Forged for the long fire.

Hand-forged carbon steel cookware from Sheffield. Built tough, seasoned with time, made to outlast you.

Carbon steel pan on a fire, glowing with heat

The Collection

Each pan is forged individually, finished by hand, and ready to season. No two are exactly alike.

No.10 Skillet carbon steel pan Bestseller
No.10 Skillet

Our workhorse. 25cm forged carbon steel with a riveted oak handle. Sears, fries, bakes. Takes on everything.

Ember Wok carbon steel pan
Ember Wok

A 32cm hand-hammered wok with a deep bowl and long forged handle. Built for high heat and years of daily use.

Heritage Saucier pan New
Heritage Saucier

20cm with flared sides for stirring and reducing. A chef's favourite shape, forged to the same standard as the rest.

Griddle plate carbon steel
Flat Griddle

A wide, flat plate for bread, pancakes, and searing fish. Pre-seasoned and ready to use from day one.

Campfire pan for outdoor cooking
Campfire Pan

Stripped back and built for fire. A 28cm skillet with no handle wrap, made for open flame, camping, and grates.

Founder set of three pans Best Value
Founder Set

No.10 Skillet, Heritage Saucier, and Flat Griddle. Everything you need. Presented in a waxed canvas roll.

Blacksmith forging steel at an anvil in Sheffield
Close-up of a seasoned carbon steel pan surface
Our Story

Sheffield steel. Sheffield hands.

Ember and Oak started in 2019 in a rented forge on Neepsend Lane. Founder Tom Graves had spent fifteen years in professional kitchens and grown tired of non-stick pans that needed replacing every season.

He learned to forge from a retired cutler, spent two years developing the carbon steel alloy he wanted, and made his first batch of twelve pans. All twelve sold in a weekend.

We still forge every pan by hand, in the same building. We make fewer than 400 pieces a year. That will not change.

See How They're Made

The craft behind every pan

Four stages. No shortcuts. Each step shapes a pan that improves with every cook.

01
Steel Selection

We source high-carbon plate steel from a rolling mill in Rotherham. Each batch is tested for consistency before cutting.

02
Forge & Shape

Heated to over 1,000 degrees and hammered into shape on the anvil. The forging process aligns the grain of the steel for lasting strength.

03
Grind & Finish

Each pan is hand-ground to a smooth cooking surface, then wire-brushed to remove scale. No two finishes are identical.

04
Initial Season

We apply a first coat of cold-pressed linseed oil and heat the pan through three seasoning cycles before it leaves the forge.

Care Guide

Treat it right. It lasts forever.

Carbon steel is not precious. It wants to be used, oiled, and heated. Follow these basics and your pan will outlast your kitchen.

Rinse, not soak Hot water and a stiff brush after cooking. Never leave it submerged. Dry immediately on the hob.
Oil while warm A thin wipe of neutral oil after every wash. The seasoning builds with each use, not against it.
No soap, no dishwasher Soap strips the seasoning. A little coarse salt and oil scrubs anything that sticks.
Preheat slowly Start on medium heat and let the pan come up gradually. Carbon steel holds heat well once warm.
Ask a Question
A well-seasoned carbon steel pan resting on a wooden surface

From the people cooking with them

"Bought the Founder Set as a wedding gift. They told me it was the best present they received. That says everything."

Priya Okafor Home Cook, Manchester

"The Campfire Pan came with us to Scotland last summer. Cooked over open fire every night. Not a scratch on the seasoning."

Callum Fraser Outdoor Chef, Edinburgh

Get in touch

Questions about a pan, a custom order, or just want to know more about the forge. We reply within one working day.

Neepsend Lane, Sheffield, S3 8AT
hello@emberandoak.co.uk
+44 114 496 0230
Mon to Fri, 9am to 5pm