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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 Series 2500 9.5-inch Stainless Steel Fry Pan
A 9.5-inch stainless fry pan is the size most cooks reach for when the job is two chicken breasts, a pair of fish fillets or a batch of scrambled eggs. Paderno’s Series 2500 version is built for professional kitchens in Italy, with an aluminum core between layers of stainless steel so the heat spreads across the base instead of collecting over the burner.Stainless steel will not react with wine, tomatoes or citrus, so it handles pan sauces and deglazing that would strip the seasoning from a carbon steel pan. Food sticks if the pan goes in cold; preheat it, add the fat, and let proteins release on their own before turning them. The hollow handle is riveted to the body and stays cooler on the stovetop than a solid one.For a lighter, less expensive pan that develops a nonstick surface with use, see the Paderno 9.5-inch Black Steel Frying Pan. Learn MoreRegular Price: $81.60
Special Price $70.00
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Paderno 9.5-inch Black Steel Frying Pan
If you are buying one black steel pan for a household of one or two, this is the size. A 9.5-inch surface takes a thick pork chop, two chicken thighs skin side down, or a pair of eggs with room to spare, and it is light enough to toss vegetables with a flick of the wrist.Black steel holds enough heat to sear well and develops a seasoned, slick surface over the first weeks of use. Customers most often ask how to season it; the steps are below. Note that the handle is riveted to the pan.Those who want to bake cornbread or tarte Tatin in carbon steel should look at Matfer Bourgeat black steel pans, which have welded handles. For stovetop cooking, Paderno is the lower-priced alternative to Matfer and Made In.Other SizesSmaller: 7.125-inch and 7.875-inch. Larger: 12.5-inch and 14.125-inch. For a 9.5-inch pan that tolerates acidic sauces, see the Paderno Series 2500 Stainless Steel Fry Pan. Learn More$30.70
