Sheet steel frying pan — Paderno

The Carbon steel pan collection by Paderno offers blue steel pans, the historic professional cooking material for searing and high-temperature cooking. A range that extends the Italian tradition of iron cookery, in a demanding professional approach.

What makes the Carbon steel pan collection distinctive

Blue steel is carbon steel treated by oven-bluing, chosen for decades by chefs for searing meat, sautéed potatoes, crêpes and blinis. It develops a patina through use: repeated seasoning forms a protective layer with non-stick properties that improve over time. It is the opposite of an industrial coating: the more you use it, the better it cooks.

• Blue steel (carbon steel)
• Diameters: 12 cm (blinis / pancake), 22, 24 and 28 cm
• Evolving patina with use

The most popular pieces in the Carbon steel pan collection

Several diameters share the orders depending on preparations.

• Carbon steel frying pan 24 cm: AZ boutique best-seller, versatile everyday size
• Carbon steel frying pan 28 cm: large size for volume searing and family dishes
• Carbon steel pan 22 cm: compact size for individual cooking
• Carbon steel blini / pancake pan 12 cm: very small size dedicated to blinis and individual pancakes

Choosing within the Carbon steel pan collection

Why choose a blue steel pan?

Blue steel heats up quickly and retains heat very well, making it the tool of choice for searing: meat, sautéed potatoes, seared vegetables. Its evolving patina builds resistance to sticking without resorting to an industrial coating, and it lasts decades if well cared for. It is the historic tool of French and Italian kitchens.

How do you season a blue steel pan?

Before first use, wash the pan, dry it carefully, then oil generously and heat over medium heat until a light smoke appears. Repeat two or three times to form an initial layer. Through subsequent greasy cooks, the patina naturally strengthens.

Which diameter to choose?

The 24 cm is the everyday versatile size (eggs, individual meat, sautéed vegetables). The 28 cm suits larger searings or family pieces. The 22 cm is dedicated to individual portions or small cooks. The 12 cm is specific to blinis and individual pancakes.

How do you care for a blue steel pan?

Avoid the dishwasher and detergents, which strip the patina. After use, wipe dry or rinse with hot water without soap. For stubborn residues, a little coarse salt and absorbent paper is enough. Dry immediately and apply a film of neutral oil for the next cook. Store in a dry place.

The Carbon steel pan collection on AZ boutique

Discover Paderno's blue steel pans on AZ boutique for searing and demanding cooking. Also found in our All-stove frying pans section.