Discover why chefs love carbon steel with the Ballarini Professionalé 3000 Series. Carbon steel is less brittle than cast iron, so these pans are thin and lightweight while maintaining excellent durability. Unlike cast iron, which takes time to season, carbon steel’s smooth surface naturally develops nonstick qualities after repeated use with oil. The thick forged construction provides unparalleled heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Sautéing is a cinch thanks to ergonomically angled handles and sloped side walls that prevent food from spilling.