---
product_id: 4676784
title: "Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France"
brand: "mauviel"
price: "1303 Lei"
currency: RON
in_stock: true
reviews_count: 8
category: "Mauviel"
url: https://www.desertcart.ro/products/4676784-mauviel-msteel-black-carbon-natural-nonstick-frying-pan-with-iron
store_origin: RO
region: Romania
---

# Rapid heat conduction Oven safe up to 680°F Commercial-grade durability Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France

**Brand:** mauviel
**Price:** 1303 Lei
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with Mauviel’s pro-grade carbon steel pan!

## Quick Answers

- **What is this?** Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France by mauviel
- **How much does it cost?** 1303 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/4676784-mauviel-msteel-black-carbon-natural-nonstick-frying-pan-with-iron)

## Best For

- mauviel enthusiasts

## Why This Product

- Trusted mauviel brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last a Lifetime:** Commercial-grade thick steel with riveted iron handles ensures unmatched durability.
- • **Versatile on Every Cooktop:** Compatible with induction, gas, electric, and smooth surfaces for seamless kitchen integration.
- • **Lightning-Fast Heat Response:** Black carbon steel heats up quickly for perfect searing every time.
- • **Naturally Nonstick, No Chemicals:** Develops a natural nonstick patina with seasoning—no synthetic coatings here.
- • **French Craftsmanship Meets Modern Performance:** Proudly made in France, blending tradition with cutting-edge cookware technology.

## Overview

The Mauviel M'Steel 11-inch frying pan is a premium French-made carbon steel pan designed for professional and home chefs. Featuring rapid heat conduction, commercial-grade durability, and a natural nonstick surface developed through seasoning, it excels at searing, browning, and grilling. Compatible with all cooktops including induction, it is oven safe up to 680°F and built to last a lifetime with proper care.

## 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.

Review: Great pan! Heats up quickly - 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.
Review: Well Constructed Pan, Just Mind the Beeswax - 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.

## 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. Rivets made of stainless steel 18/10
- 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: 11-in. Frying Pan. Diameter: 11-in, Height: 5.3-in, Upper inside edges diameter: 28 cm / 11 inche, Bottom inside diameter: 21,5 cm / 8.4 inches

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000K9DNBE |
| Additional Features | Induction Stovetop Compatible, Non Stick |
| Best Sellers Rank | #30,917 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #228 in Skillets |
| Brand | Mauviel |
| Brand Name | Mauviel |
| Capacity | 2.1 Liters |
| Color | Black Steel |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.2 out of 5 stars 989 Reviews |
| Global Trade Identification Number | 03574903651289 |
| Handle Material | Steel |
| Has Nonstick Coating | Yes |
| Included Components | fry pan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Height | 2 inches |
| Item Type Name | Fry pan, carbon steel fry pan, nonstick fry pan |
| Item Weight | 2 Kilograms |
| Manufacturer | Mauviel |
| Material | Alloy Steel |
| Material Type | Alloy Steel |
| Maximum Temperature | 700 Degrees Fahrenheit |
| Model Name | M'Steel |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Searing, browning, grilling, suitable for all cooktops including induction |
| Special Feature | Induction Stovetop Compatible, Non Stick |
| Specific Uses For Product | Searing, browning, grilling, suitable for all cooktops including induction |
| UPC | 781147867045 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Mauviel
- **Material:** Alloy Steel
- **Special Feature:** Induction Stovetop Compatible, Non Stick
- **Color:** Black Steel
- **Capacity:** 2.1 Liters

## Images

![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France - Image 1](https://m.media-amazon.com/images/I/61+r5a-GPfL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: What is the dimension of the actual cooking surface of the 11 inch pan?**
A: Dear Da Vinci Man: Right. The interior cooking surface would be the 8 1/2" dimension then, which is about an inch wider than the direct flat contact surface, just curving up ever so slightly. From there the sides slope upward to the 11" outside dimension of the pan seen in the photo. I hope this helps. I thought you were concerned with the flat surface contact, important for many electric stove tops. Morgan Phenix

**Q: When I wipe the pan dry after cleaning it, there's always this black/brown color stains on the paper towel. Is this normal?**
A: Yes. Make sure there is no food residue on the surface. It should be smooth. But discoloration is normal. The pan should not be bright & shiny steel. I use a dish brush for normal cleaning and a stainless steel scrub pad (sapringly) for tough stuck on particles.
Always use oil when cooking.

**Q: How many millimeters thick is this skillet ?**
A: Mine (9.5 inch skillet) has walls 2.1-2.2 mm thick, measured using a caliper, before removing the wax.  I believe the actual thickness is close to 2 mm since the pan curvature also adds a tiny bit to the measurement.

**Q: Does anyone know the size of the actual cooking surface of the 8-inch pan?**
A: These pans are the real deal. 8" fits the active area of conduction cooker.  Robert

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great pan! Heats up quickly
*by S***D on March 28, 2017*

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.

### ⭐⭐⭐⭐⭐ Well Constructed Pan, Just Mind the Beeswax
*by M***E on February 12, 2025*

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.

### ⭐⭐⭐⭐⭐ lots of wax to remove out-of-the-box, but good pan
*by T***A on April 26, 2024*

This is a good pan, but I wish I known before what I learned from the unboxing, so wanted to share my experience. for of all, it comes covered in beeswax, and no advice on removing it. The wax thickly smeared on; at first glance you woukd think the new pan is already scratched, but don’t worry, it’s just the wax and you need to remove it: 1) don’t try to remove the wax under running water in the sink; you will get wax all over the sink and in the drain, it’s very hard to remove, normal hot water from the tap won’t soften this wax 2) you need to use boiling hot water; if you have a pot large enough to fit the pan, fill it with boiling water and dip the pan into it to soften the wax, it will then wipe off; otherwise pour boiling water from the kettle on the pan, it will eventually get hot enough; 3) only use something disposable like paper towel to wipe off the wax from your scalding hot pan, the wax will transfer and you won’t be able to remove it. After wax is all eventually wiped off you will have a shiny new pan. After this, follow their directions to season, and it’s a good pan. 6 week review: great pan, nice browning, easy stovetop to oven, much lighter than cast iron. Non-stick if you pay attention to ensure there is some oil between item and the pan. do wipe a thin layer of oil on after every wash. don’t worry if your patina develops splotchily, even areas that still look silvery are still good. does what coated nonstick pans cannot do, and you can pick it up with one hand.

## Frequently Bought Together

- Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 11-in, Suitable For All Cooking Surfaces, Made in France
- BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-28*