Description
Vollrath Carbon Steel Fry Pan
Carbon steel cookware is thinner and lighter than cast iron, transmits heat quickly and is a favorite for high heat cooking, which is why it’s commonly used in woks. Like cast iron, carbon steel is a ferrous metal, so it works well with induction cooking.
- Curved side walls for easy stirring and sliding food out of the pan
- Ideal for frying, scrambling, sautéing or searing
- Sloped sides prevent steam from forming in the pan
- Carbon steel cookware requires seasoning
- Carbon steel conducts heat fast and evenly
- Classic French style
- Permanently welded balanced handle
- Safe for use in oven or under broiler
- Covers not available
