In the box
- One Ridgeline 12″ skillet, wax-coated for transit
- A one-page seasoning card, printed
- Recycled cardboard box, no plastic
Cold-rolled carbon steel, 1.8 mm thick, spun into a 12-inch pan with a riveted steel handle. It arrives raw and gray. You season it, and it turns black over about ten cooks.
Sales tax is calculated at checkout based on your shipping address. Shipping is free on orders over $75, so this pan ships free within the contiguous US.
In stock. Orders placed before 2pm CT ship the same business day.
Measured on production units, not prototypes. If your pan differs from any figure below by more than the stated tolerance, we replace it.
Carbon steel builds a seasoning layer through use. Here is the color your pan will actually pass through, and roughly when.
Two things it will do that you may not want: it rusts if you put it away wet, and it reacts with tomato and wine, which strips seasoning. If neither is acceptable in your kitchen, buy stainless instead — we would rather you skip this pan than return it.
Pull these from your store's verified-purchase reviews only. Delete this section entirely if you do not have any yet — an empty section is fine, a fabricated one is not.
[Real review text]
[Real review text]
[Real review text]
No. It will strip the seasoning and the pan will rust. Hot water, a stiff brush, dry on the burner.
Yes. Carbon steel is magnetic and the base is flat to within 0.5 mm.
Yes, the whole pan is one material family and rated to 900°F. The handle gets hot on the stovetop within a few minutes — use a towel.
That is oxidation under the wax film, not damage. It disappears with the first seasoning round. If it does not, email us a photo and we will replace it.
No. One price, all year, including Black Friday. We would rather not run a sale you have to wait for.