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Fry Pans
Engineered for high-heat searing and sautéing, the fry pan is an indispensable tool for developing flavor and texture. The broad, flat base ensures maximum contact with your heat source, delivering superior heat distribution for a flawless, edge-to-edge sear. This is critical for achieving a deep crust and developing that all-important fond—the flavorful foundation of any great pan sauce. The gently flared sides are engineered for technique: they promote rapid evaporation for perfect browning, allow for an effortless sauté toss, and grant uninhibited access for turning delicate proteins or plating with precision. This is the shape that offers ultimate control, making it the most indispensable pan on the line.
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Paderno 7.125-inch Black Steel Frying Pan
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$21.20 -
Paderno 7.875-inch Black Steel Frying Pan
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$22.40
