How to season a carbon steel pan at home
Oil, heat, wipe, repeat: the way we season every pan at the counter, step by step (sample).
Good tools for everyday cooking
Pans, knives, bakeware and boards chosen by people who cook every day. Come and hold them at the counter, or ask about any item and we keep it aside for you.
A cookshop on Larder Lane
Kitchenware chosen by people who cook
We stock fewer things than a department store, and we have cooked with every one of them.
Larder Lane Cookshop (sample) started as a market stall of second-hand cast iron. Today it is a shop of pans, knives, bakeware and tableware for home cooks, with a sharpening bench at the back and a long counter where you can hold a knife before you buy it.
Why cooks shop here
Kitchenware that earns its place on the hob
Everything on our shelves has been cooked with in our own kitchens first. If a pan warps or a handle works loose, it does not come back in.
- Tried in our own kitchens first
- Pans measured across the base
- Spare lids and handles in stock
- A first knife sharpening on us (sample)
- Gift wrapping at the counter
- Advice from staff who cook
Shop by collection
Six collections, from the pan you cook with every night to the plate you serve on. Every item can be put aside for you to collect.
Cook’s knives, bread knives and paring knives, with a first sharpening on us (sample).
Cast iron and carbon steel get better every time you cook in them. We season each one before it leaves the shop.
Picked for this season: iron pans
Three pans we sell the most of when the evenings get cold: one to sear in, one to braise in and one for the oven.
$64
Carbon steel pan, 28 cm
$119
Enamelled cast iron pot, 24 cm
$42
Cast iron skillet, 20 cm
Example prices.
Seasoned before it leaves the shop
Every cast iron and carbon steel pan gets its first seasoning at the counter, free (sample). Tell us your hob and we suggest the size.
From our customers
What cooks say about their tools
I bought one carbon steel pan to try. Two years later it is the only pan I use for eggs, and they showed me how to season it again when I scrubbed it too hard.
Sample customer
Home cook, Springfield (sample)
Questions before you buy
The things people ask us most at the counter. Anything else, ask us in the shop or by email.
Which pan should I buy first?
A 28 cm frying pan in carbon steel or cast iron: it sears, fries and goes in the oven. Add a 20 cm saucepan and you can cook most things.
Do your pans work on induction?
Steel, carbon steel and cast iron all work on induction. Each item says so on its card; aluminium pans without a steel base do not.
Can I put something aside and collect it?
Yes. Send the request form or call, and we keep the item at the counter for five days. You pay when you collect.
Do you deliver?
Within Springfield, on Tuesdays and Fridays (sample). Heavy cast iron is cheaper to collect.
Kitchen notes
Care guides, new arrivals and the recipes we test our pans with.
Measuring a pan: base, rim and why it matters
A 28 cm pan is not 28 cm across the top. What the numbers on our cards mean (sample).
New at the counter: bakeware for bread at home
Heavy loaf tins, wooden pins and a scale that weighs in single grams (sample).
Visit the shop on Larder Lane
Pick up a pan, try a knife in your hand and ask us anything. Items you asked about are kept aside at the counter.
Phone
(555) 017-4400
During opening hours
[email protected]
We reply within a day
Address
14 Larder Lane, Springfield (sample)
Tuesday to Saturday, 10:00-18:00