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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 8 1/2-inch Black Carbon Steel Fry Pan
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. Learn More$81.00
