Mauviel M'Steel Black Carbon Natural Nonstick Chef Pan With Iron Handle, 3.4-qt, Suitable For All Cooking Surfaces, Made in France

I though I wanted a larger one, but this one is absolutely perfect in size. Quite heavy, but I love the thick walls of this carbon steel pan, it will not warp ever! I also love the high sides, so food will not fall out when I stir it. From my other smaller Mauviel pans I know it will heat up super fast and very hot if I want to. Yes, use these on my induction plate and the heat is perfect to regulate. A true treasure of a pan! Thank you!

It is a very sturdy pan. Excellent quality, very well made, thick gauge metal and heavy. This pan is more of a Saucier than a Wok. It is decently deep. I was looking for a pan with more wider/open sides for stir frying, which is why I will be returning this one. As the photos posted are not helpful in judging the shape and size of this pan. The capacity of this pan is approximately 3.5 quarts. If you are looking to invest in a good heavy duty carbon steel saucier I would recommend buying this one. It is good value for money and will last a lifetime. The only downside would be that, it comes without a lid. The dimensions of this are exactly as mentioned i.e. 9.5 inches diameter at the top, 4 inches depth.

TLDR: huge, awesome, hard to season, oxidizes fast if you get it wet at all prior to seasoning. I’d buy it again. This pan is epic in a lot of ways but falls short in a few areas. The size is perfect for a standard stove top and holds a lot of food. My family eats a lot of vegetable and sautéed are out favorite. This an allows us to cook more as with one toddler we out grew out or old caraway pan. This is like the wok, which I also have, but with a much flatter bottom and steeper sides. If you’re considering a wok to increase portion size just get this. It is great in a lot of ways once seasoned. Problems: 1) the stupid enamel coating. Mauviel needs to replace who ever keep insisting on this. It’s a bust. The enamel temperatures prevent you from seasoning in the oven as I flakes and cracked at anything over 300 degrees Fahrenheit. 2) the steel is inferior to competitors. I have several Matfer Borgeat carbon steel pans and their design is WAY superior. Including their seasoning process… mauviel’s steel began to oxidize immediately after I got the bees wax off. Literally before it left the sink it was rusting. The steel is also thinner in my opinion. 3: personally, I don’t like rivets. Welded handles are far superior. 4: seasoning… this is the real thorn in the side. To season it on the stove top is really difficult given the steep sides. The instructions are useless. Use Matfer’s seasoning process with the 2/3 cup oil, 1/3 cup salt, and the skins of 2 large potatoes. With that my Matfer pans were super non stick. This however is barely seasoned after 3 rounds of that. Do I regret it, no. But if Matfer Borgeat decides to make one I would replace it. Also I’m not a cookware snob, my wife cooks but I do the seasoning for her and that’s all I know About the brands.

Top quality pan, large enough to prepare a meal for a dozen people. The shape facilitates stir frying. Easy to keep rust free just by periodically oiling it. Totally recommend despite the price; I’d buy it again anytime.

Very well made, easy to use. Getting initial coating of beeswax off was a little chore. Pan has really seasoned up well, easy to care for. Great heat distribution, versatile.

Bought this pot in Sept of 2020 after reading the reviews. Like the sturdiness of the pot and the size, but within a few usage, the pot gets so rusty. So diappointing.

Originally ordered this for my mother after she used some of my M'Steel frying pans and really liked them. Unfortunately she wanted something for boiling/cooking smaller batches of pasta, so I ended up trading with her for a simple stainless steel stock pot about the same size. This pot is great for certain tasks, but if cook acidic food like a bolognese sauce or the like, it can take the seasoned surface off pretty quick. This kind of pan is much better for things like braising or frying when more fat is involved. Carbon steel is basically like a lighter weight cast iron pan, and needs similar care to maintain the non-stick seasoning. Stainless steel and/or enameled cast iron are better for all around use, but I really like having some carbon steel pots and pans in my arsenal. I'd say most cooks would get more use out of a carbon steel frying pans compared to a set of carbon steel pots.

I love this pan and appreciate the workmanship. I followed someone else's suggestion by melting the beeswax off of the pan in the oven. I put it upside down on a cookie sheet lined with aluminum on low heat for a few minutes. It made removal easy. The "Mauviel Made In France M'360 9.5-Inch Glass Lid with Cast Stainless Steel" cover sold by Amazon *does not* fit; it's slightly too big. :(

This pan is my favorite thing in the entire kitchen. Use this everyday, perfect for 1-2 people. A bit lighter in weight than cast iron, super easy to rinse/clean after cooking, and you get the same great taste/texture as cooking in a cast iron pan! I also love the long handle.