Japanese Carbon Steel Frying Pan
A pan with a plan.
Is it hot in here, or is just this sleek multi-purpose fry pan? It’s so shallow, sunny-side-up eggs will be flipping for it left and right. Gloriously nonstick, (the carbon steel has been bead blasted to create a slick surface) that coating isn’t going to melt or chip off on you (or your breakfast) either. Get a cool grip with the long wooden handle (it comes off for oven use) and take it for a spin on any kind of oven range.
Photography by Ty Mecham
Details & Materials -
Carbon Steel with beechwood handles.
15.00" L x 8.50" W x 2.50" H; 8.7" cooking surface.
Care & Notes
Carbon steel pans should be "seasoned" before first use. Heat vegetable oil in pan gradually, coating all surfaces. Hand wash with soapy water and towel dry. Carbon steel pans heat quickly, and evenly but contain little to no chromium so will stain and/or rust if not cared for. Any surface rust can typically be removed by heating the pan with oil, and wiping clean.
Shipping & Returns
View our Return Policy.
Meet the Maker
Our Tips & Stories
How we'd use this beauty in our own homes.
Indispensable advice from Dorie Greenspan.
No tape—just 2 things you probably have.
Your grains will be snug as a rug in there. And that's not all.