Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Why is this a big pro? Because you can switch it between different cookers depending on the recipe, and you can take it on the go. The pan has 1.6mm walls, which are on thin side, so be especially careful to heat and cool the pan slowly, especially when new, to avoid warping.

Matfer Bourgeat Carbon Steel Fry Pan Review: A Versatile Pan

Once properly seasoned, the pan was great for cooking fried eggs and egg scrambles. Price: Reasonably priced Every pan is a little different, so I recommend following the manufacturers’ instructions on seasoning. Coat the pan lightly with high-smoke point oil using a lint-free cloth, wiping off excess until there’s a slight sheen. Carbon steel is an alloy conducted of 99% iron and 1% carbon . By contrast, cast iron generally contains 2% carbon and 98% iron. If you’re looking for affordable new cookware that you can use for most foods, speeds up your cooking time, and lasts for years—then yes, you should buy carbon steel cookware.The thinner walls also mean, though, that carbon steel doesn't have quite the heat retention of cast iron. But it's still pretty good--better than aluminum (coated or bare) and most clad stainless steel. Do note also that even among traditional carbon steel skillets, the size of the flat cooking surface can vary. That is, some pans have short sides and a lot of flat cooking surface, while some pans have longer sides and less flat cooking surface. One reason we chose the Matfer Bourgeat as the best overall carbon steel skillet is because it has a good amount of flat cooking surface. But that’s not the purpose of carbon steel. Its purpose is to be a versatile, everyday workhorse in your kitchen, and you should expect some bumps and bruises along the way. Sometimes, the handles on stainless steel pans are hollow or connected to the base with a two-pronged, fork-like design to disperse the heat. Our favorite carbon steel skillets are Matfer Bourgeat, Vollrath, Lodge, and the Northwest Skillet Company's gorgeous high-end blue carbon steel skillet.

Bourgeat (Matfer Borgeat) Professional Cookware from

Happiness in the kitchen comes from getting the recipe made faster so you can do the fun part—eating it. Crepe pans, on the other hand, are very shallow at just about one inch deep: you can use a skillet as a crepe pan, but probably can't use a crepe pan as a skillet. That sounds bad, but it really isn't if you understand the seasoning process and follow a safe protocol. According to Sheryl Canter's excellent and now famous postabout seasoning cast iron, the free radicals are the keyto getting a good coat of seasoning. They "link" together in the seasoning process to form stable compounds that are no longer radicals and aren't dangerous. Carbon steel follows aluminum in thermal conductivity. However, unlike aluminum, it poses no health threat to your cooking. Inexpensive and very durable, the best carbon steel pans are the top choice for several users.DURABLE CONSTRUCTION: The steel handle is welded to pan’s body for an incredibly strong and rivet-less construction, preventing the buildup of rust, grease, or bacteria. Its ergonomically angled design makes it ideal for easy sauteeing, stirring, and flipping

Matfer Carbon Steel Pan: Seasoning, Cooking UPDATED MODEL Matfer Carbon Steel Pan: Seasoning, Cooking

Offering you a lifetime warranty, you should have an idea of the quality this pan brings to the table. Manufactured with commercial grade materials, it is capable of lasting several lifetimes over. It extends its function to all as it is sold in five sizes to cover different users needs. Bottom line—carbon steel cookware can handle the heat, and won’t get damaged if you leave it in a hot oven or on the stove for a little too long. Pro: Heats Up FastAnd it is. Mostly because it's just so beautiful. It's all hand made, and you get three choices of handle design. And that gorgeous color...well, you can see what we mean. Yes, carbon steel can warp if it undergoes abrupt temperature changes, especially when new. Heat and cool carbon steel pans slowly to avoid this happening. Never put a hot pan into cooler water. If you’re looking for a recommendation, you can’t go wrong with the Made In 12-inch frying pan for all the reasons I explain in my in-depth review of it. Skillets and woks are the most common types of carbon steel cookware, but pots, roasters, and other types of pans are available too.