Why does the pan discolor so quickly with little grey spots on the surface (not rust)?

That is normal with carbon steel, especially during the first several cooks. Heat, moisture, food residue, and the pre-seasoned surface reacting to use can create gray, blue, brown, or mottled spots as the patina develops. They are cosmetic rather than rust, and the color will deepen and even out with regular cooking. After washing, dry the pan fully over low heat and wipe on a nearly invisible film of neutral oil. Cooking a few rounds of fatty foods, such as bacon or sautéed potatoes, will help build a darker, more uniform seasoning. Avoid soaking it and long acidic cooks while that surface is still developing.

Sur La Table Carbon Steel Skillet, 12"

Why You'll Love It

Meet your new go-to pan for serious searing, sautéing and everyday cooking. The Sur La Table Carbon Steel Skillet is crafted from lightweight, heavy-gauge carbon steel that heats quickly and evenly—perfect for high-heat techniques and daily versatility.

Each skillet comes pre-seasoned, so it’s ready to use right out of the box. With continued use, it develops ... SKU 9198789

Product Features

Specifications

What's in the box

Care & Usage

(10) Reviews

Sale

$59.96

$69.95

ENDS SOON

(10) Reviews

ENDS SOON

Sale

$59.96

$69.95

Size12"

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