Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France

Great pan! Heats up quickly, temperature is easy to control and the heat is even. These are really great pans. Don't be afraid of the seasoning process. If you do it right (and it isn't that hard) you will be rewarded with pans that will serve you well and last longer than your lifetime. With that morbid thought out of the way, here's how to season this type of pan: I seasoned in the oven first to get a good patina and good layer of baked on oil. Oh, first get the beeswax off. I just pour boiling water over the pan in the sink and use a long handled scrubber to get it off. It comes right off like this. You will want to use another pot of boiling water to then get the beeswax off of your sink basin, by the way. Once the wax is off, put the pan in the oven set to 400 or 500 deg. let it get really hot in there - about ten or fifteen minutes. Take it out (with a mitt, please). apply a THIN layer of flaxseed (or vegetable, for that matter) oil using a paper towel and tongs. Don't use too much. It will make the pan sticky and just smoke more when you season it prior to cooking. put a piece of aluminum foil under the oven rack. Put the pan, upside down, on the rack over top of the aluminum foil. Bake it for an hour or hour and a half. After that, turn off the oven and let the pan cool in the oven until it is cool to the touch. This can take some time. When it is cool, take it out. Now your pan will have a good initial seasoning. Before you cook with it for the first time (and subsequent times, for that matter), heat up the pan on a burner over high heat. When it is hot, put a small amount of your favorite oil in there. Swirl the hot oil around in the pan and try to get it up the sides as much as possible without splashing it out. Put the pan on the burner and let it smoke (use your vent hood, here). Let it really smoke. Not just little wisps, but a good smoke. When you get good smoke coming off, turn off the burner and swab out any excess oil with a paper towel. Just do a light swab to get the excess out... don't scrub the pan. And don't burn yourself. I have mastered the art of using a folded towel on a hot pan to lightly swab the oil, but at first I burned the heck out of my fingers. Use tongs if you don't want to risk it.. .but go light! Don't scrub off the seasoning. Just get the excess. Let the pan cool down on the stove. It won't take too long - maybe ten minutes. Now you are ready to cook. If you did it right, you should have a glassy, non-stick surface. I did a seared tuna steak the first time out and very little of it stuck. Almost none, in fact. Tuna came out perfectly seared. To clean, just use hot water and maybe the rough scouring side of a sponge. Usually just the smooth side of the sponge and the hot water. No soap. It is actually easier to clean than a non-stick or stainless pan, in my opinion. Here's the trick - EVERY time you cook, take an extra five minutes and go through the burner seasoning method. It will pay off. Do it while you prep your food for cooking. Again, just heat the pan over high heat, put in a small amount of oil (I like flaxseed), swirl it, let it smoke, swab out excess oil. It sounds like a pain, but it really really isn't. I am going to post this same review for the Mauviel M'steel crepe pan I own as well. By they way, that is the best pan I have ever owned for making omelettes, fried eggs, crepes... it also makes perfect quesadillas.

This was my first carbon steel pan. It replaced a non-stick T-Fal pan that I had for years. My first cooking experiences with it have been very positive. After seasoning it was just about as non-stick as the pan it replaced. It has the most even heat of any pan I own and I liked the shape of the sides that make it easy to scoop, toss, and fold. I initially found the handle a little awkward, but I came to appreciate that it sits well above the flame on a gas stove. The biggest challenge was getting the beeswax off the pan. The instructions say to wash it in hot water, but I didn't want that much wax going down my drains and potentially solidifying later. I used a plastic scraper (like a credit card) to remove most of the wax. I then attempted to scrub off the rest. If I had to do it again, I would have turned up the temperature on our water heater because I just don't think it was hot enough. The wax softened with the water at 110F, but was still very difficult to remove. I think hotter water would have done a better job. After thinking I had all of the wax removed I followed the seasoning guide from Prudent Reviews on YouTube. I did not follow the Mauviel seasoning instructions because I wanted to season all surfaces of the pan in the oven. The pictures show before seasoning and after seasoning. The darker blotches after seasoning were the invisible bits of wax that burned during seasoning. Fortunately, those bits were mostly in areas that aren't cooking surfaces, like the top edges. However it does highlight how much wax was still there even though I thought I had removed it. This was my fault, the Prudent Reviews guide tried to warn me! After seasoning I did the obligatory fried egg test. It released very nicely and I got the egg just the way I like it. It has really impressed me with other dishes too. I'll be interested to see if it warps over time, especially since a flat induction cooktop is in our future, but for now it is in great shape. I couldn't ask for anything more from a pan.

If you are lazy person then this pan is not for you. Go buy a cheap Teflon pan for your instant non-stick gratification and continue to disregard the damage they cause. However if you don't mind putting in a little work washing the wax off and YouTubing how to properly season, then this pan will serve you and your family well for generations with a beautiful, slick, naturally non-stick cooking vessel that is an absolute pleasure to use. Just be aware that it does take time for the non-stick surface to build up. It will definitely stick the first few times you cook with it, but you will be handsomely rewarded after "sticking" with it for a little while. When removing the bees wax, do not use hot tap water. It is not hot enough. Just boil a big pot of water and carefully pour it over both sides of the pan, then give it a good scrub with a soapy brush. The wax will come off in seconds. This pan is made for gas ranges. Even though it is advertised for electric and induction as well, if it warps, it is due to the bottom of the pan not touching and heating evenly. I wouldn't use this on anything other than gas. If you follow the instructions given for seasoning, you may end up with a gummy thick surface which is no good. You need to use oil sparingly, applying only a few drops to a paper towel and evenly applying a thin layer of oil on the entire pan. Heat until smoking and repeat multiple times until it is nice and dark. Then stir fry some onions or veggies. It won't be ready for eggs immediately. Gradually the surface will become more and more slick as you use it over time. Clean with hot water only.

Se volverá antiadherente con el uso, a pesar que tengo la estufa grande la sartén no cabe muy bien. La calidad es muy buena. Si cabe en el horno de la estufa, ya he hecho pizza y rostizado pollo. Nada se ha pegado. Por ser de acero al carbono requiere más cuidados que una sartén normal. Muy recomendable.

De lo mejor!! Solo hay que tener cuidado as la quitar la cera y cuidar curarlo bien

Best chemical-free non stick pan with high build quality. Same or better properties than my old Non stick pan. Warping only happens on electric induction ovens if you blast it with high heat from a cold start. The proper way to heat carbon steel pans is to start with medium heat and then crank up the heat to high if needed for steaks etc. Ignored manufacturers seasoning instructions as they are inadequate to get a perfect non stick coating. The proper method: pour boiling hot kettle water on top and bottom of pan to remove beeswax. Tapwater temperature is insufficient. Clean thoroughly using sponge or paper towels. Once you have a bare metal surface it will start rusting if you don’t act quickly, which is obvious for any natural iron/steel based pans. So start seasoning right after drying. Seasoning Process is to apply a few drops of oil on bottom and top of pan with a paper towel (preferably sunflower, corn, safflower or avocado) and bake it in oven to just past its smoke point. This will take approx 50minutes from a cold start oven. A google search will have your oil’s smoke point. Avoid flaxseed or olive oil. Pull out of oven and cool. Add another thin layer and repeat bake. Do this process as many times as necessary to achieve the perfectly black color you’ll see in my photos. I did it 8-10 times. It sounds cumbersome but trust me it takes almost no effort and only 2 min each time so altogether 20-30 min excluding waiting time. But the reward is a perfect non stick polymerization that will last a very long time. I fried eggs and they glide around like they are floating on glass.

Mi gusto mucho y aunque es tardado lograr que no se pegue la comida una ves que se logra es un excelente producto