Mauviel M'steel Splayed Curved Sauté Pan
Pro-grade pans from France.
Mauviel, who make some of our favorite copper pieces, are searing their way into our hearts once again with their M’steel line of carbon steel cookware basics. The extra-thick (but surprisingly lightweight) carbon steel has excellent heat conduction, withstands very high temperatures, and becomes naturally nonstick after seasoning. Think of it as a lighter weight version of your cast iron (and, as Mauviel says, "what French mamas use instead"). These are professional grade pieces that work on all cooktops (including induction), great for serious and beginner cooks alike. The handsome industrial look is just an added bonus.
Note that the pan will come with a thin layer of beeswax to protect the pan from rusting and assist with seasoning. See Care & Notes for instructions on how to remove the coating (and check out this helpful video from Mauviel.
On induction cooktops, use at only 2/3 max heat. The pan will become extremely hot at this temperature and higher temps are not needed. On induction, maximum heat has the potential to burn the pan.
Photography by Bobbi Lin and Rocky Luten
Details & Materials -
8" is 8" in diameter x 15.5" L (including handle) x 2.8" H; 9.5" is 9.5" in diameter x 18.6" L (including handle) x 3.1" H, holds 3 quarts, weighs 3.8 pounds; 11" is 11" in diameter x 22.8" L (including handle) x 3.9" H, holds 6.3 quarts, weighs 5 pounds.
Steel on all size pans is 0.07" (2 mm) thick.
Care & Notes
Hand wash only. After use, wash immediately with hot water—do not use dish soap as that will strip away the natural non-stick surface the pan will cultivate over time. Dry immediately with a towel. Store in a dry place.
To remove beeswax coating: The beeswax is used to prevent the pan from rusting and to save time when seasoning. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean or heat your pan on a baking sheet in the oven at 200 degrees and when pan is hot, wipe clean.
To season: Cover the bottom of the pan with flavorless oil and heat for 5 minutes over medium heat. 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 and darken over time. 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 rusting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface. For a how-to video, click here.
Pans are not sold with lids.
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