Milk Street 11-Inch Hammered Carbon Steel Skillet

$69.95 $89.95 (22% OFF)

This item ships May 15th

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Special pre-order price of $69.95

Orders placed before January 18 will ship by February 27th.

Touted for its flashy, aerospace-grade material, traditional “nonstick” cookware is rarely, if ever, nonstick. It may be great out of the box, but give that pan a few months and the high-tech surface sloughs right off—or develops scratches that make it virtually useless. Why buy throwaway cookware when the right pan is totally nonstick and lasts for generations?

Meet the all-purpose Milk Street 11-inch Hammered Carbon Steel Skillet. Featuring the same great nonstick cooking surface and durability of our woks, this indestructible skillet is designed for everyday cooking. Lightweight, slick and built for quick and even heating, it’s ideal for quick stir-frying, sautéing, pan-roasting and more. It’s broad and ultra-light—just under 3 pounds—with shallow sidewalls that make it easy to scoot a spatula underneath steaks, pancakes and omelets. The carbon steel material holds heat for perfect, even browning. The unique properties of the metal also means oils bond to the surface with regular use, creating a permanent, nonstick patina. (And the more you use it, the better it gets.)

We further improved the skillet by hammering its surface with tiny dimples that trap air between the food and the pan, making it even more nonstick. You can cook fried eggs, sautéed chicken breasts, crispy grilled cheese and fluffy pancakes with no hassle—or burnt bits stuck behind. Plus, the comfortable, ergonomic handle offers a secure grip when cooking and arches upward for maximal leverage.

Our carbon steel skillet is so tough you can use it on any cooking surface, including a piping hot grill. (The same can’t be said for any run-of-the-mill nonstick pan.) And since the handle is oven-safe, you can slide it right into an oven to finish a thick cut of meat or fish, bake mac and cheese or toast nuts. With its high-quality carbon steel construction, an oversized handle for better control, and special dimpled surface for nonstick cooking, it will last a lifetime—and it’s guaranteed to improve your day-to-day cooking.

Net Weight: 2 pounds 14 ounces
Materials: Hammered Anti-Rust Matte Finish Carbon Steel Skillet
Customized Long Stainless Steel Handle with Satin Finish
Dimensions:
Diameter: 11 inches
Base Diameter: 9 inches
Height: 1.5 inches

Use on gas, electric, or induction stovetops.

Cast-iron and carbon steel cookware become more nonstick as it heats because the fat in the pan polymerizes with the surface. To prevent foods from sticking, especially lean proteins like eggs or chicken, heat the pan with your cooking oil until it flows easily, then swirl to coat evenly before proceeding. Many recipes specify the temperature to which the pan is heated, so follow instructions once the pan is coated.

Use care with prolonged cooking of acidic foods (tomatoes, citrus, vinegar, wine), which can strip the patina and can cause food discoloration and off flavors.

Cast Iron and Carbon Steel Care and Handling
Cast-iron and carbon steel pans are virtually indestructible and will develop a durable nonstick patina coating with use. The more you cook, the better they get.

Milk Street cast-iron and carbon steel cookware are pre-seasoned at the factory. However, they should be treated to a fresh coat or two of neutral oil before use to jumpstart patina development.

Seasoning
Before seasoning, cookware should be scrubbed well with hot soapy water, then rinsed and dried.

We recommend turning on the exhaust fan before seasoning to capture fumes produced during the process. (Different oil varieties may produce more smoke than others.)

1) Set the pan over medium-high heat. Add one tablespoon of neutral oil with a high smoke point, such as grapeseed, avocado or canola oil. Use a double layer of paper towels to spread the oil in a thin, even layer over the pan’s interior, making sure to wipe up any pooled oil.

2) Leave the pan over the heat until it begins to smoke. Hold it at this stage for 1 minute. Remove from the heat and use folded paper towels held with tongs to carefully wipe the pan clean of oil.

3) The surface may look blotchy at first, but consistent cooking should be enough to even it out. If desired, you can repeat the seasoning process once the pan cools.

Note: If the pan’s patina is affected–via scrubbing, strong dish soap or acidic ingredients–and food begins to stick, it is likely the pan requires re-seasoning. Repeat steps above.

Washing and Storage
Cast-iron and carbon steel cookware is not dishwasher-safe. It is best cleaned with hot water and a stiff scrub brush. If necessary, use minimal dish soap and rinse well. If stubborn, stuck-on bits remain, make a slurry of one tablespoon each of neutral oil and kosher salt; use this abrasive paste to scrub and then wash clean with water to remove any salt residue.

Ensure that the cookware is thoroughly dried before storage. For long-term storage, lightly oil the pan’s interior to prevent any oxidation.