You have no items in your shopping cart.
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.
-
Paderno 14.125-inch Black Steel Frying Pan
Paderno’s largest black steel frying pan is a batch-cooking tool. Six pork chops fit in one layer, as does a full tray’s worth of potatoes for hash, which saves cooking in rounds when feeding a crowd or prepping for the week.A pan this wide needs a burner that can heat it. On a standard home range, preheat it longer over medium heat so the outer ring comes up to temperature; an induction zone smaller than the base will leave the edges cooler. The pan is heavy when full, so plan on a second hand on the rim when moving it.The handle is riveted. For baking in carbon steel, we recommend the welded-handle Matfer Bourgeat black steel pans, while Paderno offers a lower price than Matfer or Made In for stovetop cooking.The 12.5-inch is the better choice for a family of four on a home range. Learn More$53.00
