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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 11 3/4-inch Black Carbon Steel Fry Pan
Matfer calls this its 11 3/4-inch black steel frying pan, and the measured rim is 11 5/8 inches. It is large enough for a whole fish, a pound of shrimp or a big batch of fried potatoes, and its heavy steel holds heat through a crowded pan.The handle is welded directly to the body, so there are no internal rivets where food and grease collect. Carbon steel at this size is heavy, about 4.9 pounds, so it suits cooks who want a working pan that stays on the burner.For cooking for two, the 10-inch pan is lighter and quicker to heat. All sizes are compared in the Details. Learn More$113.00
