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BelleVie

BelleVie Heavy-duty Carbon Steel Frying Pans Series (Dia. 10 1/4" x Ht. 1 1/2")

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Size: Dia. 10 1/4" x Ht. 1 1/2"


Features

  • Made of polished Carbon Steel. Warp-proof Heavy duty 11-gauge (3 mm) thick. Lifetime warranty.
  • Relatively low sides make it ideal for sauteing, rapid frying and searing. Bottom Dia. 7 1/2"
  • Heavy Gauge guarantees a uniform heat distribution.
  • Induction-ready and Oven-proof. Not dishwasher-safe and must be kept dry after usage. Read instructions prior to use. First seasoning needed.
  • Initial seasoning creates natural non-stick properties.

Description

Carbon steel cookware, in use for centuries, comes in two different finishes, either polished for visual appeal only or already preheated and therefore called black or blue steel. Upon heating up, both carbon steel finishes, made of 99% iron and 1% of carbon, will end up blackened. Carbon steel comes in different thicknesses. A heavy gauge ensures a better heat distribution throughout the pan, needed for searing and sautéing while a thinner gauge will meet the Cajun requirements type of cooking, browning meats and charring vegetables under high heat. Our polished frying pans have a 3 mm or 11 gauge while our black steel averages 1.5 mm or 16 gauge. They are induction ready and designed to withstand high temperatures. Prior to the first use, they must be seasoned and, in the process, will acquire natural non-stick properties. After use, they must be kept dry to avoid rusting. Carbon steel pans rusting can be undone with either specialized products or vigorous scrubbing and followed by seasoning. Carbon steel is not recommended with acidic foods. More detailed instructions come with each pan. Both series come with a lifetime warranty.


Product Dimensions: 10.25 x 10.25 x 1.5 inches


Item Weight: 3.61 pounds


Manufacturer: BelleVie


Date First Available: September 4, 2020


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Top Amazon Reviews

    • Great pan, just what I was looking for. See review below for season instructions.
Review Image by Naka Naka
Review Image by Naka Naka
Review Image by Naka Naka
I added pictures to help those who are unaware of how to properly reason this pan. FIRST and most importantly ignore the manufacturers instructions. This isn't cast iron so there is a much easier method to seasoning and this is what should be done with all carbon steel pans. 1.) Wash the pan out really well to get all the factory oils off it. I use rubbing alcohol 90% and a paper towel first, then wash with hot water and soap twice. This removes all the oil. 2.) Place pan on stove and heat it until it starts turning a blue-ish color (see pictures please). This could take 20-30 minutes depending on what type of stove you are using. The pan must get very hot for this to start happening, do not remove it from heat until the entire pan inside and out has turned this blue-ish color. It took 7 minutes on my stove to do this. 3.) Once cool wipe the inside of the pan out with oil of your preference. Then reheat the pan just enough that the oil just barely starts smoking and remove and let cool. 4.) Wipe out the pan with a towel or hot water and dry. Then apply a very thin layer of fresh oil. You are now ready to cook in the pan. This is the same tried and true method used by the Chinese with wok's, and the same method i used on the carbon steel wok I own. It produces a nonstick coating and becomes insanely easy to clean. Cleaning is simple, hot water and a non abrasive sponge or towel is it. I don't use soap ever and you shouldn't either. Soap strips the seasoning off. Enjoy, it's a great pan for cooking meats, eggs and stir fry. ... show more
Reviewed in the United States on March 26, 2021 by Naka Naka
    • Sears meat so well
Review Image by T. Sullivan T. Sullivan
Review Image by T. Sullivan T. Sullivan
Review Image by T. Sullivan T. Sullivan
The media could not be loaded. My first carbon steel pan sold me on carbon steel cooking. The hardest part is also the simplest part. Seasoning and cleaning. Hard because of our expectations we have for Teflon being a quick soap and go. Carbon steel will always have a heavy wax or oil that I found was easy to come off with a 2L kettle of water then soap. Dry it well then put on a burner on medium heat. Simple is now cook with it. Some will say bacon or fry something. That works. What works best for me is the potato peels, oil, and lots of kosher salt. The oil and starch apply to the seasoning. The salt is just enough abrasion to make the seasoning adhere well. Move those potato skins around with a flat bamboo spatula to coat the bottom and sides. Takes about 30 minutes. Gently scrape every inch repeatedly until you have no resistance on your pan. There’s your nonstick coating. The only drawback is the weight. Though cast iron is heavier, I’d anticipated the difference in weight to be greater. All in all, I’d buy this pan or any other well constructed carbon steel pan. The only other type of pan that can sear this well is cast iron. This one does it faster and with a bit less weight. ... show more
Reviewed in the United States on December 29, 2020 by T. Sullivan T. Sullivan
    • Carbon Steel All The Way
Size: Dia. 9 1/2" x Ht. 1 1/2"
Solid - inexpensive - versatile - and once seasoned outperforms cast iron, stainless steel, and every other option. Gave away 3-4 French carbon steel pans for 2 of these - overall better. Recommend.
Reviewed in the United States on January 24, 2021 by Quiet
    • My Favorite Pan
Review Image by lancaster505 lancaster505
Great Product! It is deceptively heavy, but that’s a compliment. The thick steel walls help ensure more even temperatures. It came in the box looking shiny silver, almost like stainless steel. After one seasoning session the pan has taken up a bronze/gold color inside and out. The non-stick patina created is far superior to my old Lodge cast iron skillet that I’ve used for 20 years. The cast iron will go into semi retirement and be used mainly for baking now because of its higher side walls, but the new carbon steel pan will be my every day pan. So far I’ve cooked NY Strip steaks, over-easy eggs, grilled cheese and hash brown potatoes and the pan wipes clean easily with water. With cast iron experience I’m already trained in how to properly clean and maintain. If you buy one and keep it properly cleaned, dried, and seasoned it will last for your lifetime. ... show more
Reviewed in the United States on June 26, 2021 by lancaster505 lancaster505
    • Well made pan with minor cosmetic issues
Size: Dia. 10 1/4" x Ht. 1 1/2"
Review Image by Repair Guy Repair Guy
Review Image by Repair Guy Repair Guy
This 3mm gauge Bellevie pan has substantial heft and a flat surface that should provide even heating on a glass top range. Although it is well made, it has a small gash on the cooking surface and a a scuff ring around the exterior, probably due to the pan bodies rubbing together while being nested in a pile before the handles were attached. Despite these minor flaws, I expect the pan will perform well: A trade-off, a sturdy low priced pan that lacks TLC in manufacturing. ... show more
Reviewed in the United States on October 14, 2020 by Repair Guy Repair Guy
    • Great Frying Pan!
Size: Dia 11" x Ht. 1 5/8"
This is my first carbon steel pan, and I have to say it's better than I expected. It's well made, very solid, easy to use and a dream to cook with. I seasoned it based on research for seasoning a wok. I wasn't happy with the first seasoning, so I scrubbed it down immediately and repeated the procedure. The second seasoning was good, and the pan has performed flawlessly since. I was reluctant to try eggs. I waited a week and several uses. However, it worked great and as well for eggs as the ceramic pan I had been using. Plus everything I've cooked tastes better than when cooked in the ceramic pan. Yes. With proper seasoning it's non-stick. It's the only frying pan I use now. If you're looking for a carbon steel pan but hesitant which to choose, I advise you look no further. I highly recommend this BelleVie 11" carbon steel frying pan. Thanks for reading my review. ... show more
Reviewed in the United States on September 30, 2021 by Laughing Buddha
    • Good pan!
12". Good pan. Does what its supposed to. Eggs and omelets approved (though not my intent for thisone!). It takes some strength to handle with one hand, but not like a similarly sized cast iron! I probably should have bought the 10" as my burners are not big. Food comes out great. Can braze at full power and then stick in the oven due to the steel handle and not worry about melting non-stick coatings in my food! ... show more
Reviewed in the United States on November 12, 2020 by Yulia R
    • Heavy pan, bottom not flat.
Size: Dia 11" x Ht. 1 5/8"
Heavy pan, heats up and holds heat well. Pan bottom is not flat, spins like a top on my flat top stove.
Reviewed in the United States on January 23, 2021 by Katherine Borst

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