NO FOREIGN MATERIALSCarbon steel, unlike Teflon and other non-stick surfaces, is not easily damaged by steel utensils nor by high heat. There is no risk of unwanted substances ending up in your food.
IMPROVED HANDLEWe have made the handle more comfortable than on common pans. It keeps the heat at bay, is easier on your hand, and gives you a more balanced one-hand grip. Gripping a pan using a side towel looks professional, but work is easier without one.
TIMELESS, FUNCTIONAL DESIGNApart from the improved handle, this is a very classical and thoroughly tested kitchen tool. This is what frying pans will look like when humans have colonized mars...
TIPS FROM THE PROS:The right frying technique requires high heat. That is why professionals choose steel or cast iron.
The non-stick properties of a carbon steel pan will only get better with time.
A large pan for a small morcel of food is fine, the opposite is not (for the sake of high and steady heat).
SPECIFICATIONS:
READ THIS BEFORE YOU BUY YOUR PAN: 
