then wipe on a micro-layer of oil. Skip the dishwasher.
Food stuck or residue won’t budge? Add a little water, warm it briefly, and scrape with a wood spatula; dry and oil after.
New to carbon steel—will it stick at first? Early on, yes sometimes. Cook with a little fat, keep heat moderate, and the season will build quickly.
What if it ever looks dry or rusty? Scrub the spot, dry thoroughly, then re-season with a thin oil film and heat until it sets.