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.

A deep fry pan (available in three sizes) is the right vessel for bubbling your way to a cozy carrot soup, deep frying crispy, poppable, appetizery bites, and whipping up a mouth-watering queso.

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.