Top Recommended by America's Test Kitchen for naturally nonstick cookware, this pan ensures a nonstick cooking experience without the use of PFOA or PTFE - letting the nonstick properties only enhance over time with building a seasoning. Though the reformulation hasn’t been advertised, Christian Letourneau, head of community at Matfer Bourgeat USA, confirmed that the brand has indeed made “a few small tweaks to this particular product in response to chef feedback, as well as the pan’s growing popularity among in-the-know home kitchens in the U. Editor’s Note (September 2023): Our review of the Matfer Bourgeat Black Carbon Steel Fry Pan was originally published in 2022. Searing chicken or meat on high heat was effortless and even, due to there are no noticeable hot spots in the pan.

I eventually decided to go for the Matfer Bourgeat pans based on the many good reviews I have read and the fact that they had a great range of sizes (and equally important the depth of their pans was just right, not too deep and not too shallow). The sloped sides of the pan make the pan look wider, but it would be prudent to check the size of the base. Don't forget to follow the proper cleaning instructions too (no detergents) as this maintains the non-stick patina you will have created when first seasoning them. Quality and service are commitments through all processes of design, manufacturing, logistics, marketing and maximum safety requirements. Made entirely of black carbon steel, this pan offers a naturally nonstick finish that provides exceptional heat distribution and retention.

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. We are dedicated to creating the most durable and hygienic products, like our famous Exoglass composite material. If you are a chef and you want the best, you will be familiar with Bourgeat the highly regarded French manufacturer of premier kitchen pans an cookware.

This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction. There was no residue to clean with most of the foods as none of the foods stuck to the pan, so mostly cleaning was effortless. During testing, I had no issue with warping after gently heating the Matfer Bourgeat pan on my Duxtop Portable Induction plate (going from level 1 to 7. I like how the new large element on the right heats the now suddenly "undersized’ 28cm cast iron frypan pretty well. Carbon steel skillets (aka black steel) are what many chefs use on the regular — especially in Europe.Could it be, that two carbon steel pans, both measuring 3 mm in theickness and both 28 cm in size, are not made from 100% identical materials ? I would agree with others that these are meant to be used with gas, NOT induction or electric, which tend to heat things in an extreme and uncontrolled fashion. Then I have a thicker and larger Kinghoff 6 mm, 23,5cm, this one enables me to use my 28 cm Skeppshult frypan with the pancakes. They can be heated sufficiently to create the Maillard reaction cherished by all cooks, thus ensuring good colouring of ingredients without overcooking them.

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. Staying true to its carbon-steel characteristics, the acid from adding lemon juice to the fish released some of the patina from the pan. The pan took a bit longer to heat up and held onto heat longer than other models: This allowed for a slower, more home cook–friendly timing for searing protein (some of the better heat conductors scorched chicken thighs very quickly). Just follow the seasoning instructions exactly using salt, potato peelings and oil (we used grapeseed oil) and you'll be amazed how non-stick these pans are. It took a few tries with hot water and a lot of scrubbing with soap to clean up the beeswax coating.The pan arrives with detailed instructions for seasoning, which you need to complete before you get to cooking. They are heavier than my old pans, which is perhaps why they distribute the heat so evenly but they're not so heavy that they become a chore to handle. 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.