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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 8.625-inch Carbon Steel Frying Pan
An 8.625-inch carbon steel pan is a good first carbon steel pan for someone who mostly cooks eggs. It is light, quick to heat and quick to season, and after a few weeks of use a fried egg slides out with little more than a film of butter.The size also suits a handful of scallops or shrimp, a single fish fillet, or crepes and blini. Carbon steel sears well and moves easily between burner and broiler.Carbon Steel or Black Steel?Paderno makes two steel lines. This carbon steel pan is the lighter of the two. The black steel pans are thicker and hold more heat for searing; the closest size is the 7.875-inch Black Steel Frying Pan. For a larger carbon steel pan, see the 12.5-inch. Learn More$37.50
