Matfer Bourgeat 062005 Frying pan, Steel, Gray

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The pan is now ready to use, though you will need to repeat this process over the life of the pan as needed. The shape is also great, especially if you prefer a more traditional shape or even a straight-sided sauté pan, which this comes dangerously close to being. Bluing” is a process of applying a blast of heat to the surface of a carbon steel product, creating a corrosion-resistant outer layer. Unlike stainless steel cookware, this type of cookware is not going to impress any house guests with its beauty.

Matfer Bourgeat Carbon Steel Fry Pan Review: A Versatile Pan Matfer Bourgeat Carbon Steel Fry Pan Review: A Versatile Pan

It delivered excellent browning in our steak test, and our tester noted that the slightly arced handle added balance and control when lifting and shaking the lightweight pan. With a smooth surface, less heft and much more resilience than a cast iron, they are versatile and virtually indestructible. walls, which are on thin side, so be especially careful to heat and cool the pan slowly, especially when new, to avoid warping. Again, this matters to you because responsiveness lets you control the pan when you want to drop a boil to a simmer or to avoid burning something you're searing.However, it can also be placed over your grill to make your chicken, fish, or other culinary delights. Blue and black carbon steel have been treated to create a layer of oxidation on the surface of the cookware. Many unseasoned carbon steel skillets will come sealed in a beeswax coating that prevents the pan from rusting in transit. Seasoning is the process of coating a pan with heated oil to create a protective barrier, which helps ensure a nonstick and rust-resistant surface. Light rust is easy to remove with a three-millimeter abrasive pad or fine steel wool," says Burdett.

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

My advice—when its time to cook that slow-simmering tomato sauce, grab a stainless steel or enameled cast iron pot, both materials are non-reactive , which makes them tolerant of acidic foods. If you intend to season and use your black steel pan on an induction or glass cook top, we suggest bringing your pan up to medium-high heat slowly, spending 15-20 seconds on low, medium low, and medium heat first.

Although the pan was in the middle of the pack in our egg tests with no oil, our tester was pleased with the release of the meat and believes the pan will handle delicate foods well as the seasoning develops.

Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA

She is a graduate of the International Culinary Center (now the Institute of Culinary Education) and has been cooking professionally since 2017. And there are so many good reasons to avoid nonstick cookware and switch to carbon steel or cast iron that we think they outweigh the "convenience" of nonstick cookware. Matfer-Bourgeat skillets are great, but they come in wonky sizes because they're measured in centimeters rather than inches. A pre-seasoned skillet gives you convenience and a good foundation, but seasoning this one again at home would improve its nonstick abilities. Seasoning is built up in layers by applying a very thin film of oil to the pan surface and then heating the pan to 'bake on' the oil.Cast iron cookware, like carbon steel, has a high heat tolerance, but it doesn’t heat nearly as fast (more on this in a second). To find the best carbon steel skillets, we tested 15 pans, cooking steak with a pan sauce and preparing eggs without oil or butter. Having used plenty of carbon steel pans in professional kitchens, my criteria for a truly exceptional pan were high. Matfer Bourgeat is also the favorite choice of several cooking sites, including Cook's Illustrated and Serious Eats.