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So you bought a Blanc skillet — now what?

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Mussels in a Blanc Creatives Sauté Pan


So you bought a Blanc skillet — now what?

Anyone who loves cooking also loves opening up a box of brand new kitchen cookware, especially when it is as beautiful as the skillets and roasters from Blanc Creatives. But once you've unwrapped it, what's next? Let's start at the stove.

Many home cooks may not be familiar with carbon steel, the material from which Blanc Creatives hand-forges all of their cookware. The metal, which exisits somewhere between cast iron and stainless steel on the oven-to-stovetop spectrum, has the best of both worlds; it gives the heat-retaining capacity of cast iron and the nimbleness of stainless steel.

Simple translation: You can cook many things in a Blanc Creatives skillet, but, like cast iron, you'll want to avoid highly reactive foods like tomato sauce, and you'll want to add extra fat here and there to build up your skillet's flavorful surface-layer patina.

Here are three of our favorite dishes to prepare in this line of cookware.

Southern-Style Mussels (and other seafood)
Blanc Creatives 11-inch Sauté Pan
The relatively high sides of the Blanc Creatives 11-inch Sauté Pan make it a perfect nestling spot for an appetizer portion of steamed mussels. We cook our mussels Southern-style, with a generous handful of country ham and hearty collard greens. A mixture of beer and apple cider vinegar provides a flavorful cooking liquid for the seafood, adding a bit of pleasant bitterness to the sweet seafood and salty ham. Fresno chiles bring a bit of heat and a few tabs of unsalted butter bring the whole sauce together.

Feel free to take inspiration from this recipe and go wild with other seafood and shellfish. The heat-retaining properties of Blanc's carbon steel create a perfect surface for searing fish skin to succent, crisp perfection.
Get the recipe

Pork Tenderloin (and other large roasted meats)
Blanc Creatives 13-inch Roaster
As implied by its name, the Blanc Creatives 13-inch Roaster is an ideal vessel for cooking large cuts of meats and vegetables in the oven. One of our favorite recipes for fall brings together lean and fast-cooking pork tenderloin with a comforting warm cabbage and apple slaw. The sweetness of the apples and cabbage are a perfect counterpart to the pork, and if you add rice or a few slices of crusty bread you've got an easy seasonal meal on your hands.

Other cuts of meat, such as pork rib roasts, lamb racks and whole chickens, as well as vegetarian mains like whole heads of cauliflower, also fit perfectly in the 13-inch Roaster, and the pan's gently curved edges keep everything nestled in place.
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Pies and Gallettes
Blanc Creatives 10-inch Skillet
Bet you didn't think you could make dessert in a carbon steel skillet. The low-sloping sides and heat-retaining capacity of the Blanc Creatives 10-inch Skillet make for both beautiful presentation and an ultra-crisp, flaky crust. We make our pies with our fool-proof cream cheese pie dough — use it once and you'll never go back to finicky, hard-to-roll crusts again. For the insides, try seasonal apples with a simple mix of peeled and sliced Granny Smiths, and a dusting of sugar, cinnamon and flour.

Or try this unique, flavorful peach and blueberry pie, scented with lavender. You can skip fluting the edges; just fold them over the filling (any filling you choose) for a rustic finish that'll keep all of that goodness tucked inside.
Get the pie dough recipe
Get the pie recipe

Author image

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.