Japanese Carbon Steel Frying Pan
A pan with a plan.
Is it hot in here, or is it just these sleek multi-purpose fry pans? The shallow is so smoothly sloped, sunny-side-up eggs will be flipping for it left and right. Or grab the deeper version for bubbling battered fish to crispy, taco-ready perfection. 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 handles (they come off for oven use) and take them for a spin on any kind of oven range.
Photography by Ty Mecham & Bobbi Lin
Details & Materials -
Carbon Steel with beechwood handles.
Shallow Fry Pan, 9": 8.50" W x 15.00" L x 2.50" H; 8.70” cooking surface
Shallow Fry Pan, 11”: 11.00” W x 15.00" L x 2.50" H; 10.20” cooking surface
Deep Fry Pan, 9": 9.50" W x 16.00" L x 3.50" H; 8.70” cooking surface
Deep Fry Pan, 11”: 11.00” W x 18.00" L x 3.50" H; 10.20” 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
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