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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 12 1/2-inch Stainless Steel Fry Pan
At 12 1/2 inches, the Tradition is a pan for high-volume cooking: a full skillet of sautéed greens, several steaks at once or a family batch of fried rice.The heavy-duty body and thick base keep the pan flat on the burner when it is full and hot. A pan of this size and weight is easiest to handle on a large burner.For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn MoreRegular Price: $317.00
Special Price $289.50
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Matfer Bourgeat Elite Pro 12 5/8-inch Non-Stick Fry Pan
The 12 5/8-inch (32 cm) Elite Pro is the large non-stick pan, for a full batch of pancakes, fried rice or several fish fillets at once.Its base is thick and heat-diffused, 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 black Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn MoreRegular Price: $309.00
Special Price $280.00
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Matfer Bourgeat 12 5/8-inch Black Carbon Steel Fry Pan
This is the pan Matfer sells as 12 5/8 inches; the rim measures 12 3/8 inches. It gives a professional line cook or a home cook feeding a crowd the surface area to sear in one batch rather than three.A pan this size is the one to choose for paella-style rice, a large frittata or several steaks at once. It needs a large burner to heat evenly across the base.For an even larger surface, see the 14-inch pan; for a wide, shallow rice pan, the Matfer paella pan. Learn More$133.00
