A Culinary Adventure, From Gardens and Markets to Restaurants and Home Kitchens
Apr 8, 2014
11:29 AM
Local Flavor

Foodie Find: Mauviel M’steel Frying Pan

Foodie Find: Mauviel M’steel Frying Pan


The 9.5” Mauviel M’steel Frying Pan after it's been seasoned.

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.


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About This Blog

Writing has always provided an anchor for my passions, which focus deeply on food, dance, environmental conservation and culture. I grew up “helping” my dad cultivate a prolific garden that produced too many radishes and watching my mom make almost all of our food from scratch, including horehound candy. Meanwhile I took my first African dance class in high school, which ignited my continuing quest to travel to West Africa, via Europe and South America, to study dance.

Through my travels, I learned that we are all connected by food, and our basic need to eat. Since moving to Madison in 1998 to pursue degrees in conservation biology and dance, I have developed an appreciation for the richness of our local food community, and a great desire to share it with others. What started as a personal food blog, A World of Flavors, has since grown into a business teaching cooking classes and leading local and international food tours.

I look forward to sharing culinary adventures with you through my Madison Magazine blog Local Flavor and monthly Dining In recipe column.

  – Otehlia Cassidy
Follow Otehlia on Twitter @madisoneats

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