BelleVie Heavy-duty Carbon Steel Frying Pans Series (Top Dia. 9 1/2" x Ht. 1 1/2")"
Condition: New
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Availability:
Only 1 left in stock, order soon!
Arrives
Friday, Nov 6
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At a glance
- Condition
- New
- Size
- Dia. 9 1/2" x Ht. 1 1/2"
- Capacity
- 0.5 liters
- Weight
- 16 oz
- Color
- Black
- Material
- Carbon Steel
- Special Feature
- Oven Safe
- In the box
- pan
- Works with
- Gas
Features 5
- 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"
- Heavy 11-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.
Specs 23
| Brand | BelleVie |
|---|---|
| Material | Carbon Steel |
| Special Feature | Oven Safe |
| Color | Black |
| Capacity | 0.5 liters |
| Brand Name | BelleVie |
| Model Name | Frying Pans |
| Recommended Uses For Product | cooking, sautéing, frying, searing, charring vegetables |
| Specific Uses For Product | Kitchen Cooking Activities |
| UPC | 803118795246 |
| Number of Items | 1 |
| Manufacturer Warranty Description | Lifetime warranty. |
| Item Type Name | Heavy-duty Carbon Steel Frying Pans Series (Top Dia. 9 1/2" x Ht. 1 1/2") |
| Manufacturer | BelleVie |
| Model Number | 79524 |
| Manufacturer Part Number | 79524 |
| Material Type | Carbon Steel |
| Product Care Instructions | Hand Wash Only |
| Handle Material | Carbon Steel |
| Coating Description | natural non-stick |
| Additional Features | Oven Safe |
| Shape | Round |
| Item Weight | 16 ounces |
No specs match.
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Nov 6
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
A test of time
Size: Dia. 10 1/4" x Ht. 1 1/2"
This pan was purchased accidentally. I mean to put it on a list to compare with others instead of the cart. But I goofed up and my wife ordered it with some other items. I am no chef, I am barely a cook so I was apprehensive to say the least. I have always been a cast iron guy. My grandma told me if you can't cook it in black iron, it doesn't need to be cooked. And a wonderful lady I worked with once said you will never love your cast iron until you burn something in it. I should have listened. I got this pan, watched several videos about seasoning it, and the did the whole grape seed oil and 475 degree oven. Twice. After the first time, I did as the video suggested and cooked bacon in it. Every strip stuck to the bottom. I had 12 ounces of shredded pork belly. So I seasoned it again. Then tried a hamburger. Same thing, stuck so badly it did not resemble a burger at all when finished. So I set the pan aside and figured I'd just write it off and forget it. The Super Bowl came about and I was making wings. Not lots, but more that could be done in the air fryer and be finished before Tuesday morning. So, I grabbed this little pan, set it on the stove, let it heat up, and dropped in a whole lot of Crisco shortening. I figured the pan wasn't worth anything to me, might as well at least use it to catch up the wings before halftime. I ended up doing over 18 wings in that little pan, never let it cool, never stopped. When one group got done, I just dropped in another. It did fine, but then again I was pretty close to actual deep frying. Anyway, after the game I was cleaning up the kitchen, and the pan was still a little warm so I figured I'd let it sit full of abused shortening till the next day. Well, one day turned into 3 but I finally did scoop the old shortening out of the pan. I was about to just toss it in the garbage figuring it wasn't worth cleaning when my curiosity got the better of me. I rinsed the last of the shortening out in really hot water then gave it a quick scrub with a dish rag and soap. Everything slid off of it like water off oil. The pan was that glorious shade of black/brown, just like in all the videos. I had to test it. Since then, I have used that pan every day. Eggs, sausage, bacon, another hamburger, grilled cheese, even gravy. It is perfect. I would have never expected to love a pan as much as my cast iron, but this one is amazing. So, if you're curious about carbon steel, go ahead and do what the experts recommend. Oil it and bake it and let it cool and then try cooking something fatty in it like bacon. And if it works, then you are one of the lucky ones. But if it doesn't, if it sticks and burns and shreds your burger, then abuse it. Fill it with lard or tallow or shortening and fry chicken, or fish or french fries or hush puppies. Just heat it up and don't let it rest till after you are done. Then let it sit, just as it is for at least a day. It's not romantic like the experts and it's kind of gross to let a pan sit dirty for a day, but believe me, you will love the results.
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Reviewed in the United States on February 17, 2024 by Mark
Love this pan!
Size: Dia. 9 1/2" x Ht. 1 1/2"
This pan was recommended to me as a “starter” when I got curious about carbon steel and I just absolutely fell in love. I don’t think it gets enough credit. Much more budget friendly but with thick metal and very even cooking. Seasoning it for the first time felt like absolute witchcraft. And it was easy! (Initially seasoned in the oven, as I heard it has better results than stovetop with coils.) now that I’ve cooked with it quite a bit, it has that worn look, but I absolutely love it. (Second pic is after cooking, not washed yet - still wiped out totally clean.) it’s non stick almost to a fault, I can even do that swish-flip thing the pros do! It’s absolutely my go-to for eggs, which is the reason I bought it. It’s great for leaning the carbon steel “technique” and it won’t chip or scratch like non stick/teflon pans. Very durable and well-made. I wish they had the larger sizes in stock right now because after using this, I just don’t see the need to get a pricey name-brand large CS pan, and would love a larger cooking surface for when cooking multiple items. Just get it. It’s worth it.
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Reviewed in the United States on January 21, 2024 by Ann-Marie
awesommee!
Size: Dia. 10 1/4" x Ht. 1 1/2"
I love this pan! It's so totally perfect and exactly what I'd hoped for. It came yesterday and I've already cooked some soft and red pork loin chunks to perfection. Then skin-on pink salmon filets, and next tilapia filets (along with a few skinny tip pieces), and it performed completely perfectly for me. I felt guilty not using my old cs wok for fish like usual(its seasoning has been good for some time) but i wanted to work on this new skillets seasoning. This pan is beautiful too! I definitely received what I hoped for! The oil used was grapeseed oil for all three fryes and also the seasoning, on a standard lp stovetop. If I ever decide on another sized pan I'll look at this company first! I did so much research on cs pans this time around and am completely satisfied with my choice, so next time I'm coming right to this brand! ... oh and i myself was not looking for a lightweight or 'thinner' cs skillet, and some do find this heavier than what they wanted. But I'm happy with this one, feels very durable. It is approaching the weight of my Wagner CI Skillet of similar size. But its definitely lighter than my Lodge CI skillet. Though both my CI pans were made a ways back, so not sure that comparison will help anyone. And all i use to clean my old cs wok, and now this pan, is one of those bamboo whisk looking things recommended by wok users. Or a thick stranded stainless steel scrubber pad if i screw up and need something more. But never soap/detergent other than initial cleaning when it arrived. Maybe I'll try a thin version of CS pan someday, maybe for the SHTF pack. Easier to pack prolly but i wonder over durability & function when used around a campfire. Anyways, if you're researching and wondering if this is a good pan to choose? it most assuredly is! using cs pans and practicing being successful without non-stick, has made my food so much better. And utube chef vids are helpful too.
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Reviewed in the United States on July 8, 2022 by g_ny
I would not use on Induction range
Size: Dia. 10 1/4" x Ht. 1 1/2"
Wonderful pan, love the look and feel, but it doesn't heat evenly on induction range. The middle of the pan runs 100 degrees hotter than the edge. My eggs at the edge didn't cook while the one nearer the cooked quickly . Also the center changed color but the sides haven't. I is very good as far as non stick goes, but the temperature difference Is difficult to working around. Cast iron or even SS pans are far better. Check out YouTube videos on this. I tried. ATK's toasting bread in the pan and found that is has hot spots. I love my induction range and won't change to gas to use CS pans. I can understand how people wrap these pans on their induction ranges.
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Reviewed in the United States on August 23, 2022 by HomeCook
Sears meat so well
Size: Dia. 12 1/2" x Ht. 1 5/8"
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.
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Reviewed in the United States on December 29, 2020 by T. Sullivan
Great pan, just what I was looking for. See review below for season instructions.
Size: Dia. 12 1/2" x Ht. 1 5/8"
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.
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Reviewed in the United States on March 26, 2021 by Naka
Solid 10-inch Carbon Steel Skillet
Size: Dia. 10 1/4" x Ht. 1 1/2"
This Bellevue 10-inch is the second carbon steel 10-inch I've owned and used, each is a different brand. And I look closely at a third brand, hands on. The three I compared are within a similar price range which is about half of the expensive price seen in French made carbon steel skillets. Of the three, this is the only one that's solid, heavy duty, it's perfectly flat and I expect it not to warp in the future. I put on nine layers of 400F oven heated seasoning and then cooked pancakes (see photo) and it worked perfectly. Compared to others in this price range, when you use a pan as big 10-inches or more, the others don't hold up under heat, but this one does. And it still weighs only a little over 3 pounds, that's about 40% less weight than a comparable sized cast iron skillet. No contest. Recommended.
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Reviewed in the United States on December 17, 2023 by Mike_tn
My Favorite Pan
Size: Dia. 12 1/2" x Ht. 1 5/8"
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.
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Reviewed in the United States on June 26, 2021 by lancaster505