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Matfer’s 10-inch black steel pan is the size for searing two steaks or a pair of duck breasts. The heavy-gauge steel holds enough heat to brown meat without the temperature collapsing when the food goes in.Because the handle is welded rather than riveted, there is nothing on the inside of the pan to work around when you clean it, and the pan can go straight from the burner into a hot oven to finish a thick chop.Matfer pans are bought by home cooks as well as by professional kitchens. For a pan with more room, see the 11-inch pan; for a smaller one, the 9 1/2-inch pan.
Searing in Carbon SteelPreheat the pan over medium-high heat for a few minutes, add a high-smoke-point oil, and lay the steak away from you. Leave it until it releases on its own; a properly seasoned pan lets go of the crust when it has formed. The pan’s heavy gauge holds heat when cold meat goes in, so the crust forms instead of the meat steaming. Finish thick cuts in a hot oven in the same pan. Learn More

An 8 1/2-inch carbon steel pan is the size for two eggs, a single omelette or a pork chop, and it is a manageable size for learning how carbon steel behaves. It heats in a minute or two, and once seasoned it releases eggs much like a coated pan.Its light weight makes it easy to toss vegetables or swirl butter around an omelette with one hand. For full meals, a 10 or 11-inch pan gives more room; the table in the Details lists every size.Home cooks buy these pans as well as professionals. For a lower-sided pan for crepes, see the 8 5/8-inch crepe pan.
Learning Carbon SteelA small pan is the forgiving way to build a seasoning. Fry bacon or a few potatoes in it the first several times, since fat-rich cooking lays down the patina fastest, and save eggs for when the surface has turned a deep brown. The small base heats evenly on a standard burner, and the pan is light enough to hang on a rail by the stove. Learn More

Matfer calls this its 11 3/4-inch black steel frying pan, and the measured rim is 11 5/8 inches. It is large enough for a whole fish, a pound of shrimp or a big batch of fried potatoes, and its heavy steel holds heat through a crowded pan.The handle is welded directly to the body, so there are no internal rivets where food and grease collect. Carbon steel at this size is heavy, about 4.9 pounds, so it suits cooks who want a working pan that stays on the burner.For cooking for two, the 10-inch pan is lighter and quicker to heat. All sizes are compared in the Details.
A Large Pan on a Home RangeCenter the pan on the largest burner and give it a few minutes to heat evenly before cooking; carbon steel conducts heat less evenly than aluminum, so the edges warm after the center. On induction, choose a zone that matches the base. Once hot, the pan holds its temperature through a full batch of potatoes or a whole fish. Learn More