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Regularly: $24.99/Each

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Overall User Rating from 7 reviews

  • Classic French style
  • Carbon steel conducts heat quickly and evenly
  • Welded handle allows for a perfectly smooth interior
  • Wide, flat bottom for a large cooking surface
  • Hanging hole for easy storage
  • Induction ready

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You May Also Need

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Cook up all your customers' favorites with the Vollrath 58920 11" carbon steel fry pan.

This carbon steel fry pan is perfect for frying, sauteing, searing, scrambling, and more! Carbon steel is an excellent conductor of heat, making it a favorite for high temperature cooking. Once seasoned, this French style fry pan distributes heat evenly for a fast, uniform cook. It's ideal for any commercial kitchen!

  • Induction Ready

    Induction Ready

    This item is compatible for use in induction cooking.

  • Made in America

    Made in America

    This item was made in the United States of America.

  • Oven Safe

    Oven Safe

    This item can withstand high heat applications and is safe for oven use in food service.

Classic French Style

This French style pan features tall curved side walls that are designed for easy stirring and sliding food out for plating, while also helping to prevent steam from forming inside the pan. Additionally, its wide, flat bottom offers an ample cooking area to increase efficiency and output.

Welded Handle

The durable, permanently welded handle allows for a perfectly smooth interior.

Hanging Hole

A convenient hanging hole at the end of the handle allows for easy storage in your kitchen.

Customer Q&A Ask a Question

What's the difference between a riveted and a welded handle?
A riveted handle is connected by small metal pieces (called rivets) that are crushed between the handle and the pan body to attach them together. This type of handle is more common on copper and aluminum cookware.

For a handle to be welded, the metal must first be melted and then adhered to the pan body. This creates a strong bond that leaves little to no space in between, so bacteria and other food crumbs can’t collect and cause sanitation issues. Both are long lasting solutions for fry and sauce pan handles because they are durable and can withstand heat.
My item arrived coated with a thin layer of oil. What is this oil for, and is it ready for immediate use?
Some carbon steel pans and woks are shipped with a protective oil coating from the factory to prevent them from rusting before their first use. They must be thoroughly washed with warm soapy water to remove all traces of the oil, and then properly seasoned before use.

Watch More Videos

How to Season Your Pans

Pan seasoning is essential for keeping your pans performing their best in your kitchen. This instructional video will show you the proper steps to seasoning your cooking pans based on their material.

Today we're going to show you how to season cooking pans. Pan seasoning is essential to any food service operation, as it keeps your pans from rusting and your food from sticking to the pans. Seasoning cooking pans saves you time and money. We'll show you how to season five different types of cooking pans in this video. A cast iron skillet, a carbon steel fry pan, a carbon steel wok, a tin-plated pan, and a hard coat aluminum pan.

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Vollrath Carbon Steel Fry Pan Seasoning

Watch and learn as Chef Rich explains how to season carbon steel or cast iron fry pans! With just a little flax seed oil and some patience, your pans will be nonstick in no time.

Welcome to Vollrath University. I'm Chef Rich and today we're going to talk about how to season a cast iron or a carbon steel fry pan. Raw iron pans, when you first receive them, they don't cook very well. Food will stick and they'll also rust, so that's why you want to season these pans. There's many different types of seasonings and methods that people have used throughout the years, talking about the differences in oils and techniques. Lately I've been reading a lot about flax seed oil and today I'm going to show you how to use flax seed oil on a stove top to season a carbon steel fry pan. Raw steel pans, which is carbon steel and cast iron, are typically shipped like this, in a bag with light oil on them. So, the first thing you want to do when you receive your new pan is thoroughly clean the pan of all the manufacturing oils that were used and put it on the stove and begin to heat the pan. While we're waiting for our pan to warm, let's talk about flax seed oil. The reason I'm going to use flax seed oil is because it's very omega-3 fatty acids and these acids, when it reaches its smoke point, change and polymerize and further cross link and bind to the surface of the pan, the iron surface, and that's what begins to form our season coating. Now we want to turn off the heat and apply a little flax seed oil. Next, we want to take a clean cloth, paper towel, and rub that flax seed oil over the surface of the pan. We really want a nice, very, very thin layer of the oil in the pan. We don't want to see any drips or runs. So, just a nice, thin layer of the flax seed oil in the pan. Now, we return the pan to the stove and turn it to high heat. We want to heat this pan on high heat until it all reaches its smoke point and it'll begin to bond to the surface of the pan. Okay, now, after several minutes your pan will look like this. The oil has reached its smoke point and began to adhere to the pan. Now what we want to do is let that pan cool. Okay, now the pan has fully cooled, so we want to repeat the process. Warm the pan. Now, I can't emphasize enough that we don't want to rush this process. We want to take it very slow and use multiple coats of very thin oil. Now, the pan is warm. Let's go ahead and give it another coat. Again, being very careful not to have any drips or runs and let that pan have another process. You can see now that the oil has reached its smoke point and is beginning to evaporate and form that cross link to the previous layer. Okay, now you want to repeat that process of these thin layers, back to the heat, and so forth and now this pan we've done that 11 times. You can see our surface now is a very hard, smooth, very durable surface. I can't emphasize enough to use very thin coats of oil, back and forth to the heat, and then this pan we've done 11 times. Very nice surface. If you try to rush this process, what you're going to have is this. Now, you can see how splotchy it is and also it's very thick and gummy. This is because I put too much oil in to show what will happen if you try to rush this. This pan isn't going to be very durable and it's actually sticky because that oil is very gummy. Okay, now let's talk about cleaning and maintaining your seasoned pan. After using these pans, you're going to want to wash them out in the pot and pan sink with some water, a little soap, nothing too abrasive and certainly not any scouring pads. You want to keep that surface very smooth. If you should find that you need to season this pan again if you've gouged it, you can go back to the natural state by using a little oven cleaner, scouring it clean, and repeating this process again with the light coats of oil. And that's it! A nice, easy way to season your cast iron or carbon steel pans.

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Compare to Other Products




Gauge 16 Gauge 12 Gauge
Handle Type Welded Riveted
Induction Ready Yes Yes
Made in America Yes Yes
Material Carbon Steel Carbon Steel
Oven Safe Yes Yes
Type Fry Pans Skillets
Overall Dimensions:
  • Top Diameter: 11 Inches
  • Bottom Diameter: 8 Inches
  • Length: 20 1/4 Inches
  • Height: 1 15/16 Inches
  • Gauge: 16 Gauge
Warranty Warranty Seasoning A Carbon Steel Fry Pan Seasoning Instructions

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Warranty Info

RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.

Customer Reviews

  • Overall User Rating:

    Vollrath 58920 Carbon Steel Fry Pan 11" - French Style

    4.9 stars from 7 reviews


    People Talk About:

    pan pans easy great handle steel buildup Perfectly seasoned fast

    Getting to know you...Great pan for carbon steel neophytes. Perfectly level on a glass top burner. Light, easy to handle. It's building up a nice sheen as we learn to use it properly.

    Posted on

    No household or restaurant should be without these pans, period. Once seasoned (an easy process) they can put a sear on anything unlike any pan you've ever used. Forget those non-stick jobbies these pans can remain nonstick at 700 degrees with almost anything you throw at it. And if the season fails for some reason, you can do it over again. Just don't let them sit in the water too long, they are mild steel and will rust.

    from Steel Blue Marine, Inc. Posted on

    Nice size and all around useful pan. Material and construction quality are good. Heats fast and evenly. The handle is mounted securely to the pan and has no crevices for food or carbon buildup to acquire.

    Posted on

    solid build. not as thick as some others but its a fraction of the price. I like the shape of the handle too.

    Posted on

    Love this skillet and clean up is a breeze. Good heavy weight skillet that is perfect for pork chops, chicken fried steaks with even cooking.

    from D'Vine Eatery LLC Posted on

    Holy cow. I wish I had seen this six months ago. This is a sturdy carbon steel pan, triple riveted. This is great.

    Posted on

    Oh my gosh what a pan. Not too heavy, fast as heck, cooks great, easy to care for once you train everyone how to do it.

    Posted on

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