Paderno Black Steel Fry Pans

The smallest pan in Paderno’s black steel line is for jobs measured in spoonfuls. Toasting cumin or sesame seeds, browning a few tablespoons of butter and frying one egg all go better in a pan this size, because the thin layer of food does not spread out and burn at the edges.Black steel has little mass at this diameter, so it heats in seconds and responds as soon as the flame changes. It arrives unseasoned and turns darker and more nonstick the more it is used. The handle is riveted through the side wall. If you plan to bake in carbon steel, we recommend Matfer Bourgeat black steel pans, whose handles are welded; for stovetop cooking, Paderno comes in at a lower price than Matfer or Made In.Choosing a SizeThe 7.875-inch gives room for two eggs. The 9.5-inch is the everyday size for one or two people, the 12.5-inch serves a family, and the 14.125-inch handles large batches. Learn More

Breakfast cooks buy this size. At 7.875 inches across, it holds two eggs or a one-person omelet with enough room to work a spatula underneath, and it is small enough to keep on the stove all morning.It also suits the first step of many recipes, such as blooming whole spices in oil or softening a minced shallot before it goes into a sauce. Black steel responds quickly to the burner, and the more it is cooked in, the more easily eggs release from the seasoned surface.Paderno rivets the handle to the pan wall. Bakers who want to take carbon steel into the oven are better served by the welded handles on Matfer Bourgeat black steel pans. On the stovetop, the Paderno line does the same work and costs less than Matfer or Made In.Other SizesGo down to the 7.125-inch for spices and butter alone, or up to the 9.5-inch, 12.5-inch or 14.125-inch for full meals. Learn More

If you are buying one black steel pan for a household of one or two, this is the size. A 9.5-inch surface takes a thick pork chop, two chicken thighs skin side down, or a pair of eggs with room to spare, and it is light enough to toss vegetables with a flick of the wrist.Black steel holds enough heat to sear well and develops a seasoned, slick surface over the first weeks of use. Customers most often ask how to season it; the steps are below. Note that the handle is riveted to the pan.Those who want to bake cornbread or tarte Tatin in carbon steel should look at Matfer Bourgeat black steel pans, which have welded handles. For stovetop cooking, Paderno is the lower-priced alternative to Matfer and Made In.Other SizesSmaller: 7.125-inch and 7.875-inch. Larger: 12.5-inch and 14.125-inch. For a 9.5-inch pan that tolerates acidic sauces, see the Paderno Series 2500 Stainless Steel Fry Pan. Learn More

Crowding is what keeps a home cook from getting a good sear. When four steaks or a pound of mushrooms share a pan too small for them, the moisture they release has nowhere to go and the food steams. A 12.5-inch black steel pan gives each piece room, so it browns.This is the size for a family meal or for cooks who entertain, and it is wide enough to pan-roast a whole spatchcocked chicken. Black steel stores heat well, recovers quickly after cold food goes in, and grows more nonstick as its seasoning builds.Paderno or Matfer?Both are thick black steel. Paderno rivets its handles to the pan wall, while Matfer Bourgeat welds them; if baking in the pan is part of the plan, Matfer is the one we recommend. For searing and sautéing on the stovetop, Paderno comes in at a better price than either Matfer or Made In.Need more capacity? The 14.125-inch is the next size up. For one or two people, the 9.5-inch is easier to handle. Learn More