Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

The pan took a bit longer to heat up and held onto heat longer than other models: This allowed for a slower, more home cook–friendly timing for searing protein (some of the better heat conductors scorched chicken thighs very quickly).

There is a bit colder area towards the edges still on those sizes, but its manageable to me and I give both CS and (bare) CI a free pass as I love cooking with them otherwise. They are heavier than my old pans, which is perhaps why they distribute the heat so evenly but they're not so heavy that they become a chore to handle. Yes, the adapters worked fine for my purposes of heating cast iron more evenly on undersized burners. In debates about the perfect all-purpose pan, cast iron gets a lot of the love, but carbon steel is at least as good, if not better. Now they are nice and smoooooth though and a pleasure to use with metal utensils, but I will probably oil them a bit more often after use now.But once again, the brand is reformulating its carbon steel pans to make them even more induction-friendly. I think the new Matfer carbon steel pan is a definite upgrade design wise to the old design, but let’s see how well it performs. It is among a handful of suppliers worldwide that are able to provide a complete range of kitchen utensils and equipment for any foodservice establishment. Experience exceptional performance with every cooking task by preparing meals with the Matfer Bourgeat Black Carbon Steel Frying Pan!

Now on the large burner, the coldest area for pans of this size is in the middle of the pan, inside the inner “donut”. Without it, depending on preheat, they could have lighter edge areas if I make a full surface pancake, and then start to get better to good from the second or third one or so. Out of the 11 carbon steel skillets I tested, Matfer Bourgeat gave the most impressive performance overall.Just follow the seasoning instructions exactly using salt, potato peelings and oil (we used grapeseed oil) and you'll be amazed how non-stick these pans are. As an aside, I also learned that I don’t love the Matfer’s design—I want more cooking space, and I’d prefer the sides to be more upright and less sloped.