Skillets, not props
Carbon pans
These are bare carbon-steel skillets we season on the bench before they are sold. They are cookware. They are not wall ornaments, and they are not nonstick.
The steel is about 2 mm. The handle is riveted steel, one piece that runs into the fire’s heat. It will burn you if you grab it dry off the burner, and it will burn you again five minutes later when you think it has calmed down. Use a folded towel. I am not being colorful. The scar is on my left wrist.
We wipe on grapeseed oil and heat the pan until the steel turns mottled brown, not a lacquered black. The coat is thin on purpose. A thick coat looks finished and then flakes into your onions. Soap is allowed. Rinse, then heat the pan dry on a low burner and wipe a trace of oil. A pan that never meets water and also never gets wiped will taste like stale fat. Pick one habit and keep it.
This valley holds damp. A skillet left wet on a cold burner over a Brattleboro weekend will spot orange. A blush comes off with heat, oil, and a pinch of coarse salt worked with a spoon. If your nail catches a pit, bring the pan in. We will say if it is done. The longer version is the note on a wet week on Flat Street.
We do not sell nonstick. We do not sell cast iron in this room. If you want a slow, thick pan, this is the wrong shelf. If a lip is folded from a drop, that is a sharpening job, not a new skillet. We do not grind the cooking face flat.
The 10 inch is the size most people carry out. The 12 inch fits a full pound of onions and also crowds a narrow apartment oven. Measure the rack before you commit to the big one. Bring the number if you are unsure. We will not guess from the brand of the stove.
- 8 inch skillet$64About 20 cm. 2 mm carbon steel. Riveted handle.
- 10 inch skillet$82About 25 cm. The one most people carry out.
- 12 inch skillet$104About 30 cm. It crowds a small oven. Measure the rack.
Prices are before Vermont tax. Call during open hours if you need a piece held until the door locks. We do not hold over a closed day.