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.
Paella is the ultimate party dish—nothing will get your friends together faster than the promise of a giant pan of saffron-scented rice, seafood, and chorizo. The wide base and shallow sides of M’steel’s 14” paella pan will ensure that heat distributes evenly, so instead of gluey clumps, you get that oh-so-desirable crispy rice bottom.
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.
- Made in: France
- Made of: Carbon steel
- Size: 15.75" in diameter x 23.55" L (including handles) x 2.4" H, holds 6.9 quarts, weighs 5.8 pounds.
Sourced from: Mauviel
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Photography by Bobbi Lin and Rocky Luten.
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 on medium 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 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.