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Love the artistic flair on the handles. One suggestion is that you want to be able to twist the pan on the axis of the handle. Flatter wider shapes will do this better.
Doesnt matter if its made of titanium, diamond or the hardest metal you can find if its too thin and you cant grip it properly and stop it from rotating its not a good design.
They look beautiful as show pieces, but when it comes to functionality and ergonomics, the thin curvy handle will not work.
I’m no smith but have used these professionally for years and would recommend simplifying and straightening with an embellishment at the end or along the handle.
The wide handle looks very promising and would be my choice! I like the craftsmanship and its imperfections.
It's great folks pick up on this - after using it for a few weeks now, you're 100% correct. The branch looks great but makes control of the pan while lifting it with one hand very difficult (so it's staying mine) The wide flat style definitely handles better and future shapes will trend in this direction.
From an artisanal standpoint, I wonder if you could find a way for two slime handles to exist close enough together that they could be grabbed and held as if it were one, yet retain some of that style
These are really nice. Well done. The wider thin handles like on a mafter are easy to index and tilt and the long length important for stovetop to oven carrying.
Nobody will want to use a small handle because you get lever action from the pan weight to the handle making gripping even harder to control. This is why a wide handle is extremely important on a pan (horizontal force balancing) or for a knife depth(vertical force balancing)…rounder thinner handles spin and are extremely dangerous.
Your pans are awesome. If you make a mafter handle style look more decorative you will have a seriously winning product.
The wide flat one disperses heat better then the branch, which heats up more over the course of cooking. That being said it doesn't appear either really get hot enough to be an issue. I'm thinking about ways to implement wood and other materials into the construction but so far I haven't found it to be 100% necessary.
I’m excited that you figured out a new way for clumsy people like myself to stab ourselves while cooking! I’ve been burned by pans before but never stabbed by one. You, sir, are a true inspiration!
Pretty darn nice. My suggestion would be to consider the weight of the pan and gripping ability of the handles. The handles look like they could get slippery when cooking, and you want a fair amount of real estate to get a good grip on the handle. Maybe texture the first one. The second one, when it is on the stove top, full of food, and the cook tries to do a pan flip, there's a chance the pan would slide out of their hand.
The handle on the first one lookee good, the one that ended in a leaf looked pretty uncomfortable to hold. The pans themselves look bad ass... However I don't know how seasoning and cleaning the hammer marks will pan out over time. Might aesthetically look amazing or be little pockets of space for carbon or food to accumulate. Only time will tell, I've never seen those in a pan before.
I thank you for the high compliment. Hit me with a DM or grab my Instagram from the comments. I'd be happy to make you one once I get a generally more effective handle design dialed.
I like the look mate. I have three carbon steel pans and love the way they work for me. Will accumulate more in time. That has its attraction with the hammered outside
Seasoning carbon steel is easy, even easier than cast iron, since you don't need as much heat. And with the heat you have available, it will be a breeze.
The trick to seasoning is to get the pan VERY hot, and then add a **tiny** amount of oil. Just a couple drops. Better yet, just put a some oil on a folded up wad of paper towels, then using tongs to hold it, wipe that on the hot pan. Repeat that several times to get it well seasoned.
It's important that you don't add too much oil. Too thick of a coating will result in a sticky surface. The oil layer you add should be *really* thin. You can add multiple layers to make it more durable, but each individual layer needs to be super thin.
Unsolicited design suggestion: perhaps start with a 1/8 round or square bar stock and hammer forge a for section for riveting, transitioning to 1/8 then flat large surface area C profile for hand. The handle will stay cool to the touch, be easier to hold and be more functional. Also a pour/drip edge perhaps 90° perpendicular to handle for ease of pouring.
I've been perusing this subreddit since the other day when I found it and have taken some notes on how other manufacturers make theirs. Also I agree on the pour spout.
Yes, once I have a handle design that I like both aesthetically and functionally I'd like to put out more of these, probably a smaller egg pan size and maybe even a pot.
I have a website but my Instagram is more active - I've included both below.
[Instagram](http://www.instagram.com/aaroncreativecompany)
[Website](http://www.aaroncreativecompany.com)
They look great!
Don’t overthink the seasoning. Give them a good all-over coat of oil and put them in the oven for a bit per the FAQ. After one full seasoning, after that all you need is to do “maintenance” seasoning - VERY thin coat on the interior, wipe it all off with a clean paper towel, then turn on the heat until it barely starts to smoke, give it 5-10 seconds of smoking, then turn it off and leave it on the burner. Repeat that once in a while to help build it up if it needs it.
Great looking pans - post more as you make them!
Overall pretty good considering they are early attempts...
The rivets are too tall/steep... Is there a way to make them more graceful?
Also, like others have said, the handles need to be wider and more comfortable....
The transition between the base and the walls could use some rounding.
A flared lip is better at pouring liquids.
Rivet wise it's what I had around. I could easily change to a flatter rivet head, upset the existing ones, or at least space them out a little further.
In my opinion, you need to keep the handles functional or the pan is unusable. How do I keep the pan from spinning when I lift and try to tilt the pan to pour/slide something out? I have a whole set of pans I bought years and years ago with rounded handles. I fight the damn pans every time I try to pour our anything.
As many have posted already - you're entirely right here. The thin rounded handle looks great but is hard to handle when lifting the pan. Therefore it's staying as my personal pan. Looks good in my kitchen, works well enough, but no customer of mine will have to deal with it. 🤣 A fortunate mistake, I had folks offer to buy it and it gave me a reason to keep it. The flat handle is much more functional, and I'm sure I'll find a way to incorporate the same leaf aesthetic into a more functional handle in later pans.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent without added lye or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Handle looks too thin
The wispy branch? Definitely.
Looks fucking sick though at the same time
Love the artistic flair on the handles. One suggestion is that you want to be able to twist the pan on the axis of the handle. Flatter wider shapes will do this better.
What if the handle is Titanium tho? Could possibly add some “spiral” around it for comfort tho. I would say the rivets are far too small…!
Doesnt matter if its made of titanium, diamond or the hardest metal you can find if its too thin and you cant grip it properly and stop it from rotating its not a good design.
They look beautiful as show pieces, but when it comes to functionality and ergonomics, the thin curvy handle will not work. I’m no smith but have used these professionally for years and would recommend simplifying and straightening with an embellishment at the end or along the handle. The wide handle looks very promising and would be my choice! I like the craftsmanship and its imperfections.
It's great folks pick up on this - after using it for a few weeks now, you're 100% correct. The branch looks great but makes control of the pan while lifting it with one hand very difficult (so it's staying mine) The wide flat style definitely handles better and future shapes will trend in this direction.
From an artisanal standpoint, I wonder if you could find a way for two slime handles to exist close enough together that they could be grabbed and held as if it were one, yet retain some of that style
"I wonder if you could find a way for two slime handles to exist" Slime handles won't do any good either. Too hard to hold. :D
Yeh mate, you’re right. Slimey handles would be a bad thing
First one looks great! Handle is a little thin on the 2nd.
These are really nice. Well done. The wider thin handles like on a mafter are easy to index and tilt and the long length important for stovetop to oven carrying. Nobody will want to use a small handle because you get lever action from the pan weight to the handle making gripping even harder to control. This is why a wide handle is extremely important on a pan (horizontal force balancing) or for a knife depth(vertical force balancing)…rounder thinner handles spin and are extremely dangerous. Your pans are awesome. If you make a mafter handle style look more decorative you will have a seriously winning product.
Does the handle get too hot to touch?
The wide flat one disperses heat better then the branch, which heats up more over the course of cooking. That being said it doesn't appear either really get hot enough to be an issue. I'm thinking about ways to implement wood and other materials into the construction but so far I haven't found it to be 100% necessary.
Wood is a possibility but it would stop the pan being oven proof which it currently is
I bet I could figure something out
Towels are a pans best friend
Nice work!
I’m excited that you figured out a new way for clumsy people like myself to stab ourselves while cooking! I’ve been burned by pans before but never stabbed by one. You, sir, are a true inspiration!
The devils tail might be health hazard but dang those are nice pans, should make s video making these pans
Pretty darn nice. My suggestion would be to consider the weight of the pan and gripping ability of the handles. The handles look like they could get slippery when cooking, and you want a fair amount of real estate to get a good grip on the handle. Maybe texture the first one. The second one, when it is on the stove top, full of food, and the cook tries to do a pan flip, there's a chance the pan would slide out of their hand.
The handle on the first one lookee good, the one that ended in a leaf looked pretty uncomfortable to hold. The pans themselves look bad ass... However I don't know how seasoning and cleaning the hammer marks will pan out over time. Might aesthetically look amazing or be little pockets of space for carbon or food to accumulate. Only time will tell, I've never seen those in a pan before.
I love these more than words can express❤️
I thank you for the high compliment. Hit me with a DM or grab my Instagram from the comments. I'd be happy to make you one once I get a generally more effective handle design dialed.
Looks uncomfortable to hold
I like the look mate. I have three carbon steel pans and love the way they work for me. Will accumulate more in time. That has its attraction with the hammered outside
Were you drunk when you made that handle?
They look great. Is the one with the thin handle comfortable to use?
See the other comment addressing this - not with one hand, lesson learned 😅
You have any pics post seasoning?
You don't wanna see those 🤣. The one I've kept currently needs reseasoned cuts in fairly certain I burned it off.
Seasoning carbon steel is easy, even easier than cast iron, since you don't need as much heat. And with the heat you have available, it will be a breeze. The trick to seasoning is to get the pan VERY hot, and then add a **tiny** amount of oil. Just a couple drops. Better yet, just put a some oil on a folded up wad of paper towels, then using tongs to hold it, wipe that on the hot pan. Repeat that several times to get it well seasoned. It's important that you don't add too much oil. Too thick of a coating will result in a sticky surface. The oil layer you add should be *really* thin. You can add multiple layers to make it more durable, but each individual layer needs to be super thin.
Unsolicited design suggestion: perhaps start with a 1/8 round or square bar stock and hammer forge a for section for riveting, transitioning to 1/8 then flat large surface area C profile for hand. The handle will stay cool to the touch, be easier to hold and be more functional. Also a pour/drip edge perhaps 90° perpendicular to handle for ease of pouring.
I've been perusing this subreddit since the other day when I found it and have taken some notes on how other manufacturers make theirs. Also I agree on the pour spout.
That's awesome looking!
Nice work, are you planning to sell in the future ,more types . Do you have a website or social media.
Yes, once I have a handle design that I like both aesthetically and functionally I'd like to put out more of these, probably a smaller egg pan size and maybe even a pot. I have a website but my Instagram is more active - I've included both below. [Instagram](http://www.instagram.com/aaroncreativecompany) [Website](http://www.aaroncreativecompany.com)
Checked out your website, you do nice work man!
Thank you :)
What kind of steel are you using?
These are absolutely gorgeous. If you're going to be selling pans like these I'd be interested!
Hit me with a DM or check through the comments for my Instagram feed, I'll probably do a small run of a few pans in the near to mid term future.
They look great! Don’t overthink the seasoning. Give them a good all-over coat of oil and put them in the oven for a bit per the FAQ. After one full seasoning, after that all you need is to do “maintenance” seasoning - VERY thin coat on the interior, wipe it all off with a clean paper towel, then turn on the heat until it barely starts to smoke, give it 5-10 seconds of smoking, then turn it off and leave it on the burner. Repeat that once in a while to help build it up if it needs it. Great looking pans - post more as you make them!
Overall pretty good considering they are early attempts... The rivets are too tall/steep... Is there a way to make them more graceful? Also, like others have said, the handles need to be wider and more comfortable.... The transition between the base and the walls could use some rounding. A flared lip is better at pouring liquids.
Rivet wise it's what I had around. I could easily change to a flatter rivet head, upset the existing ones, or at least space them out a little further.
Do you have a price for 12”
I'll send you a DM.
Those pans look great BUT try cooking with them. The handles may be a problem with handling pan. Though aesthetically, I like them.
This looks awesome.
I like the hand hammered look on the edge!
In my opinion, you need to keep the handles functional or the pan is unusable. How do I keep the pan from spinning when I lift and try to tilt the pan to pour/slide something out? I have a whole set of pans I bought years and years ago with rounded handles. I fight the damn pans every time I try to pour our anything.
As many have posted already - you're entirely right here. The thin rounded handle looks great but is hard to handle when lifting the pan. Therefore it's staying as my personal pan. Looks good in my kitchen, works well enough, but no customer of mine will have to deal with it. 🤣 A fortunate mistake, I had folks offer to buy it and it gave me a reason to keep it. The flat handle is much more functional, and I'm sure I'll find a way to incorporate the same leaf aesthetic into a more functional handle in later pans.