Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Design:Carbon steel is traditionally utilitarian cookware, most popular with professional chefs who want cheap, durable, high-performing pans. Carbon steel pans have only recently become popular among home cooks, especially in the US. Other than being thinner, the heating properties of carbon steel are almost identical to cast iron. This means it's much better than stainless steel, which requires cladding with aluminum or copper to make good cookware. Cost is the main reason we don't recommend it. Remember: all carbon steel pans provide essentially the same performance, so there's no reason to pay more for the same thing. There were also a number of complaints about the pan being "warped," by which people meant oil pooled around the edges of a raised center. This is often intentional, because pans will "warp" when heated, causing the cooking surface to flatten out to perfection. We're not sure why this didn't happen for some users, because the pan worked fine in our testing. But there were complaints were enough complaints about this that it needed to be mentioned. Lids: As far as we know, there are no carbon steel skillets that come with lids, though some of the newer designs geared to home cooks may have them. If you think you'll use a lid, you may already own one that will fit, or you can invest in a universal lid that should fit any pan you own.

Carbon Steel Cookware Pros and Cons (Complete List) - Prudent Carbon Steel Cookware Pros and Cons (Complete List) - Prudent

Compared to copper, carbon steel is lighter. Copper has a higher density of 8.96g/cc, so unless its very thin copper cookware, it will be heavier than most carbon steel. Rust occurs because carbon steel doesn’t contain enough chromium to form a corrosion-resistant layer, allowing oxygen to bond with the material, creating rust. Carbon steel skillets, a mainstay in many restaurant kitchens, are now growing in popularity with home cooks. And with good reason: They're durable and versatile. They work with basically all cooktops, including induction; most are oven safe, and some are even designed for open-flame cooking, like on the grill or over a campfire.If you look at the images above, you can see that the Matfer Bourgeat handle is low, rising just an inch or two above the pan. In fact, most carbon steel skillet handles are about this same height above the pan: between 1-3 inches. Prices of carbon steel pans are similar to a cast iron, but when comparing it to high-end stainless steel frying pans, they’re a fraction of the cost.

Carbon Steel Pans - the rational kitchen The Best Carbon Steel Pans - the rational kitchen

Related to the topic of lids is size: If you do own a lid that will fit a particular size of skillet, be sure to go with a USA-made skillet that's measured in inches such as Lodge or Vollrath, or a foreign-made pan made to be sold in the American market. Matfer-Bourgeat skillets are great, but they come in wonky sizes because they're measured in centimeters rather than inches. Generally safe for the oven, broiler and compatible with any heat source, this is quite a versatile piece of kitchenware. Dry the pan thoroughly with a towel, then heat in a 250°F oven or on the stove to evaporate any remaining moisture.Although carbon steel cookware heats more evenly than cast iron, it’s inferior to multi-clad stainless steel in this department.

Matfer Bourgeat Carbon Steel Skillet Review | The Kitchn

First, sold in five sizes, so there is one for you. Secondly, it is rust and oxidation resistant so will not give up anytime soon. Additionally, it is all stovetop compatible and is oven safe to make for complete flexibility and versatility. In contrast, cast iron cookware contains a little more carbon than carbon steel (2% to 3%, compared with carbon steel's 1%), and this matters because it makes cast iron more brittle, meaning it must be cast (poured into a mold, hence the name), giving it a rougher texture. The relative flexibility of carbon steel allows it to be stamped (pressed into shape from a single sheet), which gives it a smoother surface. Clean the pan by removing protective coatings with soap and water (new pan) or clear off rust and food residues from used pans using steel wool. Follow the manufacturer's instructions for seasoning. But most will be similar to this: Add a small amount of a cooking oil, like vegetable or canola, to the pan. Use a paper towel or dishtowel to spread the oil across the bottom and up the sides of the pan until it is barely shiny and mostly absorbed.Why a well-ventilated area? Because some free radicals are released during the seasoning process, and you should not breathe them in. The De Buyer fry pan is sold in six sizes to ensure that there is one for everyone. Each of these has a long handle that is triple riveted in place for safety. In addition, this handle stays ever cool for comfortable use. This feature has to be ergonomic for your comfort. Even better, it should be ever cool to add to your comfort. As well as properly fixed in position to support the pan’s weight. This is a frequently asked question, but one with a simple answer—yes, carbon steel cookware is completely safe.

Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4 Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4

Another option is to sand off the factory seasoning and season the pan yourself, as many reviewers did. This defeats the purpose of buying a pre-seasoned pan, but it is a means to an end (and the pre-seasoning is going to need more seasoning anyway, so it's not a big deal if you want to sand it off). The point is; if you drop your pan on the floor, bang it against another pan in the cupboard, or mistakenly overheat it, the chances of it breaking, scratching, or warping are slim. Carbon steel is an alloy conducted of 99% iron and 1% carbon . By contrast, cast iron generally contains 2% carbon and 98% iron. Also, carbon steel cookware is compatible with every type of cooktop, including gas, electric, and even induction. Summary: As with so many cookware decisions, there's no wrong choice. We like the traditional carbon steel design, but all the designs are functional. What's best for you depends on your personal style and how you'll use the pan.

Made In:Made In gets tons of positive press and a lot of people really love this brand. Their carbon steel--made in France, not the US--is good quality, but it's quite a bit more expensive than other French-made brands. Place the pan over the heat level recommended by the manufacturer, and heat until the oil just begins to smoke. Remove the pan from the heat and, using tongs to protect your hand, use a clean paper towel or dishtowel to wipe any oil around the pan so that it's no longer visible. Let the pan cool completely.