Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

First has a smaller flat cooking surface than some other brands: the 12-inch skillet has about 9 inches of flat surface, which isn't too bad, but less than the Matfer Bourgeat. As the marketplace changes and more people discover the benefits of carbon steel, we expect to see more carbon steel cookware on the market, possibly entire sets.

Carbon Steel Pans for 2023, Tested and Reviewed The 6 Best Carbon Steel Pans for 2023, Tested and Reviewed

Now that you know the basics of carbon steel cookware, let’s jump into its pros and cons. The Pros of Carbon Steel Cookware Because they are made from steel, they can form rust when the steel is allowed to oxidize. Light rust is easy to remove with a three-millimeter abrasive pad or fine steel wool," says Burdett. "After the rust is rubbed off, wash the pan and season it several times to rebuild the protective oil coating. Heavy rust can lead to pitting on the steel surface and may require a wire brush to remove." Carbon steel cookware doesn’t heat as evenly as stainless steel, it requires seasoning, it’s susceptible to rust, and it reacts to acidic food. Repeat step three as many times as the manufacturer indicates, often two to four more times.Let the pan cool completely. Do not put carbon steel in the dishwasher. The cycle (especially if you use today's grease-fighting detergents) will likely strip away the seasoning, and it may keep the pan wet long enough for rust to develop on the exposed material.

First Things First

Lids: As far as we know, there are no carbon steel skillets that come with lids, though some of the newer designs geared to home cooks may have them. If you think you'll use a lid, you may already own one that will fit, or you can invest in a universal lid that should fit any pan you own.

Matfer Bourgeat Black Steel Pan: Seasoning and Cooking Matfer Bourgeat Black Steel Pan: Seasoning and Cooking

Absolutely. Carbon steel is naturally magnetic, so naturally induction compatible. Will Carbon Steel Warp? So, if your tired of cluttering your cabinets with single-use pots and pans, a quality carbon steel pan is the way to go. Pro: Durable We love Misen cookware and recommend the clad stainless over Made In (see our comparison review), but their carbon steel isn't a great option.Leave the pan and let cool completely. Use a paper towel to remove any remaining grease or lard that has not been absorbed by the pan. That’s not saying that finding carbon steel cookware is impossible, but it’s not as common, and there aren’t as many options as there are with other materials. Cast iron cookware, like carbon steel, has a high heat tolerance, but it doesn’t heat nearly as fast (more on this in a second). Misen: Misen's carbon steel is also good quality, but it has a silicone handle. While some people think this is great for "beginner" cooks, all it does is limit the temperatures at which you can use the pan. Also, the silicone will wear out long before the pan does. Stainless steel cookware contains more of the alloy chromium, and the reason that matters for you is that it protects stainless steel from corrosion. Carbon steel has less chromium, so it can rust and needs to be seasoned . But the two materials are similar in that they are lightweight and responsive to heat. Again, this matters to you because responsiveness lets you control the pan when you want to drop a boil to a simmer or to avoid burning something you're searing.