Why does my pan arrive with a beeswax coating?

Each Brass & Steel pan is protected with a light beeswax coating to keep rust and oxidation at bay during shipping. Think of it as your pan’s “travel armor.” Once it arrives, simply wash off the beeswax before you start seasoning. For a full, step-by-step guide, visit our Instructions Page.

What’s the best way to remove the beeswax?

It’s surprisingly easy. Warm, soapy water and a gentle scrub will do the trick. Be sure to rinse thoroughly so there’s no sticky residue left. If you’d like more tips, check out our blog post on Proper Pan Prep to see how our team tackles this step.

How do I season my new carbon steel pan?

Seasoning is the secret to building a natural non-stick surface. After washing away the beeswax, dry your pan completely, then follow our oven-seasoning method: Preheat to 200°C (400°F) Lightly coat the entire surface with a high smoke point oil Bake upside down for 30 minutes, wipe off any excess oil, then bake again This process is fully explained on our Instructions Page, and we also share insider tips in our Seasoning 101 blog post.

I’ve heard some oils aren’t suitable for seasoning. Which should I use?

Oils with a high smoke point—like grapeseed, avocado, sunflower, or canola—are your best friend. Olive oil and animal fats can burn too quickly and leave a sticky residue.

My seasoned pan feels sticky. What went wrong?

A sticky surface usually means excess oil was left on. It’s an easy fix: simply scrub off any gummy spots, then re-season with a thin (almost invisible) layer of oil.

Will the handle get hot?

Not usually on regular stovetops—our single-piece construction helps distribute heat so the handle stays relatively cool. That said, if you pop the pan into the oven or place it over an open flame, we recommend grabbing a kitchen towel or mitt. Take a look at our 27cm Carbon Steel Sauté Pan or 30cm Carbon Steel Sauté Pan product pages to see photos of the handle design in action.

Why are there no rivets or welds?

We craft each Brass & Steel pan from a single sheet of carbon steel to ensure it’s oven-safe, seamless, and incredibly durable. No rivets mean no awkward spots for food to hide, and no welds means fewer weak points over time.

Is the pan induction-friendly?

Yes! Our carbon steel pans work beautifully on induction cooktops. Just remember to avoid blasting the heat on an empty, cold pan. Instead, start on medium heat to prevent warping.

How do I maintain the seasoning over time?

It’s all about use and simple care. Regular cooking with fatty foods (like bacon or steak) naturally boosts the seasoned layer. Avoid soaking the pan or using harsh soaps that can strip the seasoning, and dry it immediately after washing. For more details, hop over to our Instructions Page.

Do I need to worry about rust?

Carbon steel can rust if it stays wet or loses its protective coating. The best prevention is consistent seasoning and thorough drying after each wash. If you spot any rust, don’t panic—just scrub it off and re-season.

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30cm Carbon Steel Sauté Pan

€99,00 EUR

Sale Sold out

Taxes included.

Note: Due to high demand, we’re currently manufacturing the next batch, so delivery may take slightly longer.

Upgrade to a Larger Carbon Steel Pan for Family-Size Cooking
This 30cm sauté pan is crafted from food-grade carbon steel—no coatings, no films, just pure performance. Perfectly sized for 3–4 servings, it delivers outstanding heat distribution and effortless searing.

One-Piece Forging
Precisely forged from a single 4mm-thick sheet of carbon steel, with no welds or rivets, ensuring no weak points. Engineered to handle high-heat cooking for years, this pan is built for intense use and will never fail you.

Seasoning Guide
Your pan arrives unseasoned. For a lasting, natural nonstick finish, follow our simple seasoning instructions before first use.

Specifications