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Companion Brands Information Page: Spun carbon steel cookware is known for its superior heat conductivity and its even heat distribution. Carbon steel, being the most porous material when heated, absorbs the cooking oil. This creates a "patina" effect, making the surface event

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Spun Carbon Steel Cookware

Spun carbon steel cookware is known for its superior heat conductivity and its even heat distribution. Carbon steel, being the most porous material when heated, absorbs the cooking oil. This creates a "patina" effect, making the surface eventually turn black and creating a non-stick surface which enhances the flavour of food. Maintained like cast iron, but lighter in weight, it's good for cooking that requires quick heat changes because it disperses temperature well. Our range of spun carbon steel cookware has been made with a 1.8mm thick metal construction, which is an indicator of a quality wok or stir-fry pan. Our Wok is ideal for sauteing, steaming, braising, boiling and deep-frying. Its base concentrates heat at the bottom which radiates up the sides, allowing you to simultaneously cook foods at different temperatures.

Handle

A good handle must be strong, sturdy, and remain cool to the touch. Wooden handles provide the best grip and ours have been riveted to the pan for additional strength and durability.

Features

  • Maintained correctly they will last a lifetime
  • No toxic fumes when cooking
  • Great over an open fire
  • Virtually non-stick when properly seasoned
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