The ultimate steak searing skillet, and a favorite of a few of your favorite professional steakhouse chefs! Able to sear the thickest cuts of meat, the shallow walls of the No.11 encourage evaporation for deep browning while containing most of the splatter. I refer to the sautés as “Stingrays” and believe them to be most proportional and aesthetically pleasing pieces in the portfolio.

Start your steak on the stovetop, finish in the oven and with a skillet that looks this good, go straight from the oven to the table!

Shallow and sloping walls makes this perfect for searing, browning and sautéing. While not as tall as the traditional skillet but with more cooking surface, the open sides allow plenty of access to food while cooking.

Rim to rim is ~11-1/4”, Wall height is ~1-5/8 inches and cooking surface is ~8-1/2”. Weight: ~5 lb. 10 oz. Thickness: 0.135”