A Culinary Adventure, From Gardens and Markets to Restaurants and Home Kitchens
Apr 8, 2014
11:29 AMLocal Flavor
Foodie Find: Mauviel M’steel Frying Pan
After my last cast iron skillet somehow un-seasoned itself and eggs began sticking all over the place, I began searching for the perfect skillet. Initially infatuated with the enameled cast iron Le Creuset, but knowing it was way out of my price range, I finally turned my head toward carbon steel fry pans. After debating the merits of various brands, I purchased a 9.5” Mauviel M’steel Frying Pan ($60, The Kitchen Gallery). It is my new favorite pan. Nothing sticks, it seasoned beautifully and there are no flakes of iron to pick out of my teeth! The trick is seasoning it right. Here’s how:
1. Wash off beeswax completely with super hot soapy water and a plastic brush.
2. Dry pan thoroughly.
3. Spread a thin layer of oil in the pan with a paper towel and heat pan over medium heat for about 5 minutes.
4. Remove from heat and let cool completely, about 5 minutes.
5. Repeat steps 3 and 4 about 9-10 times until pan turns from grey to a dark burnished black-brown. At first you’ll think you are ruining your pan (at least I did), but it will take on an amazing black sheen.
6. It’s ready to use! After cooking in it, wash with water only—no soap! Repeat steps 3 and 4 once.
7. To keep it looking great, never cook acid foods in your steel fry pan.