Mauviel 1830 M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle 9.4-in and Frying Pan With Iron Handle 11-in Bundle

Absolutely amazing!!!There’s no non-stick and other coatingsand chemicals, you should worry about leaching into your food!From a stove top, to oven, to an open fire, and serve as it is,the Mauviel carbon steel pan is extremely convenient ,functional and beautiful!The pan becomes a non-stick by itself,when properly seasoned, and taken care of afterwards.This is the only pan you would ever need!

I went with Mauviel because I wanted the light weight, for mixing and flipping things without a utensil. Sure, I can lift a 30lb bag of concrete, but I don't want to play catch with it. Likewise, if I just want a slab of metal with excellent heat retention and no plan to lift off the stove while cooking, my Lodge cast iron griddle is great for that.I started with the 11" Mauviel and went straight for the classic cast iron black, using pretty high heat with mostly grapeseed oil. Most people showing off their pans have that polished ebony on the flat of the cooking surface, but I guess a significant subset insist on a thin gold layer, for which they'll scrape off any black to maintain.So, I got the ~8" and did the initial season with just very thin wipes of BuzzyWax, tuning the temperature to just barely smoke. The first fry was butter and an egg, which needed just one quick scrape on one edge with a turner and then slid around freely and flipped easily, all utensil free. So, black or gold approach, I guess there's no surprise; done right, they both work. I probably can't take the temp up on the gold as far as I can with the black, but the gold should be way easier to get back to 100% season if I strip off a section.I use a leather handle cover from Hardmill. It's not meant for these pans and slides off easily. But if you call it a mitt that stays with the pan instead of an attached grip, if works great. The longer handle of the 11" was usable with bare metal, although the metal corners were not really comfortable, but the short handle of the 8" gets quite hot, skin to metal, where you want to grab it.On the occasion I might cook a steak, there's an old Mauviel mostly-copper pan in the back that lives for that.If there's tomatoes or vinegar (acid) in the mix, or too many water laden items too quickly, which might wreck my seasoning, the ceramic pan should do the job well enough.As for the wax, don't bother with the sink. If your water heater was set hot enough strip wax, you'd get first degree burns on your hands. Use a cookie sheet in the oven, low heat. Put foil down for easy cleanup and then the pan upside down. What doesn't drip off will wipe off easily with a paper towel (careful; it's hot).One last thing... I use a flat edge metal turner, same as the griddle. Spades are for digging and silicone is for the ceramic (all the Teflon went in the trash). If it can scrape off, you want to scrape it off. I mean, not like removing paint, but you should be able to slide metal over the season without fear. For cleaning, if the wipe of a paper towel isn't enough, just chainmail and water is all you want. When the build-up on the black pan got a uneven patch (I guess sardines-in-oil still have a lot of water content), I got out some fine sandpaper and treated it like actual ebony.

The media could not be loaded.

This was my first carbon steel pan. It replaced a non-stick T-Fal pan that I had for years. My first cooking experiences with it have been very positive. After seasoning it was just about as non-stick as the pan it replaced. It has the most even heat of any pan I own and I liked the shape of the sides that make it easy to scoop, toss, and fold. I initially found the handle a little awkward, but I came to appreciate that it sits well above the flame on a gas stove.The biggest challenge was getting the beeswax off the pan. The instructions say to wash it in hot water, but I didn't want that much wax going down my drains and potentially solidifying later. I used a plastic scraper (like a credit card) to remove most of the wax. I then attempted to scrub off the rest. If I had to do it again, I would have turned up the temperature on our water heater because I just don't think it was hot enough. The wax softened with the water at 110F, but was still very difficult to remove. I think hotter water would have done a better job.After thinking I had all of the wax removed I followed the seasoning guide from Prudent Reviews on YouTube. I did not follow the Mauviel seasoning instructions because I wanted to season all surfaces of the pan in the oven. The pictures show before seasoning and after seasoning. The darker blotches after seasoning were the invisible bits of wax that burned during seasoning. Fortunately, those bits were mostly in areas that aren't cooking surfaces, like the top edges. However it does highlight how much wax was still there even though I thought I had removed it. This was my fault, the Prudent Reviews guide tried to warn me!After seasoning I did the obligatory fried egg test. It released very nicely and I got the egg just the way I like it. It has really impressed me with other dishes too. I'll be interested to see if it warps over time, especially since a flat induction cooktop is in our future, but for now it is in great shape. I couldn't ask for anything more from a pan.

Bought the pan because I have a flat electric stovetop and want to be able to use carbon steel pans instead of teflon coated (or similar) pans.The pan has a terrible bowl when heated up and I love the pan other than it heats unevenly due to the warping.I reached out to customer service and I am providing their "response" below. DO NOT TRUST the "guarantee" or description on Amazon, there is no guarantee, in what is clearly a manufacturer's defect, they will do absolutely nothing, telling you that you can't heat the pan high, or heat it up slowly.Do yourself a favor and look for a carbon steel pan elsewhere. I have a smaller Matfer Bourgeat pan that does not warp, I may buy that pan to replace this piece of garbage.Providing what Customer Service Wrote below:"As you know, your pan flattens it’s self out when heat is applied, this is normal, and Mauviel pots/ pans must be heated up very slowly.Copper and Stainless steel and the M’steel range pans tend to start to deform when the temperature is too high. This is why we recommended never exceeding 2/3 of your heating capacity.For example, If you have an induction hob. The maximum would be 6 on a range of 9. On gas cookers, medium heat is enough.Unfortunately, if the base is no longer flat, this is a sign that it has over heated and will need repairing. On a gas cooker this isn’t too big of a deal but this can cause some problems with induction hobs as the connection isn’t as good.At the moment we do not offer this type of service but it is something we are looking into. If you know any experienced welders or experienced metal workers, they should be able to realign your pan. Please take note that sadly sometimes when a pan has been to overheated, it is impossible to realign the base."

I bought 3 different sizes, all work perfectly. Love that they can go from the stove top to the oven. Be sure to take the time to break them in properly

I bought this pan for my husband for his birthday and he loves it.
He said the non-stick is amazing.

The Mauviel 1830 is a quality pan and I can’t wait to start using it. Though it’s a bit heavier and larger than I anticipated, I will make good use of it. I recommend!

great pan still in process of learning seasoning process!

Have had this pan for some time now and really enjoy it. Followed one of the many tutorials online to season it. Once that is done properly, the pan it quite non stick. Seems to heat much more efficiently, so be aware that you should start at a lower setting when cooking. Construction is very solid.

Quickly became my favorite pan. I highly recommend this as a day to day go to option for beautifully crusted meats.

First, it did take me a while to figure out how to use this pan. Some really important tips:1. Absolutely season first. I'd recommend a high temperature oil (I use avocado with a 500f smoke point) to season.2. As with most non-stick pans, avoid using soap or chemicals that would strip the seasoning.3. Always preheat the pan. Putting food directly into cold pan will result in sticking.4. Ample oil/butter/both is your friend.5. Clean up is simple: I'll scrape it clean with a wooden spatula, wipe it clean with a paper towel, and if the seasoning feels at all suss, I'll give it an extremely light layer of oil (think like a teaspoon for the whole pain) and a quick blast on the stove.At this point, I easily cook hash browns, eggs, etc. with no stick. And it's beautifully seasoned. I really love cooking in the pan, and the food that comes off it always tastes great. Also, it's much lighter than cast iron, and just a lot easier to handle. I have no problems with rust, the handle is great, and it's basically my go-to pan for 90% of the cooking in my kitchen.

Amazing pan! I’d say for anyone looking to switch to carbon steel, make sure you research how to cook on them. They just require more work and are a different cooking style compared to non-stick. You have to learn how to manage heat and fat better than with non-stick.I can use this pan to cook eggs and they glide around no issues, but I did have to season the pan about 5 times. The pan will last a lifetime and I love it!

I have had this pan in the 9.5inch size for 8 years now, my first carbon steel pan, I just finished reading some of the 1- and 2-star reviews and quite a few of them mention sticking eggs, warped pans, my wife is the queen of burnt offerings and if this pan is not warped by now it will never warp, this is the greatest pan in my lineup and I will very soon by the 14 inch Mauviel pan, people who complain about carbon steel pans do so because they do not know how to season them properly, when seasoned properly they are nonstick as long as you have the seasoned coating and use a little pre oiling in the pan and don't crank the heat up, these pans get hot extremely quick with a lower temperature setting, as long as you learn to control the heat these are amazing pans.

Pan is well made, sides are sloped for access to food. So far it's been a good pan.Heavier than expected but that's just my inexperience.Adding a 6month update. Been using this as my main fry pan. Well seasoned and good non-stick. I bought a generic lid. With a little attention to heat eggs slide around, indestructable, oven safe and perfect for searing. Great pan!!

This is a good pan, but I wish I known before what I learned from the unboxing, so wanted to share my experience. for of all, it comes covered in beeswax, and no advice on removing it. The wax thickly smeared on; at first glance you woukd think the new pan is already scratched, but don’t worry, it’s just the wax and you need to remove it: 1) don’t try to remove the wax under running water in the sink; you will get wax all over the sink and in the drain, it’s very hard to remove, normal hot water from the tap won’t soften this wax 2) you need to use boiling hot water; if you have a pot large enough to fit the pan, fill it with boiling water and dip the pan into it to soften the wax, it will then wipe off; otherwise pour boiling water from the kettle on the pan, it will eventually get hot enough; 3) only use something disposable like paper towel to wipe off the wax from your scalding hot pan, the wax will transfer and you won’t be able to remove it. After wax is all eventually wiped off you will have a shiny new pan. After this, follow their directions to season, and it’s a good pan.6 week review: great pan, nice browning, easy stovetop to oven, much lighter than cast iron. Non-stick if you pay attention to ensure there is some oil between item and the pan. do wipe a thin layer of oil on after every wash. don’t worry if your patina develops splotchily, even areas that still look silvery are still good. does what coated nonstick pans cannot do, and you can pick it up with one hand.

EDIT:I have been using and practicing with the pan for a few weeks, now. I have made a few discoveries about how to properly season and use it. This is what I have found that works for me:1) If you spend more than 30 minutes seasoning it the first time, you are overthinking it. First and foremost, get it absolutely spotless to start. Get all the beeswax off. 100%. That should take the most time. Next, put a drop or two of high smoke point oil in the pan (I use safflower oil) and wipe it with a paper towel until you think you wiped it all out. Be sure to get the sides as well as the bottom. Finally, heat it on medium high heat until you see a wisp of smoke, or the bottom just starts to turn golden. Finally, take it off the heat and let it cool completely. Wipe in oil as above, and you are done. Stop seasoning and start cooking.2) If your food sticks, you are probably using too much heat. To use the ever popular egg test, I had to turn my electric stove down to medium low heat to get things to work properly in my kitchen. Heat the pan for 30 seconds or so, then add your fat of choice. I use butter, tallow, or lard. Let the fat melt, then wait 10 to 20 seconds. Add the egg from as close to the pan as possible. Wait for the white to mostly solidify, then make sure it releases. Flip and finish cooking. Be sure your pan stays at a reasonable temp throughout. One issue I had when starting was that my pan temp would rise as I cooked. The first eggs I cooked were perfect, but as I continued, they would start to stick due to high heat. After getting the temperature to stay fairly steady, I am able to feed everyone with perfect eggs.These pans take practice and patience to learn to use them correctly. They are easier to season than cast iron, but they are more likely to have hot spots due to the lower mass. Gas stoves are better than electric, but both will work, if you spend the time to learn your kitchen.Remember, season less and cook more.

If you are willing to follow the rules I've suggested below, you will have a great non-stick, steel pan that avoids all those toxic non-stick coatings on other non-stick cookware. You pan will be oven friendly as well as stove top, induction, etc., and it will be a joy to cook with as long as you own them. Carbon steel pans have been a go to fry pan in restaurants all across Europe for decades. Muaviel makes some of the best cookware on the planet and their carbon steel line (M'Steel) is much less expensive then their copper or stainless steel lines. Carbon steel works on all heat sources and is much lighter than cast iron.Carbon steel pans do require a bit of care in order to keep them working as they are designed to work, but it is well worth the very small effort required:Be sure to follow directions carefully to remove the wax applied by the manufacturer (rust protection) (scrub it off with hot water) and carefully season the pan per manufacturer's instructions before using. Seasoning bonds cooking oil with the metal, making it a natural non-stick surface. I use flaxseed oil to season mine. In time, the seasoning turns the metal dark, hence the name Black Steel pans, as they are sometimes called. Don't scrub off that dark layer. Only wash with a sponge. - no soap - read care instructions below. There are also loads of YouTube videos demonstrating various techniques for seasoning, care and uses for carbon steel pans. Mauviel pans come with a paper label over the handle that has seasoning instructions that are simple. Here is a link to a YouTube Sur La Table video demonstrating their method for seasoning the Mauviel M'Steel pan. https://www.youtube.com/watch?v=-g80-uPZC4gAnd if you happen to season it wrong somehow, as I did with my first attempt, simply scrub it back down to the factory finish with and SOS pad and start over from scratch.Care:To preserve the non-stick surface, do not use soap when washing carbon steel pans. If you need to loosen any cooking residue in the pan, heat the pan and then deglaze it with water, loosening the residue with a nylon or wood spatula and then wash the pan in hot water (not cold). If you run cold water into a hot steel pan it can cause it to warp.Be sure to wipe the pan completely dry after washing it, in order to keep it from rusting.Also, after drying it give it a light oil wipe before storing it.Don't use metal utensils in the carbon steel pan, as they can scratch and damage the non-stick properties. Use wood or food grade nylon utensils, such as this nylon spatula, which i like:https://www.amazon.com/gp/product/B01E8NH1OW/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1Finally, cooking acidic foods in the carbon steel pan can damage the seasoning layer, in which case you just re-season it, but I cook my acidic foods in non-reactive pans, saving the carbon steel for non-acidic foods.Enjoy!

After buying and using the wok from Mauviel, and my non stick pans coating wearing off I decided to give this pan a try. Arrived covered in beeswax just like the wok to protect it moisture while shipping. Beeswax is hard to clean off, takes plenty of hot water and scrubbing.With the wok I used grapeseed oil and seasoned it in the oven, witht he pan I decided after reading a couple reviews and watching the video of the "Vollrath Seasoning Method" I would try it. While the Vollrath method takes longer due, I prefer the finish on the pan after. After 12 coats with flaxseed oil I decided it was time to try to cook on it. Chicken Sausage cooked with no stick whatsoever. I cooked the sausage with no oil then added some olive at the end just to crisp the outside. The ultimate test however was the eggs I followed up with. The eggs cooked very well and did stick in one small spot. Cleanup was easy though, slight scrub with the soft side of brush removed the residue. Because it stuck I decided a few more coats of seasoning was needed. After three more coats I tired the same chicken sausage and eggs. The eggs this time cooked with no stick whatsoever. So if you do the Vollrath method seasoning when you think you have enough coats, just do a few more. I lost track how many exactly, but I know I'm way over 10 coats of flaxseed oil seasoning. I would guess between 13-15 coats.My pan does warp, but I think its a combination of the pan itself and my 1991 maytag electric stove. The heating elements themselves don't heat up even which probably leads to warping and also probably why my seasoning does not go all the way up the side of the pan like the video from Vollrath. It is not as thick as the Wok, but if it were I think it would be too heavy to handle.Overall I am happy with this pan and do not see the need to switch or try another one. I think Carbon steel is great and between this pan and my wok, I have two items that I will be cooking with for a long time.Again, I think the warping is caused more by my heating element coils, but the fact that it did/does warp prevents the 5 star rating.