You have no items in your shopping cart.
Carbon Steel Cookware
Discover the cookware secret trusted by professional chefs for its exceptional performance and durability. Carbon steel pans offer the best of all worlds: the high-heat searing capability of cast iron at a lighter weight, and the quick, even heating of stainless steel. Renowned for their versatility, these pans are perfect for everything from searing a steak to cooking delicate eggs. With proper seasoning, a carbon steel pan develops a natural, non-stick surface that improves with every use, allowing you to cook with confidence and without synthetic coatings. Experience precise temperature control as the pan heats up and cools down rapidly, giving you the responsiveness needed for perfect results every time. Built to last a lifetime, a carbon steel pan is a versatile and essential addition to any serious home cook's kitchen.
-
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
