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Blanc Creatives 12-Inch Carbon Steel Skillet
$265.00

From the reassuring sturdiness of hand-forged carbon steel to its alluring blue-black sheen, you'll know just what to do with the large version of this beautiful Blanc Creatives pan once you hold it. The wide diameter -- 12 inches lip-to-lip -- gives it the largest surface area in this skillet's design, with a low-rise sidewall that simplifies flipping and make it easy to turn over seared vegetables, your favorite whole fish, or a perfect stack of pancakes. This high-quality carbon steel skillet is light and sporiter than a traditional cast iron skillet.

Learn how to clean and season your carbon steel skillet with these tips from our team.

Shipping & Timing

Why we love it icon

Nothing completes a kitchen like a beautiful multi-purpose skillet, made by hand in the South.

Blanc Creatives was started in 2009 by Georgia native Corry Blanc, who was raised in the Appalachian foothills of North Georgia, near Lake Lanier. He and his team of blacksmiths follow an intensive, 12-15-step process that takes five to eight hours to create every carbon steel pan, skillet and roaster. This involves sourcing, pressing and heating the flat, circular steel “blanks” in a forge, then hand-hammering the sidewalls into shape and pressed with 15 tons of pressure. Each pan is then baked for 30 minutes at 700 degrees, then soaked in coconut oil to provide the beautiful dark blueish-grey layer of iron oxide that seeps into the metal’s pores. The result is a level of craftsmanship and dedication to quality that makes Blanc Creatives products stand apart as new classic kitchen heirlooms.

Pans are Pre-Seasoned

  • Cookware is delivered with a preliminary seasoning. We encourage using a bit more oil for the first few uses. Allow your cookware to develop a strong seasoning over time and the results will yield a high performing, non-stick surface.   
  • Each pan is heat-treated in our kiln and seasoned using coconut oil, an oil that handles heat well and does not leave a sticky residue. 
  • Over time your pan's coloring may change. This is normal. Eventually your pan should darken towards a blueish/black patina. This signifies that your pan is well seasoned. 

After Use:

  • While your pan is still warm, rinse away food debris with water. 
  • Avoid the use of soap as this will breakdown the protective oil coating and damage your hard-earned seasoning. 
  • After rinsing, dry immediately with a cloth. This will prevent rust from forming on your pan. 

In the Case of Stubborn Food

  • If rinsing does not remove all of the food debris, reach for the salt. Salt will not break down the oils in the pan, but will act as an abrasive to remove stubborn food. Use a disposable cloth to break up any food. 
  • Follow this step with a thorough rinsing. Dry immediately. Lightly coat your pan with oil if you are storing long term. 

Long-term Care

  • Over time you may notice that your pan's cooking surface appears dull. If this is the case, heat your pan to a warm temperature and coat the pan in a high-temp oil of your choosing. 
  • A second option is to simply cook a meal that is rich in fat or oil. 

Read more on how to care for your carbon steel skillet from our team. 

Blanc Creatives was started in 2009 by Georgia native Corry Blanc, who was raised in the Appalachian foothills of North Georgia, near Lake Lanier. He and his team of blacksmiths follow an intensive, 12-15-step process that takes five to eight hours to create every carbon steel pan, skillet and roaster. This involves sourcing, pressing and heating the flat, circular steel “blanks” in a forge, then hand-hammering the sidewalls into shape and pressed with 15 tons of pressure. Each pan is then baked for 30 minutes at 700 degrees, then soaked in coconut oil to provide the beautiful dark blueish-grey layer of iron oxide that seeps into the metal’s pores. The result is a level of craftsmanship and dedication to quality that makes Blanc Creatives products stand apart as new classic kitchen heirlooms.

Pans are Pre-Seasoned

  • Cookware is delivered with a preliminary seasoning. We encourage using a bit more oil for the first few uses. Allow your cookware to develop a strong seasoning over time and the results will yield a high performing, non-stick surface.   
  • Each pan is heat-treated in our kiln and seasoned using coconut oil, an oil that handles heat well and does not leave a sticky residue. 
  • Over time your pan's coloring may change. This is normal. Eventually your pan should darken towards a blueish/black patina. This signifies that your pan is well seasoned. 

After Use:

  • While your pan is still warm, rinse away food debris with water. 
  • Avoid the use of soap as this will breakdown the protective oil coating and damage your hard-earned seasoning. 
  • After rinsing, dry immediately with a cloth. This will prevent rust from forming on your pan. 

In the Case of Stubborn Food

  • If rinsing does not remove all of the food debris, reach for the salt. Salt will not break down the oils in the pan, but will act as an abrasive to remove stubborn food. Use a disposable cloth to break up any food. 
  • Follow this step with a thorough rinsing. Dry immediately. Lightly coat your pan with oil if you are storing long term. 

Long-term Care

  • Over time you may notice that your pan's cooking surface appears dull. If this is the case, heat your pan to a warm temperature and coat the pan in a high-temp oil of your choosing. 
  • A second option is to simply cook a meal that is rich in fat or oil. 

Read more on how to care for your carbon steel skillet from our team.