Nitrided steel frying pan, induction compatible

Hard sears, sustained browning, intense frying: this pan is made for dry, high-temperature cooking, where steel truly comes into its own. Its character starts with the treatment: nitriding doesn't apply a coating to the surface, it changes the metal at a structural level, building lasting resistance to oxidation from within. No layer to baby, no surface that needs special handling.

The base is worked with micro-incisions that improve grip on induction hobs and keep the pan stable during cooking.
The hammered interior encourages fat to spread evenly across the whole surface, which makes a real difference to how food cooks.

This pan is not non-stick: it needs fat and a controlled heat-up, like any well-used steel pan.

It works on all heat sources, including induction, and comes in three sizes: Ø 24, 28 and 32 cm (approx. 9.5, 11 and 12.5 in).

What is nitrided steel?

Nitriding is a hardening process developed for steel surfaces. Nitrogen is diffused into the upper layers of the metal at high temperature, altering its structure from within without adding any coating. The result is a pan with stronger resistance to oxidation and wear, while keeping all the thermal conductivity that makes steel worth cooking on.

With no added coating, this pan is free from PFOA and fluorinated compounds, for clean, healthy cooking.