Let's talk about what makes a really good carbon steel pan.
There's a lot that goes into the design, to make it classic, that can be handed down and really special.
The main thing to me is the handle. You have to have a good handle, that's comfortable in your hand. Our handles are designed in a really nice way. It fits your hand, everything's rounded, it's tapered in the appropriate places.
The other things are that the way it's riveted to the pan you want your rivets spaced apart and you want them to be flat. So you don't get food stuck in them. A lot of pans on the marketwill have like three rivets close together, and that's not really a design decision. That's a accounting decision. That's how can we make these faster and cheaper. So the way we have the rivets there is spaced apart and these rivets will never fail.These are quarter inch cold form rivets.
Those are things for the handle that are really important. And it's surprising how many people get that wrong.
The other thing is the actual body of the pan has to be a thickness that's just right to maintain heat, but also to be able to raise and lower your temperature when you need to. That's an advantage over cast iron, which a lot of that is very thick.
When you look across the market, You're gonna find a really expensive, hand forged pans, and you're going to find a lot less expensive commercial pans, and they both have big compromises. What we're doing is making the pan that really needs to be made. A price point that's reasonable. But we're not compromising on quality.