The Essential

Frying Pan

10 inches

A Chef's-grade Pan For Home.

Five Ply. Full Stainless Steel. 

Five Ply Construction

Made with a gold-standard 5-ply construction — our pan retains more heat and spreads it out evenly, giving you precise temperature control.

Stainless Steel Everywhere

A full stainless steel body (down to the rivets), means that the pan lasts a lifetime and goes anywhere — from an industrial stovetop to a baking oven and even into the dishwasher.

Supple Steel Handle & Anti-Drip Rim

Elevated design details make it harder to spill and easier to flip, sizzle and toss.

How to Clean Steel Pans


Wipe out excess oil with a spatula or a paper towel.


Deglaze the pan by adding some hot water


Use a scouring pad or sponge to scrub the inside and outside of the pan, using a continuous circular motion.

Extra points — baking soda slurry

Create a slurry of water and baking soda in the bottom of the pan. Be generous with the baking soda.

Let the mixture sit for a few minutes, and then scrub it off with a scouring pad—preferably a new one with a fresh, unworn scrubby side. If the stains won’t come off, you can repeat these steps and let the paste sit for longer (even overnight).

50 Years of Metal Mastery

Our craftsmen have been molding metal in Hong Kong for 50 years. There isn't a single Michelin kitchen that doesn't have one of their pans. This is the first time their sauce pan will be sold at cost. Ever.