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BelleVie

BelleVie Heavy-duty Carbon Steel Frying Pans Series (Top Dia 11" x Ht. 1 5/8")"

    • Based on 223 reviews
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Availability: 11 left in stock
Fulfilled by Amazon
Arrives Tuesday, Nov 26
Order within 22 hours and 32 minutes
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Size: Dia 11" x Ht. 1 5/8"


Features

  • Made of polished Carbon Steel. Warp-proof Heavy duty 11-gauge (3 mm) thick. Lifetime warranty.
  • Relatively low sides make it ideal for sauteing, rapid frying and searing. Bottom Dia. is 8"
  • Gauge guarantees a uniform heat distribution.
  • Induction-ready and Oven-proof. Not dishwasher-safe and must be kept dry after usage. Read instructions prior to use. First seasoning needed.
  • Initial seasoning creates natural non-stick properties.

Description

Carbon steel cookware, in use for centuries, comes in two different finishes, either polished for visual appeal only or already preheated and therefore called black or blue steel. Upon heating up, both carbon steel finishes, made of 99% iron and 1% of carbon, will end up blackened. Carbon steel comes in different thicknesses. A heavy gauge ensures a better heat distribution throughout the pan, needed for searing and sautéing while a thinner gauge will meet the Cajun requirements type of cooking, browning meats and charring vegetables under high heat. Our polished frying pans have a 3 mm or 11 gauge while our black steel averages 1.5 mm or 16 gauge. They are induction ready and designed to withstand high temperatures. Prior to the first use, they must be seasoned and, in the process, will acquire natural non-stick properties. After use, they must be kept dry to avoid rusting. Carbon steel pans rusting can be undone with either specialized products or vigorous scrubbing and followed by seasoning. Carbon steel is not recommended with acidic foods. More detailed instructions come with each pan. Both series come with a lifetime warranty.


Brand: BelleVie


Material: Carbon Steel


Special Feature: Oven Safe, Non Stick, Induction Stove


Capacity: 1 Pounds


Compatible Devices: Smooth Surface Induction


Brand: BelleVie


Material: Carbon Steel


Special Feature: Oven Safe, Non Stick, Induction Stove


Capacity: 1 Pounds


Compatible Devices: Smooth Surface Induction


Product Care Instructions: Oven Safe


Handle Material: Carbon Steel


Item Weight: 1 Pounds


Number of Pieces: 1


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Product Dimensions: 11 x 11 x 1.63 inches


Item Weight: 1 pounds


Manufacturer: BelleVie


Country of Origin: USA


Date First Available: September 4, 2020


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Tuesday, Nov 26

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • My first carbon steel pans! I LOVE them, but they are not for everyone. PSA for CS newbies.
Size: Dia 11" x Ht. 1 5/8"
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
Review Image by Dave Gormley Dave Gormley
The media could not be loaded. So I have dabbled in the restaurant biz, and love to cook at home. I have always owned the cooking domain in our house. Have always used quality brands like All-Clad and Wusthof. Over the years I have started using cast iron (Wagner and Lodge) more often (in search of the perfect rib eye or corned beef hash). My stuff is all over 20 years old, but has been well taken care of as no cookware or cutlery or wood goes in the dish washer. I share that to say I have some skills, understanding, and a willingness to do what is required to use these items as effectively as I can. I research different cooking methods and enjoy the science and art of cooking. I honestly don’t know why Carbon Steel did not hit my radar until recently. But I am glad it did. My first was a 9” BelleVie Heavy Duty CS skillet, then a month later an 11.5” in same pan. I did a lot of research into how to prepare, use and care for CS pans. They do take work, but if you love to cook it is worth the time and effort. But CS is not for everyone. Start with one pan and make sure the family knows how to use it and that it is different than stainless or non-stick. How to heat it up, when to add oil, heat it more, how to clean, what to cook and not cook in the pans. I have added a de Buyer Carbone Plus 12.5” (cheaper and better IMO than mineral B), and just added a 16” Matfer Paella pan. All my pans are heavier (3mm+), been seasoned many times and get used often. I feel they all work equally well brand to brand. They do get better over time, and I have the no stick eggs down. Remember do your research as YouTube is your friend and coach in seasoning, cooking and cleaning. And I will not buy a CS pan that says it can only go in oven at 400 for X minutes. As a research guy I think the negative CS reviews are from folks who probably try to use CS like any other pan. My mom would hate CS. They are different, but offer more upside (and a bit more work). All of my pans have been in oven @500 F+ and on BBQ grill on full heat (700 F-ish). I have made some mistakes and had to work to strip down and re-season pans. But they are bulletproof. I am planning to add a14-15 inch skillet with handle that will fit in my oven and a 10x20 ish flat grill for BBQ. FINAL THOUGHTS AND TIPS: If your take is a pan is a pan, these are not for you. If you don’t want to do research don’t get CS. If you have the willingness to do the work you will love CS. I buy whatever I can get a great deal on (and this stuff is cheap relative to stainless, copper and non-stick). I get the thicker pans (3mm+). I season often to start. I have used Avocado oil mostly to season (but still am researching this oil). The biggest key is to wipe as much oil away as possible as you season. Too much oil creates the sticky spots. These pans can take a beating (think high volume restaurants), so don’t worry about scratches and nicks. If an edge has a sharp nick, sand it a bit. Then season. I like to close my eyes and slide my hand around inside of pan. I should not feel any build up. The surface should be totally smooth. If it is not, heat the pan to 40% of your burner heat, add your oil, heat to 60%, add salt and use paper towel to rub any areas away. Wipe clean, season all over. A few don’ts. Do not run hot pan under water, avoid regular soap, wait on tomatoes (and acidic ingredients) until your seasoning is really developed, and use the pan as it is designed to be used. Don’t be afraid to nuke your pan and start over on the seasoning process, so I recommend starting with a smaller pan as it is a bit of a learning process. When pans are well seasoned they are far superior, and safer, than any top of the line non-stick. And to your foodie friends these can be a great, inexpensive gift item. If you are willing to put in the effort to learn how to use CS, your steaks, chops, fish, eggs, Brussel sprouts, potatoes, etc. will all be next level. BON APETIT! BTW, my wife thinks I have some sort of fetish/obsession with these CS pans. Fetish? No. Obsession…maybe…😜 Oh, and why do the bottoms have such a perfect beautiful seasoning when it gets so much less attention than the inside of the pan…ponder that! PS: After having CS for a while I nuked and reseasoned my 25 year old Joyce Chen wok, and it is now amazing. And there is great content on YouTube that helps with lots of ideas. I really enjoy the 10 minute meals by Gordon Ramsay that give great ideas and tips that make using this type of pan more effective. ... show more
Reviewed in the United States on January 26, 2022 by Dave Gormley Dave Gormley
    • awesommee!
Size: Dia. 10 1/4" x Ht. 1 1/2"
I love this pan! It's so totally perfect and exactly what I'd hoped for. It came yesterday and I've already cooked some soft and red pork loin chunks to perfection. Then skin-on pink salmon filets, and next tilapia filets (along with a few skinny tip pieces), and it performed completely perfectly for me. I felt guilty not using my old cs wok for fish like usual(its seasoning has been good for some time) but i wanted to work on this new skillets seasoning. This pan is beautiful too! I definitely received what I hoped for! The oil used was grapeseed oil for all three fryes and also the seasoning, on a standard lp stovetop. If I ever decide on another sized pan I'll look at this company first! I did so much research on cs pans this time around and am completely satisfied with my choice, so next time I'm coming right to this brand! ... oh and i myself was not looking for a lightweight or 'thinner' cs skillet, and some do find this heavier than what they wanted. But I'm happy with this one, feels very durable. It is approaching the weight of my Wagner CI Skillet of similar size. But its definitely lighter than my Lodge CI skillet. Though both my CI pans were made a ways back, so not sure that comparison will help anyone. And all i use to clean my old cs wok, and now this pan, is one of those bamboo whisk looking things recommended by wok users. Or a thick stranded stainless steel scrubber pad if i screw up and need something more. But never soap/detergent other than initial cleaning when it arrived. Maybe I'll try a thin version of CS pan someday, maybe for the SHTF pack. Easier to pack prolly but i wonder over durability & function when used around a campfire. Anyways, if you're researching and wondering if this is a good pan to choose? it most assuredly is! using cs pans and practicing being successful without non-stick, has made my food so much better. And utube chef vids are helpful too. ... show more
Reviewed in the United States on July 8, 2022 by g_ny
    • Heavy, even heat, carbon steel pan.
Size: Dia. 12 1/2" x Ht. 1 5/8"
This pan is HEAVY and handles very high heat. If you have never used carbon steel, I highly recommend it. You absolutely must season this pan properly before use, and then follow the appropriate methods of cleaning and re-seasoning after each use. To season, coat the whole pan inside and out, handle and all with a very light coat of high smoke point oil, such as canola oil. Place the pan in a 550*F oven for 20 minutes and then turn the oven off. Once cooled enough to handle by hand, repeat this process 3 - 5 more times. Caution, it is going to smoke a lot and may set off your smoke detector! See below alternative. Alternatively, and I do this outside on a propane burner such as a turkey fryer or a side burner on a gas grill. follow the above directions, just do it on the burner outside - allowing to cool and repeating 3-5 times. This seasoning process creates a polymerized layer on the steel making it both rust resistant and mostly non-stick. After use/cooking, clean with HOT water and a stiff scrub brush. Do not use dish soap. Hand dry, apply a light coat of oil on the inside and heat till it starts to smoke, then place in the oven to cool. You will enjoy this pan if you season it properly. If you do not, you will not like cooking on carbon steel. This advice also works well with cast iron pans. Good luck! ... show more
Reviewed in the United States on October 11, 2022 by BrianB
    • Better on a gas stove than a glass-top electric
Size: Dia 11" x Ht. 1 5/8"
I first got this when I had a glass-top electric stove. It was a little annoying to use, as it didn't sit perfectly flat, so heat distribution was difficult. I was able to season the center, but the edges never seemed to regularly heat enough to season properly. I've since moved to a place with a gas stove, and this is now working fantastic for me. Heats pretty evenly, I've really improved the seasoning, and it's now my first choice over the cast iron pieces I had previously favored. ... show more
Reviewed in the United States on December 15, 2022 by Jeremy C. Noble

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