Matfer Bourgeat 062005 Frying pan, Steel, Gray
About this deal
The handle of the Matfer pan is made exclusively from cast iron which has the advantage of being oven-safe.
After just one round of seasoning, I seared a skin-on chicken thigh on the stove and finished it in the oven, and it came out with beautifully even color. Staying true to its carbon-steel characteristics, the acid from adding lemon juice to the fish released some of the patina from the pan. Instead we recommend to season the pan by applying a very thin layer of oil and letting it burn to the pan. Finally, on my new induction cooktop, I can now make passable pancakes on my cast irons without the adapters though, so that’s the end of me using them.
Not that I’d care about the scratchiness, but cast iron is indeed harder (and more brittle) than carbon steel. Experience exceptional performance with every cooking task by preparing meals with the Matfer Bourgeat Black Carbon Steel Frying Pan!
I spoke with Ali Slagle, author of the cookbook I Dream of Dinner (So You Don’t Have To); Andrea Nguyen, who has worked across restaurant kitchens and food media publications, and who has authored seven cookbooks; and Hailee Catalano, who has millions of TikTok and Instagram followers, a professional culinary degree and years of restaurant line-cook training. The Matfer Bourgeat Black Carbon Steel Fry Pan, when seasoned correctly, takes on an appealing blueish black hue.
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.
On the stove, the handle didn't get too hot to handle considering it was on the heat for 10 minutes. They get about as hot as the floors of empty pans, especially thick disk pans without conductive sidewalls.
As is the case with cast-iron cookware, you don’t need to pay a pretty penny to get a high-quality carbon steel pan that’s built to last. Talking about handles, these pans have a solid steel handle and I was worried they may become too hot to hold when cooking. It might look like any other pan, but don’t be fooled - it’s heavy and can be a bit of a struggle to maneuver around the kitchen. Considering carbon steel (just like cast iron) gets better with age and use, I believe this pan would make a worthy investment for any home kitchen.