Guides
Carbon Steel Pan Guide: Questions and Answers (FAQ)
Although many professional chefs swear by carbon steel pans, they are still rarer to find among home cooks. If you ask us, this type of...
Carbon Steel Frying Pan: Stages & Challenges
Carbon steel is a material known to build natural nonstick through patina. This means that the surface develops its color and appearance over time as...
How to Remove Rust from Your Carbon Steel Pan
Don't worry, your pan isn't ruined just because it has developed a little rust.With some white vinegar and a bit of loving care, it can...
How to Cook in a Stainless Steel Frying Pan
Stainless steel pans are incredibly popular in professional kitchens around the world, but in many home kitchens, it's nonstick-coated pans that dominate – despite the...
Meet the manufacturer behind our Italian cookware
Cookware made from both carbon steel and stainless steel has always been a leader in professional kitchens – and there is a very special reason...
Behind the production: how our griddle is made
How is a griddle made? Join Julius on a trip to Sweden, where we manufacture our griddles at a workshop in Småland that has more...
Five questions and answers about cast iron casseroles
We asked Julius Schiller, founder of Gastrotools and the man behind the development of our products in collaboration with manufacturers and professional chefs, five of...
Where a pan is made: A visit to Franco's workshop
Just outside the Italian city of Como – a short turn off a busy road – stands a building that doesn't attract much attention. But...
What is the difference between enameled and raw cast iron?
Enameled cast iron and untreated/raw cast iron consist of the same core, but are vastly different when it comes to how you should use and...