Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

If you’re interested in more about what seasoning involves, check out my extensive guide to carbon steel cookware care and maintenance. One thing I love is how the handle is attached: by being a separate bit of metal it doesn't heat nearly as fast so remains cool enough to hold with my hands well into cooking (though not if its been in the oven).

After reading Cooks Ilustrated reviews on carbon steel pans, I decided to give the winning pan a try. 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. They are good quality solid steel pans and seem to distribute the heat evenly across the surface resulting in excellent cooking results.We are dedicated to creating the most durable and hygienic products, like our famous Exoglass composite material. They are heavier than my old pans, which is perhaps why they distribute the heat so evenly but they're not so heavy that they become a chore to handle.

It was slightly heavier than other models for its size but was easily maneuvered thanks to its shorter handle. After the pan was seasoned, I made sure to clean the pan with hot water after every use, dry it and apply oil again to keep it seasoned for next time. Once seasoned, (just follow the included instructions) it performs like a non stick pan without the added chemicals, browns beautifully even better than my All Clad tri ply pan, and holds the heat like a cast iron pan but without the heavy weight.So the Skeppshult pans kept seasoning quite well indeed considering I didn’t have any seasoning routines and just washed and dried them after use. Staying true to its carbon-steel characteristics, the acid from adding lemon juice to the fish released some of the patina from the pan. That’s the great thing about carbon steel pans, no matter how you treat them they can always be fixed. When I got the Matfer Bourgeat Black Carbon Steel Fry Pan for testing, I set up various experiments from simply frying an egg to making cornbread.

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.The pans are, as mentioned before, oven safe for an unlimited time and can even be used over open fire. In a world full of excellent nonstick frying pans and elegantly designed enameled cast irons, there is a silent but stoic workhorse that has traditionally been the staple of professional kitchens—the carbon steel pan. 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.