Good times and great recipes straight to your inbox

Blanc Creatives

Blanc Creatives 13-Inch Carbon Steel Roaster
$310.00

The Roaster by Blanc Creatives is perfect for cooking and beautiful for serving. This carbon steel roaster features a large cooking surface, with medium-high walls and two handles for efficiency and ease of transport. At 13 inches, this roaster is an ideal size for grill tops, the oven and cooking on the stove.

Not sure if you want Carbon Steel or Cast Iron?  Learn about the benefits of Carbon Steel.

Why we love it icon

Blanc Creatives creates art in pan form. This piece of cookware is handmade by very cool guys in Charlottesville, Va., and while we love their story, we love the products they create even more.

"Since carbon steel offers comparable performance to cast iron, this large roaster is perfect for searing and roasting any chunk of beast." - Josh Conner, Online Buyer 

Founded in 2011 in Charlottesville, Virginia by Owner Corry Blanc. Originally from Georgia, Corry began working with metal at a young age in his uncle's fabrication shop. With a strong background in art, he sought to bring a more artistic approach to metal fabrication and began prototyping products for individuals like himself. We are passionate about quality and beauty. We admire the workmanship of yore and seek to bring the tradition of hand crafted goods into modern homes. We aim to craft heirlooms that will last for generations and see use on the daily.

 

The process by which Blanc Creatives makes their kitchenware is as artful as the pan itself. Each pan starts its journey as a flat, circular steel disc. The disc is pressed between a larger outer ring and a smaller inner die. This process raises the side walls and gives the steel a basic and rough pan shape. 

Following the preBlanc Creatives Forgess, the blank is placed in the forge and heated to a glowing red. Blacksmiths continue to shape the sidewalls with precise and rhythmic blows on the anvil. 

When the side walls are of even height and pitch, the pan returns to the press where the base is flattened under fifteen tons of pressure. Fine adjustments are made with a lever and hammer blows.

Assembly

Once the pan base has cooled, it is passed along to clean-up and assembly. The sharp edges of each pan are taken down with grinders and smoothed to an even radius. 

Handles are shaped on the anvil and hammered to match the curvature of the pan's sidewall. 

Holes are drilled and the handles are riveted in place. 

Clean Up & Seasoning

After the pan is fully assembled, it is placed in the sand blasting cabinet. Aluminum-oxide combined with high-pressure air blasts the surface of the metal removing mill scale and surface imperfections.

A wire-brush then polishes the surface, restoring the surface to an even and smooth finish.

At this stage the steel is very reactive to moisture and oxygen. Left in this state, the steel will begin to rust. To create a protective barrier,  the pans are placed in a kiln and baked at high temps for forty minutes.

Under this high temperature, the steel reacts and builds a layer of iron-oxide on its surface. This reaction produces the familiar blue-ish black tones of the final product. While the pans are still hot, coconut oil is applied and allowed to pull into the pores of the metal as it cools. 

  • 10" diameter cooking base
  • 16 1/2" from handle to handle
  • 1 1/2" vertical wall height  *Chicken & Rack of Lamb
  • 5.2lbs

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. 

Still not sure?  Check out Southern Kitchen's guide to caring for carbon steel.

Founded in 2011 in Charlottesville, Virginia by Owner Corry Blanc. Originally from Georgia, Corry began working with metal at a young age in his uncle's fabrication shop. With a strong background in art, he sought to bring a more artistic approach to metal fabrication and began prototyping products for individuals like himself. We are passionate about quality and beauty. We admire the workmanship of yore and seek to bring the tradition of hand crafted goods into modern homes. We aim to craft heirlooms that will last for generations and see use on the daily.

 

The process by which Blanc Creatives makes their kitchenware is as artful as the pan itself. Each pan starts its journey as a flat, circular steel disc. The disc is pressed between a larger outer ring and a smaller inner die. This process raises the side walls and gives the steel a basic and rough pan shape. 

Following the preBlanc Creatives Forgess, the blank is placed in the forge and heated to a glowing red. Blacksmiths continue to shape the sidewalls with precise and rhythmic blows on the anvil. 

When the side walls are of even height and pitch, the pan returns to the press where the base is flattened under fifteen tons of pressure. Fine adjustments are made with a lever and hammer blows.

Assembly

Once the pan base has cooled, it is passed along to clean-up and assembly. The sharp edges of each pan are taken down with grinders and smoothed to an even radius. 

Handles are shaped on the anvil and hammered to match the curvature of the pan's sidewall. 

Holes are drilled and the handles are riveted in place. 

Clean Up & Seasoning

After the pan is fully assembled, it is placed in the sand blasting cabinet. Aluminum-oxide combined with high-pressure air blasts the surface of the metal removing mill scale and surface imperfections.

A wire-brush then polishes the surface, restoring the surface to an even and smooth finish.

At this stage the steel is very reactive to moisture and oxygen. Left in this state, the steel will begin to rust. To create a protective barrier,  the pans are placed in a kiln and baked at high temps for forty minutes.

Under this high temperature, the steel reacts and builds a layer of iron-oxide on its surface. This reaction produces the familiar blue-ish black tones of the final product. While the pans are still hot, coconut oil is applied and allowed to pull into the pores of the metal as it cools. 

  • 10" diameter cooking base
  • 16 1/2" from handle to handle
  • 1 1/2" vertical wall height  *Chicken & Rack of Lamb
  • 5.2lbs

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. 

Still not sure?  Check out Southern Kitchen's guide to caring for carbon steel.