Carbon steel cookware

 

Here at BAMF were doing things a little differently. most carbon steel cookware on a market come with a rough texture I'm not a fan. I found myself palm sanding my store bought pans smooth and reasoning them. After years and years of cooking on cast and carbon steel I've found sanding to a smooth yet still rough on a microscopic level finish allows the season to Adhere/Bond with the steel as well as leaving a super slick finish for a natural nonstick surface. All of our pans are blasted with a specific blend of various sized garnet media giving them a smooth uniform finish. 

Our pans are made in house with 3/16th Mild carbon steel HRPO sheets, Laser cut with pression detail with eased edges for a soft feel. 

 We Condition our griddles with 100% BEEF Tallow (made in house by yours truly). No seed oils will be used to condition our pans.  We have an unconditioned raw steel option for the people that don't eat beef as well.