CRBON Carbon Steel High Wall Fry Pan


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.