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Frequently Asked Questions
What sizes do the Carbon Steel Fry Pans come in?
Two sizes are stocked, a 9-3/8 inch and an 11 inch, both from Vollrath. Go smaller for single orders and eggs, and bigger when you are cooking through a rush.
How are Carbon Steel Fry Pans different from stainless?
They heat faster and build a slick, seasoned surface over time, so Carbon Steel Fry Pans are great for searing and flipping eggs. If you cook a lot of acidic sauces, Stainless Steel Fry Pans hold up better.
Are the Carbon Steel Fry Pans induction ready?
Yes, the Carbon Steel Fry Pans run on induction as well as gas and electric, so they fit just about any line. They pair well if you are switching over to Induction Cookers.
Which kitchens get their money's worth from Carbon Steel Fry Pans?
Busy, high-heat lines do. Steakhouses, breakfast spots, and stir-fry stations lean on Carbon Steel Fry Pans because they take hard daily searing that would wear out a nonstick pan.
Does the SteelCoat surface change how they perform?
It helps food release without the long break-in raw steel needs, so these Carbon Steel Fry Pans are ready to cook right away. You still get the fast, even heat carbon steel is known for.
Should I buy Carbon Steel Fry Pans or aluminum for daily saute work?
Go with Carbon Steel Fry Pans if you want something that holds up under constant heat. Aluminum is lighter and cheaper for quick egg and veg work, so many kitchens keep Aluminum Fry Pans on hand too.
Why do cooks reach for Carbon Steel Fry Pans when searing?
They hold heat and bounce back fast after food hits the pan, which is what gives Carbon Steel Fry Pans that hard, even crust. The sloped sides also make basting and flipping simple.
