Posted 20 hours ago

Matfer Bourgeat 062005 Frying pan, Steel, Gray

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Considering all the benefits, it’s a wonder why every home kitchen in America doesn’t have at least one carbon steel skillet. Note: Matfer Bourgeat is induction-safe, but it is harder to get an even seasoning with an induction burner. Quality and service are commitments through all processes of design, manufacturing, logistics, marketing and maximum safety requirements. What I have noticed now after I sanded my Skeppshult 24 cm and 28 cm frypans smooth, is that these do not scratch nearly as easily my carbon pans with metal utensils.

A gas burner is always the best choice for maximum control and even distribution of heat, but any heat source you have will work just fine. That’s the great thing about carbon steel pans, no matter how you treat them they can always be fixed. So I would defintely say the thickness played a role in how easily the pan warped - but I’m not sure it’s the only reason. They can be heated sufficiently to create the Maillard reaction cherished by all cooks, thus ensuring good colouring of ingredients without overcooking them. If you’re interested in more about what seasoning involves, check out my extensive guide to carbon steel cookware care and maintenance.We are dedicated to creating the most durable and hygienic products, like our famous Exoglass composite material. But I’m still interested in whether different types of carbon steel material also could be the cause for warping issues in some brand carbon steel pans. I’ve tried the oven method, the gas range method, and I’ve tried the potato skin, salt, and oil method. Use it as a daily driver like this for a week, and it will be jet black, beautiful and non-stick in no time. There was no residue to clean with most of the foods as none of the foods stuck to the pan, so mostly cleaning was effortless.

Considering carbon steel (just like cast iron) gets better with age and use, I believe this pan would make a worthy investment for any home kitchen. Again, these are utilitarian working pans, and are meant to be covered in a patina anyway, so not at all an issue. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. The pan is induction-ready and, as per the manufacturer is compatible with all stovetops, can be used on open fire and grill and is oven safe up to 400 degrees Celsius (over 750 degrees Fahrenheit). But if you just use small amounts of acidic it isn’t a problem at all, and you don’t have to worry about squeezing half a lemon into your sauce.Having used plenty of carbon steel pans in professional kitchens, my criteria for a truly exceptional pan were high. I then scrubbed off the thin anti-rust wax layer using running hot tap water and detergent until it didn't feel waxy/sticky inside AND outside - and the handle too. I eventually decided to go for the Matfer Bourgeat pans based on the many good reviews I have read and the fact that they had a great range of sizes (and equally important the depth of their pans was just right, not too deep and not too shallow). 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. Don't forget to follow the proper cleaning instructions too (no detergents) as this maintains the non-stick patina you will have created when first seasoning them.

The heat up time isn’t even so much affected, I can preheat on a bit higher setting than I would normally. Carbon steel skillets (aka black steel) are what many chefs use on the regular — especially in Europe. I thought about sanding them pretty long and made my peace with the trade offs before hand, I am pleased with the result. As an aside, I also learned that I don’t love the Matfer’s design—I want more cooking space, and I’d prefer the sides to be more upright and less sloped. I pulled this label off, filled it with boiling hot water from the kettle and left it for 10 minutes.The pan took a bit longer to heat up and held onto heat longer than other models: This allowed for a slower, more home cook–friendly timing for searing protein (some of the better heat conductors scorched chicken thighs very quickly).

However, they have some extra benefits in their favor, namely the fact that they’re far lighter in weight so they’re more responsive to heat and easier to handle, and the smoother surface is easier to season and keep nonstick. I’m not saying I’d be a huge fan of using the adapters though… they make it more fiddly and I often make my swedish pancakes etc without them also. Matfer Bourgeat pans are of the highest quality and past winners of the Chefs' Choice Award for Best Pan Brand.It seems the older Matfers would have had a rather straight bottom then and it was a bit warp prone. I used the soft yellow side of a standard green dish sponge (DO NOT use the abrasive green side, as it will leave all sorts of little scratches on that surface you want to be mirror smooth) and applied a little elbow grease. They mention that it is a good quality solid steel pan, over engineered, and delivers excellent cooking results.

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