Why this frying pan earns its place
The 200mm is for chefs who value control and precision above all else. At 700ml capacity and 1.1 kg, it's barely larger than a sauté pan but it's built as a full frying pan—45mm walls, flat bottom, even heat distribution. This is the tool for one-cover cookery where you're plating individually, building delicate sauces, or reducing stock by the spoon. In Michelin kitchens and high-end establishments, you'll find one of these at almost every station because it teaches and enforces precision: every degree of heat matters, every movement is intentional.
Hand-forged from 100% mineral iron with organic beeswax finish that burns away on first use. Once it does, the iron begins to season: fat and oil polymerise on the surface, building a naturally non-stick layer that improves monthly and yearly. After three weeks, it's genuinely slick. After a year, it's better than any commercial non-stick coating. Unlike coated pans, it never degrades. It gets better.
The weight—just 1.1 kg—means your hand and wrist control everything. This is the pan for egg work, delicate fish, butter-based sauces, and any work where a heavy hand breaks the dish. It heats instantly and cools instantly, so temperature precision is real. You see the difference between 160°C and 180°C in seconds, not minutes. That's why professional kitchens reach for this size for finesse work.
