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Made in Normandy since 1830 · Official South African store

Carbon Steel

Black steel is what a French kitchen actually reaches for at service.

Choose carbon steel if you sear, if you cook over gas or induction at high heat, or if you want the professional answer at the lowest price in the range.

Carbon steel is iron with almost nothing added. Bare, it is unremarkable. Seasoned — heated with a film of oil until the surface polymerises to a hard black patina — it releases an egg as cleanly as any coating, and unlike a coating it repairs itself every time you cook.

It weighs about a third of cast iron for the same performance, takes a fierce sear that no stainless pan will match, and it costs a fraction of copper. The M’Steel frying pan starts at R1,200. There is no more honest pan in the catalogue.

It asks two things: season it before first use, and dry it on the heat rather than in the rack. Do that and it will outlast you.

Where to start

  1. 1M’Steel Frying PanFrom R1,200. Start at 24 cm or 28 cm. Price range: R1 200.00 through R2 850.00 Inc VAT
  2. 2M’Steel Crepe PanR1,170. Low walls, fast heat — the correct tool, and cheap. Price range: R1 170.00 through R1 290.00 Inc VAT
  3. 3M’Steel Wok 30 cmR2,340. Carbon steel is the only material a wok should be made from.R2 340.00 Inc VAT

Every piece on this page is made by Mauviel1830 in Villedieu-les-Poêles, Normandy, where the house has worked metal since 1830. The Culinary Equipment Co is the appointed distributor for South Africa.

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La Manufacture

Villedieu-les-Poêles, since 1830

A Mauviel craftsman at the bench in Villedieu-les-Poeles

The town has worked copper since the twelfth century. Mauviel opened there in 1830 and has not moved since. Sheet copper arrives flat in four thicknesses and leaves as a pan: rolled, cut, spun over a wooden chuck, planished by hand where the shape asks for it, then tinned or lined with stainless steel.

Inside the workshop