Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

After the pan was seasoned, I made sure to clean the pan with hot water after every use, dry it and apply oil again to keep it seasoned for next time. But as mentioned before, it’s not much compared to cast iron that offers very similar cooking abilities.

Yes, the adapters worked fine for my purposes of heating cast iron more evenly on undersized burners.

The sloped sides of the pan make the pan look wider, but it would be prudent to check the size of the base. Experience exceptional performance with every cooking task by preparing meals with the Matfer Bourgeat Black Carbon Steel Frying Pan! Instead we recommend to season the pan by applying a very thin layer of oil and letting it burn to the pan. The Matfer Bourgeat carbon steel pans are heavy pans, but not nearly as heavy as a cast iron skillet of the same size. Considering the best of their kind can last a lifetime, the Matfer Bourgeat pan is a worthy investment for any home cook looking to add carbon steel cookware to their home kitchen.

This is my second CS pan and I don't want to even pretend to know what I am doing when it comes to seasoning, I followed the advice from Cook Culture on this one and seasoned in the oven at 410 with grapeseed oil , no need to go above smoke point, and apparently there may be some science and advantages to this. Once that round is finished, simply wipe out the pan with paper towels, heat a bit more oil over medium-high heat and give the pan one more thorough wipe with paper towels. 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.

You can season it like cast iron to enhance non-stick performance and will extend the life of the pan. Featuring curved interior walls to promote movement and ease of serving, the 10” chef skillet has a larger surface than our popular 8”, encouraging you to cook bigger omelets, sauté more veggies, or sear an extra steak. I’m just an amateur home cook, but I’ve read a lot about seasoning carbon steel—and I have a carbon steel wok that’s maintained seasoning fairly well, plus several cast iron pans that are seasoned well—so I’d like to think I have a basic knowledge of how to season a pan. I poured a generous amount of Barkeeper's Friend (magic stuff) and worked it up into a paste and let it sit on the pan (did one side then the other) for about 3 minutes. 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).