Carbon Steel Frypan

As low as $59.95
In stock
Only %1 left
SKU
HEA217

Avialable in 3 sizes

Diameter (cm)

Height (cm)

ø 24cm 4cm
ø 28cm  4.5cm
ø 32cm  5cm

Made by Agnelli Professional cookware. Made in Italy.

Carbon steel paella pan with stainless steel handles. Paella pan can be used on gas, electric and induction cooktops. Paella pan is oven safe. It can also be used under the grill and even on the barbecue.

Carbon steel is less brittle than cast iron, so these pans are thin and lightweight while maintaining excellent durability. Unlike raw cast iron, which takes time to season, carbon steel's smooth surface naturally develops nonstick qualities after repeated use with oil. Its thick construction provides unparalleled heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Sauteing is a cinch thanks to angled handles and sloped side walls that prevent food from spilling.

The frypan is not coated, so it needs to be seasoned before and after each use to protect it from rusting. The seasoning will over time create a special layer, which is virtually non-stick as well as metal utensil safe. Handwash only and dry straight away.

Thanks to carbon steel's ability to withstand high temperatures, easily move these pans from stovetop - to oven - to table.

Avialable in 3 sizes

Diameter (cm)

Height (cm)

ø 24cm 4cm
ø 28cm  4.5cm
ø 32cm  5cm

Made by Agnelli Professional cookware. Made in Italy.

Carbon steel paella pan with stainless steel handles. Paella pan can be used on gas, electric and induction cooktops. Paella pan is oven safe. It can also be used under the grill and even on the barbecue.

Carbon steel is less brittle than cast iron, so these pans are thin and lightweight while maintaining excellent durability. Unlike raw cast iron, which takes time to season, carbon steel's smooth surface naturally develops nonstick qualities after repeated use with oil. Its thick construction provides unparalleled heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Sauteing is a cinch thanks to angled handles and sloped side walls that prevent food from spilling.

The frypan is not coated, so it needs to be seasoned before and after each use to protect it from rusting. The seasoning will over time create a special layer, which is virtually non-stick as well as metal utensil safe. Handwash only and dry straight away.

Thanks to carbon steel's ability to withstand high temperatures, easily move these pans from stovetop - to oven - to table.

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