---
product_id: 13798008
title: "Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France"
brand: "mauviel"
price: "$434.55"
currency: USD
in_stock: true
reviews_count: 13
category: "Mauviel"
url: https://www.desertcart.us/products/13798008-mauviel-msteel-black-carbon-natural-nonstick-frying-pan-with-iron
store_origin: US
region: United States of America
---

# Rapid heat conduction Oven safe up to 680°F Commercial-grade durability Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France

**Brand:** mauviel
**Price:** $434.55
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with Mauviel’s heat-conducting, naturally nonstick powerhouse!

## Quick Answers

- **What is this?** Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France by mauviel
- **How much does it cost?** $434.55 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/13798008-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 Endure:** Commercial-grade steel with riveted iron handles for unmatched durability and longevity.
- • **Pro-Level Heat Mastery:** Extra thick black carbon steel ensures lightning-fast heat-up and perfect searing every time.
- • **French Craftsmanship Legacy:** Proudly made in France by Mauviel, the trusted name for professional chefs worldwide.
- • **Naturally Nonstick Evolution:** Develops a resilient, chemical-free nonstick surface with seasoning—no synthetic coatings here.
- • **Versatile Cooking Powerhouse:** Compatible with all cooktops including induction, and safe for metal utensils—cook without limits.

## Overview

The Mauviel M'Steel 14.2-inch frying pan is crafted from extra thick black carbon steel, delivering exceptional heat conduction and commercial-grade durability. Designed for all cooktops including induction, it develops a natural nonstick surface through seasoning, eliminating synthetic coatings. Oven safe up to 680°F and featuring riveted iron handles, this French-made pan is built for professional-level searing, browning, and grilling, promising years of reliable performance 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: Yes, it was a LOT of trouble to get it right, but I'm not complaining - First you have to get the wax off. Bake the pan in a 200° F oven for 20 minutes or so. I put mine on a cookie sheet with lots of paper towels, which saved a lot of mess. Then I scrubbed it and put it back in the 200° oven. After another 20 minutes it was wax-free. Since it was already at 200°, I rubbed it with flax-seed oil, all over, including the handle. I rubbed off most of the oil with another paper towel. I put it back in the oven and turned it up to 550° F. Left it for an hour. Turned off the oven and let it cool fully for several hours. When I took it out, the pan was a beautiful dark brown color and seemed sort of non-stick. I repeated this process several times. Then I used the pan. I fried chicken and bacon. I sauteed spinach. Nothing stuck badly, but the beautiful finish didn't hold up. Within a week, 15% of my new, hard-won seasoning had flaked or chipped off. Did I make the oil too thick? I don't know and I didn't give up. I repeated the seasoning steps. I heated the pan to 200°, rubbed it with more flaxseed oil, wiped off as much oil as I could, put it back in the oven at 550°, and left it there for more than an hour. When the baking on was done, I turned off the oven and let it cool slowly overnight. I have a well-insulated Chambers oven, and it probably took 4+ hours to fully cool down each time. I did this many times, over and over. It took a long time. After 8 more seasoning processes, my pan is quite non-stick. I can scramble and fry eggs. All meats and fish work well; I can sear steaks and not lose any goodness. No matter the temperature, nothing sticks. I often brush the hot pan with a little fresh coconut oil on a paper towel before I add food. I don't use this pan for acidic foods like tomato sauce, or boiling liquids, ever. It finally, after all this work, works just like people say. It is perfect and I would never part with it. I scrub the pan with a soft scrubby or chainmail and hot water and dry it immediately. I rarely use soap and never use steel wool. I don't use salt either. This is a great pan and I love mine. It works well with my induction burners as well as huge flames and high temperatures. The bottom is perfectly flat, unlike many carbon steel pans that cost much, much more. It is a joy to use in every way. Was it worth all the trouble? I don't think about that any more, this pan is part of my life.
Review: I love it. My wife hates it. - I wanted a skillet that could sear meat, go in the oven and not get damaged by metal utensils. This one hits all of those marks. I seasoned it with avocado oil and put it in a 500 degree oven for an hour, turned the oven off and let it cool down gradually. After the first seasoning, the pan was bright blue. I seasoned it a second time and it was brown/blackish, and I figured it was ready to cook with. I haven't had any trouble with food sticking. Sure, it's not as non-stick as coated skillets, but that's not the point of this skillet. Like I said at the top, I use this one for intense heat and abuse that other skillets can't take. For cleanup, I usually wipe out excess grease with a paper towel and maybe a gentle scrub under running water. If it's really bad, I'll use a little soap. The seasoning is durable enough to hold up to that. Then, I'll dry it and put it back on the stove to make sure it's bone dry before storage. My wife values non-stick above all else. If it's not super-easy to clean, she just won't deal with it. She sees my skillet out on the stove and asks me why I didn't put it away. I tell her "It's still hot. I heated it up to fully dry it... I'll put it away when it's cool." She roles her eyes at me... Mission accomplished!

## 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. Rivet in aluminium 18/10 strong section mat press
- 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: 14.2-in. Frying Pan. Diameter: 14.2-in, Height: 2-in

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000K9FKCO |
| Additional Features | Induction Stovetop Compatible |
| Best Sellers Rank | #31,314 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #259 in Skillets |
| Brand | Mauviel |
| Brand Name | Mauviel |
| Capacity | 4.3 Liters |
| Coating Description | Steel |
| Color | Black Steel |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.2 out of 5 stars 148 Reviews |
| Global Trade Identification Number | 03574903651364 |
| Handle Material | Steel |
| Has Nonstick Coating | Yes |
| Included Components | fry pan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Fry pan, carbon steel fry pan, nonstick fry pan |
| Item Weight | 2.8 Kilograms |
| Manufacturer | Mauviel |
| Manufacturer Part Number | 35365136 |
| Material | Steel |
| Material Type | Steel |
| Maximum Temperature | 680 Degrees Fahrenheit |
| Metal Type | Steel |
| Model Name | M'Steel |
| Model Number | 3651.36 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Searing, browning, grilling, and high-heat cooking on various stovetops including induction |
| Shape | Round |
| Special Feature | Induction Stovetop Compatible |
| Specific Uses For Product | Searing, Browning, Grilling, High-heat cooking |
| UPC | 793842473063 |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Mauviel
- **Capacity:** 4.3 Liters
- **Color:** Black Steel
- **Material:** Steel
- **Special Feature:** Induction Stovetop Compatible

## Images

![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France - Image 1](https://m.media-amazon.com/images/I/71vTrfTqZOL.jpg)
![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France - Image 2](https://m.media-amazon.com/images/I/616MNH0fIML.jpg)
![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France - Image 3](https://m.media-amazon.com/images/I/81n2EyssdlL.jpg)
![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France - Image 4](https://m.media-amazon.com/images/I/61iFQu99NOL.jpg)
![Mauviel M'Steel Black Carbon Natural Nonstick Frying Pan With Iron Handle, 14.2-in, Suitable For All Cooking Surfaces, Made in France - Image 5](https://m.media-amazon.com/images/I/9145j1TwJBL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Yes, it was a LOT of trouble to get it right, but I'm not complaining
*by R***B on April 24, 2017*

First you have to get the wax off. Bake the pan in a 200° F oven for 20 minutes or so. I put mine on a cookie sheet with lots of paper towels, which saved a lot of mess. Then I scrubbed it and put it back in the 200° oven. After another 20 minutes it was wax-free. Since it was already at 200°, I rubbed it with flax-seed oil, all over, including the handle. I rubbed off most of the oil with another paper towel. I put it back in the oven and turned it up to 550° F. Left it for an hour. Turned off the oven and let it cool fully for several hours. When I took it out, the pan was a beautiful dark brown color and seemed sort of non-stick. I repeated this process several times. Then I used the pan. I fried chicken and bacon. I sauteed spinach. Nothing stuck badly, but the beautiful finish didn't hold up. Within a week, 15% of my new, hard-won seasoning had flaked or chipped off. Did I make the oil too thick? I don't know and I didn't give up. I repeated the seasoning steps. I heated the pan to 200°, rubbed it with more flaxseed oil, wiped off as much oil as I could, put it back in the oven at 550°, and left it there for more than an hour. When the baking on was done, I turned off the oven and let it cool slowly overnight. I have a well-insulated Chambers oven, and it probably took 4+ hours to fully cool down each time. I did this many times, over and over. It took a long time. After 8 more seasoning processes, my pan is quite non-stick. I can scramble and fry eggs. All meats and fish work well; I can sear steaks and not lose any goodness. No matter the temperature, nothing sticks. I often brush the hot pan with a little fresh coconut oil on a paper towel before I add food. I don't use this pan for acidic foods like tomato sauce, or boiling liquids, ever. It finally, after all this work, works just like people say. It is perfect and I would never part with it. I scrub the pan with a soft scrubby or chainmail and hot water and dry it immediately. I rarely use soap and never use steel wool. I don't use salt either. This is a great pan and I love mine. It works well with my induction burners as well as huge flames and high temperatures. The bottom is perfectly flat, unlike many carbon steel pans that cost much, much more. It is a joy to use in every way. Was it worth all the trouble? I don't think about that any more, this pan is part of my life.

### ⭐⭐⭐⭐⭐ I love it. My wife hates it.
*by A***R on April 23, 2021*

I wanted a skillet that could sear meat, go in the oven and not get damaged by metal utensils. This one hits all of those marks. I seasoned it with avocado oil and put it in a 500 degree oven for an hour, turned the oven off and let it cool down gradually. After the first seasoning, the pan was bright blue. I seasoned it a second time and it was brown/blackish, and I figured it was ready to cook with. I haven't had any trouble with food sticking. Sure, it's not as non-stick as coated skillets, but that's not the point of this skillet. Like I said at the top, I use this one for intense heat and abuse that other skillets can't take. For cleanup, I usually wipe out excess grease with a paper towel and maybe a gentle scrub under running water. If it's really bad, I'll use a little soap. The seasoning is durable enough to hold up to that. Then, I'll dry it and put it back on the stove to make sure it's bone dry before storage. My wife values non-stick above all else. If it's not super-easy to clean, she just won't deal with it. She sees my skillet out on the stove and asks me why I didn't put it away. I tell her "It's still hot. I heated it up to fully dry it... I'll put it away when it's cool." She roles her eyes at me... Mission accomplished!

### ⭐⭐ Quite a dissapointment
*by S***K on September 22, 2018*

I was excited to get carbon steel pan from Mauviel, thinking it would be great quality and having experience with a pan from another brand, I was expecting to have a similar experience with this one. I own 2 pans from Mauviel and 2 from another brand, and so far my experience with Mauviel pans is quite bad. First, it comes with a very thick layer of wax. It's great at keeping the pan rust-free, but it is a huge pain to clean that wax off. Not only it does not come off easily and cleanly when you use extremely hot water as the manual suggests, it is also difficult to wash it off by hand for that very reason - the water is extremely hot. In addition, the wax (which is about 1mm think btw) will stick to whatever you try to clean the pot with and it will get progressively hard to wash. You will probably need to get some sort of brush on a long handle and then carefully wash the wax off. The second problem - as soon as you wash the wax off, the pan starts to rust visible. I was honestly amazed at rust forming speeds visible to the naked eye. I didn't even have a chance to put oil on it properly before the pan was covered in rust. And the final and probably the biggest problem - everything sticks really badly to all Mauviel carbon steel pans. I want to point out that this is not my first carbon steel pan and I know how to season it. I seasoned it multiple times and I tried using it with different types of seasoning at different stages. The pan formed nice patina and is clearly seasoned. However, no matter what food I use or how much the pan is heated - everything sticks to it. It ruined a few of my dishes because the food stuck to it and now I am reluctant to use it. If I could get a refund for it, I definitely would. My cast iron and carbon steel pans from a different brand do not have problems like these. Even delicate food does not stick to them, almost like they are covered with Teflon. I was appalled to see pans from Mauviel behave so poorly, they are much worse than even stainless steel pans with regard to food stickiness. My verdict - do not buy these damn pans.

## Frequently Bought Together

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-07-12*