Carbon Steel Comal (Hand Forged!)

CARBON STEEL CARE:
= If nothing sticks, simply wipe the skillet out with paper towel.
= If some sticking is experienced, rinse the skillet with water, scrubbing gently with a soft-bristled brush or a sponge if necessary; use soap sparingly.
= For stubborn burned food and carbon build up use a chainmail scrubber.
= Dry the skillet thoroughly and apply a very light film of oil.
SEASONING CARBON STEEL:
= Optional step for additional seasoning: Over a warm burner add ¼ teaspoon oil to the cleaned skillet. Using paper towels held with tongs, spread evenly over the surface. Wipe away as much oil as possible (excess oil won’t fully polymerize and will lead to tackiness).
= Continue to heat the skillet, wiping away any beaded oil that forms, until the pan begins to smoke (indicating oil breakdown). Turn off the heat, wipe out any remaining oil and let the skillet cool.
= As seasoning forms, this routine can be shortened to washing/wiping, drying, and oiling after each use.

Copper State Forge is a father and son-owned blacksmith shop in Goodyear, Arizona. In 2021 we combined our passions of metalworking and cooking to create an all-natural alternative to factory-made non-stick pans. After extensive experimentation, we unveiled our elegant line of hand-forged carbon steel skillets. They are naturally non-stick, lighter than cast iron, and will last several lifetimes.

MATERIALS:
= Body: 12 Gauge Carbon Steel
= Handle: 3/16" carbon steel
COOKTOP COMPATIBILITY
= Induction, gas, coil electric, gas, open fire, oven, grill, smoker & wood burning oven
DIMENSIONS
= Inner Diameter: 11"
= Outer Diameter: 12 1/2"
= Overall Diameter: 14"
= Lip: 1/2"
= Overall Diameter with 2 handles: 16”