When it comes to iron cookware, Blu Skillet Ironware has us asking whether forging is the new casting? The cookware company, started by artist Caryn Badgett and metal worker Patrick Maher out of Seattle, Washington, focuses on hand-forged pans rather than cast iron pans. Why? They’re lighter, easier to wield in the kitchen, quicker to season, and less porous. The name Blu Skillet Ironware refers to the layer of blue iron oxide that acts as a natural rust deterrent. The pans come preseasoned with organic virgin coconut oil for a nonstick surface.
We like the idea of lasting, nonstick pans (without the health repercussions of most commercial cookware) that are lightweight enough to stack up and store without bringing the shelves down with them. Here’s a look at Caryn and Patrick’s latest offerings.
Above: A process shot of the pans in production.
Above: A trio of French Skillets ($165 each), which have higher sides than the classic frying pan to hold more volume.
Above: Fry Pans range from six to 13 inches and have low sides suited for quick evaporation; $100 to $280, depending on size.
Above: The pans have a blue sheen from the steel having been heated to 620°F. They’re reactive, however, and the blue will be replaced with a darker patina over time.
Above: The wall-mounted Half Oval Pot Rack is heat-blackened to prevent rust and sealed with beeswax. It’s made to order for $360. The Hanging Bar Pot Rack and Hanging Oval Pot Rack are also available along with the Bar Pot Rack ($200) for another wall-mounted option.
Above: Like the French skillets, the Gratin Pans have higher sides plus two short loop handles; $120 to $310 each.
Above: The Blu Skillet insignia.
Above: Made of the same material as the pans for absorbing excess heat, the Trivet is $45.
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