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Samuel Groves
Samuel Groves Professional Seasoned Carbon Steel Pan 16cm
£33.27(£39.92 inc VAT)
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Carbon steel pans occupy a well-established place in professional kitchens, sitting between cast iron and stainless steel in terms of weight and heat response. This 16cm pan from Samuel Groves is a compact, single-portion option built for daily kitchen use. It arrives fully pre-seasoned, which means it can go straight into service without the preparation time that unseasoned carbon steel requires.
In practice, carbon steel heats quickly and responds well to temperature changes, making it well suited to tasks such as searing proteins, finishing sauces, or cooking individual portions to order. The compact diameter is particularly useful during busy service when precise portion control matters and hob space is at a premium. With consistent use and proper care, the seasoning layer deepens over time, improving the pan's non-stick properties and overall cooking performance.
Practically speaking, this pan works across all heat sources — gas, electric, induction, and open flame — and can go directly into an oven or under a grill, which suits kitchens where dishes move between stations. Key operational advantages include:
- Pre-seasoned surface ready for immediate use in service
- Compatible with all hob types including induction
- Transfers from hob to oven or grill without additional equipment
- Compact 16cm size suited to individual portion cooking
- Improves with use as the seasoning layer develops
Carbon steel does require some ongoing maintenance. It should be dried thoroughly after washing and lightly oiled before storage to prevent rust — a routine that most professional kitchens manage without difficulty, but worth factoring in if a low-maintenance option is the priority. For higher-volume applications or where a larger cooking surface is needed, a bigger diameter pan in the same range may be more appropriate.
This pan is a practical choice for catering operations, pop-up kitchens, and smaller restaurant environments where versatility and direct-heat performance matter. If you're building out a set of pans across multiple sizes or looking for guidance on what suits your specific setup, the team is happy to help you work through the options.
Frequently asked questions
How do you maintain a carbon steel pan in a busy professional kitchen?
Carbon steel requires a straightforward care routine: wash promptly after use, dry thoroughly — ideally on a warm hob — and apply a light coating of oil before storage. This prevents rust and preserves the seasoning. In most professional kitchens this becomes second nature quickly, though it is worth briefing kitchen staff who may be unfamiliar with carbon steel compared to stainless or non-stick alternatives.
Is the 16cm size practical for professional kitchen use, or is it too small?
The 16cm diameter is genuinely useful for individual portion work — cooking a single chicken breast, a portion of fish, or a sauce to order — particularly where hob space is limited during service. For kitchens regularly cooking for larger covers or producing batch portions, a larger diameter pan from the same range would be more practical.
Can this pan be used on an induction hob alongside other heat sources?
Yes — carbon steel is induction-compatible and the pan works across gas, electric, induction, and open flame, as well as in the oven or under a grill. This makes it well suited to kitchens where equipment changes between sites or where chefs need flexibility across different stations.
£33.27(£39.92 inc VAT)
£33.27(£39.92 inc VAT)
Carbon steel pans occupy a well-established place in professional kitchens, sitting between cast iron and stainless steel in terms of weight and heat response. This 16cm pan from Samuel Groves is a compact, single-portion option built for daily kitchen use. It arrives fully pre-seasoned, which means it can go straight into service without the preparation time that unseasoned carbon steel requires.
In practice, carbon steel heats quickly and responds well to temperature changes, making it well suited to tasks such as searing proteins, finishing sauces, or cooking individual portions to order. The compact diameter is particularly useful during busy service when precise portion control matters and hob space is at a premium. With consistent use and proper care, the seasoning layer deepens over time, improving the pan's non-stick properties and overall cooking performance.
Practically speaking, this pan works across all heat sources — gas, electric, induction, and open flame — and can go directly into an oven or under a grill, which suits kitchens where dishes move between stations. Key operational advantages include:
- Pre-seasoned surface ready for immediate use in service
- Compatible with all hob types including induction
- Transfers from hob to oven or grill without additional equipment
- Compact 16cm size suited to individual portion cooking
- Improves with use as the seasoning layer develops
Carbon steel does require some ongoing maintenance. It should be dried thoroughly after washing and lightly oiled before storage to prevent rust — a routine that most professional kitchens manage without difficulty, but worth factoring in if a low-maintenance option is the priority. For higher-volume applications or where a larger cooking surface is needed, a bigger diameter pan in the same range may be more appropriate.
This pan is a practical choice for catering operations, pop-up kitchens, and smaller restaurant environments where versatility and direct-heat performance matter. If you're building out a set of pans across multiple sizes or looking for guidance on what suits your specific setup, the team is happy to help you work through the options.
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