Robin Hood Cookware

Experience Great Cookware

Carbon Steel Cookware

When it comes to nonstick skillets, people gravitate toward either high-tech coated or old-fashioned cast iron, but there’s a third option to consider: carbon steel cookware. The lighter-weight, smoother cousin of cast iron, carbon steel pans have been around for ages, and brands like de Buyer, Mauviel, Vollrath, Paderno and Mather Bourgeat have been associated with international chefs and first class European kitchens.

The reality is this: carbon steel cookware should be the non-stick workhorses in your kitchen. Aside from searing food well, they are oven-safe, light enough to casually lift and toss ingredients around, easy to clean, and they work on induction stoves. Moreover, they’re tough enough to last several life times. After decades of using coated non-sticks in my kitchen, I was tired of periodically replacing worn-out skillets. Cast iron was a potential substitute, and its weight was undesirable.

To compliment the usage of your carbon steel cookware, it is best to use it with ghee, coconut oil or avocado oil. View what we have to say about ghee and coconut oil on our blog. You will love it and it is healthy too!

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