Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

The only thing anyone can do to these it to warp them with too high a heat - apart from that, it will last forever just by cooking with a little fat or oil and wiping. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. 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.

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. 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. I am not afraid to scrub with detergent again and get the non-stick back through use, I might try using salt instead if this becomes a thing.The carbon steel pans are especially wonderful for searing fish due to their smooth surface and nonstick quality.

This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction.Many home cooks I spoke with while performing this testing weren’t aware of the existence of carbon steel skillets. We purchased the Matfer Bourgeat Carbon Steel Fry Pan so our reviewer could put it to the test in her kitchen.

Also, given that there are over 6,000 reviews currently, and only a few complain of warping and pan damage upon arrival, I'd say quality control at Mafter actually is quite good. 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. What’s more, compared to other highly rated and comparably sized carbon steel pans, the Matfer Bourgeat is highly affordable—and performs just as well, if not better, than options that cost twice as much. I like how the new large element on the right heats the now suddenly "undersized’ 28cm cast iron frypan pretty well.To test the pan’s heat conductivity and retention, I filled the pan with half an inch of water and timed how long it took the water to come to a boil (212 degrees) over medium-high heat; then, I turned off the heat to time how long it took for the water to come to room temperature (75 degrees). Handling and keeping them on the diffusers is a bit awkward though, but I keep doing it pretty often for the evenness benefit, especially if I am pan frying fish for example on the 28 cm. Then I have a thicker and larger Kinghoff 6 mm, 23,5cm, this one enables me to use my 28 cm Skeppshult frypan with the pancakes.