Matfer Bourgeat 062005 Frying pan, Steel, Gray
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Matfer Bourgeat 062005 Frying pan, Steel, Gray
- Brand: Unbranded
Description
Pre-seasoned carbon steel skillets can be convenient because you probably won't have to remove a protective coating that bare carbon steel skillets are shipped with (though some seasoned pans have a protective coating, too). This is great, but they may not work as well as you'd expect them to, so be sure to use plenty of cooking oil or butter at first. You may have to re-season them anyway, but if you use enough cooking fat, you may be able to get away with not having to re-season. If a piece of cookware has good "Heat Retention," that means it gets hot and stays hot. Think: heavy-bottomed dutch ovens, cast iron pans, enameled steel, etc. Heat retention is important for getting excellently seared meat and beautifully caramelized onions. But sometimes heavy, retentive cookware can take a while to heat up evenly. Handles and helper handles: Probably the only other design choice that will matter to you is the handle design. Traditional carbon steel pans have long flat handles, but they can differ in height, and this can affect how the pan feels to use.
The Black Steel Guide | Matfer Bourgeat USA Kitchen Utensils
Helper handles:As for helper handles, very few carbon steel skillets have them. This is too bad, because the larger sizes can be unwieldy. You'd think you'd see them on the newer style pans, but we really haven't. The de Buyer Mineral B 12.5" carbon steel skillet has a helper handle, but that's probably because it weighs almost 6.5 lbs. To compare, the Matfer Bourgeat 12.5" pan weighs just over 5 lbs. (Both are made from 3mm carbon steel.)Carbon steel contains no rust inhibitors, so like cast iron it rusts fairly easily. Carbon steel pans are often shipped with a coating of wax to prevent rusting (and needs to be thoroughly cleaned off before you can season and use the pan). In contrast, cast iron cookware contains a little more carbon than carbon steel (2% to 3%, compared with carbon steel's 1%), and this matters because it makes cast iron more brittle, meaning it must be cast (poured into a mold, hence the name), giving it a rougher texture. The relative flexibility of carbon steel allows it to be stamped (pressed into shape from a single sheet), which gives it a smoother surface. Turn on a fan or open the window in the room where the carbon steel pan needs to be seasoned so that all smoke and fumes can escape. Other than being thinner, the heating properties of carbon steel are almost identical to cast iron. This means it's much better than stainless steel, which requires cladding with aluminum or copper to make good cookware. Dry the pan thoroughly with a towel, then heat in a 250°F oven or on the stove to evaporate any remaining moisture.
Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4 Matfer Bourgeat Black Carbon Steel Blini Pan, 4 3/4
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. 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. First, sold in five sizes, so there is one for you. Secondly, it is rust and oxidation resistant so will not give up anytime soon. Additionally, it is all stovetop compatible and is oven safe to make for complete flexibility and versatility.
The most significant limitation of carbon steel cookware is the fact that it reacts with acidic foods.
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The Mauviel M’Steel has a long ergonomic handle that enables you to use it easily. This is triple riveted in place for durability. The iron handle is of heavy gauge, so it will not bend or break. All stovetop compatible, you can use it with anything — also oven safe, giving even more versatility. 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. When you browse the cookware section of your local department or kitchen supply store or search online, you won’t find as many carbon steel options.Some high-end brands, such as All-Clad, make cookware that’s oven-safe up to 600 degrees . But, I’m yet to find stainless steel cookware that can handle 800 degrees, let alone 1200 degrees. The pan is induction-ready and, as per the manufacturer is compatible with all stovetops, can be used on open fire and grill and is oven safe up to 400 degrees Celsius (over 750 degrees Fahrenheit).
Matfer Bourgeat Carbon Steel Fry Pan Review: A Versatile Pan Matfer Bourgeat Carbon Steel Fry Pan Review: A Versatile Pan
No matter what kind of heat source you’re using—stove, grill, broiler, oven, or even a campfire—carbon steel cookware is adaptable.The pan has 1.6mm walls, which are on thin side, so be especially careful to heat and cool the pan slowly, especially when new, to avoid warping.
- Fruugo ID: 258392218-563234582
- EAN: 764486781913
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