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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 9 1/2-inch Stainless Steel Fry Pan
The Tradition 9 1/2-inch pan is a stainless steel fry pan with a thick sandwich base, for cooks who want to sear and build a pan sauce rather than rely on a coating. It suits two chicken breasts, a pair of pork chops or scallops for two.Stainless does not react with wine, citrus or tomato, so the fond left after searing can be deglazed into a sauce in the same pan.Matfer cookware is bought by home cooks as well as professionals. For an uncoated pan that seasons instead, compare the Matfer black carbon steel fry pan. Learn More$201.00 -
Matfer Bourgeat Elite Pro 9 1/2-inch Non-Stick Fry Pan
The 9 1/2-inch Elite Pro is the egg pan of the set: two or three eggs, an omelette, or a delicate fillet of sole that would stick to bare steel.The Elite Pro has a thick, heat-diffused base 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 Matfer Exoglass Pelton spatula. For high-heat searing, a black carbon steel fry pan is the better pan. Learn More$222.00 -
Matfer Bourgeat 9 1/2-inch Black Carbon Steel Fry Pan
The 9 1/2-inch pan is a practical first carbon steel skillet for a home cook: big enough for three or four eggs, two chicken thighs or a pan of sautéed mushrooms, and still light enough to move with one hand.Carbon steel heats faster than cast iron and responds quickly when you turn the burner down, which suits eggs and fish. With seasoning it becomes slick enough for fried eggs without a coating.If you plan to bake in carbon steel, choose a pan with a welded handle, like this one, over a riveted pan. The next size up is the 10-inch pan. Learn More$92.00
