The Strata Carbon Clad® Pan takes conventional carbon steel cookware to the next level with its 3-layered clad design. It delivers superior performance in a lightweight and versatile package by combining the stick-resistant properties of carbon steel cooking surface, the even heating of aluminum, and the durability of stainless steel.
A carbon steel cooking surface can take some getting used to if you're new to it. Rest assured, we provide an easy-start guide as well as a detailed carbon steel manual with everything you need to know. Patience is key - It takes time and cooking in order build peak high preforming stick-resistance.
Features
Naturally stick-resistant when seasoned
NO unnatural coatings (PTFE and PFOA FREE)
Lightweight - 1/2 the weight of conventional carbon steel
More even heat distribution
Durable and long lasting
High temperature cooking - sautéing, browning, grilling, frying
Versatile everyday use
Ergonomic handle and depth
Induction compatible
NOTE: Due to limitations, only the first two product images show the 12.5" pan size. The other images are the 10.5" pan size.
12.5" Strata Carbon Steel Clad Frying Pan
12.5 Inch Pan
- Total Diameter: 12.75"
- Cooking Surface Diameter: 9.75"
- Pan Height: 2"
- Total Height (including handle): 4.3"
- Total Thickness: 0.11" (2.8 mm)
- Handle Length: 8.0"
- Weight: 3.0 lbs
- Seasoning before first use is recommended (easy quick start seasoning guide included)
- Recommended maximum heating temperature: 600°F
- Oven safe
- Suitable for all stovetops, including induction
- To clean, hand wash only. Avoid soaking or storing while damp.
- Allow the pan to cool before running under water
- Avoid rapid temperature changes & high heat on an empty pan
- Note: Cooking acidic foods may affect the pan's seasoning. While this does not harm the pan, reseasoning might be necessary after preparing acidic dishes.
Reviews
I got the 12" pan during the Kickstarter! I seasoned it on stovetop and then just started cooking with it, no problem at all. (In the picture you can see the before & after.) WORKING EXACTLY AS I'D HOPED! I get the non-stick like performance I want and (more importantly) the light weight.
Of course, right after the bacon, I had to try the egg test. (see video). Besides having the temp too high it worked very well.
I like it so much I got the full 3 set (giving the 12" to my brother).
While I've only cooked with it 3 times, it's worked well. First, the Strata seasoning video, which I followed exactly, worked perfectly. My first image is the first seasoning, the second image is after second seasoning. First, I cooked grilled cheese sandwiches, and it worked great. Second cook was sablefish, which did stick some. My third image is after my third cook, searing scallops with no sticking.
Despite its size, this 12.5" skillet weighs in far below my similar diameter cast iron. It's my first carbon steel so I'm still working out the seasoning process and cooking techniques. Heat distribution is surprisingly even across the surface. A little sticking with proteins and the initial seasoning was compromised removing food. Building up a few patchy layers but it seems to be improving. Only time will tell.
Still in the early stages of seasoning, but I’m getting perfect searing and mostly nonstick already. Being this is a big pan, I thought it fitting to do a fat tomahawk steak in it and it was incredible cooking it in this pan. I love it so much already, I just bought the other two sizes!
This is my new go-to for general sauteing and one-pan meals. Basically like All Clad D3 but non-stick. Very even heating, although heat retention is not the best. I use a nice heavy Demeyere SS clad for searing and this for the rest.