Like most things, I started making kitchenware for my own personal use. I love to cook and so it was a natural progression for me to start creating my own pans and utensils. Although I loved my cast iron I quickly realized that my forged iron pans are superior to cast. They are less porous than cast and therefore season quicker. They are also more tolerant of higher temps and you never have to worry about them breaking like the more fragile cast iron. Also with the long swooping handle one can lift the pan from the burner without getting burned.
Each pan is hand forged from 11 gauge carbon steel using a burned out oak log for a form. Once the pan is finished the handle is forged from 1/4” flat bar and riveted to the pan. After wire brushing, I heat them in the oven at 500 degrees for an hour. This turns the pan a nice dark blue and creates a surface oxidation that helps prevent rust. Then while they are still warm they are hand rubbed with a mixture of beeswax and coconut oil. Over time as the pans are seasoned they will continue to develop a warm, dark patina. If you love to cook, these pans will quickly become one of your most prized possessions!