Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Black carbon steel is a natural mineral material free of any harsh chemicals or coatings, and is PTFE and PFOA free.

Having used plenty of carbon steel pans in professional kitchens, my criteria for a truly exceptional pan were high. I poured a generous amount of Barkeeper's Friend (magic stuff) and worked it up into a paste and let it sit on the pan (did one side then the other) for about 3 minutes.

Crafted in France as all Matfer Bourgeat kitchen tools and accessories, this pan will ensure each meal prepared in your kitchen becomes a fine-dining experience. This is why I like the idea with the mini legs in Ilsa, but at the same time it makes it less stable. While the handle is longer than cast-iron pans, it was advantageous to have as the handle does get very hot near the base.

They have all the benefits of cast iron —they’re cheap, can be used on any heat source, are great at searing, perfectly nonstick when properly seasoned — except they don’t retain heat quite as well. They mention that it is a good quality solid steel pan, over engineered, and delivers excellent cooking results.If you’re used to cooking with primarily light non-stick pans, it can take a bit of time to get familiar with the Matfer Bourgeat carbon steel pans. You can put these pans in the oven but obviously oven gloves are required as the handle will get hot. If you are a chef and you want the best, you will be familiar with Bourgeat the highly regarded French manufacturer of premier kitchen pans an cookware.

I spoke with Ali Slagle, author of the cookbook I Dream of Dinner (So You Don’t Have To); Andrea Nguyen, who has worked across restaurant kitchens and food media publications, and who has authored seven cookbooks; and Hailee Catalano, who has millions of TikTok and Instagram followers, a professional culinary degree and years of restaurant line-cook training. To process, albeit slightly unusual, is straightforward: Over medium-high heat for 15 minutes, you sauté 2/3 cup of neutral oil (like canola, grapeseed, avocado or refined coconut oil) or animal fat, ⅓ cup of salt and the skins of two scrubbed russet potatoes in the pan. The 28 frypan has an internal cooking surface of about 23,5cm, a couple cm more than the flat iron on the left. I thought about sanding them pretty long and made my peace with the trade offs before hand, I am pleased with the result. Matfer Bourgeat pans are of the highest quality and past winners of the Chefs' Choice Award for Best Pan Brand.The downsides of cooking with the Matfer Bourgeat black steel pans, is that the seasoning, like on any other carbon steel pan, will deteriorate if you cook very acidic foods. In November 2018 Cook’s Illustrated updated their test, and still the Matfer-Bourgeat came out on top as a test kitchen favorite. The Matfer Bourgeat Black Carbon Steel Fry Pan, when seasoned correctly, takes on an appealing blueish black hue. 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.

A legacy French kitchen brand, Matfer Bourgeat has been outfitting restaurants, culinary schools, luxury hotels and catering services with their cookware—which includes copper, stainless steel, nonstick, cast iron and ceramic—for over two centuries.Made entirely of black carbon steel, this pan offers a naturally nonstick finish that provides exceptional heat distribution and retention. I pulled this label off, filled it with boiling hot water from the kettle and left it for 10 minutes. If you only use induction, follow the oven seasoning method outlined in this extensive cleaning and maintenance guide. I fried some eggs, which wanted to stick a lot more than last time but not too badly, and seared some steak, which turned out with a great crust.