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Mauviel

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces

    • Based on 870 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Thursday, Nov 28
Order within 3 hours and 13 minutes
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Size: 11 Inch


Features

  • EXCELLENT CONDUCTION. Made of extra thick black steel /carbon steel with iron handles. Black carbon is a good conductor of heat: it rises in temperature very quickly. It is an ideal material for searing, browning and grilling
  • HIGH PERFORMANCE. Commercial grade durability withstands high temperature allowing for longer preheating and excellent searing capabilities. Rivet in aluminium 18/10 strong section mat press
  • NATURAL NON-STICK. Before first use, season the pan per manufacture recommendations. The pan will build up a natural nonstick property and darken overtime.
  • CAN BE USED ON ALL COOKING SURFACES. Gas, electric, induction, halogen stovetops, and in the oven. Dimension of Pan: 11" Frying Pan. Diameter: 11-in, Height: 5.3-in
  • BEEWAX COATING. It 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 it from the pan. If at first use there is any wax residue, use paper towel to wipe your hot pan. Seasoning: Cover the bottom of the pan with flavorless oil and heat for 5 mins. Let the pan cool before draining the oil, and wipe it to clean with paper towels. Repeat this process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property
  • MADE IN FRANCE. Mauviel is the leading cookware manufacturer for professional and household chefs throughout the world.

Description

Mauviel, the renowned copper cookware manufacturer in France, presents M'steel. M'steel is a collection of frying pans and crepe pans made of extra thick Black Steel with riveted steel handles. The Black Steel, carbon steel, is an excellent heat conductor and extremely durable. The steel withstands high temperatures allowing for longer preheating and thus excellent searing. M'steel is designed to work on all cooktops including induction and metal utensils are safe to use. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. The beeswax is used to prevent the pan from rusting and to save time when seasoning. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean. for seasoning, cover the bottom of the pan with flavorless oil and 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. 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 resulting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface. Made in France.


Brand: Mauviel


Material: Alloy Steel


Special Feature: Non Stick, Induction Stovetop Compatible


Color: Black Steel


Capacity: 2.1 Liters


Product Care Instructions: Hand Wash Only


Item Weight: 4 Pounds


Number of Pieces: 1


Model Name: M'Steel


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Product Dimensions: 20.5 x 11 x 2 inches


Item Weight: 4 pounds


Manufacturer: Mauviel


Domestic Shipping: Item can be shipped within U.S.


Country of Origin: France


Item model number: 3651.28


Is Discontinued By Manufacturer: No


Date First Available: June 27, 2012


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, Nov 28

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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Top Amazon Reviews

    • Extremely versatile pan, highly recommended.
Size: 11 Inch
This was my first Mauviel carbon steel pan, but I own several De Buyers already. I must say, I really like this one and might actually recommend it to most people over the De Buyers. This pan is a little thinner than the De Buyers, but just barely. It's still sturdy and heavy and will retain heat, just not quite as perfectly. I can imagine for some uses people would prefer De Buyer, and actually in the very large sizes I might recommend De Buyer (or the Mauviel paella pan, if it's thicker, not sure), because unless your burner is huge having the thicker material will make the large pan heat more evenly. For 11" and less, I'd recommend the Mauviel because it's a little more responsive to heat changes and it's a little lighter, making it better for eggs and for tossing vegetables, etc. As some reviewers have noted, the handle on mine was a little bit rough at the edges when I first got the pan. I sanded it down using one of those diamond-coated steel knife sharpening blocks, but I think any sanding paper would probably do fine. This isn't a necessity, it's not sharp or anything, I'm just a perfectionist. I note this because I think Mauviel could do better at sanding down the corners themselves in the future. It took me about 5 minutes though, so not a big deal, and then I seasoned the handle with a very very thin layer of oil to help protect from rust since I'd exposed a little bare metal along the edges. All that being said, the handle is actually one of my favorite parts of this pan and I hope Mauviel never changes it (other than to just sand down the corners a little haha). De Buyer has been driving me crazy with their new handles. The silicone one on the new Mineral line sometimes gets sticky in the oven and then trapped particles of my dish rag or something.. I'm not sure, but the point of a steel pan is to have a plain steel handle that can go in the oven without thinking twice. Mauviel captures this perfectly (so do my older De Buyers, for what that's worth). Finally, I wanted to note that customer service for Mauviel has been very responsive to my (perfectionist) inquiries about the material of the rivets. I got an answer, and it's stainless steel, which is great. I was confused because the rivets weren't the same material as the rest of the pan, but the customer service person talked to the warehouse head and got me an answer very quickly. So, here's to good customer service! I'm planning to buy one of the deeper Mauviel saute pans in the 11" size next and can't wait. Overall, I think this pan really embodies the essence of a french carbon steel pan - it's extremely, extremely versatile and will last forever. It's beautiful and it's very fun to cook with. The 11" size is perfect for most uses in my two-person household and is my most frequently used pan. I have a smaller De Buyer that I use for eggs, frying spices, or cooking a single steak sometimes so I'd recommend the 9.5" size as well if you don't have something comparable. Larger pans will harder to manage with one hand or to toss food with. I actually have a 14" De Buyer carbone plus paella pan (very similar to Mauviel paella pan from what I can tell), and that's been good as a "large" pan because it's easier to wash and fits in the oven well. Final note in this long review - it took me a very long time to understand the "non-stick" properties of carbon steel and cast iron. It really has more to do with cooking technique than the material itself, unlike teflon. Google how to "season" stainless steel pans and how to cook with them and you'll be well on your way to "non-stick" cooking. The carbon steel IS a lot less sticky than stainless, but the techniques are similar for reducing sticking - they just work better on carbon steel basically. A lot of it has to do with having the pan hot enough first, so that it creates a steam-layer or else seals the food fast enough to prevent sticking. If your food is really wet, it cools the pan down and get more a "steamed" exterior to the meat or vegetable your cooking (which also sticks more). So it helps to dry things off a bit before tossing them in. Don't add too much to the pan, either (at least not all at once), since that also cools it off. Thicker pans seem more "non-stick" because they hold heat better, but a lot of this is just technique. As I've learned more, I've managed to cook all sorts of things without them sticking. if things stick, look at your technique though - not your seasoning. It doesn't need to be black and perfect for it to work. For instance, if you're trying to get potatoes not to stick, I find it helps to rinse and briefly soak them first to get off extra starch that would otherwise make a sticky layer on the bottom of the pan, but be SURE to dry them after (see above note) so they don't cool down the pan and stick anyway. The water also mixes with the starch and creates a sticky residue, and having them dryer helps reduce this. Stir, shake, or toss every few minutes when you first add them until the potatoes get hot on all sides, then turn the heat a bit lower so they don't burn and just shake the pan every once in a while to turn them. Finishing them in the oven works well too, for thicker pieces of potato, or if you're cooking a bunch at once. Anyway, all of this is to say "don't freak out about the seasoning" - that's not what makes them non-stick, it's 99% about technique. It does help to have a little oil in the pores of the metal, which is why Mauviel's instructions have you heat oil in the pan for 5 minutes when you first get it. It won't blacken the pan, but it'll help prevent sticking. If it starts to stick again later, clean the pan really well (use soap and a rough sponge, I don't care, and then do this oil soak thing again). It's like seasoning stainless in that sense - the black patina may help and make it better, but you can cook potatoes on day one if your technique is good and you follow the instructions for an initial seasoning on day one. I do like to season the outside of the pan with a few extremely thin layers of oil to make it blacken (for looks) and prevent rust, but I let the inside's seasoning develop with time from cooking. Don't worry if a bit of it comes off too from making a pan sauce - it comes and goes and that's normal (like in a wok). The residue is inert as far as I can tell and won't hurt you or change the flavor of things. I think it's basically just tiny particles of burnt food. I wouldn't boil down something acidic for a long time (like simmering tomato sauce), but a simple pan sauce is totally fine. ... show more
Reviewed in the United States on August 1, 2017 by Amalfitano
    • Best overall carbon steel pan
Size: 11 Inch
I've tried a few of these pans, and I like this one best. As far as I can tell it's the lightest at it's size, making it easy to flip yur pancakes. It's dimensions are what you want: decent size, and the handle isn't too long. It comes coated in wax -- use camping fuel to dissolve it, then wash with hot water and season immediately after. ... show more
Reviewed in the United States on December 23, 2022 by Martin
    • Great kitchen fry pan
Size: 11 Inch
This is a fantastic pan for your daily cooking needs. It is worth the money.
Reviewed in the United States on January 17, 2023 by Colleen40
    • Love these Mauviel M'steel fry pans
Size: 11 Inch
If you are willing to follow the rules I've suggested below, you will have a great non-stick, steel pan that avoids all those toxic non-stick coatings on other non-stick cookware. You pan will be oven friendly as well as stove top, induction, etc., and it will be a joy to cook with as long as you own them. Carbon steel pans have been a go to fry pan in restaurants all across Europe for decades. Muaviel makes some of the best cookware on the planet and their carbon steel line (M'Steel) is much less expensive then their copper or stainless steel lines. Carbon steel works on all heat sources and is much lighter than cast iron. Carbon steel pans do require a bit of care in order to keep them working as they are designed to work, but it is well worth the very small effort required: Be sure to follow directions carefully to remove the wax applied by the manufacturer (rust protection) (scrub it off with hot water) and carefully season the pan per manufacturer's instructions before using. Seasoning bonds cooking oil with the metal, making it a natural non-stick surface. I use flaxseed oil to season mine. In time, the seasoning turns the metal dark, hence the name Black Steel pans, as they are sometimes called. Don't scrub off that dark layer. Only wash with a sponge. - no soap - read care instructions below. There are also loads of YouTube videos demonstrating various techniques for seasoning, care and uses for carbon steel pans. Mauviel pans come with a paper label over the handle that has seasoning instructions that are simple. Here is a link to a YouTube Sur La Table video demonstrating their method for seasoning the Mauviel M'Steel pan. https://www.youtube.com/watch?v=-g80-uPZC4g And if you happen to season it wrong somehow, as I did with my first attempt, simply scrub it back down to the factory finish with and SOS pad and start over from scratch. Care: To preserve the non-stick surface, do not use soap when washing carbon steel pans. If you need to loosen any cooking residue in the pan, heat the pan and then deglaze it with water, loosening the residue with a nylon or wood spatula and then wash the pan in hot water (not cold). If you run cold water into a hot steel pan it can cause it to warp. Be sure to wipe the pan completely dry after washing it, in order to keep it from rusting. Also, after drying it give it a light oil wipe before storing it. Don't use metal utensils in the carbon steel pan, as they can scratch and damage the non-stick properties. Use wood or food grade nylon utensils, such as this nylon spatula, which i like: https://www.amazon.com/gp/product/B01E8NH1OW/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1 Finally, cooking acidic foods in the carbon steel pan can damage the seasoning layer, in which case you just re-season it, but I cook my acidic foods in non-reactive pans, saving the carbon steel for non-acidic foods. Enjoy! ... show more
Reviewed in the United States on March 26, 2021 by T.C. Schultz

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