Iron Steak Pan

Use this kitchen tool for every meal, for every cuisine.

Meet your new favorite piece of cookware. This versatile pan is constructed to last a lifetime, thanks to its mineral B iron body. This material also what allows the pan to become more non-stick over time, as, similar to cast iron, it'll gain a natural seasoning the more you use it. Built with an extra-long handle, it also gives its user plenty of space from the heat and bubbling grease. It's ideal for cooking everything from omelets to your favorite dry aged steak.

  • (Dia)11" x Handle: (L)8.5"
  • Iron rivets
  • Mineral B iron
  • Naturally seasoned
  • Hand wash only
  • Made in France
  • Pan will darken with use
  • The pan will arrive with a thin beeswax coating – it's what keep rust at bay in transport. Wash it away with hot water, soap, and a coarse brush.
  • Warm your pan on the stove, then pour in a little bit of oil (we like flaxseed, but most anything will work) and wipe it all over the surface of the pan, including the bottom and the handle. Then take a clean paper towel and wipe away as much of the oil as possible, leaving only a microscopically thin layer.
  • Heat the pan in a 500°F oven for an hour, or over high heat on the stove until the pan smokes and darkens in color. Then turn off the heat and let it cool completely.
  • Repeat until the pan has a deep black, smooth surface. You're now ready to cook.
  • To clean, wash with hot water and a gentle sponge, then dry and wipe with a little bit of oil.
  • Do not scrub with coarse brushes or harsh soaps.
  • Do not put in the dishwasher.
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