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. 

Our pans are made in house with 3/16th Mild carbon steel HRPO (that same strong steel your BAMF bumper is made from) 5x10' sheets of steel are Laser cut with pression detail. The blanks are then taken to our grinding department where the edges are eased for a softer hand feel. After easing the edges the pans are then moved into our press brake where our 200ton brake forms the flanges creating that pan shape. After forming they move to the welding department for welding where all the corners are welded. Once the welding and QC is completed they move to our blast room where we media blast them to a smooth 80 grit finish uniformly with gemstones "garnet". Were not done yet, after media blasting the cooking surface is palm sanded to a 120grit finish then cleaned & prepped for seasoning.

We now have come to the finial stage of the process. This is where we are setting the trend. Our pans are seasoned with 100% BEEF Tallow (made in house by yours truly). No seed oils will be used to season our pans.  We will have an unseasoned option for the people that still think seed oils are good for them or don't eat beef.