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Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
Purchase options and add-ons
Brand | Matfer |
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
About this item
- VARIETY OF USES: Brings top-notch heat distribution and temperature control, excellent for searing meats and fish, stir-frying and caramelizing vegetables, and a wide variety of other dishes and techniques. Do not use with acidic ingredients (lemon juice, vinegar, tomato sauce, etc.)
- UNCOATED NONSTICK MATERIAL: Made of a single piece of uncoated high-carbon steel, free of PTFE, PFOA, or any other chemical coatings. Season the pan according to factory instructions to achieve nonstick properties for years of use
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for a strong and rivet-less construction, preventing the buildup of rust, grease, or bacteria. Its ergonomically angled design makes it ideal for easy sautéing, stirring, and flipping
- HIGHLY COMPATIBLE & VERSATILE: Compatible with all hob types, including induction. With an ability to retain very high temperatures, black carbon steel excels over open fires, on outdoor grills, and in ovens, as well as on all varieties of traditional stove tops
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 8.75"; Cooking Surface: 6.25"; Handle Length: 7"; Weight: 2.1 lbs.
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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.


Videos
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Amazing Carbon Steel Pan.#Kitchen #founditonamazon
✅ Superwife Review
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Customer Review: Inconsistent quality. Get the small size only
RDT
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Matfer Bourgeat Black Carbon Steel Cookware
Matfer Bourgeat
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Customer Review: Both new Pans received in warped.
tisme
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Product information
Brand | Matfer |
---|---|
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 400 Degrees Celsius |
Handle Material | Carbon Steel |
Item Weight | 2.12 Pounds |
Is Oven Safe | Yes |
Model Name | Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Recommended Uses For Product | Sautéing, Stir-frying, Pan-roasting, Searing, Grilling |
Specific Uses For Product | Searing meats and fish, stir-frying and caramelizing vegetables, cooking eggs, and a wide variety of other dishes and techniques |
Shape | Round |
Global Trade Identification Number | 03334490620019 |
Product Dimensions | 0.02 x 0.02 x 0.02 inches |
Item Weight | 2.12 pounds |
Manufacturer | Matfer |
ASIN | B00077H56I |
Country of Origin | France |
Item model number | 62001 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #7,042 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #11 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | December 19, 2012 |
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Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
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This Item Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2" | Recommendations | |||||
Try again! Added to Cart Add to cart | Try again! Added to Cart Add to cart | Try again! Added to Cart Add to cart | Try again! Added to Cart Add to cart | Try again! Added to Cart Add to cart | Try again! Added to Cart Add to cart | |
Price | $71.00$71.00 | $44.95$44.95 | -25% $29.99$29.99 List: $39.99 | $53.70$53.70 | $32.95$32.95 | $108.00$108.00 |
Delivery | Get it Mar 27 - 31 | Get it as soon as Tuesday, Mar 25 | Get it as soon as Tuesday, Mar 25 | Get it Mar 24 - 27 | Get it as soon as Thursday, Mar 27 | Get it Apr 11 - May 2 |
Customer Ratings | ||||||
Sold By | Matfer Bourgeat | Amazon.com | Amazon.com | Spero Goods | Amazon.com | Phonograph |
capacity | 0 liters | 2 quarts | 1.5 quarts | 1 pounds | 12 inches | 0.4 liters |
material | Carbon Steel | Steel | Carbon Steel | Carbon Steel | Carbon Steel | Carbon Steel |
has nonstick coating | ✓ | ✗ | ✓ | ✗ | ✗ | ✗ |
dishwasher safe | ✗ | ✗ | ✗ | ✓ | ✗ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
model name | Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray | CRS10PLT | Carbon Steel | CRS12HH61PLT | Carbon Steel Fry Pan | — |
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 appreciate the saute fry pan's quality, non-stick surface, and build quality. They find it great for searing meats and cooking fish. The pan is well-made with a solid handle and good heat distribution. While most customers like how easy it is to clean, there are mixed opinions on its weight and seasoning.
AI-generated from the text of customer reviews
Customers enjoy the pan's quality. They say it cooks well, has a nice char, and is a substantial piece of cooking equipment.
"...machine - nothing sticks - everything is perfectly cooked, it's a brilliant pan! The only thing I don't use it for is the high acidity dishes...." Read more
"...It's a substantial piece of cooking equipment that with seasoning and care is likely to also become an heirloom. Update:..." Read more
"...this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors...." Read more
"...- 3 stars - I use this pan the most because its meets my cooking trends and personality, however I believes its the least versatile or tied for last..." Read more
Customers find the saute fry pan non-stick after cooking eggs. They say it's more non-stick than modern cast iron, with a smoother surface finish.
"...(and it does take time to season it properly) it's a machine - nothing sticks - everything is perfectly cooked, it's a brilliant pan!..." Read more
"...Even on this first outing there was no sticking and the omelet browned nicely. The pan wiped clean with a paper towel just like it should...." Read more
"...i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter...." Read more
"...The eggs barely stuck in a couple of places but easily released once I slid a spatula under them...." Read more
Customers appreciate the saute fry pan's build quality. They find it well-made, durable, and long-lasting. The handle is solidly built, and the pan feels solid but not unduly heavy. The seasoning is about 60% solid after every use, with some bare spots. Overall, customers describe the pan as a great little skillet that is always faithful.
"...Heat is distributed evenly, uses less oil to cook food, it's well made and oven safe. Note: had an issue with the original pan we ordered...." Read more
"...this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors...." Read more
"...DURABILITY - 5 stars - I rate it high so far. This would be a good open fire pan, oven pan, broiler pan...." Read more
"...The brass wire brush is what worked. Steel wool wasn't strong enough...." Read more
Customers appreciate the even heat distribution of the sauté fry pan. They find it heats up quickly and retains heat well, with a nice weight to it. The carbon steel is an excellent heat conductor, making it less likely to stress fracture than thin modern cast iron pans. Butter sizzles evenly across the bottom, and fried eggs release and slide beautifully from the first time.
"...Heat is distributed evenly, uses less oil to cook food, it's well made and oven safe. Note: had an issue with the original pan we ordered...." Read more
"...Its close to call, but that is my call. The carbon steel heats up so much faster...." Read more
"...as heavy as cast iron (at least on these) - but in terms of even heat dispersion (properly warmed up) that's good...." Read more
"...gets up to frying temp (350-375 degree F), drop the chicken, the temp does go down, but cast iron still keeps it frying around 300F to 325F. It is..." Read more
Customers like the saute fry pan. It works well on radiant glass top stoves and is good at one task. They find it better than regular vegetable oil seasoning that tends to smoke up the house. The low sloped sides are also appreciated. Some customers mention it works well on medium heat setting without having to use medium high heat.
"...A handle is not about comfort, its about safety and function. The All Clad wins this HAND DOWN even though some knock those pans for their handles...." Read more
"...once I cleaned it up, the surface seemed fine and the pan continued to work really well...." Read more
"...I think 15.75 is too big probably even for a bluestar range but is workable. Great quality pan...." Read more
"...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
Customers find the saute fry pan easy to clean. It wipes clean with a paper towel, requires some hot water and drying on the stove. The cleaning process is described as simple, with everything wiping off without difficulty in the sink.
"...The only thing I don't use it for is the high acidity dishes. So easy to clean up, but don't let it sit in water and dry it immediately because it..." Read more
"...The pan wiped clean with a paper towel just like it should...." Read more
"...For me, I would give my All Clad stainless the nod here. Nonstick is the easiest to clean but you have to baby it more...." Read more
"...affected the appearance of the seasoning, it got lighter and some blotches appeared. But it continued to cook well with very little sticking...." Read more
Customers have different views on the pan's weight. Some find it not too heavy, mentioning its thickness and density. Others say it's quite heavy for their petite frames, and may need a pot holder.
"...Plus, America's Test Kitchen recommends it as their pick. It is a little heavy but that not an issue for us...." Read more
"...This pan is lighter than the equivalent sized cast iron, but that doesn't mean it's as light as stainless or aluminum...." Read more
"...I never put it up as it always on my stove. Its heavy, just not as heavy as cast iron...." Read more
"...this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel..." Read more
Customers have different views on the seasoning process of the sauté fry pan. Some find it easy to season in the oven at 475F with grape seed oil and see the seasoning gradually building up with each use. Others mention that it requires a good seasoning, the seasoning recipe is a little strange, and some of the seasoning wore off. Overall, opinions are mixed about the seasoning process.
"The pan itself is fantastic. Took seasoning like a champion, and is more nonstick than my tramontina teflon skillet. no joke...." Read more
"...THE GOOD: Good things about carbon in general - if properly seasoned, and used with adequate fat in frying, it will be non-stick...." Read more
"Seasoning this pan is key and somewhat labor intensive. This is true of all cast iron and steel frying pans no matter what "magic" marketing claims...." Read more
"...This Lodge cast iron doesn't stick, I can see the seasoning gradually building up with each use, it will last forever, and it cooks evenly...." Read more
Reviews with images

Initial thoughts and comparison to cast iron
Top reviews from the United States
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- Reviewed in the United States on December 13, 2024Size: 11 7/8-InchColor: Steel GrayVerified PurchaseThis was something my husband wanted for Christmas last year, although I've sort of taken it over... (In my defense I do most of the cooking) It has become our go-to pan for everything from frying eggs and sausages to meats, vegetables stir fries, etc. It's an amazing pan! Once seasoned properly (and it does take time to season it properly) it's a machine - nothing sticks - everything is perfectly cooked, it's a brilliant pan! The only thing I don't use it for is the high acidity dishes. So easy to clean up, but don't let it sit in water and dry it immediately because it will rust. Once you start cooking with this pan, you will be hard pressed to grab any other in your kitchen. If you have someone who cooks this is the pan for them. Plus, America's Test Kitchen recommends it as their pick. It is a little heavy but that not an issue for us.
Some facts: pan heats quickly, holds heat but if you pull from burner, it cools fast so food won't burn. Heat is distributed evenly, uses less oil to cook food, it's well made and oven safe.
Note: had an issue with the original pan we ordered. It was not fault of company but during delivery packaging was opened and pan was starting to rust, and had a ding. Contacted company and they immediately sent a replacement. Outstanding customer service!!!
- Reviewed in the United States on August 25, 2018Size: 11 7/8-InchColor: Steel GrayVerified PurchaseSeasoning this pan is key and somewhat labor intensive. This is true of all cast iron and steel frying pans no matter what "magic" marketing claims. Before I followed the manufacturer's seasoning instructions I first boiled water in this pan and then scrubbed it several times with plastic scouring pads. Then repeated the boiling and scouring routine several times. Getting the manufacturer's coating off is necessary and takes a fair amount of elbow grease.
Then I heated the pan over medium heat on my electric range, added about 2 tablespons of avocado oil (because of its high smoke point) and used a handful of paper towels to move the oil all of the inside of the pan. Poured the oil out, then repeated that process a couple of times.
Finally, I fried some potatoes per the manufacturer's instructions except I added about two heaping tablespoons of kosher salt for the abrasive qualities. lastly I wiped the pan clean with paper towels.
After all that the pan was ready to use.
The first time I cooked with it I fried a couple of eggs in a little bit of lard. They came out nicely and all I did to clean up was wipe the pan out with paper towels, then heat about a teaspoon of lard over medium low heat and wipe the pan out with paper towel again. No sticking at all on the eggs.
The second time I made a fritatta, which is basically a thin omelet. There was the tiniest bit of sticking that released easily with a steel spatula and then stayed un-stuck for the rest of the cokking. Cleanup was once again just a matter of wiping the pan withy paper towels and then heating about a teaspoon of lard that was then wiped up with more clean paper towels.
This sounds complicated and difficult, but it really isn't. I have a small 6" cast iron frying pan I've had for 40 years that I use only for omelets that took me many uses before it reached the level of smooth seasoning I already have with this steel frying pan.
Now a word on non-stick. If you are looking for the kind of non-stick you see demonstrated on TV for each "new miracle" non-stick pan, one that absolutely nothing sticks to, even with no oil or butter used, then it simply doesn't exist.
If you want the kind of non-stick that well seasoned cast iron is famous and treasured for, then passed down across generations you can get it just as well with this steel pan even more quickly. A steel pan like this is already smooth and doesn't require the longer wear in period that the rougher surfaced cast iron does.
This pan is lighter than the equivalent sized cast iron, but that doesn't mean it's as light as stainless or aluminum. It's a substantial piece of cooking equipment that with seasoning and care is likely to also become an heirloom.
Update:
I just bought the 8-5/8" version of this pan and it was delivered a couple of hours ago. Took about 30 minutes with a 3M pad and Dawn to remove the coating. A little easier this time around as it's a smaller pan than the first one. Did the oil, salt and potato peel seasoning per the instructions then let it cool down.
For its first job I cooked a 2-egg diced ham and cheese omelet to see how this new pan compared to my 40-year old 6" cast iron omelet pan that has never been used for anything but omelets. Used one pat of butter, as usual, for lubrication and browning. At a little higher than medium heat this steel pan performed at least as well as the cast iron pan. Even on this first outing there was no sticking and the omelet browned nicely. The pan wiped clean with a paper towel just like it should. Then I wiped it down with about 1/2 tsp of avocado oil and it's ready for the next omelet or whatever.
For all the people who have complained about these pans warping I can only guess that you heated the empty pan over high heat. NEVER do that to ANY pan. Any pan will warp if you do that no matter how much or little you pay for them. You're supposed to be cooking - not blacksmithing at a forge. Start on a lower heat and take the time to let the pan heat up evenly. Once the food is in the pan if you think it needs more heat then raise it some. About the only time I can think of where I use high heat is boiling a full pot of water. Even steaks don't need full on high heat.
- Reviewed in the United States on March 29, 2018Size: 12 5/8-InchColor: Steel GrayVerified PurchaseThe pan itself is fantastic. Took seasoning like a champion, and is more nonstick than my tramontina teflon skillet. no joke.
but before i continue to sing it's praises... and i will... let's mention the one down side. this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel because you can't lift your cast iron anymore, it may serve to keep looking at aluminum or teflon. this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors.
now, the praises... i started my pan with a rigorous hot water and detergent scrub, all over, and paper towel dried, then whilst the pan was drying on a warm stove, i cranked my oven up to 500F. once the pan was dry, i gave him a full body massage in flax oil. the entire length of the handle, the inside and outside of the pan, all of it. flipped upside down and inserted in the oven, and gave him one hour in the heat. i pulled the pan, set him aside for a bit too cool, then rubbed him down again in flax oil with an oily rag i keep for my cast iron. once he was shiny all over like a golden god, back into the furnace. after the second hour at 500F, the heat went off and the pan sat until the next morning when i seasoned as per the instructions, using oil, salt, and potato skins. the pan was, at this point, a deep auburn all over, and the potato skins fried right up. but instead of taking those to black, i just fried them until the skins were crispy and brown, then removed the salt, oil, and skins from the pan. i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter. having two peeled potatoes left, i had chunked those and soaked them in lemon water to keep them from graying, so faced with a dilemma, I answered by using a fork to separate the skins from the salt, then placed some of the oiled salt back in the pan, with the sauteed onions, topped it with the chunked russets, and added pepper, then slid the whole pan into a 375 degree oven for an hour. once the potatoes were done, i sprinkled the crispy skins over the steamy soft potatoes, and preserved the salt to be used yet again. (of note, i was using a large grain himalayan pink salt, as i was out of kosher salt). the next morning, the 3rd day this pan was in my house, i fried three eggs in it, just to see where we were at. i got that "egg on an air hockey table" effect that you see on TV, and finished the three perfect sunny side up eggs with the last of the crispy potato skins from the previous day. the pan hasn't left my stovetop yet. if you can get past the weight, these pans are flat out incredible. cut the teflon cord!
one final note... i love the pan, and i got it just under 50 bucks on amazon, but after some research, i've seen them as low as 30 bucks from some restaurant supply stores. do your research kids, just because it's a value at 50 doesn't mean you should have to pay that if you don't have to! price shop!
Top reviews from other countries
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EmmanuelReviewed in Mexico on June 21, 2024
5.0 out of 5 stars Vale cada peso invertido.
Size: 12 5/8-InchColor: Steel GrayVerified PurchaseAhora sí les puedo decir que disfrute de la experiencia de cocinar en una sartén de acero al carbono, se dora muy bien las carnes, para cocinar huevo es genial, si tienen problemas para hacer la capa antiadherente, vayan a ver el canal"Uncle Scott's Kitchen" en Youtube, ahí te enseña como sazonarla.
EmmanuelVale cada peso invertido.
Reviewed in Mexico on June 21, 2024
Images in this review
- DMReviewed in Canada on August 24, 2023
5.0 out of 5 stars Quality
Size: 10"Color: Steel GrayVerified PurchaseWould buy again.
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Ana LorenzaReviewed in Mexico on December 31, 2022
5.0 out of 5 stars Buenísimo
Size: 10"Color: Steel GrayVerified PurchaseJusto lo que buscaba
- Rohit ZutshiReviewed in India on September 12, 2023
5.0 out of 5 stars Great product, received in mint condition.
Size: 10"Color: Steel GrayVerified PurchaseIts a Joy to cook in, once it is seasoned, its the best non stick pan. Best for stake lovers. I personally try to cook as much possible in this.
Wok will be a nice addition to our kitchen. Its going to last a life time. Absolutely worth the investment.
- MekhnaReviewed in India on August 23, 2021
5.0 out of 5 stars Great Skillet
Size: 11 7/8-InchColor: Steel GrayVerified PurchaseThis is my third matfer bourgeat cookware and as expected is of high quality. Highly recommended! Have provided photographs of before and after seasoning …
MekhnaGreat Skillet
Reviewed in India on August 23, 2021
Images in this review