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Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"

4.4 4.4 out of 5 stars 8,065 ratings

$71.00
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Size: 8 5/8-Inch
Color: Steel Gray
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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

Matfer
black carbon steel mauviel debuyer nonstick ptfe pfoa natural french France cookware kitchen chef

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.

carbon black steel
black, carbon, steel, fry, pan, skillet

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Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"


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Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
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Price$71.00$44.95-25% $29.99
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Customer reviews

4.4 out of 5 stars
8,065 global ratings

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Customers 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

1,124 customers mention "Pan quality"1,027 positive97 negative

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

625 customers mention "Stickiness"468 positive157 negative

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

620 customers mention "Build quality"474 positive146 negative

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

472 customers mention "Heat distribution"350 positive122 negative

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

350 customers mention "Works well"307 positive43 negative

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

299 customers mention "Ease of cleaning"227 positive72 negative

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

645 customers mention "Weight"278 positive367 negative

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

478 customers mention "Seasoning"311 positive167 negative

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

Initial thoughts and comparison to cast iron
5 out of 5 stars
Initial thoughts and comparison to cast iron
Just cooked first breakfast on a new 15.75 incher. My impressions. First, it's big. I wanted something bigger than my vintage 12 inch cast iron for cooking big batches of veggies and bunches of burgers for the fam. To get a bigger bottom surface area, went with the 15. It's 2 pounds heavier than a #12 cast iron. 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. I cook on a powerful bluestar range with 25k btu burner. I wouldn't go bigger than this size for sure. On a regular range, I have to believe this wouldn't heat evenly on the edges. The 14 would probably fit better on a bluestar with less overhang but I wanted the extra space. This pan and size would probably be good for a drive in campfire cook. High sides, lots of room, big handle.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.
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Top reviews from the United States

  • Reviewed in the United States on December 13, 2024
    Size: 11 7/8-InchColor: Steel GrayVerified Purchase
    This 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!!!
    19 people found this helpful
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  • Reviewed in the United States on August 25, 2018
    Size: 11 7/8-InchColor: Steel GrayVerified Purchase
    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. 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.
    48 people found this helpful
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  • Reviewed in the United States on March 29, 2018
    Size: 12 5/8-InchColor: Steel GrayVerified Purchase
    The 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!
    43 people found this helpful
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Top reviews from other countries

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  • Emmanuel
    5.0 out of 5 stars Vale cada peso invertido.
    Reviewed in Mexico on June 21, 2024
    Size: 12 5/8-InchColor: Steel GrayVerified Purchase
    Ahora 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.
    Customer image
    Emmanuel
    5.0 out of 5 stars
    Vale cada peso invertido.

    Reviewed in Mexico on June 21, 2024
    Ahora 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.
    Images in this review
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    Report
  • DM
    5.0 out of 5 stars Quality
    Reviewed in Canada on August 24, 2023
    Size: 10"Color: Steel GrayVerified Purchase
    Would buy again.
  • Ana Lorenza
    5.0 out of 5 stars Buenísimo
    Reviewed in Mexico on December 31, 2022
    Size: 10"Color: Steel GrayVerified Purchase
    Justo lo que buscaba
  • Rohit Zutshi
    5.0 out of 5 stars Great product, received in mint condition.
    Reviewed in India on September 12, 2023
    Size: 10"Color: Steel GrayVerified Purchase
    Its 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.
  • Mekhna
    5.0 out of 5 stars Great Skillet
    Reviewed in India on August 23, 2021
    Size: 11 7/8-InchColor: Steel GrayVerified Purchase
    This is my third matfer bourgeat cookware and as expected is of high quality. Highly recommended! Have provided photographs of before and after seasoning …
    Customer image
    Mekhna
    5.0 out of 5 stars
    Great Skillet

    Reviewed in India on August 23, 2021
    This is my third matfer bourgeat cookware and as expected is of high quality. Highly recommended! Have provided photographs of before and after seasoning …
    Images in this review
    Customer imageCustomer imageCustomer imageCustomer imageCustomer image