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$20.89/Each

Ships free with Plus
Regularly: $22.49/Each

Other Available Sizes:

  • 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

UPC Code:

029419037902
Shipping:

Usually Ships in 1 Business Day
When will I receive my item?

You May Also Need

"You May Also Need" items are guaranteed to work with the item you are viewing, such as lids that will fit a cup or casters that will fit a piece of equipment. If an item is not listed in this section, we do not guarantee that it will work with the product you are viewing and do not recommend that you purchase them for use together.

Cook up all your customers' favorites with the Vollrath 58910 9 3/8" 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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How to Season a Pan

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.

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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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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Vollrath Induction Cooktops

Take a tour through Vollrath University and learn what they have to offer in the world of induction cooktops. Learn why the only fire a chef really needs is inside!

The next time you order off a menu or visit a buffet, think about this: there's a good chance your food was prepared, cooked or served with Vollrath small wares and food service equipment. In addition to their traditional gas and electric equipment options, Vollrath's expanding line of induction products are heating up the food industry. With more precise and energy efficient cooking, that's safer and faster. Today we're in Sheboygan, Wisconsin to find out what makes Vollrath so hot. For Almost 145 years, the Vollrath company has been manufacturing high quality small wares and food service equipment right here in Sheboygan, Wisconsin. Today we continue to be family owned and we continue to grow through new product acquisitions and innovations of our own. So with 9 manufacturing facilities across North American, Europe and Asia, we continue to supply a wide variety of products to many international food service markets. The Mirage series is durable by design and able to withstand the daily use and abuse of a professional kitchen, ensuring their equipment is built to last. Our industrial design team gets involved in the very beginning stages of product development all the way to the team process to the end. It's a very integrated process. A good example of this is our Mirage induction buffet warmer, which is a terrific collaboration of industrial design and engineering. So what we ended up with is a very sophisticated looking product but it's very robust, very efficient, using induction heat, so really we've improved on the customer serving experience. What's really nice about this product is that you can connect three of them together and just have one cord going to the wall. Simple, smart, safe. The team at Vollrath works diligently to evolve induction technology inside and out. As far as R and D we work closely with our customers to understand the rigors of their kitchens, because a commercial kitchen can be very difficult on equipment. We then work on advanced development here as well and we marry the two to design something that works the best for them with aesthetics, reliability, and fine control in mind the whole way through. Our expansive product selection makes us a one stop shop for our customers in induction. Products themselves started in this flat state; they were primary cooking and people loved them for the efficiency of the units and the control. If I can dial something in here and get an exact power setting each and every time and we can control it by time as well, we have very repeatable results that anyone can achieve. I think one of the biggest innovations though has come when we have taken the coil now and brought it up the sides of the unit. So this now provides very even heating around the soup pot. Typically when you see on the inside of the pot, if you ever go to a soup bar and you see all the soup around the top edge, that's just waste. Operators really love how even this heats. We have a chain that has reported to us over a 30% increase in their food yields. I mean that's real money and people just love the waterless design. Here at Vollrath they've built an entire training facility for food service professionals to provide a more hands on experience. As our business evolved we recognized the need to have an industry leading training facility. We wanted a space that customers could actually come in and touch and feel the products. We try to be like the ivy league of the food service university industry, if there is such a thing. In the university we have three areas: the first area is our classroom area and this is where the details really come out, we train on the features and benefits of the products. Then we have our showroom area. This is a space where the customers or guests can go into and touch the products and feel what we talked about in the training. Then the test area, coming in here and using the product is a critical step for a lot of our customers, it really brings everything together. These best in class products definitely take the cake. Making a product look engaging and safe and intuitive but at the same time robust and commercial can be a challenge, but we like the challenge and we're really pretty good at it. Vollrath's induction technology line continues to outperform every day. Proving that the only fire a chef really needs is inside. Bon Appétit!

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Compare to Other Products

Overall Dimensions:
  • Top Diameter: 9 3/8 Inches
  • Bottom Diameter: 6 1/8 Inches
  • Length: 17 1/8 Inches
  • Height: 1 7/8 Inches
  • Gauge: 16 Gauge

Resources and Downloads for
Vollrath 58910

Warranty Warranty Seasoning A Carbon Steel Fry Pan Seasoning Instructions Vollrath Brand Book - Brochure Brochure

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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 58910 Carbon Steel Fry Pan 9 3/8" - French Style

    5.0 stars from 3 reviews

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    People Talk About:

    great heats pans evenly pan purchase steel heat handle frypan
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    The Vollrath Carbon Steel Fry Pan 9 3/8”- French Style is well made and the handle is firmly attached. It heats evenly and is easy to clean. I would purchase this again.
    This is a great carbon steel frypan the 9 3/8 inches great I love these pains really wonderful to make right Eggs pans these is sweet
    Nice pan, you can see and feel the quality. Worth the purchase for at home or restaurant. Great for steaks since it holds heat very well and transfers it evenly.

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