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Pots and Pans
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Why Carbon Steel?

Cast-iron and carbon steel pans share many benefits — both are seasoned, can handle high heat while cooking, allow a chemical-free cooking surface, can be used in a variety of cooking settings, and have a long lifespan when cared for properly. However, there are a few key differences.

Carbon steel pans are lighter than traditional cast-iron, making them easier to maneuver around the kitchen, and less porous, which allows a smoother cooking surface than a more textured cast-iron — this will help keep food from sticking to the pan. And while we’re here, Cast-A-Way offers the first 100% American-made carbon steel pan with pouring spouts and no rivets. This creates a more seamless look, but more importantly, food won’t be sticking in those hard-to-reach areas around the rivets for cleaning!

How to order:
1. Find the pan you want (below)
2. Navigate to our "preorders" page
3. Complete the form
4. Submit & wait for your confirmation
5. Pick up at your desired market

Click Each Image to Learn More

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