Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Staying true to its carbon-steel characteristics, the acid from adding lemon juice to the fish released some of the patina from the pan. Most manufacturers include instructions, or you can google, or find YouTube videos that show you how. We've already discussed this, but the biggest difference among carbon steel skillets is their gauge, or thickness. 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. The sides angle up from the bottom like traditional carbon steel, but the angle is a little gentler.

Bourgeat (Matfer Borgeat) Professional Cookware from

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.Although this type of cookware is more common in restaurants than home kitchens, you don’t need to be a professional chef to qualify for carbon steel.

Matfer Bourgeat Black Carbon Steel Fry Pan (8 5/8)

The pan does not come with a lid, but I had plenty of lids that I borrowed from other pans that worked.Carbon steel pans are often shipped with a coating of wax to prevent rusting (and needs to be thoroughly cleaned off before you can season and use the pan). This probably means avoiding induction cooktops at first, which heat very quickly, or using the lowest setting you can. Given the weight of these units, a large pan with a helper handle is both safe and the most practical to use. The thinner walls also mean, though, that carbon steel doesn't have quite the heat retention of cast iron.

The Black Steel Guide | Matfer Bourgeat USA Kitchen Utensils

This composition makes it incredibly strong, yet malleable and ductile, meaning it can be layered and pressed into cookware during manufacturing without cracking.Be sure to save the sticker glued onto the pan as that contains the manufacturer's instructions for seasoning.