14 best carbon steel fry pans

Product description

Our incredible black steel fry pans are amazingly strong and made to last. black Steel distributes heat excellently. fry Pans in black steel are for all hob types. high Quality, extra strong steel strip handle. heavy Duty construction. can Be "seasoned" for non stick use and prolonged life. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Dry the frying, add oil, slices of potatoes and a large portion of salt and fry for a few minutes. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. after Use: wipe with paper towel or if necessary rinse under hot water. Do not use dish soap. Dry and re-grease lightly.

• VARIETY OF USES: Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
• NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
• DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, preventing bacteria from being trapped certifying sanitary use, and its angled design makes it ideal for easily sauteing, stirring, and mixing your dishes
• HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction
• MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use

User questions & answers

Question:	Does the 12 5/8 inch pan feel huge
Answer:	We have the larger version (12 5/8 inch)....It is a tad heavy, but manageable......"It is what it is"....Carbon Steel....It has a tad over 9" of cooking surface and over time develops certain non stick qualities....Eggs slide right out.......It can take high heat without damaging the pan which is a plus when cooking certain foods.....
Question:	What is the size for the bottom of a 12 5/8", the part that touches the induction stove top
Answer:	I have the 11/5/8 or 062005 pan and its bottom, that would touch an induction stove top, is 8 and 3/4 ".
Question:	You list the matfer bourgeat 11/7/8 black steel frying pan at $599.00. is this an error? the 11 inch is listed at $74 and the 14/1/8 at
Answer:	They're out of stock because the review from Cook's Illustrated took the company by surprise. They're apparently making more as fast as they can. This is the note on their web site:Hang Tight! We're making More!We love that you love our Black Steel Frying Pans! Due to high demand, the Black Steel Frying Pans are currently on back order in all sizes ( from 062001 Black Steel Frying Pan 8 1/2" to 062009 Black Steel Frying Pan 17 3/4").We have made the necessary adjustments to fulfill all orders, back-orders and to make these Black Steel Frying Pans more readily available!We appreciate your business and passion for our products. We apologize for any inconvenience.In the meantime ... thank you for your understanding and patience and keep cooking!!Matfer Bourgeat
Question:	What is the diameter of the cooking surface of your various size black steel frying pans. Not the overall diameter of the pan
Answer:	I don't know if they've recently changed the design of these pans, but I just got the 8 5/8" size and the diameter of the cooking surface (the INSIDE flat bottom) is only 5 3/4" not 6 1/8". I'll need to send this back for an exchange. Really wish there were full accurate measurements somewhere. By the way, I also have the 11 7/8" size and the cooking surface is 8 7/8", not 9 1/8". I suspect the measurements from Matfer are for the OUTSIDE bottom of the pans.

Product features

200 Years Serving Taste

Matfer Bourgeat is a French Industrial Group which is fully family owned. Over the past two centuries, the Group has become a industry leader in professional kitchens and laboratories around the world. Matfer Bourgeat Inc., the American subsidiary for the Group, has now been serving America’s foodservice industry for 25 years.

Matfer Bourgeat is customer-focused, meeting the needs of food trade, conventional and luxury hotels, expert kitchens, fine dining and catering services.

The Group sets the international standard in the pastry, bakery and restaurant industries. It is among a handful of suppliers worldwide that are able to provide a complete range of kitchen utensils and equipment for any foodservice establishment.

Keys To Success:

Quality & Service:

Superior Customer Service is the Group’s number one goal. Quality and service are commitments through all processes of design, manufacturing, logistics, marketing and maximum safety requirements. We are dedicated to creating the most durable and hygienic products, like our famous Exoglass composite material.

The Spirit Of Innovation

Matfer Bourgeat launches 1,000 new products each year focusing on ergonomics, functionality and design to comply with customer and market needs. Manufacturing processes meet unique projects for every customer through consulting, product supply, demand matching, project management, supply chain and delivery anywhere in the world. Each year 100% of Matfer Bourgeat’s profits are reinvested into product innovation.

Product description

The most "eco" friendly cookware on earth. This pan is 100-Percent natural with 99-percent pure iron and a bee wax finish to fight against oxidation while helping season the pan. This pan is excellent for sealing, browning, and grilling. The more the pan is used, the better the performance as the chef creates their own non-stick surface. The darker the pan becomes the better it is for natural non-stick properties. This pan has no PTFE or PFOA and has no chemicals added. Environment safe production in France by de buyer industries which has been in business for 180 years. Tradition is the key as mineral pan is an authentic French design called "Lyonnais" shape with a curved handle "a la francaise". it is a symbol of French gastronomy.

• 100-Percent Natural and 99-Percent Pure Iron. Care - deglaze and Do not use detergents
• Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
• Without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
• Made in France
• Product has two handles. Tip-preheat using a little fat

User questions & answers

Question:	Are these pans safe to use in a a house that has parrots (pet birds)? Thanks
Answer:	They will not harm parrots. Birds are very sensitive to the off-gassing of teflon coatings on non-stick pans. These pans are coated with beeswax and will be seasoned with oil. They will not be any different toxicity wise than any other non-teflon pan you use with oil.
Question:	What is the best method for browning meats-like chicken Parmesan? Heat pan fist then add oil? Or add oil then heat pan? How much oil to use? Thanks
Answer:	I find the best method is to heat the pan in the over at 350... 10 mins or so after preheating has finished. Bring it to the stove and add oil. One tip I find most helpful is to bring the meat to room temp before frying to brown it.
Question:	What is the difference between the DeBuyer Iron pan and a cast iron pan
Answer:	I have a 14" DeBuyer mineral pan, 8" mineral fry pan and a blue steel crepe pan. I also own various cast iron pans.In use & care/maintenance...there is very little difference. Deglaze a pan with hot water, let any 'stuff' loosen, rinse with a stiff brush under water, pat dry, pop it back on the stove top burner on high for a minute to fully dry, coat lightly with oil if not using for a few days. Sounds harder than it actually is.Here are the differences I have come to note:Construction...'cast iron' is just that--cast, the surface retaining a slight textured feel, as where DeBuyer pans are made of stamped and brushed crude iron, so the surface is smooth. A cast iron pan's surface is known to get smoother with more use, whereas the DeBuyer pans are fairly smooth from the get go.Initial inspection...The DeBuyer Mineral pans (I got mine before the Bees Wax coating was available) are almost silvery in color, then develop a patina with use that darkens them significantly. (Dark bronze color maybe...?). Cast iron pans arrive and stay about the same black color after use. If you have a utensil that scratches the surface after the patina develops on the DeBuyer, you may see that 'silvery' color come through. This does not adversely affect the pan. The blue steel DeBuyer pan has a bluish cast that diminishes over time.Handles...while most cast iron pans have fairly short handles that are flat with the height of the pan's top, DeBuyer pans have a longer handle that flares substantially upward (4"-5" beyond the top of the pan, depending on which size you have). (i.e.--My 14" pan sits 2.25" high, and the handle sits at 7.25" high.)Style...While DeBuyer makes various styles in their Iron Cookware range, the fry pans are flared in a traditional French kitchen style. This means they are more flared slightly more than most cast iron fry pans I have seen. Use...These pans are approved for use on all cooktops including induction, whereas cast iron is not recommended for glass cooktops.
Question:	how to season the pan
Answer:	Seasoning is creating an EPOXIDE layer. Any edible oil works, safflower or canola may be best (flax not so great IMO). Clean the pan first and heat evenly/slowly on burner. Using paper towels, swab the interior LIGHTLY with oil. Heat till the oil just smokes. At this temp the oil surface tension changes and it will bead-up like water drops on glass. Knock-down(smooth) the beads w/ another paper towel *before they harden*. Continue/repeat till the oils stops smoking - several minutes. Repeat this 3-4 times. No need to cool down between - just apply oil LIGHTLY w/ paper towels & knock-down beads till it stops smoking - repeat for several cycles. If you ever need to strip & re-season, heat some water+vinegar(or othe acid, oxalic preferred) in the pan, this will dissolve the epoxide easily. Repeat the re-season cycle whenever you feel the pan is getting "grabby" to proteins. DON'T breathe the oil smoke (like BBQ smoke it's mildly carcinogenic) DON'T let paper towels scorch - work quickly. DON'T burn yourself, use tongs. Despite the FABULOUS pan quality, I don't believe the deBuyer vid is a reasonable way for home-users to dseason pans. USE: *ALWAYS* heat-dry a carbon steel pan on a stovetop till it's bone-dry after any water contact/washing. Don't cook acidic foods in a seasoned pan (e.g. tomato sauce) ! This will remove the seasoning layer. A seasoned pan is "low-stick" not "non-stick" as teflon or ceramic - so use a little oil when cooking. ** The advantage is, a seasoned pan will produce a wonderful tasty fond and/or browning on foods that teflon cannot. Mythbusting: - You should clean the hard glassy EPOXIDE layer you've created with soapy water & sponge quickly (don't soak for many minutes) - or even a green-scrubbie occasionally to remove carbon-char. Avoid strong abrasives & acids. Anything that comes off with soapy water is oil, not epoxide. - You are not "filling pores". Mild carbon steel (even cast iron) has (should have) no pores that food could enter. When you cook on an unseasoned metal, the proteins create Maillard product that bond to the surface if they have direct contact (carbohydrates will too above ~350F, oils above their smoke-point). This is why high protein, low fat items (like fish or eggs) stick so badly in an unseasoned pan right around the boiling point. - the seasoning epoxide layer is a carbon polymer - vaguely similar to epoxy glue, and to teflon(PTFE plastic). It WILL break down at very high temperatures (>600F generally) and under acidic conditions, BUT it will not dissolve into water with soap. Water contact (soaking) can eventually soften the epoxide the the point of failure.

Product features

MINERAL B CARBON STEEL PAN

The carbon steel MINERAL B fry pan: a 100% natural material with protective beeswax finish. It is coating-free (no PFAO or PTFE). No added chemicals and handcrafted in our factory in France. The fry pan reaches high temperatures and quickly sears food, therefore preserving vitamins and nutrients. Ideal for searing, browning, and grilling.

Seasoning: the more you use it, the darker it gets and the more nonstick it becomes.

Natural cooking

• PTFE Free
• PFOA Free
• Carbon steel, a mineral material
• 100% Natural Beeswax finish
• Becomes naturally nonstick
• Build to last a lifetime

Hand riveted...just like the Eiffel Tower

The rivets have been thoughtfully rendered out of the very same quality carbon steel as the pan, they will not loosen over time. The rivets will expand and contract at the same rate as the pan, so that the integrity of your Mineral B product is kept intact.

Thickness

• 2.5 - 3 mm thick
• Induction ready
• Warp resistant
• Oven safe (up to 20 mins at 400F)
• Constant and even heat distribution

Signature handle

• Ergonomic handle for easy grip and balance
• French curve ideal for sauteing, stirring, flipping

Product description

The American-based company Lodge has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Now lodge has added a new line of seasoned steel skillets. This handy 12-inch seasoned steel skillet is the only pre-seasoned and ready to use out of the box steel pan in the market place right now. Each skillet is pre-seasoned with natural soy bean oil. Maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It performs well in residential and professional kitchens as well as outdoors. Made of 12 gauge carbon steel. Steel is a high density metal that does not retain odors. If maintained correctly, it will last a lifetime. Thickness of the cooking surface allows the pan to heat up quickly but also retain the heat needed for even cooking. The handle angle is conducive for both stove top and oven cooking. Each handle is attached to the skillet with 3 secure rivets. As a result of the pre-seasoning process, you may see a blister or bubble of oil at the southern-most point or at the end of the handle of the cookware piece. The cookware is hanging as it rides through the electrostatic sprayer and commercial conveyer ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the cookware which creates an easy release finish. If visible, it will rub or flake off with your finger, leaving a brown spot. Don’t worry, it’s not rust but a seasoned spot that is brown, indicative of the varnish stage of seasoning. The brown spot will turn black with use. Made in the USA.

• Takes high heat for best browning/searing
• 12 gauge carbon steel heats quickly and retains heat for even cooking
• Brutally tough for decades of cooking. Steel riveted handle
• Use on gas, electric, induction stovetops, outdoor grills or open fire
• Refer user guide below before using the product .Made in the USA
• Seasoned with oil for a natural, easy-release finish that improves with use
• Easy care: hand wash, dry immediately, rub with cooking oil

User questions & answers

Question:	why is this black vs DeBuyer's which is silver? both say carbon steel. thanks
Answer:	I don't know but I suspect the DeBuyer's pan is made from the kind of steel that a steel griddle is made of. The Lodge pan has a very slight dimpling to the steel and it is black and looks very much like a cast iron pan but the metal is much thinner. I have been very happy with my pan. It easily cooks delicate foods like fried fish. I suspect the DeBuyer's pan would also.
Question:	what is the difference between this pan that is carbon steel and a regular lodge cast iron? can i use this pan in the oven like a cast iron
Answer:	Luis,There are a number of differences. First, the pan is much lighter, as the thickness of the steel is much less than cast iron. This also means that it has less "heat inertia." It heats up more quickly and evenly, and cools down faster when removed from heat, giving you much better control of the cooking process. It is very sturdy. An advantage it has over stainless steel (besides being cheaper) is that, like cast iron, you can use it at very high heat without damaging it. This makes it perfect for high temperature searing. These are the only pans I use for searing meat and fish and then finishing in the oven (yes, perfectly oven safe). As they are pre-seasoned, they start with a stick-resistance, and if used properly and NEVER cleaned with soap, they becoming surprisingly "non-stick". I sear at very high heat (you do need some oil), and all I need to do is run hot water over it, wipe it out, and maybe rub a little oil in using a paper towel.
Question:	Looking for a dedicated non-teflon egg pan. Should I go with this or cast iron
Answer:	I have the 12" version of this pan and use it for 4 eggs over easy at least five days a week. However, there is a learning curve with this pan and you will need to spend some time properly seasoning it and maintaining that seasoning it. When I first started using it I cursed it every morning but forced myself to adjust to it as I was coming from a nice Teflon pan. That said, for the value cast iron will also be terrific and honestly is a little more forgiving ( just remember to keep the heat on both pans a lot lower than you are properly used to and let them preheat: I go about 2 min. On medium and then reduce to just a hair under medium low on my gas range for another 2 minutes before adding butter and then frying the eggs). The 12 inch version is a must if if you are cooking for more than one. I also use it for scrambled eggs and omelets for which it now does a good job after having been seasoned well beyond what comes from the factory.
Question:	How wide are the pans across the flat part inside of the pan were you cook? Not the width across the top. 8",10" & 12" pan measurements if possible
Answer:	9.25 inches on a 12" pan.

Product features

Lodge Pre-Seasoned Carbon Steel Skillet

The Carbon Steel Skillet is perfect for professional, home or camp use. And like our cast iron cookware, these pans are pre-seasoned and ready to use.

Lodge Carbon Steel Skillets are factory seasoned with natural soy bean oil. This easy release oil finish improves with use. The heavy gauge carbon steel maintains very low and very high temperatures, making the pan a highly effective and versatile cooking piece. It's brutally tough and takes high heat for browning and searing. Carbon steel performs exceptionally well in residential kitchens and is actually preferred in professional kitchens. Lodge Carbon Steel skillets also work extremely well with outdoor cooking sources.

Made of 12 gauge carbon steel which is a high density metal with excellent heating properties allowing the pan to heat up quickly but also retains the heat needed for even cooking. The handle angle is conducive for both stovetop and oven cooking allowing a comfortable grip yet still fits inside most ovens. If maintained correctly, it will last a lifetime.

Product Highlights

The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

Heavy duty 12 gauge and carbon steel is preferred in professional kitchens for the best browning and searing. The cooking surface only gets better with use as it acquires natural non-stick properties.

The surface is safe to use with metal objects, such as knives, forks and spatulas. Made of 12 gauge carbon steel. Three steel rivets hold handle securely.

Can Be Used With A Variety of Heat Sources

The steel pans can withstand and maintain very high temperatures, such as professional gas ranges and campfires, making them great for searing. They work exceedingly well with electric and induction cooktops too. In fact, they work on all heat sources except microwave ovens. The steel pans also maintain very low temperatures, making them highly effective and versatile.

Pre-Seasoned for a natural, easy-release finish

Oil is baked into the pores of the steel at the Foundry to prevent rusting and to eventually provide a natural, non-stick like cooking surface. Unlike synthetically coated cookware, it is possible to restore the cooking surface of seasoned carbon steel.

Lodge uses a soy-bean vegetable oil to season our cookware. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance.

100 years & still cooking. ..

Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.

Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a “Good Buy” Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.

While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.

In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.

As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.

The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.

When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.

The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.

Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.

With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.

Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.

Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!

In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.

More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.

Product description

Merten & Storck has engineered cookware with exacting precision since 1873. The Carbon collection is made of black carbon steel, a versatile, dynamic material that heats ultra-fast, is half the weight of cast iron, and is just as durable. Pre-seasoned to get you started right away, Carbon develops a naturally nonstick patina layer over time that makes it ideal for frying fish, crafting omelets, and getting a perfect sear without a messy cleanup. The lightweight design makes it perfect for camping and outdoor cooking. Carbon performs on all heat surfaces and can stand up to open flame and grill cooking. Hand wash only.

• Lightweight and quick heating carbon steel delivers cast iron performance without the weight or the wait
• Pre-seasoned, Merten & Storck Carbon develops a nonstick patina with use: the more you cook the more nonstick it gets
• Oven safe up to 600°F
• Metal utensil safe
• Triple-riveted steel handle provides a sturdy grip
• Ships with a protective silicone coating, just wash and start cooking
• Suitable for all stovetops including induction and safe for outdoor cooking
• Hand wash only

User questions & answers

Question:	What is the actual size of the inside cooking surface of the 12 inch pan? And is it really safe to use on a glass cooktop
Answer:	I purchased the 10" pan and the cooking surface is 8". I do have a glass top stove and it works well although you will need to get used to using a lower setting of heat because of the thin carbon steel of this pan. I have found with all my carbon steel pans a lower heat setting used to get a more even heating surface on the entire pan is best. This pan in particular simply gets extremely hot on the cooking surface and beware the handle as well. I had to purchase a neoprene slip cover for it or I would not be able to safely use it. I have to say I keep trying this pan to hopefully find something I like to cook in it but it just dissapoints with every use. My last try this week was cooking chorizo making my guys their favorite breakfast buritos by cooking the chorizo to add the eggs to and I must say I was shocked to have it burn completely dry and black! I didn't think pork chorizo could be burnt! My stove setting was on 3!
Question:	So is this product completely non-toxic and chemical free? i saw the misen carbon steel pan for more than double the price & wanted this if so
Answer:	It's just carbon steel.
Question:	What is the thickness of the pan
Answer:	Way too thin for my liking! That is the biggest problem with this pan. I keep using it because I don't like to think I wasted money but just keep getting dissapointed. You must be very gentle on the heat or food will be burnt fast due to the thinness of this pan. It does make it light weight but believe me this is not the pan you want.
Question:	Where is this made
Answer:	It's made in Drensteinfurt, Germany. Sue fell and hit her head

Product features

INDOOR & OUTDOOR USE

This versatile pan goes where you need it—whether you're cooking inside or out.

LIGHTWEIGHT & DURABLE

Carbon's tough design offers cast iron performance without the weight, which makes it perfect for hikes, camping, and outdoor cooking.

CARBON

Carbon is made of black carbon steel, a versatile, dynamic material that heats ultra-fast, is half the weight of cast iron, and is just as durable. Pre-seasoned to get you started right away, Carbon develops a naturally nonstick patina over time that makes it ideal for frying fish, crafting omelets, and getting a perfect sear without a messy cleanup.

Whether you’re heading out on a hike, camping with friends, or just need a pan for the backyard fire pit, Carbon will travel wherever you need it.

PRE-SEASONED CARBON STEEL

Pre-seasoned to get you started right away, there's no laborious seasoning process with this pan. This pan ships with a protective silicone coating, so you simply wash that off and start cooking!

NATURALLY NONSTICK WITH USE

Carbon develops a naturally nonstick patina layer that’s ideal for frying delicate fish, crafting an omelette, or getting a perfect sear on pork chops. The nonstick qualities only get better the more you use it.

FOR ALL STOVETOPS, GRILLS, CAMPFIRES, ETC

If it can’t stand the heat, get it out of your kitchen. Carbon is made for high-heat cooking. Take it outside, put it on the grill, Carbon can make your meal wherever you need it.

A PAN FOR LIFE

There’s no need to season this pan!

Using this pan daily builds up a natural nonstick layer. The pan darkens with use. This is completely normal and part of the process

Product description

Celebrated by chefs everywhere, carbon steel provides exceptional browning and searing, weighs a fraction of cast iron, is more heat responsive than cast iron for faster, more even heating and, best of all, gets better with each use! Every time you use these remarkable skillets, they become darker, forming a layer of patina, which naturally improves their durability and nonstick properties—they’re virtually indestructible. BK Black Steel is tough, lightweight and winner of the 2019 Red Dot Award for design. Three times denser than aluminum, hot-rolled black steel is even stronger and more durable than traditional gray carbon steel, and with a thickness of 2mm, these skillets were made to conduct heat incredibly well and last for generations. They’re are extremely resistant to corrosion, damage and stains thanks to a high-temperature black iron oxide layer and are safe for use with metal utensils. Their coated cast iron handles are securely attached with rivets and shaped for comfort. BK Black Steel is naturally pre-seasoned with oil during the production process. This cookware ships with a thin silicone wax coating that’s much easier to remove than a thick layer of beeswax or grease, so it’s ready to use after a quick wash with soap. Cleaning is as simple pouring on hot water, wiping, then drying. BK has a rich history of innovation. In 1851, coppersmith Hendrik Berk of Kampen, Holland, was commissioned by local inhabitants and businesses to make milk churns, pots, pans and other cooking utensils. Forty years later, he added a protective layer of enamel to his steel pans and tins and introduced the world to the first enameled steel Dutch oven. This laid the foundation for BK, which continues to bring high quality and innovative engineering to their approach to cookware. BK’s crowning achievement came in 1951 when Queen Juliana awarded them the Royal predicate—a title awarded only to organizations that hold a prominent position in their field.

• Since 1851, BK is the Royal Founder of the Dutch oven and known throughout at the world for a heritage of innovation.
• Black Steel is three times denser than aluminum, corrosion and stain resistant, as well as stronger and more durable than traditional grey carbon steel
• Pre-seasoned with oil, this pan ships with a thin silicone wax coating that’s much easier to remove than a thick layer of beeswax or grease, so it’s ready to use after a quick wash with soap.
• Designed to develop a natural nonstick patina layer, this is a pan for life. The more you use it, the better and more nonstick it becomes.
• The heat-responsive design means you get the same great searing results as cast iron without the hassle.
• Metal utensil safe, oven safe up to 600°F

User questions & answers

Question:	Are these free of pfas, pfoa, and other toxic chemicals or processes
Answer:	Its carbon steel and free of all toxic chemicals. It about as safe as you can get.
Question:	the product dimensions description does not seemed right. 10"x5"x
Answer:	My pan's dimensions are 10 1/4" across the rim. 8 1/4 inside the cooking surface and 1 3/4 deep. Still love cooking with it.
Question:	Can an egg be fried without sticking in this pan
Answer:	Eggs don't stick. You have to treat it like a cast iron skillet. If you misuse it, or clean it improperly, it will lose the nonstick. Watch some videos on YouTube on how to care for a cast iron skillet. It works the same as cast iron only much lighter.
Question:	Where are these pans manufactured
Answer:	As far as I know, BK is a Dutch company that's been manufacturing cookware since the end of the 19th century. You can look them up online and learn more. Today I think they also manufacture pans in the United States.

Product description

Proudly made in Italy, BALLARINI specializes in premium cookware inspired by the rich tradition of Italian cuisine. Discover why chefs love carbon Steel with the BALLARINI professional 3000 series. carbon Steel is less brittle than cast iron, so these pans are thin and lightweight while maintaining excellent durability. Unlike raw cast iron, which takes time to season, carbon steel's smooth surface naturally develops nonstick qualities after repeated use with oil. Its thick construction provides unparalleled heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Sauteing is a cinch thanks to angled handles and sloped side walls that prevent food from spilling. thanks to carbon steel's ability to withstand high temperatures, easily move these pans from stovetop - to oven - to table. Go ahead –experience how good Italy's top-selling brand cooks.

• Durable, Thick construction
• Boasts unparalleled heat retention for perfect browning and frying; achieve the same results as cast iron with this lightweight option
• Superior flat base stability – pan will not bulge
• Sloped side walls offer easy tossing and sauteing
• Angled handles

User questions & answers

Question:	Is the handle bare steel or painted
Answer:	The handle is bare metal.
Question:	Is it preseasoned
Answer:	No. You need to cook off that oil. Potato skins worked well.
Question:	Is this carbon steel and why some ppl say is not? how is it compare to matfer bourgeat, de buyer, etc
Answer:	This pan did not hold up st sll - it rusted out after 3 uses . I do not believe it is carbon steel
Question:	what is the size of the bottom on the 9.5" pan
Answer:	Pan's bottom flat surface area is 6" in diameter (for the 9.5" pan).

Product description

The most "eco" friendly cookware on Earth. This pan is 100-Percent Natural with 99-Percent pure Iron and a Bee Wax Finish to fight against oxidation while helping season the pan. This pan is excellent for Sealing, Browning, and Grilling. The more the pan is used, the better the performance as the chef creates their own non-stick surface. The darker the pan becomes the better it is for natural non-stick properties. This pan has no PTFE or PFOA and has no chemicals added. Environment safe production in France by de Buyer Industries which has been in business for 180 years. Tradition is the key as Mineral Pan is an authentic French design called "Lyonnais" shape with a curved handle "a la Francaise". It is a symbol of French Gastronomy.

• 100-Percent Natural and 99-Percent Pure Iron
• Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
• Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
• Care : don't put it in the dishwasher, deglaze with hot water for washing, use coarse salt for sterilizing
• Made in France

User questions & answers

Question:	what are the instructions for seasoning the pan
Answer:	Follow the Mineral B directions for seasoning the pan. It takes a while to get to "non stick" but it's worth it.
Question:	Hello, Can someone explain the dimensions of this product 4.7 x 2 x 0.8 in? Thanks very much! Cant seem to figure out what the 2 x 0.8 is
Answer:	2 is the depth of the pan .(sides ) 0.8 is the thickness of the medal. 0.8 is very good !
Question:	Is there a lid available
Answer:	Not a factory lid but, anything of a similar size will work.
Question:	What is the diameter of the flat interior bottom of the 4.7" pan
Answer:	The flat interior appears to be approximately 4" in diameter, perhaps slightly more. The edges do not flare out a great deal. I use this pan to make eggs. After seasoning, it is nonstick. It is a great pan. You also do not have to fuss with it as much as cast iron.

Product features

MINERAL B CARBON STEEL PAN

The carbon steel MINERAL B fry pan: a 100% natural material with protective beeswax finish. It is coating-free (no PFAO or PTFE). No added chemicals and handcrafted in our factory in France. The fry pan reaches high temperatures and quickly sears food, therefore preserving vitamins and nutrients. Ideal for searing, browning, and grilling.

Seasoning: the more you use it, the darker it gets and the more nonstick it becomes.

Natural cooking

• PTFE Free
• PFOA Free
• Carbon steel, a mineral material
• 100% Natural Beeswax finish
• Becomes naturally nonstick
• Build to last a lifetime

Hand riveted...just like the Eiffel Tower

The rivets have been thoughtfully rendered out of the very same quality carbon steel as the pan, they will not loosen over time. The rivets will expand and contract at the same rate as the pan, so that the integrity of your Mineral B product is kept intact.

Thickness

• 2.5 - 3 mm thick
• Induction ready
• Warp resistant
• Oven safe (up to 20 mins at 400F)
• Constant and even heat distribution

Signature handle

• Ergonomic handle for easy grip and balance
• French curve ideal for sauteing, stirring, flipping

Product description

Our incredible black steel fry pans are amazingly strong and made to last. black Steel distributes heat excellently. fry Pans in black steel are for all hob types. high Quality, extra strong steel strip handle. heavy Duty construction. can Be "seasoned" for non stick use and prolonged life. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Dry the frying, add oil, slices of potatoes and a large portion of salt and fry for a few minutes. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. after Use: wipe with paper towel or if necessary rinse under hot water. Do not use dish soap. Dry and re-grease lightly.

• Please note the Black Steel Pans need to be seasoned before use with medium heat. If the pan is not season correctly the pan will not preform the way the pan needs too.
• The Package Length of the Product is 7.112 centimeters
• The Package Width of the Product is 29.21 centimeters
• The Package Height of the Product is 50.8 centimeters

User questions & answers

Question:	are these compatible with induction cooktops
Answer:	Yes. Carbon steel pan work great with induction cooking.
Question:	does this pan come in a bag and with a disc-shaped label that includes care instructions
Answer:	Mine came with disc-shaped label and instructions. I only recall that it was well protected in the shipping carton. There was no cloth bag. There were no scratched on the pan
Question:	What is the inside diameter of the bottom
Answer:	inside measurement of the bottom - 7.5 inches or 19 cm.
Question:	Is the 10.25" carbon steel pan big enough to easily fry 2 extra large eggs (over easy) at the same time
Answer:	I think that the pan should be large enough. I've cooked 4 eggs in it at once. These were on the smallish side of "Large" eggs and, of course, the whites of the eggs did converge. But 2 eggs should fit fine. This is a great pan- very happy with it. Only thing you might want to research a bit is the 'seasoning' method. I did use the manufacturer's suggestion with the potato peels and it was a disaster. I've since purchased an additional bit larger Matfer and will season that one in the oven. Hope that helps.

Product description

Mauviel, the renowned copper cookware manufacturer in France, presents M'steel. M'steel is a collection of frying pans and crepe pans made of extra thick Black Steel with riveted steel handles. The Black Steel, carbon steel, is an excellent heat conductor and extremely durable. The steel withstands high temperatures allowing for longer preheating and thus excellent searing. M'steel is designed to work on all cooktops including induction and metal utensils are safe to use. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. The beeswax is used to prevent the pan from rusting and to save time when seasoning. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean. for seasoning, cover the bottom of the pan with flavorless oil and heat for 5 minutes. Let the pan cool before draining the oil, and then wipe clean with paper towels. Repeat the process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property. After cooking, wash the pan in hot water, wipe with a soft sponge and dry thoroughly. Do not use dish soap and do not remove the black layer that forms at the bottom of the pan, it will make a solid film and create a non-stick surface. Dry thoroughly to prevent resulting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface. Made in France.

• MADE IN FRANCE. Made of extra thick black steel /carbon steel. Iron handles. Excellent heat conduction –ideal for searing.
• HIGH PERFORMANCE. Commercial grade durability withstands high temperature allowing for longer preheating and excellent searing capabilities.
• NATURAL NON-STICK. Before first use, season the pan per manufacture recommendations. The pan will build up a natural nonstick property and darken overtime.
• CAN BE USED ON ALL COOKING SURFACES. Gas, electric, induction, halogen stovetops, and in the oven.
• GUARANTEE. All Mauviel products are guaranteed for life against any manufacturing defects for household use.

User questions & answers

Question:	Does anyone know the size of the actual cooking surface of the 8-inch pan
Answer:	These pans are the real deal. 8" fits the active area of conduction cooker. Robert
Question:	When I wipe the pan dry after cleaning it, there's always this black/brown color stains on the paper towel. Is this normal
Answer:	Yes. Don't over scrub the pan when cleaning. I usually hear it up then put it under the faucet to deglaze it. Wipe it down, put it back on the heat then rub canola oil around it until the towel is relatively clean without any stains like your talking about. I use paper towels and turn them over to a clean side. You'll see less and less of the stain with frequent use. I think the 4 big keys to success with these pans is 1. Always get the pan good and hot before adding a protein. Be patient and go hotter than you think you need. Do the water drop test if needed and allow the oil/butter time to come to temp too. Also let what ever your cooking come to room temp. It's really important 2. Deglaze instead of hard scrubbing. After I deglaze, any stuck on bits are easy to see and come off easy. Don't over do it, you want to build up a patina. These pans aren't prized for their looks, though I think they are beautiful. 3. Reheat and wipe them down with a little oil before putting away. Prevents rust and helps with the patina 4. Maybe the most important, use it and use it often. There is a skill set with these pans. Use them right and they are work horses. I use the 3 egg rolled omelette in a 9.5" as a test all the time. When I get things right I end up with zero issues and a clean pan that only needs to be wiped with a towel. All the points above add up to this success. Enjoy your M'steel and never give up on it. If you cook a lot you will be rewarded.
Question:	How many millimeters thick is this skillet
Answer:	Mine (9.5 inch skillet) has walls 2.1-2.2 mm thick, measured using a caliper, before removing the wax. I believe the actual thickness is close to 2 mm since the pan curvature also adds a tiny bit to the measurement.
Question:	What is the dimension of the actual cooking surface of the 11 inch pan
Answer:	Dear Da Vinci Man: Right. The interior cooking surface would be the 8 1/2" dimension then, which is about an inch wider than the direct flat contact surface, just curving up ever so slightly. From there the sides slope upward to the 11" outside dimension of the pan seen in the photo. I hope this helps. I thought you were concerned with the flat surface contact, important for many electric stove tops. Morgan Phenix

Product features

Heritage quality Cookware for a Lifetime

Made of extra thick Black Steel with riveted steel handles, M'steel pans are carbon steel - a classic and excellent heat conductor and extremely durable. The steel withstands high temperatures allowing for longer preheating and thus excellent searing, browning, stir-frying and more. M'steel is designed to work on all cooktops including induction and metal utensils are safe to use.

Follow the simple initial prep and ongoing care (below) to enjoy these pans for a lifetime.

High Performance

Mauviel offers cookware manufactured in copper, stainless steel and aluminum that is unsurpassed in quality and design - praised by professional chefs and household cooks.

Made in France

M'Steel carbon steel cookware can be used on gas, electric, halogen stove tops, induction stove tops, and in the oven.

Superior Durablity

Commercial grade durability withstands high temperature allowing for longer preheating and excellent searing capabilities. Mauviel cookware is guaranteed for life against any manufacturing defects.

• What You Get：12.5-inch carbon steel pan, wooden lid, wok spatula, 12.5-inch cooking chopsticks, and Loofah pot brush. Worry-free 12-month warranty, and friendly customer service.
• Easy to use: Compared with cast iron pan and stainless steel pans, the woks & stir-fry pans are light in weight and extremely fast in heating speed, convenient for women to lift, and can be used in various cooking methods, like pan-frying, braising, boiling, steaming, deep-frying and so on. This chinese wok (japanese cookware)can make more Asian food.
• It's Durable: There is no chemical coating and PFOA.So it more durable than the coated pan. In addition, we adopt nitriding craftsmanship to avoid rusting, Although it is not a non-stick pan, it will become more and more non-stick during the right seasoning and care process.
• Suitable For All Stoves: The flat base makes sure this cooking wok suits for any stovetop. Including electric stoves, induction stoves, gas ranges, and other heat sources. The removable wooden handle allows you to easily put it in the oven, oven safe to 450F.
• Some detailed designs: The wok set is a good gift. The step design made the wooden lid to match the pot, the soup mouth design is easy to pour soup, the detachable handle is easy to save, also easy use in the oven, and the hammer pattern looks very special. It's not a small wok and large wok.

User questions & answers

Question:	Where is this made
Answer:	17-1/2". It fits on my counter underneath the upper cupboards.
Question:	Is it hand hammered
Answer:	The motor head and the bowl both are locked in place while mixing.
Question:	Can this wok be used using high heat for stir fry, or is "slow cooking" using medium/low heat recommended
Answer:	Yes it does. You may have to adjust the bowl clearance (per pg 14 of the instruction giude) Mine came with the flex bowl mixer piece but I bought directly from KA's website. Also got a free icecream machine attachment!
Question:	How can I season it in the oven
Answer:	The gears inside are metal and i am not sure if it is made in the USA it dose not say that. It however dose say Kitchen Aid -St. Joseph Michigan USA

Product features

Rich Accessories

Spatula, chopsticks, and Loofah pot brush,give a one-stop shopping experience

Nitriding Treatment

Adopt nitriding craftsmanship to avoid rusting and No chemical coating

Detachable Handle

The handle is detachable. Unscrew it, you can season or cook in the oven

Stepped wooden Lid

After repeated experiments, the lid with steps can be better adapted to the wok

• 【Natural & Pure】The Delihom carbon steel pan is made by 100% natural and 99% pure iron, guaranteed without PTFE or PFOA and no chemicals added. With Iron’s good heat conduction and transfers heat swiftly into food stuff, it’s preferable for broiling or fry up food.
• 【Nitriding Treatment】The natural iron surface is hardened with nitrogen and made resistible to rust, naturally to help protect these pans against oxidation and assist in seasoning. The overall color of the surface is light grey due to nitriding and can bear up to 600˚F.
• 【Extra Long Ergonomic Handle】This French style carbon steel skillet is heavy duty constructed than typical aluminum frying pans. It’s equipped with an extra-long solid Handle, ergonomic for easy grip and balance.
• 【Non-Stick after Seasoned】 Seasoned before use with medium heat! It’s naturally nonstick after seasoning and can be prolonged life use. The more you use fry pan, the better performance and more non-stick it becomes.
• 【Wide Application】This frying pan is compatible with all cooking surfaces/cooktops including induction, use on gas, electric, induction stovetops, outdoor grills or open fire.

User questions & answers

Question:	Can this pan be used on an induction stovetop
Answer:	Thanks for your question. The frying pan can be used with a variety of heat sources, such as professional gas ranges and campfires, making them great for searing. They work exceedingly well with electric and induction cooktops too. In fact, they work on all heat sources except microwave ovens.
Question:	does the handle of this pan get hot
Answer:	Yes.
Question:	Can you please tell me the dimensions of the 10" pan in inches, across the top of the pan, across the bottom of the pan, and height
Answer:	The 10.2" dia. pan measures 10.2'' across the top of the pan, 8.2" across the bottom and height 2.2" . Hope that helps.
Question:	Does the exterior of the pan including the handle need to be treated in any special way like the interior of the pan to avoid rusting
Answer:	Thanks for your question. Since the entire pan, inside and out, is made of the same carbon steel, the outside needs to be seasoned as well as the inside, or it will rust. However, it won't need as much re-seasoning with use as the inside will. After initial seasoning, just wipe the outside with a little oil every once and a while.

Product features

About Iron Frying Pans

Iron has high heat conduction and transfers heat swiftly into food stuff. As a result, iron frying pans are preferable for broiling or fry up food.

Food stuff tends to stick to iron frying pans rather than those whose surfaces are treated with fluorine resin, non-stick frying pans. However, as you keep on using them, you will find that the oil settles on them easily and find them handy.

By always keeping them in good conditions, you may enjoy the benefits of iron frying pans for a long time.

Ergonomic Handle

Our cast iron is sturdy, and has a balanced handle that’s long enough for control and smooth enough for a comfortable grip.

The thinner connection points transfer less heat from the pan to your hand.

Wide Application

The frying pan can be used with a variety of heat sources, such as professional gas ranges and campfires, making them great for searing. They work exceedingly well with electric and induction cooktops too.

It can withstand and maintain very high temperatures making them highly effective.

In fact, they work on all heat sources except microwave ovens.

Precautions for Maintenance

After use, wash in hot water, wipe with a soft sponge and dry thoroughly. Do not use dish soap and do not remove the black layer that forms at the bottom of the pan. it will make a solid film and create a non-stick surface.

Avoid leaving the product soaked in the water because it may become rusty or the properties of its handle may be transformed.

NOTE: Don't put it in the dishwasher.

Precautions for Storage

Do not use the carbon steel pan for storing food because it will cause rust. Food should be stored in separate containers.

Never store the product without wiping off the moisture or dirt. Otherwise, it will cause rust.

Do not store the product in a high place. It may drop, resulting in accidents.

STEP 1: Heat

Heat the frying pan for 2 to 3 minutes and stop the fire.

*Use a medium or small flame and ensure that it does not expand out of the bottom.

*Apply a medium flame when using an IH cooker.

STEP 2: Cool

Cool it until you may touch it by hand. After heating the frying pan, do not cool it rapidly by using the water because it may deform.

STEP 3: Lubricate

Pour a half to one cup of oil into the frying pan, turn it to spread the oil over the surface and heat it for 5 minutes by applying a small flame.

When the oil is coated uniformly over the entire surface, stop the flame and return the excess oil into the oil pot.

STEP 4: Wipe

By using a sheet of kitchen paper, wipe the inner surface so that the oil is coated uniformly over it.

• [COOK TASTY DISHES YOU LIKE]: 12.5inch wok cookware from KYTD is large enough for the whole family. you can cook all kinds of tasty food and try various cooking techniques, like pan-frying, braising, boiling, steaming, deep-frying and so on.
• [PREMIUM CARBON STEEL]: Our traditional Chinese hand hammered wok is made of 1.5mm thick black carbon steel, it can ensure fast heat up and superior heat distribution. In addition, we adopt nitriding craftsmanship to avoid rusting. And it is thin and lightweight, the weight about approach 3IB, it is convenient for women to lift wok pan and make delicious meals at home.
• [SUITABLE FOR STOVES]: 12.5inch cast iron flat bottom wok frying pan stands for induction cooktop, electric top stove, gas cooker, glass stove top, ceramic stove and other direct heat sources. but you’d better not use it on flat base stove.
• [WOODEN HELPER HANDLE AND FISH SCALE SHAPE DESIGN]: The wooden handle of the high quality vintage stir fry pan is fixed with three screws, it is the most stable structure. The ergonomic of the wooden handle design brings us comfortable grip feeling, and not burn your finger when you cooking. For bakelite handles with a hook, it will more easily to store, and not mess up the kitchen. Fish scale shape design can effectively reduce scratches and possibility of stick food, you can get a good pow wok
• 【LIFETIME WARRANTY, NO RISK PURCHASE】This iron frying pan comes with a lifetime warranty, 100% satisfaction refund or replacement within 30 days of purchase. If you have any problems with your frying pan, please feel free to contact us through Amazon. Don't worry about faulty or unsatisfactory items after purchase, we will refund and replace them within 30 days with 100% satisfaction

User questions & answers

Question:	What is the thickness of this wok? Is it 2.0mm thick
Answer:	I used vegetable oil for season, dip paper towel with oil and wipe the wok while heating.
Question:	Can the lid go in the oven to keep a dish warm (low temp
Answer:	12.6*3.7 inch
Question:	I don't want to season with pork. Any other ideas
Answer:	Gritty but smooth ish. The lid delaminated after one month
Question:	which is the wok size ? 13.54 x 13.31 x 6.3 inches or 12.6*3.7 inch like picture
Answer:	According to Alibaba, it is made in China. But, there are no identifying marks on the wok.

Product description

The most "eco" friendly cookware on Earth. This pan is 100-Percent Natural with 99-Percent pure Iron and a Bee Wax Finish to fight against oxidation while helping season the pan. This pan is excellent for Sealing, Browning, and Grilling. The more the pan is used, the better the performance as the chef creates their own non-stick surface. The darker the pan becomes the better it is for natural non-stick properties. This pan has no PTFE or PFOA and has no chemicals added. Environment safe production in France by de Buyer Industries which has been in business for 180 years. Tradition is the key as Mineral Pan is an authentic French design called "Lyonnais" shape with a curved handle "a la Francaise". It is a symbol of French Gastronomy.

• 100-Percent Natural and 99-Percent Pure Iron
• Guaranteed without PTFE or PFOA and no chemicals added; naturally non-stick after seasoning
• Bee Wax was discovered by deBuyer as a by-product in nature to help protect these pans against oxidation and assist in seasoning
• Care: Season when first used. Deglaze, rinse with warm water, dry and lightly oil. Store in a dry place. Do not use detergents or put in the dishwasher.
• Made in France

User questions & answers

Question:	What is the diameter of the bottom flat surface of this 9.4' pan? Thanks
Answer:	I HAVE THIS PAN. Bottom diameter is 17.5 cm. Pan diameter is 24 cm (ignoring thickness of well). Length of handle is 22 cm. It is such an unambiguous question to answer. Why so many people answering it in confusing ways??
Question:	Does the 12.6 in version have a 2nd handle? The photo doesn't show one, but appears to be of the 9-in pan, regardless of size selected
Answer:	yes it does...
Question:	What is the weight of the 12.6 inch version? The maximum weight I can handle is 5 lbs
Answer:	I do not have the 12 1/2 inch pan. But the 11 inch pan is 5 pounds and the 14 inch pan 8 pounds. They are very heavy, but they are great pans.
Question:	couldn't fingoure out the size in the production description: " 25.7 x 12.4 x 8.7 inches ", what is the height and the bottom diameter of this pan
Answer:	Bottom diameter is 9" Top diameter is 12.5" and it is 3 3/8" tall. handle to handle 26" long.

Product features

MINERAL B CARBON STEEL PAN

The carbon steel MINERAL B fry pan: a 100% natural material with protective beeswax finish. It is coating-free (no PFAO or PTFE). No added chemicals and handcrafted in our factory in France. The fry pan reaches high temperatures and quickly sears food, therefore preserving vitamins and nutrients. Ideal for searing, browning, and grilling.

Seasoning: the more you use it, the darker it gets and the more nonstick it becomes.

Natural cooking

• PTFE Free
• PFOA Free
• Carbon steel, a mineral material
• 100% Natural Beeswax finish
• Becomes naturally nonstick
• Build to last a lifetime

Hand riveted...just like the Eiffel Tower

The rivets have been thoughtfully rendered out of the very same quality carbon steel as the pan, they will not loosen over time. The rivets will expand and contract at the same rate as the pan, so that the integrity of your Mineral B product is kept intact.

Thickness

• 2.5 - 3 mm thick
• Induction ready
• Warp resistant
• Oven safe (up to 20 mins at 400F)
• Constant and even heat distribution

Signature handle

• Ergonomic handle for easy grip and balance
• French curve ideal for sauteing, stirring, flipping

• 🎁【Healthy Iron Wok】 Made from 100% Carbon Steel, cooking vegetables in an iron pot can greatly reduce the loss of vitamin C in vegetables, which in turn can provide more nutrition for the diet. Also, for prevention of iron deficiency anemia or iron supplementation, cooking with iron wok is beneficial to human body. REQUIRE SEASONING BEFORE USE
• 🎁【Nitriding Processed】 The surface of the wok is nitriding processed, improving durability, corrosion resistance and high temperature resistance, keeping shiny, less likely to rust, also can USE METAL SPATULA and USE STAINLESS STEEL BALL to WASH the pan. Please detach the wooden handle before put in the oven, safe to 550 degrees Fahrenheit
• 🎁【Detachable Handle】 The handle is detachable with no tools required, convenient for oven use and easy storage. The hanging ring on handle is designed for hanging storage, easy to dry, saving kitchen space. The wooden handles are in line with the human body, engineered solid wood anti-scalding design keeps cool feel when cooking at high temperature
• 🎁【No Chemical & For All Heat Sources】 No coating on the surface, thus no chemical, PTFE & PFOA FREE, no need to worry about toxic substances and coatings falling off. Available for electric, induction, gas and ceramic stoves. Flat base sits securely on any cook tops
• 🎁【100% Satisfaction】1 year warranty and a 30-day 100% MONEY BACK guarantee. We believe this wok will meet your high satisfaction, and confidently offering a guarantee. Don’t hesitate to own it