[Allison] Okay, what are we doing?
[Chip] What ARE we doing?
[Jake] We're making carbon steel pans
[Chip] Alright, right here
France!
[Chip] Carbon steel combines the best of both stainless steel
and cast iron.
[Jake] Unlike cast iron though,
carbon steel is really, really, good at conducting heat,
so it gets ripping hot, really fast.
Also, it's a lot lighter,
so easier to maneuver on the stove-top,
for those that think cast-iron is a little bit heavy.
In order to do carbon steel right,
we came back to where it started,
the Vosges region of France.
From the beginning
we made carbon steel frying pans here
So officially, we started here in 1830.
In fact, this is the oldest item
we are manufacturing here.
Everybody who likes cooking,
eating good things,
good meat, good potatoes,
has this kind of pan.
[Chip] We start with a perfect square of thick iron
that's been heat treated
to resist corrosion and rust.
From there, that square is trimmed into a perfect circle
and then punched into your pan's body.
After the body is made,
the handle is attached with three french rivets,
that can withhold one ton of weight.
This keeps the handle and the pan, lasting forever.
We are very happy
to work with Made In
to collaborate together, to make product with them,
for them, for Americans.
Carbon steel is very good at the beginning
and better at the end.
[Sean] We're good.
[Chip] We're here sourcing carbon steel pans...
which are a mystery still in the United States.
[Jake] You're talking like an unsolved mystery
Like, the latest mystery
is CARBON STEEL.
