Posted 20 hours ago

Matfer Bourgeat 062005 Frying pan, Steel, Gray

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Joined in 2023

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Quality and service are commitments through all processes of design, manufacturing, logistics, marketing and maximum safety requirements. I pulled this label off, filled it with boiling hot water from the kettle and left it for 10 minutes. 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.

So I would defintely say the thickness played a role in how easily the pan warped - but I’m not sure it’s the only reason. It was slightly heavier than other models for its size but was easily maneuvered thanks to its shorter handle. To lower the risk of warping, the new pans will have a base that bows slightly upward; they will also have a thermally treated anti-corrosion handle stamped with the brand’s logo that is welded on more smoothly for durability. I fried some eggs, which wanted to stick a lot more than last time but not too badly, and seared some steak, which turned out with a great crust. When I got the Matfer Bourgeat Black Carbon Steel Fry Pan for testing, I set up various experiments from simply frying an egg to making cornbread.I’m not saying I’d be a huge fan of using the adapters though… they make it more fiddly and I often make my swedish pancakes etc without them also. I thought about sanding them pretty long and made my peace with the trade offs before hand, I am pleased with the result. I dried it and warmed it on the gas hob before adding a teaspoon of vegetable oil, which it smeared about using a bunched fist of kitchen paper. After testing 11 of the best carbon steel pans—both traditional and preseasoned—I was most impressed by the Matfer Bourgeat Black Carbon Steel Fry Pan, which earned the highest marks overall. Considering all the benefits, it’s a wonder why every home kitchen in America doesn’t have at least one carbon steel skillet.

My old Teflon pans were of a reasonable quality but the handles needed retightening every now and again and eventually the non-stick surfaces would degrade and become less effective. The sloped sides of the pan make the pan look wider, but it would be prudent to check the size of the base. Not that I’d care about the scratchiness, but cast iron is indeed harder (and more brittle) than carbon steel. You can season it like cast iron to enhance non-stick performance and will extend the life of the pan.But don’t let that distract you from its amazing capability to heat faster and cook evenly all the while weighing less than a cast iron pan. I do own a Matfer Bourgeat carbon steel pan in 22 cm in my own collection, but I cook on gas and a very little 22 cm Matfer only has an effective cooking area of 12-13 cm, so it’s not likely to warp on any cooking surface.

What’s more, compared to other highly rated and comparably sized carbon steel pans, the Matfer Bourgeat is highly affordable—and performs just as well, if not better, than options that cost twice as much. Also, there is nothing harmful or poisonous being released if the seasoning deteriorates from acidic foods, you’ll just loose the non-stick and have to season the pan again. The cooking surface is generous and the sides are high enough to contain a mound of food, but sloped for easy access. But in a couple of instances, like when I cooked meatballs marinated in gochujang and honey, the sugars in the marinade caramelized and left some residue.The pans are, as mentioned before, oven safe for an unlimited time and can even be used over open fire.

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