Our frypans are made from high carbon steel (and made right here in NZ, which is even better). Before each of our pans is sent to its new home, we carefully season it so that it's ready for you to use, straight from the box.

Seasoning is a tried-and-tested method of creating a non-stick coating over a high temperature, an important task that's usually left up to the purchaser when buying a new carbon steel pan.

All our pans go through the seasoning process here in our workshop, using a high volume gas flame treatment. To do this, the pan is cleaned thoroughly, and then slowly bought up to temperature. When the colour of the pan changes to blue, we know it's time to apply a layer of high smoke point, food safe oil.

This process is repeated multiple times, resulting in an incredibly thin, non-stick coating on the pan surface. Now you're ready to fry up a storm! Once seasoned, continued use will only enhance and add further coating, keeping the pan beautifully black and blissfully non-stick.

With enough seasoning layers, your carbon steel pan will become as black as cast iron. Once you've seen the development from bare metal to seasoned (something you rarely have a chance to do with cast iron), you'll have a good idea of what seasoning is, what it does and why it makes a world of difference to the working life of your pan.