Cook like a pro with this versatile stir-fry pan. A smaller, shallower version of the flat-bottom carbon steel wok, this pan can be used for so many dishes beyond stir-fry—from sauteed veggies to scrambled eggs. Made from carbon steel, it's lighter and smoother than cast iron, yet just as hardy, with a nonstick coating tough even to withstand the scrapes and rakes of metal utensils. When you pop off the removable resin handle, this pan can also go from stovetop to oven to keep dishes simmering up to 500 degrees.
