Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

The build quality feels extremely solid and with a 3 mm thick base, the pan will probably never warp or become dented. I thought about sanding them pretty long and made my peace with the trade offs before hand, I am pleased with the result.

I would not leave either one–empty–on an active hob for extended periods; they both need to move heat away from the glass and sink it into food. It makes tossing foods a bit harder than with other carbon steel pans, and if you’re not careful you might just end up tossing the food all over your kitchen instead of back into the pan.

Since the adapters though, I am using them every time I pan fry for example fish fillets with my cast iron, for this purpose they are a very good help imo. After testing 11 of the best carbon steel pans—both traditional and preseasoned—I was most impressed by the Matfer Bourgeat Black Carbon Steel Fry Pan, which earned the highest marks overall. Made from a single pressed piece of 3mm-thick black carbon steel, the Matfer Bourgeat pan is an excellent conductor and retainer of heat, meaning it sears protein evenly but not too quickly, which is helpful for home cooks who may not want to cook quite as hot and fast as a restaurant line cook.

before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer.Once seasoned, the pan yielded crispy-edged fried eggs, delicate French omelets that released with ease, evenly seared chicken thighs and moist, golden-brown cornbread. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Over the past two centuries, the Group has become a industry leader in professional kitchens and laboratories around the world. There was no residue to clean with most of the foods as none of the foods stuck to the pan, so mostly cleaning was effortless. I found it difficult to decide on a size, it's French made, but sold in inches - across the top (widest point).

Made entirely of black carbon steel, this pan offers a naturally nonstick finish that provides exceptional heat distribution and retention.

It’s also possible for most people to lift the pans that are 30 cm (12 inches) and under, one handed and toss foods around. It makes it so that I can for example pretty much guarantee rather evenly browned and crispy edge swedish pancakes with my Skeppshult 23cm cast iron pancake iron, with a cooking surface about 21,5 cm. The Matfer Bourgeat carbon steel pans are heavy pans, but not nearly as heavy as a cast iron skillet of the same size. Searing chicken or meat on high heat was effortless and even, due to there are no noticeable hot spots in the pan. I dried it and warmed it on the gas hob before adding a teaspoon of vegetable oil, which it smeared about using a bunched fist of kitchen paper.

Top Recommended by America's Test Kitchen for naturally nonstick cookware, this pan ensures a nonstick cooking experience without the use of PFOA or PTFE - letting the nonstick properties only enhance over time with building a seasoning. I’ve tried the oven method, the gas range method, and I’ve tried the potato skin, salt, and oil method. In our tested review of popular carbon steel skillets, we named the Matfer Bourgeat Black Carbon Steel Fry Pan the best overall pick.

The next day I re-seasoned it in the oven (I was out of potatoes to peel) with a Crisbee Stik three times, and got it looking good again. To start, I seared a bone-in, skin-on chicken thigh in the pan to see how quickly and evenly the pan could brown the protein—a direct result of heat conductivity and retention.