A pan that gets easier and better to use the more you cook on it. Built to last a lifetime.
FIRST 100 · €87.90 · 20% off future products for life. Ships October 2026.
You paid €80–€100 for a pan advertised as non-toxic and nonstick. It was both, for about two months.
Three pans in five years. None lasted. Toxic chemicals that are used in teflon pans are restricted under EU regulation. The industry had time to respond, but most focused on improving their marketing instead.
It came with 5 care rules.
Carbon steel has been in kitchens for decades. We found a version anyone can use.
Pans most people buy in five years.
Rules to follow before cooking an egg.
Every option has its own failure mode. Coated pans wear out. Ceramic loses its non-stick quality. Cast iron requires special care. We found a different material.
Lasts for years without a coating that scratches, flakes, or needs replacing.
The pan is treated in an industrial oven filled with nitrogen and very high heat. Heat drives nitrogen into the steel surface, creating protection without a separate coating.
Using a little oil when cooking builds seasoning, so food sticks less over time.
Seasoning develops through polymerization. Heat makes oil molecules bond, forming a smooth, non-toxic, protective coating.
Cook 01 · day one
Cook 10 · week 2
Cook 20 · month 1
Sears food well without the weight, rules, or special care.
Aluminum core heats fast and keeps it lighter, while nitrided steel resists rust and cleans easier.
Cook. Wash. Use again.
"Is everyone just trapped in the wasteful cycle of throwing away nonstick pans every couple years when they inevitably lose their nonstickness? I hate this waste. Anyone have a better way?"
reddit.com/r/Cooking · view source ↗"Tired of buying a new teflon frying pan every 12 months? Get a pan that your great-grandchildren will inherit."
reddit.com/r/Frugal · view source ↗Complaints analyzed
Prototype samples tested
Units in first batch
ČrtCo-founder
TimCo-founder
By the end of this section, you should be able to explain to someone else how it works.
The pan is treated in an industrial oven filled with nitrogen and very high heat. There’s no coating to scratch, flake, or replace.
Cooking with fat adds a thin layer that bonds to the steel. After 20 cooks, most people stop thinking about the surface.
Scrub a little bit, rinse, and then dry. For the first 20 cooks, wipe a little oil on after washing. After that, normal cooking keeps it ready.
And clear answers about care, returns, delivery, pricing, and everyday use.
If you cook regularly and you are tired of replacing pans, yes. nitrogen is built for people who want a pan that gets better over time. The surface needs a small amount of fat for the first 20 cooks and improves from there. It works from the first cook and gets better with every one after that.
EU law gives you 14 days from delivery to return anything you bought online. No explanation needed. If the pan arrives with a quality issue, or the surface does not develop as described on this page, return it and get your money back.
Some sticking in the first few cooks is normal. If it is still sticking after 30 cooks of normal use and seasoning, return it and get your money back.
First 100 at €87.90, ships first, 20% off future products for life plus early input on new products. Spots 101–500 at €93.90, 15% off future products for life. Retail €109.90, no discount.
Every pan that has let you down had a coating. That coating was the problem. It had a fixed lifespan from the moment it was applied.
nitrogen has no coating. The surface is carbon steel that has been treated with heat and nitrogen, permanently changing the steel itself. There is no layer to scratch through or wear out. The pan cannot degrade the way a coated pan degrades. It can only improve.
Most people replace their nonstick pan every two to three years. Three pans in five years is about average. nitrogen is designed to still be in your kitchen in ten years.
In terms of cooking: after 10 cooks, food releases more easily than it did on day one. After 20 cooks, most people stop thinking about the surface. It works from the first cook and gets better with every one after that.
The pan is not shipping today. You are locking in your price for a production run with an estimated October 2026 delivery. If production does not go ahead, your reservation is cancelled and your 1€ comes back.
We are a small team building one product. The reservation exists because we want to build the right number of pans, not more than needed. If you cannot wait until October 2026, this is not for you yet.
The pan becomes nonstick through use. When you heat oil in it, the oil bonds to the steel and hardens into a thin layer. That layer is what food releases from. For the first 20 cooks, after washing and drying the pan on the stove, add a few drops of oil. Canola, sunflower, or grapeseed works well. Wipe to a thin, even layer with a paper towel, then heat over medium until the oil just starts to smoke lightly. Let it cool. The oil bonds to the steel and builds the layer food releases from. After 10 cooks, food releases more easily than on day one. After 20 cooks, most people stop thinking about the surface. From that point, normal cooking adds enough oil on its own. If you want to use as little oil as possible from the start, this process is what makes that possible.
You have been buying new pans your whole life. You pay for coatings designed to wear out; nitrogen gives you a material that gets better every time you cook on it. No coatings that wear out, no drying and oiling after every wash, and no need to replace it. The first 100 also get 20% off every future nitrogen product, forever, and early input on what we build next.
Get it back any time. Ships October 2026.
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nitrogen · BATCH 01 · 500 UNITS · ESTIMATED DELIVERY OCTOBER 2026
