Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray

Product Information

The angled sides make it suitable for a variety of uses, from stir-frying to sautéing, and you’ll be able to use this on just about any cooking surface, even induction. Be sure to wash the pan thoroughly with a bristle brush and mild dish detergent to remove the protective coating before first use. For everyone who has been looking for promising and high-quality pans, you cannot go wrong with De Buyer because they have used top-notch material. It wouldn’t be wrong to say that De Buyer pans are absolute. They are creating a competitive edge by outlining the protective properties of beeswax as they are using it for protecting the pans (the protection is promised from oxidation) during transportation and storage. You’ll likely have to scrub off eggs and any food that caramelizes. It’s also sensitive to acidic or abrasive ingredients. One of the benefits of carbon steel is that it performs like a cast iron pan without the added weight, so we wanted to make sure that each pan was easy to handle and maneuver. We assessed the weight and feel of each pan and how balanced it felt from handle to body. We also considered how hot or slippery each handle felt in our hands.

Yes. Carbon steel is one of the most versatile materials for cookware and can be used on electric, gas, and induction ranges as well as over open flames like campfires and BBQ grills. 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. It’s simple– if you want the absolute best, you don’t have to scroll anymore – simply go and buythe De Buyer. Follow the manufacturer's instructions for seasoning. But most will be similar to this: Add a small amount of a cooking oil, like vegetable or canola, to the pan. Use a paper towel or dishtowel to spread the oil across the bottom and up the sides of the pan until it is barely shiny and mostly absorbed. One other thing we noted is that it is oven limited—because of the epoxy coating on the handle, you can only use this pan in the oven for a maximum of 20 minutes at 400 degrees. For those who want a truly ovenproof version, the de Buyer Mineral B Pro is equipped with a cast stainless steel handle so it can handle longer stints in the oven.Founded in 1830, this historic manufacturer based in Normandy, France, is best known for its premium copper cookware and specialty copper bakeware. In addition to their traditional copper collection, Mauviel makes other pieces in aluminum, stainless steel, and carbon steel. M’Steel is the brand’s name for its range of carbon steel pieces that are made to the same exacting standards as their professional quality copper pieces.

Upon receiving the Matfer Bourgeat pan, I started by seasoning it according to the brand’s specific directions, taking note of the ease of the process. To test the pan’s heat conductivity and retention, I filled the pan with half an inch of water and timed how long it took the water to come to a boil (212 degrees) over medium-high heat; then, I turned off the heat to time how long it took for the water to come to room temperature (75 degrees). Deal Alert! Several of our favorite carbon steel pans are on sale right now, including the Joyce Chen 14-Inch Carbon Steel Wok and the already budget-friendly Lodge 12-Inch Seasoned Carbon Steel Skillet. Handle: Comfort with the handle is another factor that comes down to personal preference. Our experts liked a variety of handles in our tests. Those with a divot in the handle helped with finger placement for comfort. Those with a slight arc or angle helped create balance, which can help improve control. Look for a loop built into the handle if you prefer to hang your pans for storage. Shape and cooking area: The shape of the pan will affect the cooking. A gentle slope to the sides makes it easier to shake and toss foods, and it keeps the pan open so that liquids will reduce easily. But sloped sides can eat into the flat cooking surface at the bottom of the pan. We've noted when pan on this list had a cooking surface that felt smaller, but some is up to personal preference and the kinds of foods you cook most.

Like de Buyer's Mineral B fry pan, this has an epoxy-coated handle that isn't truly oven-safe, but that won't matter if you're planning on using only the stovetop. Available in 9.5, 10.25, and 12-inch models, you can select the best diameter for your preferred crepe size. 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). 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." 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.

You'll notice that you need to re-season your pan if there are any signs of rust, or if your pan feels like it's crusted with old food buildup. Typically your pan will keep building up seasoning with use, but if you ever want to "start over," scrub the surface with an abrasive sponge (or heat the pan slightly then scrub with a mixture of salt and oil), removing any roughness, then start the seasoning process over. Wash and dry the pan. Many unseasoned carbon steel skillets will come sealed in a beeswax coating that prevents the pan from rusting in transit. Use hot water, a gentle dish soap and a sponge or gentle dishcloth to wash the pan until the waxy coating is removed. Dry the pan thoroughly.

Table of contents

There are many different ways to test a carbon steel pan. During our testing, we looked at the above criteria as well as performed 3 key tests: Carbon steel is an alloy made of about 1 percent carbon and 99 percent iron. It contains slightly less carbon than a regular cast iron pan, which allows it to be relatively thinner and lightweight yet maintaining all the qualities of cast iron. It also translates to carbon steel being less brittle than cast iron. This pan, although lighter than a cast iron pan of the same size, weighs nearly five pounds.

Carbon steel pans weigh considerably less than their cast iron counterparts—a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly sized Lodge carbon steel pan weighs less than five pounds. If lugging heavy cast iron cookware in and out of storage might be a problem, then this is a great alternative. A good carbon steel pan still has enough heft to it to keep it from moving around on the burner but is still light enough to be very responsive to changes in heat. As the oldest and longest-running cast iron manufacturer in the U.S., Lodge has built a solid reputation on its extensive line of affordable, cast iron cookware. Lodge also has a small collection of carbon steel pieces, including a skillet and paella pan that can be used both inside on a stovetop and outdoors on a grill or campfire. Like the brand’s cast iron skillets and grills, the carbon steel pieces are all manufactured in the USA. 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. I’ve used a lot of skillets over my near-decade of working in food media as a writer, recipe developer, recipe tester, food stylist and culinary producer for Food52, Bon Appétit and Epicurious, Taste, the Strategist and NYT Cooking, among others. As I’ve moved around in the industry, I’ve found that there’s often a discrepancy in skillets that are marketed to—and therefore preferred by—home cooks versus those who cook for a living. Many home cooks I spoke with while performing this testing weren’t aware of the existence of carbon steel skillets.Test #2 - Heat - Another way to test for a carbon steel pan is to place it in an oven at 350 degrees Fahrenheit and see if any rust appears on its surface. If rust appears after five minutes, then you know that it's not made of carbon steel; but if no rust appears, then you know that it's made out of carbon steel. Cast iron pans have been a popular kitchen staple for years, but professional chefs around the world have come to love pans of a different material: carbon steel. This alloy is made from steel and carbon (just like cast iron) but in slightly different proportions. When used to create cookware, the result is a lighter, less brittle, smoother metal that performs almost exactly like cast iron. Compared to stainless steel or aluminum, carbon steel can withstand higher temperatures and is better at retaining heat. Carbon steel skillets, a mainstay in many restaurant kitchens, are now growing in popularity with home cooks. And with good reason: They're durable and versatile. They work with basically all cooktops, including induction; most are oven safe, and some are even designed for open-flame cooking, like on the grill or over a campfire. These pans are popular for their high-end heat distribution. On top of everything, the pans are designed with extra handles that make them easy to use and maneuver around. Even more, these handles are long, which promises higher control and ease of use. Some people argue that it’s an expensive pan, but it provides worth of your money (it will become a lifetime investment). In addition, the pans are designed with a flat bottom that leads to promising cooking outcomes since flat bottom promises even heat distribution.