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Regularly: $8.79/Each

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  • Carbon steel construction
  • Riveted-on handle ensures longevity and a secure connection
  • For use with commercial gas and electric ranges
  • Can be used on various heat sources
  • Sloped sides of carbon steel pans make tossing foods while sauteing easier
UPC Code: 30811642052835

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How to Season Your Pans

How to Season Your Pans

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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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.

How to Season a Pan

How to Season a Pan

For a carbon steel pan, start by washing, rinsing, and drying the pan. Heat the pan on your range on medium to high heat, then add shortening to the pan. Use a clean dry towel to spread the shortening around the interior of the pan, creating an even coat. Remove the pan from the heat, wipe out the excess shortening and let it cool. You can repeat this process up to 3 more times. For a cast iron skillet, preheat your oven to 400 degrees Fahrenheit. Line a baking pan with aluminum foil and set aside. Wash, rinse, and dry your skillet. Place the skillet in the oven for 15 minutes. Remove and coat the entire skillet with shortening, inside and out. Place the skillet in the oven for 45 minutes with the baking pan on a rack below it to catch any mess. You can repeat this process up to three more times.

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Seasoning your pans enables you to cook great-tasting food with minimal oil, butter, or fat. It also provides a stick-resistant surface, allowing for easy clean up, and will keep your pans from rusting quickly. Check out this video to learn how to season cast iron and carbon steel pans.

Length 16 1/2 Inches
Height 2 Inches
Bottom Diameter 6 3/4 Inches
Top Diameter 8 3/4 Inches
Coating Uncoated
Color Silver
Gauge 2.5 mm
Induction Ready Yes
Material Carbon Steel
Shape Round
Type Fry Pans

Customer questions about this product

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.
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Saute seasonal vegetables or sear signature cuts of meat with this 8 3/4" French style carbon steel frying pan! This pan features a signature all-purpose design that makes it ideal for pan frying, sauteing, and searing. The sloped sides also make tossing food while sauteing easier to control. The carbon steel construction is lighter than cast iron skillets, making the pan easier to lift and shake with one hand. This high quality, French style carbon steel frying pan will be a staple in any commercial kitchen!

Used with a variety of heat sources, this carbon steel pan is perfect whether in a restaurant setting or over a campfire at a family event. The sturdy steel handle is riveted on to ensure a very rigid connection between handle and vessel, guaranteeing longevity even in the heavy use of a commercial kitchen. This carbon steel frying pan is designed to work with all job types, giving you the versatility you need for back-of-the-house and demo cooking applications. When seasoned properly, it will have a non-stick surface with a prolonged life, making it ideal for cooking eggs, fish, and even desserts.

Overall Dimensions:
Top Diameter: 8 3/4"
Bottom Diameter: 6 3/4"
Length: 16 1/2"
Height: 2"
Metal Gauge: 2.5mm

  • Induction Ready

    Induction Ready

    This item is compatible for use in induction cooking.

Customer Reviews

  • Overall User Rating: French Style 8 3/4" Carbon Steel Fry Pan

    4.4 stars from 15 reviews


    People Talk About:

    pan steel pans Handle seasoned easy Heats cast iron more
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    1 out of 1 found this review helpful
    This has become my go to pan for searing individual portions of meat, poultry, and fish. Whether a burger or a chicken leg, this pan is perfect.
    The French Style 8 3/4” Carbon Steel Fry Pan is a good quality pan. The handle is firmly attached and it doesn’t get too hot. It heats evenly and is very sturdy. The price is great! I would definitely purchase this again.
    Unimpressive. Imparted a metallic taste to even the most bland foods even after being seasoned correctly. Low quality shows in poor construction and thin body.
    Thank you for your feedback! We are sorry this pan did not meet your expectations. For recommendations, please contact our Customer Solutions team!
    Wow. Simply Wow. I have been looking for a smaller french style pan for omelets and such. I have a lot of good cookware but no French style pans at all. This is the first one that I have bought and I am so happy i did! The pan is very well made and was easy to season (thank you for the vid on this site!) I have used this several times already and I love it. Heats up quickly and evenly and clean-up is a snap. I plan to purchase all the other sizes when I can. The price cannot be beaten either.
    This was my first carbon steel pan and I love it! I use to use cast iron and stainless steel pots and pans, but I'm a total carbon steel convert. The pricing on these pans is also way below some of the other name brands but it holds up well even after regular use for the past 2.5 years.
    It is a pleasure to write this review. I bought this as an omelette/crepe pan several months ago and it has seen daily use. The carbon steel seasoned quickly and is now completely non-stick. The welds are solid. The handle is sturdy and keeps cool enough to handle. If you want a cost-effective, everyday pan that will do its job without frills, this one is hard to beat.
    This skillet is perfect. Easy to season, it has cooked many a meal for us. Totally non-sticking, good heat transmission for fast cooking, easy clean-up. Pleased.
    Still a very small size of pan, these carbon steel pans have been disappointing because they are so thin. Very nonstick once seasoned, although the seasoning process is a real pain.
    This is a great pan for quick frying items, it design makes it very easy for flipping food without spilling it, with some practice, remember its not non stick!
    I was expecting the pan to be a little bit thicker than is was as it's pretty thin. My pan was bent during shipping and I was able to flex it back into shape by hand. But the pan works just fine and is very responsive due to the thinness of the pan. I prefer the thickness of the lodge carbon steel pans over this particular pan.
    Heats up nicely, cleans easily, this pan size is nice for single servings even larger size meats or searing. Handle did not really get hot and ideal for shooting right from burner to oven.
    I've long been a fan of cast-iron skillets. They are non-stick if properly seasoned, and they just keep getting more non-stick with the decades, as long as you can keep overly-helpful women attacking them with detergent, or worse-yet, Brillo, away from them. Over the years, arthritis has made it difficult to pop a cast-iron skillet from stove-to into the oven. I was looking for an alternative, not liking stainless or teflon-coated surfaces for cooking. I'd always thought of carbon steel skillets as the thin bent-up stuff at garage sales. I bought anyway, figuring The Restaurant Store hasd never sold me crap, and this cheap enough to discard even if they were to start now. The pan in NOT going to bend anytime soon, it quikly flips from stovetop to oven, and the surface has seasoned becoming more and more like my wonderful cast-iron. I find myself washing and drying a chicken leg quarter, dusting it with Regal Stew Herbs and paprika, and tossing it in a medium oven, for a light hot supper that takes 2 minutes to prep and 1 minute to clean up. Now, I'm thinking I could get more pans, and make multiple Dutch Baby pancakes or omelets at once when company comes. As long as I keep preparing knock-their-socks-off meals, those whipper-sbappers won't be thinking of putting me in a nursing home! Read Less Read More
    Arrived in nice condition - fast shipping was a plus. After seasoning, and a touch of butter, this little guy makes beautiful pancakes or a couple servings of hashbrowns. Handle seems solid and stays cool on stove top.
    A nice pan for very little money. This has become my go to pan for many different uses, some of which I am certain it was never intended for! Good buy.
    This is a super inexpensive pan that works great for saute stations! They are light and can easily stack above station for quick and easy use!!

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