Sardel Cookware

Cooking is an art form, and the right cookware can make all the difference. Whether you’re a professional chef or a home cook, having the right type of cookware is essential for creating delicious meals. 

Italian made cook ware from Sardel offers three specialized options for making the most of your time in the kitchen. From stainless steel and non-stick pans to an inventive alternative to cast iron: carbon steel, Sardel has beautiful and functional cookware for any kind of dish. The line which works on all stovetops including induction, gas, electric and glass is made by a family-owned factory that has been manufacturing cookware for more than 100 years.

5-ply, 18/10 stainless steel is offered in 12” and 10” skillets, 2 and 3.5 quart sauce pans with snug fitting lids. Skillets have perfectly slanted sides for stirring and tossing to facilitate even cooking. All of the stainless range is oven-safe up to 500 degrees Fahrenheit.

Hollow heat resistant handles are built for comfort with rounded easy-to-grip design. These handles stay cool while you cook and help distribute weight evenly so that the pan is not too heavy to handle.

Stainless-steel infused non-stick coating is reinforced with an additional “honeycomb” layer, which creates an even more effective and durable non-stick surface. This PFOA-free coating is infused with stainless steel particles giving it durability & also allows for even heating and better searing.

Carbon steel skillets seamlessly blend the best features of cast iron and stainless steel. These skillets develop a slick non-stick coating (and a darker color) as you cook with them.  When properly seasoned, they allow the pan to retain heat and achieve a perfect sear.

Lighter weight than cast iron. The pan comes with an oil coating that must be washed off before use. Wash and season pan according to manufacturer's instructions - see below. Made in Italy.

The slick non-stick surface on our carbon steel skillets make these pans easy to clean. Just rinse your pan in warm water and use a towel or non-scratch pad to remove any left-over food bits. Just be sure to dry your pan thoroughly after cleaning to avoid staining.

Carbon steel skillets are highly versatile and the perfect tool for cooking a wide range of dishes, which is why they have been a staple of restaurant kitchens for years. Use them to sear meats and sauté vegetables, and also to cook eggs or other items that you typically cook on your non-stick pan.

Our Carbon Steel Pans truly do it all and will be a perfect addition to your kitchen. Before you start cooking with your new Carbon Steel Pan, you'll want to season it first. 

 First things first:

• Your new pan has arrived with an oil coating that is used to protect it from rusting during shipping. Let’s get that off first. 
• To do so, place your pan in the sink and run it under hot water. Add mild dish soap and scrub the entire surface of the pan vigorously with a soft-bristle brush or sponge. Do this for a few minutes.
• Once all the soap is washed off, dry the pan with a towel and then heat the pan on the stove top over medium heat for 2-4 minutes to complete the drying process.

Seasoning your pan: 

• Once your pan is off the stove top and has completely cooled down, add a few drops (no more than a teaspoon) of high-smoke-point oil, such as vegetable, grapeseed, or canola oil. Using a paper towel, wipe the entire pan (including the sides and the bottom) to coat the entire pan with oil.
• Next, take a dry paper towel and wipe off all of the oil. Do so until it appears there is no more oil on the pan. 
• Finally, place the pan on the stove top over medium-to-high heat until it begins to smoke slightly. Once it does, remove the pan from the burner (and turn off the heat) and allow it to cool down completely. (Note: the pan will be hot once removed from the burner, so let it cool down in a safe place where it won’t burn or melt surfaces and where it is out of reach from someone’s touch. We’d recommend keeping it on the stove top to cool.)
• Repeat the seasoning process 3-4 more times until the pan begins to change color (which is exactly what you want!)

Now that your pan is seasoned, you are ready to start cooking! Don’t worry if your seasoning is not perfect right away. As you cook, the pan will continue to become seasoned over time. Also, feel free to follow the steps above to re-season your pan anytime.