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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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Matfer Bourgeat Tradition 11-inch Stainless Steel Fry Pan
The Matfer Bourgeat Tradition 11-inch fry pan has a stainless steel body, which is resistant to corrosion, and it is induction ready. The 11-inch size browns four chicken thighs or a pound of mushrooms without crowding.Its sandwich base spreads heat evenly enough to sear across the full pan, and the sloped sides make it easy to slide an omelette or a fillet out onto the plate.For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn MoreRegular Price: $261.00
Special Price $235.00
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Matfer Bourgeat 10-inch Black Carbon Steel Fry Pan
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. Learn More$102.00 -
Matfer Bourgeat Elite Pro 11-inch Non-Stick Fry Pan
An 11-inch non-stick pan handles a family breakfast of eggs and pancakes, or fish fillets for four, with very little fat.Like the other sizes, it has a thick, heat-diffused base with a special induction stainless steel bottom plate, and a 4-layer non-stick coating with an anti-scratch protective undercoating. The aluminum cool-touch handle stays comfortable on the burner.Use it with tools that will not mark the coating, such as the red Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn More$266.00 -
Matfer Bourgeat 11-inch Black Carbon Steel Fry Pan
An 11-inch fry pan cooks for a family: four chicken thighs, a full batch of hash browns or a skillet cornbread. The Matfer Bourgeat 062004 is a heavy duty, high quality steel pan with a strong steel handle, and it is ok to use on all heating elements, including induction.At this size the pan becomes a stovetop-to-oven tool as much as a skillet. The welded handle tolerates oven heat, so you can sear and then roast a spatchcocked chicken in the same pan.A welded handle is the better choice when you plan to bake in carbon steel. Compare the 11 3/4-inch pan for larger batches. Learn More$107.00
