{"product_id":"yahgan-classic-series-26cm-carbon-steel-pan","title":"Yahgan Classic Series 26cm Carbon Steel Pan","description":"\u003cp\u003e\u003cstrong\u003ePure carbon steel. Nothing added. The classical approach — built for cooks who want it that way.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSome cooks don't want shortcuts. They want the whole experience.\u003c\/p\u003e\n\u003cp\u003eThe Yahgan Classic Series is raw carbon steel — no coatings, no nitriding, no treatments of any kind. Just ST12 carbon steel, forged in one piece, sandblasted, pre-seasoned and sent to you ready to make your own. It's the original carbon steel experience: you build the surface, you earn the non-stick, and the pan becomes a reflection of every cook you've done in it. Some people find that deeply satisfying. If that's you, this is your pan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpecial Edition — One Batch Only\u003c\/strong\u003e\u003cbr\u003eThe Classic Series was made as part of Yahgan's first production batch. Stamped with its 2025 year of manufacture, this was a one-off run — approximately 300 units remain. There will not be a second batch. When they're gone, the Classic Series is done.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eOne piece. No weak points. Ever.\u003c\/h2\u003e\n\u003cp\u003eThe Classic Series is forged from a single piece of ST12 carbon steel. No rivets, no welds, no joints. The handle and the pan are the same piece of metal. It cannot come apart. Most pans are assembled — pan body riveted to a handle, every rivet a potential failure point. This construction eliminates all of that. There is simply nothing to go wrong.\u003c\/p\u003e\n\u003ch2\u003eThis is carbon steel the way it was always meant to work.\u003c\/h2\u003e\n\u003cp\u003eRaw carbon steel builds a natural non-stick surface through polymerised oil layers — each cook adds to it. A well-seasoned Classic is a remarkable cooking surface: sears like cast iron, lighter to handle, naturally non-stick with the right technique, and reactive to heat in a way no coated pan ever is. It does require attention. After washing, reheat it briefly on the stovetop to dry it properly. Store it with a light coat of oil. Don't leave it soaking. The Classic will repay that care every single time you cook on it.\u003c\/p\u003e\n\u003ch2\u003e3mm thick. Built for real heat.\u003c\/h2\u003e\n\u003cp\u003eThe Classic Series is 3mm throughout, uniform edge to edge — the same thickness as the Black Series. That thickness is thermal mass: the pan holds temperature when cold ingredients hit the surface. Real sear on a steak, not boiled in its juices. It cooks like cast iron, but it's around 1kg lighter. Manageable for everyone at home.\u003c\/p\u003e\n\u003ch2\u003eThe handle was designed for a reason.\u003c\/h2\u003e\n\u003cp\u003eThe cutaway spear shape controls heat transfer up the handle so it stays manageable at stovetop temperatures. It also carries a story: the spear pays tribute to the Yahgan people of Tierra del Fuego — the original fire keepers of Patagonia, and the people this brand is named after. One note: the handle edges are precisely machined and can feel firm against your palm during long sessions. A folded kitchen towel takes care of this if needed.\u003c\/p\u003e\n\u003ch2\u003eLab tested. Every batch.\u003c\/h2\u003e\n\u003cp\u003eEvery batch of Yahgan pans is independently tested by SGS — one of the world's leading testing laboratories — for heavy metals leaching. The test runs under conditions far harsher than home cooking. Results come back before pans leave the factory. We don't say our pans are made with clean iron as a marketing claim — we have the reports to prove it.\u003c\/p\u003e\n\u003cp\u003eYahgan was built by a dad who got tired of replacing pans every two years and not knowing what his family was being fed in the process. This is the pan he always wanted. Maybe it's the one you've been looking for too.\u003c\/p\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eYahgan Classic Series 26cm Pan — 3mm raw carbon steel, lightly pre-seasoned for a head start, ready to cook\u003c\/li\u003e\n\u003cli\u003eHeavy-Duty Cotton Storage Bag — for storage, travel, or gifting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e🔗 \u003cstrong\u003eOne-Piece Forged Steel\u003c\/strong\u003e\u003cbr\u003eNo rivets, no welds. The handle and pan are the same piece of metal. Nothing can come loose. Ever.\u003c\/p\u003e\n\u003cp\u003e🫙 \u003cstrong\u003ePure Raw Carbon Steel\u003c\/strong\u003e\u003cbr\u003eNo treatments, no coatings, no nitriding. Pure ST12 carbon steel. Your seasoning. Your surface. Your pan.\u003c\/p\u003e\n\u003cp\u003e🔬 \u003cstrong\u003eLab Tested Every Batch\u003c\/strong\u003e\u003cbr\u003eSGS tested for heavy metals leaching. You know your pan is clean. No surprises.\u003c\/p\u003e\n\u003cp\u003e🌿 \u003cstrong\u003eZero Coatings\u003c\/strong\u003e\u003cbr\u003eNo PTFE, PFAS, or proprietary \"technology.\" Just carbon steel that becomes naturally non-stick with use.\u003c\/p\u003e\n\u003cp\u003e🔥 \u003cstrong\u003e3mm Thermal Mass\u003c\/strong\u003e\u003cbr\u003eLighter than cast iron, thicker than most carbon steel. Holds heat for real sears and even cooking.\u003c\/p\u003e\n\u003cp\u003e🍳 \u003cstrong\u003eLid-Ready Design\u003c\/strong\u003e\u003cbr\u003eLipped rim fits the Yahgan 26cm Glass Lid. Steam, braise, and reheat on the stovetop.\u003c\/p\u003e\n\u003ch2\u003eThis pan is for you if:\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eYou've cooked on carbon steel before and love the process of seasoning and building it up\u003c\/li\u003e\n\u003cli\u003eYou want a completely pure cooking surface with no shortcuts whatsoever\u003c\/li\u003e\n\u003cli\u003eYou enjoy the ritual — the seasoning, the care, and watching the pan improve with every cook\u003c\/li\u003e\n\u003cli\u003eYou cook on high heat regularly and want a pan that takes everything you throw at it\u003c\/li\u003e\n\u003cli\u003eYou want to take it camping, cook over a campfire, or use it in a pizza oven\u003c\/li\u003e\n\u003cli\u003eYou want cast iron performance at around 1kg lighter\u003c\/li\u003e\n\u003cli\u003eYou want to know exactly what your cookware is made of\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMaterial\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eST12 carbon steel, raw (uncoated, untreated)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.0mm uniform\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConstruction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOne-piece forged — no rivets, no welds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSurface finish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw carbon steel — lightly pre-seasoned, requires seasoning build-up\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eExternal diameter\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10.2 in \/ 25.8 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eInternal diameter\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e9.53 in \/ 24.2 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking surface\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e8.7 in \/ 22 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e3.9 lbs \/ 1,773 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOven safe\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTested to ~500°C \/ 930°F\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eInduction compatible\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes — works on all stovetop types\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDishwasher\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo — will rust. Hand wash and dry on stovetop after each use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLab tested\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEvery batch tested for heavy metals leaching\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCompatible lid\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYahgan Tempered Glass Lid 26cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat's the difference between the Classic Series and the Black Series?\u003c\/h3\u003e\n\u003cp\u003eSame one-piece ST12 carbon steel construction, same 3mm thickness, same dimensions. The difference is the finish. The Classic Series is raw, untreated carbon steel — you build the non-stick surface yourself through seasoning, and the pan develops character over time. The Black Series goes through a nitrogen hardening process that makes it rust-resistant and lower maintenance from day one. If you love the ritual of building a pan and don't mind the care routine, the Classic is for you. If you want the same performance without the rules, the Black Series is the easier starting point.\u003c\/p\u003e\n\u003ch3\u003eDoes the Classic Series need seasoning?\u003c\/h3\u003e\n\u003cp\u003eYes — that's part of the experience. The Classic arrives lightly pre-seasoned to protect it in transit, but you'll want to build up your own seasoning layers before serious cooking. A few rounds of seasoning with a high smoke-point oil, and you'll have the foundation of an excellent non-stick surface. It only gets better from there. Mau's PapaMau YouTube channel has everything you need to get started.\u003c\/p\u003e\n\u003ch3\u003eWill it rust?\u003c\/h3\u003e\n\u003cp\u003eYes, if it's left wet or stored without a light coat of oil. That's the nature of raw carbon steel — and it's also what makes the Classic the purist's choice. After each wash, dry it on the stovetop over low heat until all moisture is gone, then wipe with a small amount of oil before putting it away. Surface rust, if it appears, is easy to remove with the Yahgan Care Kit brush — for more stubborn cases, the chainmail scrubber handles it completely. It's not damage, it's just a reminder to add a bit more oil next time.\u003c\/p\u003e\n\u003ch3\u003eWill food stick at first?\u003c\/h3\u003e\n\u003cp\u003eIt's all in the technique. Build up your seasoning with a few rounds of oil on the stovetop first, then cook fatty proteins like bacon or steak in the early weeks. As seasoning develops, and your technique improves, sticking becomes rare. The most common mistake once seasoning is established is running the pan too hot — let it preheat on low to medium, add oil, wait for it to shimmer, then cook.\u003c\/p\u003e\n\u003ch3\u003eHow do I clean it?\u003c\/h3\u003e\n\u003cp\u003eAfter cooking, let it soak for 10 minutes. Wash with warm water and a brush — a small amount of soap is fine on an established seasoning. After washing, put it back on the stovetop over low heat until completely dry. Once dry, wipe with a very light coat of oil and store. For stubborn residue, the Yahgan Care Kit chainmail scrubber removes stuck bits without stripping the seasoning.\u003c\/p\u003e\n\u003ch3\u003eIs it oven safe?\u003c\/h3\u003e\n\u003cp\u003eYes — tested to 500°C, well beyond any domestic oven. The one-piece 3mm construction means it's tough as nails. Goes from stovetop to oven to table without changing equipment. Just avoid sudden temperature changes like adding cold water to a very hot pan.\u003c\/p\u003e\n\u003ch3\u003eCan I use it over a campfire or open flame?\u003c\/h3\u003e\n\u003cp\u003eAbsolutely — and raw carbon steel is one of the best materials for exactly this. The one-piece construction with no rivets or welds means there are no weak points that direct flame can compromise. Take it camping, use it over a wood fire, or put it in a pizza oven. The Classic will handle it.\u003c\/p\u003e\n\u003ch3\u003eWill you make more Classic Series pans?\u003c\/h3\u003e\n\u003cp\u003eNo. The Classic Series is a special edition — a single production run of approximately 300 units. Once this batch is sold, it won't be made again. If you're considering one, this is the only chance to own one.\u003c\/p\u003e\n\u003ch3\u003eWhere is it made?\u003c\/h3\u003e\n\u003cp\u003eYahgan is an Australian family owned business. Our products are designed in Sydney by Australian designers and manufactured in Hebei, China, by a factory producing premium cookware for European, American, and Australian brands. Every batch is independently tested by SGS for heavy metals leaching before leaving the factory.\u003c\/p\u003e\n\u003ch3\u003eIs it compatible with induction cooktops?\u003c\/h3\u003e\n\u003cp\u003eYes — carbon steel is naturally induction compatible. Works on all stovetop types: induction, gas, electric, and ceramic.\u003c\/p\u003e","brand":"Yahgan","offers":[{"title":"Default Title","offer_id":45707979325571,"sku":"YGN-26-CSC","price":219.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/2022\/0803\/files\/yahgan-classic-series-26cm-carbon-steel-pan-hero.png?v=1774223205","url":"https:\/\/yahgan.com.au\/products\/yahgan-classic-series-26cm-carbon-steel-pan","provider":"Yahgan","version":"1.0","type":"link"}