Skillet by The Solo Blacksmith made in Auckland, New Zealand

A carbon steel chef pan by The Solo Blacksmith, made for everyday use. The design has recently been updated to a spun steel base with a hand-forged handle.

Use it on gas, electric, convection and induction hobs, in the oven, or over an open fire while camping. It is much lighter than cast iron, so it's easier to move around. The long, hand-made, steel-riveted handle is sturdy and stays cool to the touch on the stovetop. All pans come pre-seasoned.

265mm base diameter, 50mm deep, 210mm lip to lip diameter, 1200g.

Made by The Solo Blacksmith in Tāmaki Makaurau Auckland.

Care: these steel pans get their non-stick and rust protection from cooking oils, and the seasoning builds with use. When the pan is new, use it mainly for frying until a strong black layer builds up. Preheat for a few minutes on a medium heat – heating too quickly or unevenly can cause warping. Wash with hot water and a soft brush. Avoid harsh scrubbers like Goldilocks or Scotch-Brite, and use detergent only occasionally. Don't leave it to soak, and make sure it's completely dry before putting it away. If it ever looks dull or rusty, heat it and wipe on thin coats of a high smoke-point oil such as canola or rice bran until a dark coating builds up again. Avoid cooling the pan rapidly.