This carbon steel 12” High Wall Fry Pan is 50% lighter than cast iron and heats up in nearly half the time, making it the preferred choice for many professional chefs who prize speed and precision in a restaurant environment. With exceptional heat distribution and responsiveness, the fry pan allows meat to develop a deeply browned crust in minutes. High curved sides make the pan ideal for tossing ingredients and flash cooking vegetable stir-fries. Although the pan has a black finish, it undergoes a blue annealing process – hence the name – which hardens the steel and makes it highly resistant to rust and corrosion.
Made of 2.0mm heavy gauge, annealed carbon steel for commercial-grade strength and natural resistance to rust and corrosion.
Pre-seasoned interior and exterior provide a naturally nonstick surface that only improves with continued use.
Superior heat conduction for searing, caramelization and browning of meat, fish and vegetables.
Sturdy stainless-steel handle for a confident grip.
Ideal for use on any cooktop, including induction.
A Williams Sonoma exclusive.
Wash thoroughly with a small amount of mild dish soap and warm water.
Dry immediately after washing with a lint free cloth.
Place the pan on the stovetop on low heat.
Slowly adjust the temperature to medium-low heat allowing any remaining moisture to evaporate.
Using a paper towel, carefully and evenly apply a thin layer of high smoke point oil to the entire surface of the pan.
Tip: use a pair of tongs to hold the paper towel while coating the interior of the pan.
Once a layer of oil has been applied to the interior of the pan, adjust the temperature to medium-high heat until the oil begins to smoke.
Allow the pan to smoke for ~3 minutes.
Turn the burner o and allow the pan to cool completely.
To improve the non-stick, this process should be repeated after each use.
Tip: Avoid cooking delicate items such as eggs or fish until the pan has been used and seasoned multiple times.