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Matfer Bourgeat Black Carbon Steel Fry Pan (9 1/2)
Brand | Matfer |
Material | Carbon Steel |
Special Feature | Oven Safe |
Color | Steel Gray |
Capacity | 4 Liters |
About this item
- AMERICA'S TEST KITCHEN RECOMMENDED: The pan that "Has it all." Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, ensuring sanitary use, and its angled design makes it ideal for easily sauteing, stirring, and mixing your dishes
- HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 9.5"; Cooking Surface: 6.5"; Handle Length: 7"; Weight: 3.3 lbs.
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Price | $48.99$48.99 | -20% $44.95$44.95 List: $56.00 | $44.90$44.90 | -20% $39.90$39.90 List: $50.00 | -21% $34.95$34.95 List: $44.00 | $132.32$132.32 |
Delivery | — | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 | Get it as soon as Monday, Mar 25 | Get it Apr 3 - 17 |
Customer Ratings | ||||||
Value for money | 4.7 | 4.5 | 4.4 | 4.4 | 4.5 | — |
Heat distribution | 4.4 | 4.4 | 4.1 | 4.1 | 4.4 | — |
Durability | 4.3 | 4.4 | 4.5 | 4.5 | 4.4 | — |
Versatility | 4.3 | 4.7 | 4.1 | 4.1 | 4.7 | — |
Easy to clean | 4.2 | 4.0 | 4.0 | 4.0 | 4.0 | — |
Sold By | The Chefs Collection | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Masuda Vintage |
capacity | 4 liters | 11 inches | 1165.86 cubic centimeters | 2 quarts | 10 liters | 0.4 liters |
material | Carbon Steel | Carbon Steel | Steel | Steel | Carbon Steel | Iron, Stainless Steel |
diameter | 9.5 inches inches | 11 inches inches | 12 inches inches | 10 inches inches | 9.5 inches inches | — |
has nonstick coating | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✗ |
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Product Description
From the Stovetop to the Oven
Matfer Bourgeat Black Steel is compatible with all HOB types, including induction, and is oven safe at any temperature.
Lighter than Cast Iron
Made of a single piece of high-carbon pressed steel, our Black Steel Cookware offer the natural nonstick properties of cast iron with more versatility and less weight.
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Customer Review: Someone is damaging these pans on purpose
H. H.
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How to Season the Matfer Bourgeat Carbon Steel Skillet
Prudent Reviews
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Customer Review: FANTASTIC - Where have you been all my life.
D. Mei
Product information
Brand | Matfer |
---|---|
Material | Carbon Steel |
Special Feature | Oven Safe |
Color | Steel Gray |
Capacity | 4 Liters |
Compatible Devices | Gas |
Product Care Instructions | Dishwasher Safe |
Item Weight | 3.1 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Matfer Bourgeat 062002 Black Steel Round Frying Pan, 9 1/2-Inch, Gray |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Product Dimensions | 0.02 x 0.02 x 0.02 inches |
Item Weight | 3.1 pounds |
Manufacturer | Matfer |
ASIN | B000KELL54 |
Item model number | 62002 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #4,401 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #10 in Woks & Stir-Fry Pans |
Date First Available | June 8, 2007 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the versatility of the pan. For example, they say it's a great pan for the stove top, oven, or grill. Customers are also satisfied with ease of cleaning, and non-stick. That said, opinions are mixed on heat, weight, performance, seasoning, and quality.
AI-generated from the text of customer reviews
Customers like the versatility of the saute fry pan. They say it's a superb piece of cookware, great for the stove top, oven, or grill, and acts as a comal for perfect homemade tortillas. Customers also say it makes the most beautiful charred roasted peppers and garlic, and is a substantial piece of cooking equipment.
"...THE BEST: The ergonomics. The shape is a superior design. The angle of the sides are perfect - flattened and 45 degrees...." Read more
"...Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan...." Read more
"...and wiped with paper towel: see Photo 1 at this point--a beautiful patina already formed. To test, I fried an egg using 1 tbsp oil...." Read more
"...Carbon steel cookware is also versatile, suitable for use on a variety of cooking surfaces including gas, electric, and induction stovetops...." Read more
Customers like the non-stick of the saute fry pan. For example, they say it's totally non- stick after the first egg, it'll be non stick in no time, and it'd be the most non stick pan they've ever used.
"...like this for a week, and it will be jet black, beautiful and non-stick in no time...." Read more
"...As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed...." Read more
"...really really really happy with my new pan, just the fact that food isn't sticking is a huge win for me! Hope it will sear my meats well...." Read more
"...The difference in weight is very noticeable and it is not as non-stick. You have to use oil when you cook on these just like a cast iron pan...." Read more
Customers have mixed opinions about the heat of the saute fry pan. Some mention that it heats up well in gas and induction, has excellent heat transfer, and the handle does not get too hot when cook short meals. However, others say that it gets too hot and the heat distribution should have been better.
"...The long handle stays cool, and in the bigger pans you can hook it under your forearm...." Read more
"...Even when I was heating the pan on high heat, the handle stayed cool. It warmed very slowly so I wouldn’t worry about burning yourself on it...." Read more
"...It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool...." Read more
"...Then how the pan evenly heats pancakes, my stove does not heat evenly but this pam distibutes it great!..." Read more
Customers like the ease of cleaning the saute fry pan. They mention that it does stick a bit, but it cleans up easily with a warm pan and hot water. They also say that it's easy to maintain and clean, with no residue in the pan.
"...BTW, cleaning was a breeze (before I messed it up with plastic spatula)...." Read more
"...Another shows after i cleaned it, everything wiped off no problem in the sink. some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...It's also resistant to rust and corrosion, making it easy to maintain and clean...." Read more
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
Customers are mixed about the quality of the saute fry pan. Some mention it's well built, heavy, and of high quality. However, others say that it turned slightly brown in spots and warped at higher heats.
"...RECOMMENDATION: Great value. Properly maintained, a lifetime, heirloom that will get better with use and age." Read more
"...Out of the box, slight scratches in pan and there's a rough spot on rim but it's on the outside; these minor flaws don't affect cooking, so they..." Read more
"...The pan is thick and the handle is almost comically well built. The 15.75 is way too big for a standard oven, which is fine for my purposes...." Read more
"...The entire back side is also covered in wax. I plan to season both sides to protect from rust, so I'm scrubbing away...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it has a nice weight to it, while others say that it's heavy. Some say that the pan is heavy to lift and may need a pot holder. Overall, opinions are mixed and it'll be up to individual preferences.
"...OBSERVATIONS: These are big, thick, heavy, serious, industrial use carbon steel pans...." Read more
"...Despite its massive size, the pan is surprisingly lightweight (considering the size)...." Read more
"...Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron...." Read more
"...Perfect for fajitas. Because it is heavy and has a perfectly flat bottom, it works great on my electric stove and acts as comal for perfect..." Read more
Customers are mixed about the seasoning of the saute fry pan. Some mention it took to seasoning very well, and gets a nice even seasoning all over. They say it's easy to season and maintain, and it'll rebuild the season quickly. Others say that it'd be tricky to season due to the thin steel hot spots, and some of the season wears off.
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
"...some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...I noticed that food cooked on a well seasoned pan actually tasted more flavorful, like the "wok-flavor" in good Chinese cooking...." Read more
"...As you can see in the photos, you’ll get a nice even seasoning all over with this method...." Read more
Customers are mixed about the performance of the saute fry pan. Some mention that the removal of the ship coating works well, while others say that the results were not very satisfactory. Some customers also mention that flaxseed oil didn't work well for them, and that the pan terribly failed the egg test.
"...Hope it will sear my meats well. It also seems to work well on medium heat setting without having to use medium high heat...." Read more
"...The alcohol works well, so don’t even bother taking it off any other way. You‘ll see the alcohol break it down. It’s almost like a glue...." Read more
"...MAINTENANCE 3 stars - None of the pans are perfect here...." Read more
"...Carbon steel cookware is also versatile, suitable for use on a variety of cooking surfaces including gas, electric, and induction stovetops...." Read more
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Top reviews from the United States
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OBSERVATIONS: These are big, thick, heavy, serious, industrial use carbon steel pans. If your hope is that these are meaningfully lighter than cast iron, they aren't. The 14 1/8" is a beast, and will pose a real challenge to a woman using it, guaranteed. I'd say the 12 5/8" is the outer realm for female cooks. I shudder at what a monster the 15 3/4" will be. In fact, I ordered the 11" and 9 1/2" after I saw how big the ones were that arrived. The 9 1/2" (6 1/2" cooking surface) is a little small, except for a single burger, sandwich, or two egg omelette. I think the 11" (arriving later) may well be the sweet spot. That said, raw pan size isn't the whole story. I would STRONGLY recommend you look at the chart the gentleman kindly posted in the reviews that shows outside diameter vs. inside cooking surface. That is very useful in guiding you. Just be aware that the price you pay for the great pan shape with the 45 degree flattened sides is a seemingly disproportionate relationship between the interior cooking surface and the exterior total pan diameter. If you know that going in, it's a non-issue. Personally, I feel that the great design more than compensates for the increased square inches in total pan size.
Due to the issues with some pans noted by other reviewers, I immediately placed a straight edge on the bottom of the 12 5/8" and 14 1/8" pans when they arrived. Both were perfect. There were a few miniscule manufacturing process marks on each, not even anything that I would call a dent or defect. Nothing that seasoning wouldn't entirely cover. Again, these are utilitarian working pans, and are meant to be covered in a patina anyway, so not at all an issue. I would agree with others that these are meant to be used with gas, NOT induction or electric, which tend to heat things in an extreme and uncontrolled fashion. Virtually every review mentioning warping involved use on a non-gas range. Also, given that there are over 6,000 reviews currently, and only a few complain of warping and pan damage upon arrival, I'd say quality control at Mafter actually is quite good. There were some reviews about rusting, etc. - but those folks don't understand how to deal with carbon steel.
REMOVING THE COATING: Here's what worked well for me. I wet the pan under hot tap water (our tap is set very hot). 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. 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. Repeated about 3-4 times. Total process to bare steel was 15 minutes tops. Easy-peasy. ALTERNATIVE: Oven-Off spray in a black trash bag. Leave it outside for an afternoon on a hot day.
SEASONING: Light coating of grape seed oil, front, back and handle. Oven 500 for an hour. Let it cool for 2 hours. Repeat 3x. Then cook breakfast on it every day for a week as follows: (1) Preheat the oven to 500; (2) lightly oil the pan all over with grape seed oil; (3) Get the pan hot on the range and add a bit of butter; (4) cook scrambled eggs; (f) more butter / brown onions (5) brown a breakfast sausage; (6) wipe the pan down all over with a paper towel (thin layer all over and no food bits) including the handle; (7) pop the pan in the oven right side up and set a one hour timer. Go to work. When back home pull the cold pan and lightly oil with grape seed. Use it as a daily driver like this for a week, and it will be jet black, beautiful and non-stick in no time.
THE GOOD: Good things about carbon in general - if properly seasoned, and used with adequate fat in frying, it will be non-stick. Great for a sear, etc. The post-carmelization oven cook through trick.
THE BEST: The ergonomics. The shape is a superior design. The angle of the sides are perfect - flattened and 45 degrees. Great access during cooking, good drain off and aesthetically pleasing. Much better to cook with than nearly perpendicular sides of cast iron or a rounded interior wall slope. The long handle stays cool, and in the bigger pans you can hook it under your forearm. Much like the Japanese having the world beat in cutlery, I think the French may take the prize in cookware, or at least saute' pans.
BAD: The things inherent in carbon steel. Care / oiling / rust danger / no tomato product. Weight - nearly as heavy as cast iron (at least on these) - but in terms of even heat dispersion (properly warmed up) that's good.
FINAL: So far happy, will update if there's a change.
RECOMMENDATION: Great value. Properly maintained, a lifetime, heirloom that will get better with use and age.
I talk about the seasoning. The instructions on the sticker are deceptive in how easy they make it sound to clean the factory coating off. Warm water and detergent with a brissle brush won't do it. I worked hard on it and the coating just started scratching after 15 minutes. I saw various places people say to use easy-off oven cleaner outside to avoid fumes. Tried it and have to say this is my new method. Sprayed it on and left it in a garbage bag for a couple hours. It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating. The effort after easy-off was like what I thought it should have been out of the box. Then I seasoned with canola oil cause that's what I had. Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan. Even with 25k btu, it took a while to get each area to smoke. It's a thick pan. Don't know if the smaller pans are thinner.
Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron. This thing is a 2 hander all day. It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool.
I have a long history with cast iron. Have a bunch of vintage griswold pans of various sizes. Cooked 1000s of meals in CI. My wife has a carbon steel crepe pan and I started messing with it for eggs and I was like, what's this? Seemed light and very non-stick. I've wanted something bigger than a #12 cast iron for bigger meals. So after a bunch of research, I ended up with this 15.75 to get a bigger bottom surface than a #12. I think the 15.75 is maybe an inch wider at the bottom, which is quite a bit more in area when you do the math.
My overall impression of cast iron vs carbon steel is carbon steel is easier to clean. Feels a bit more non-stick. I like that I can run a hot/warm carbon steel pan under water. Don't do that with CI. I cracked a vintage CI pan doing that. I like the longer handles. This newer matfer has the convex bottom which I'm not a fan of. On gas, the oil runs to the outside. It's not terrible, just less than perfect.
Temperature IR tests. Did a simple heat comparison with an IR gun between a griswold #12 and the 15.75 matfer. From each pan completely cold, tested each pan every minute on the middle and the outside edge running full blast on the 25k burner each minute. I expected the matfer to be faster to climb. I was surprised.
Results (middle of pan and outside edge):
#12 Griswold @ 1 min: 370 mid, 288 outside. 2 min: 570 mid, 490 outside.
15.75 Matfer @ 1 min: 200 mid, 168 out. 2 min: 340 mid, 235 out. 3 min: 410 mid, 288 out. 4 min: 460 mid, 330 out.
Then after the test about 3-5 minutes, didn't measure closely, the #12 was still 330 degrees. The matfer was 160 ish. Matfer had more time to cool as it was tested first. CI definitely holds heat. These are different shaped pans and not really and apple to apple but I expected quicker heats up on the matfer as that's one of its selling points. The CI was blazing in a couple minutes. Not saying that makes it better. That pan does tend to get and stay too hot. The 25k is a monster and I can't imagine how long a 12 or 15k typical burner would take on this pan. Wouldn't be good at all for searing steaks, anything high heat. Just throwing that out if anyone with a regular gas burner is thinking of going this big. I can't speak for induction or electric. Outside cooking on a bayou burner would be a good fit probably.
After seasoning, cooked sunny side up eggs and they came out perfect. As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed. I think 15.75 is too big probably even for a bluestar range but is workable. Great quality pan. I'll be picking up some other sizes and will sideline some CI pans other than for searing.
Reviewed in the United States on January 1, 2023
I talk about the seasoning. The instructions on the sticker are deceptive in how easy they make it sound to clean the factory coating off. Warm water and detergent with a brissle brush won't do it. I worked hard on it and the coating just started scratching after 15 minutes. I saw various places people say to use easy-off oven cleaner outside to avoid fumes. Tried it and have to say this is my new method. Sprayed it on and left it in a garbage bag for a couple hours. It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating. The effort after easy-off was like what I thought it should have been out of the box. Then I seasoned with canola oil cause that's what I had. Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan. Even with 25k btu, it took a while to get each area to smoke. It's a thick pan. Don't know if the smaller pans are thinner.
Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron. This thing is a 2 hander all day. It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool.
I have a long history with cast iron. Have a bunch of vintage griswold pans of various sizes. Cooked 1000s of meals in CI. My wife has a carbon steel crepe pan and I started messing with it for eggs and I was like, what's this? Seemed light and very non-stick. I've wanted something bigger than a #12 cast iron for bigger meals. So after a bunch of research, I ended up with this 15.75 to get a bigger bottom surface than a #12. I think the 15.75 is maybe an inch wider at the bottom, which is quite a bit more in area when you do the math.
My overall impression of cast iron vs carbon steel is carbon steel is easier to clean. Feels a bit more non-stick. I like that I can run a hot/warm carbon steel pan under water. Don't do that with CI. I cracked a vintage CI pan doing that. I like the longer handles. This newer matfer has the convex bottom which I'm not a fan of. On gas, the oil runs to the outside. It's not terrible, just less than perfect.
Temperature IR tests. Did a simple heat comparison with an IR gun between a griswold #12 and the 15.75 matfer. From each pan completely cold, tested each pan every minute on the middle and the outside edge running full blast on the 25k burner each minute. I expected the matfer to be faster to climb. I was surprised.
Results (middle of pan and outside edge):
#12 Griswold @ 1 min: 370 mid, 288 outside. 2 min: 570 mid, 490 outside.
15.75 Matfer @ 1 min: 200 mid, 168 out. 2 min: 340 mid, 235 out. 3 min: 410 mid, 288 out. 4 min: 460 mid, 330 out.
Then after the test about 3-5 minutes, didn't measure closely, the #12 was still 330 degrees. The matfer was 160 ish. Matfer had more time to cool as it was tested first. CI definitely holds heat. These are different shaped pans and not really and apple to apple but I expected quicker heats up on the matfer as that's one of its selling points. The CI was blazing in a couple minutes. Not saying that makes it better. That pan does tend to get and stay too hot. The 25k is a monster and I can't imagine how long a 12 or 15k typical burner would take on this pan. Wouldn't be good at all for searing steaks, anything high heat. Just throwing that out if anyone with a regular gas burner is thinking of going this big. I can't speak for induction or electric. Outside cooking on a bayou burner would be a good fit probably.
After seasoning, cooked sunny side up eggs and they came out perfect. As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed. I think 15.75 is too big probably even for a bluestar range but is workable. Great quality pan. I'll be picking up some other sizes and will sideline some CI pans other than for searing.
Top reviews from other countries
Wok will be a nice addition to our kitchen. Its going to last a life time. Absolutely worth the investment.
Die Pfanne hat eine gute und gleichmäßige Wärmeverteilung und nichts haftet, ganz gleich ob Ei, Gemüse oder Fleisch. Der Preis ist allerdings auch recht stolz, so dass man eine sehr gute Qualität verlangen darf.
Reviewed in India on August 23, 2021