Blue steel pan
A lighter, fast-heating carbon steel pan used for Italian padellino-style small pan pizzas.
Material and heat transfer
Blued carbon steel
High and rapid heat transfer, similar to a well-seasoned cast iron pan but lighter
Preheat: Preheat the pan itself before adding the dough for a well-developed base
Crust effect
Produces a strong, evenly crisped base, favoured for Roman al padellino and similar small pan styles
Care
Season and dry thoroughly after washing to prevent rust, as with carbon steel cookware generally
- Requires seasoning maintenance like other carbon steel or cast iron cookware