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Mauviel

Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France

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Availability: In Stock.
Fulfilled by eKitchenWorld
Arrives Thursday, May 21
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Size: 14 Inch


Features

  • Made in france. Mauviel is the leading cookware manufacturer for professional and household chefs throughout the world.
  • Excellent conduction. Made of extra thick black steel /carbon steel with iron handles. Black carbon is a good conductor of heat: it rises in temperature very quickly. It is an ideal material for searing, browning and grilling
  • High performance. Commercial grade durability allows longer preheating and excellent searing capabilities. Rivet in aluminium 18/10 strong section mat press
  • Natural non-stick. Before first use, season the pan per manufacture recommendations. The pan will build up a natural nonstick property and darken overtime.
  • Beewax coating. It is used to prevent the pan from rusting and to save time when seasoning. Prior to first use, clean the pan with very hot water to remove it from the pan. If at first use there is any wax residue, use paper towel to wipe your hot pan. Seasoning: cover the bottom of the pan with flavorless oil and heat for 5 mins. Let the pan cool before draining the oil, and wipe it to clean with paper towels. Repeat this process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property
  • Hand wash only. Not dishwasher safe. Do not use metal utensils on the non-stick cooking surface. The use of scouring pads, steel wool, abrasive cleansers, bleach and/or oven cleaners is not recommended and can scratch or damage your cookware. Misuse of your cookware will void your warranty.
  • Usage & Care: Hand wash - with hot water immediately after use & then wipe immediately with paper towel, store in dry place. Do not remove the layer that gradually forms on the bottom of your pan. This layer is not dirt, it will make a solid, non-stick film. Before storing your utensil, grease it with a little olive oil to prevent rust. After this preparation, your utensil will be faithful to you for many years.
  • Maximum temperature. Heat up your pan slowly. Our products have a superb conductivity, so cooktop knobs or controls cannot be used at their 100% heating power; they need to be used at a 60% capacity. It means on a level of 10, 6. Do not use high heat for a long period of time. Do not leave empty pan on a heated burner for an extended period of time. Oven safe up to 680 F
  • Dimension of Pan: 14.2-in. Frying Pan. Diameter: 14.2-in, Height: 2-in

Description

Mauviel, the renowned copper cookware manufacturer in France, presents M'steel. M'steel is a collection of frying pans and crepe pans made of extra thick Black Steel with riveted steel handles. The Black Steel, carbon steel, is an excellent heat conductor and extremely durable. The steel withstands high temperatures allowing for longer preheating and thus excellent searing. M'steel is designed to work on all cooktops including induction and metal utensils are safe to use. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. The beeswax is used to prevent the pan from rusting and to save time when seasoning. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean. for seasoning, cover the bottom of the pan with flavorless oil and heat for 5 minutes. Let the pan cool before draining the oil, and then wipe clean with paper towels. Repeat the process a second time and your pan is ready for use. After this process, the pan will acquire a natural nonstick property. After cooking, wash the pan in hot water, wipe with a soft sponge and dry thoroughly. Do not use dish soap and do not remove the black layer that forms at the bottom of the pan, it will make a solid film and create a non-stick surface. Dry thoroughly to prevent resulting and store in a dry area. The pan will darken with use, creating a naturally nonstick surface. Made in France.

Brand: Mauviel


Material: Steel


Special Feature: Induction Stovetop Compatible


Color: Black Steel


Capacity: 4.3 Liters


Brand: Mauviel


Material: Steel


Special Feature: Induction Stovetop Compatible


Color: Black Steel


Capacity: 4.3 Liters


Compatible Devices: Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction


Product Care Instructions: Hand Wash Only


Maximum Temperature: 680 Degrees Fahrenheit


Handle Material: Steel


Item Weight: 2.8 Kilograms


Is Oven Safe: Yes


Model Name: M'Steel


Has Nonstick Coating: Yes


Is Dishwasher Safe: No


Recommended Uses For Product: Searing, browning, grilling, and high-heat cooking on various stovetops including induction


Shape: Round


UPC: 793842473063


Global Trade Identification Number: 64


Product Dimensions: 26 x 14 x 2 inches


Item Weight: 6.16 pounds


Manufacturer: Mauviel


Item model number: 3651.36


Is Discontinued By Manufacturer: No


Date First Available: May 3, 2012


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Thursday, May 21

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.

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Similar Products

Top Amazon Reviews

    • Hard to season, and amazing after you figure it out
Size: 11 Inch
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. ... show more
Reviewed in the United States on February 8, 2026 by Jeremy Noring
    • Great pan! Heats up quickly
Size: 11 Inch
Great pan! Heats up quickly, temperature is easy to control and the heat is even. These are really great pans. Don't be afraid of the seasoning process. If you do it right (and it isn't that hard) you will be rewarded with pans that will serve you well and last longer than your lifetime. With that morbid thought out of the way, here's how to season this type of pan: I seasoned in the oven first to get a good patina and good layer of baked on oil. Oh, first get the beeswax off. I just pour boiling water over the pan in the sink and use a long handled scrubber to get it off. It comes right off like this. You will want to use another pot of boiling water to then get the beeswax off of your sink basin, by the way. Once the wax is off, put the pan in the oven set to 400 or 500 deg. let it get really hot in there - about ten or fifteen minutes. Take it out (with a mitt, please). apply a THIN layer of flaxseed (or vegetable, for that matter) oil using a paper towel and tongs. Don't use too much. It will make the pan sticky and just smoke more when you season it prior to cooking. put a piece of aluminum foil under the oven rack. Put the pan, upside down, on the rack over top of the aluminum foil. Bake it for an hour or hour and a half. After that, turn off the oven and let the pan cool in the oven until it is cool to the touch. This can take some time. When it is cool, take it out. Now your pan will have a good initial seasoning. Before you cook with it for the first time (and subsequent times, for that matter), heat up the pan on a burner over high heat. When it is hot, put a small amount of your favorite oil in there. Swirl the hot oil around in the pan and try to get it up the sides as much as possible without splashing it out. Put the pan on the burner and let it smoke (use your vent hood, here). Let it really smoke. Not just little wisps, but a good smoke. When you get good smoke coming off, turn off the burner and swab out any excess oil with a paper towel. Just do a light swab to get the excess out... don't scrub the pan. And don't burn yourself. I have mastered the art of using a folded towel on a hot pan to lightly swab the oil, but at first I burned the heck out of my fingers. Use tongs if you don't want to risk it.. .but go light! Don't scrub off the seasoning. Just get the excess. Let the pan cool down on the stove. It won't take too long - maybe ten minutes. Now you are ready to cook. If you did it right, you should have a glassy, non-stick surface. I did a seared tuna steak the first time out and very little of it stuck. Almost none, in fact. Tuna came out perfectly seared. To clean, just use hot water and maybe the rough scouring side of a sponge. Usually just the smooth side of the sponge and the hot water. No soap. It is actually easier to clean than a non-stick or stainless pan, in my opinion. Here's the trick - EVERY time you cook, take an extra five minutes and go through the burner seasoning method. It will pay off. Do it while you prep your food for cooking. Again, just heat the pan over high heat, put in a small amount of oil (I like flaxseed), swirl it, let it smoke, swab out excess oil. It sounds like a pain, but it really really isn't. I am going to post this same review for the Mauviel M'steel crepe pan I own as well. By they way, that is the best pan I have ever owned for making omelettes, fried eggs, crepes... it also makes perfect quesadillas. ... show more
Reviewed in the United States on March 28, 2017 by smyd
    • Well Constructed Pan, Just Mind the Beeswax
Size: 11 Inch
Review Image by MFrance MFrance
Review Image by MFrance MFrance
Review Image by MFrance MFrance
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. ... show more
Reviewed in the United States on February 12, 2025 by MFrance MFrance
    • Well made, even heat.
Size: 11 Inch
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!! ... show more
Reviewed in the United States on February 11, 2025 by Amazon Customer
    • Epoxy handle, not oven safe.
Size: 8 inch
Pan was the older version that is not oven safe. Description states iron handle (new version), this was the epoxy coated handle. Pan had nice weight and excellent quality. Great for stovetop, not oven.
Reviewed in the United States on February 6, 2026 by MCG

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