Tim Love Carbon Steel Skillets
Durable 2.3mm-thick carbon steel reaches high heat quickly and cooks evenly—perfect for searing, browning, grilling, and more. The pan’s performance improves over time, so the more it’s used, the darker it becomes for all-natural nonstick cooking. Plus, it seals in juices for delicious caramelization.
Sturdy steel handle is triple riveted for durability. Safe for all cooking surfaces, including induction. Hand wash. Available in 8" or 10" diameter. Lifetime warranty. Made in France by de Buyer for Tim Love. Available exclusively at Sur La Table.
Texas born and raised, chef Tim Love naturally likes to deliver big, bold flavors. We partnered with him to create tools that do just that. Made in France by de Buyer—makers of exceptional cookware since 1830—this skillet is designed to help cooks of all levels reach new culinary heights.
- Manufacturer: de Buyer for Tim Love
- Care: Hand wash, dry well, then store in a dry place. Carbon steel cannot be left outdoors.
- Dimensions: Available in 8" or 10" diameter
- Material: Carbon steel
- Warranty: Lifetime warranty
- A Sur La Table exclusive—made by de Buyer for Tim Love
- Safe for all cooking surfaces, including induction
- Perfect for searing, browning and grilling
- Reaches high heat quickly and cooks evenly
- Performance improves over time for all-natural nonstick cooking
- Seals in juices, resulting in caramelization
- Eco-friendly pan is 99% iron and 100% recyclable
- Durable 2.3mm-thick carbon steel
- Organic, anti-oxidant wax finish
- Free of PFOA and PTFE coatings
- Steel handle is triple-riveted for durability
- Made in France
One word of caution, this is a large, heavy frypan. Typical of high end DeBuyer pans, it is thick and heavy for it's size, making for excellent heat retention, a must when searing thick cuts of meat. Like cast iron, it will go from cooktop to oven with ease. It's long handle is quite comfortable, but a loop helper handle would be handy. The Lyonnaise profile makes it easy to slip a spatula under foods, and also to slide food onto a plate.
After removing the wax layer (it prevents rust during shipping) season as you would any carbon steel pan. This is of such quality it will become a heritage piece, sure to be passed down to new generations of cooks.
I like and use my cast iron frequently, but I far prefer carbon steel for it's superior non-stick properties and it's lighter weight