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

Product Information

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. This is yet another French cookware brand that’s famous for its carbon steel construction. The pans are designed to ensure excellent heat distribution, which promises that the cooking outcome will be even. These pans are designed to make your cooking experience easier, and it will speed up the cooking time. As a result, the cooking time will be reduced. When it comes down to construction, the carbon steel material promises equal heating. 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.

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. 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. 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. 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: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.

The pans are integrated with a convenient handle that makes these pans easy to control and use. As a result, the cooking times will become satisfying. Matfer Bourgeat has designed nine sizes that meet the diverse needs of users. The best thing about these pans is that it has even heat distribution but ensures the preservation of nutrients and vitamins of the food. With this being said, these pans are suitable for grilling the fish, searing your favorite meat, and make desserts (custards and puddings). 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).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. Is your kitchen even a kitchen if it doesn’t have the right pots and pans? For this reason, choosing the pans and pots can be pretty hard, but brands like Matfer Bourgeat Vs. De Buyer are here to fill up your kitchen. 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.

De Buyers were the first to discover the protective features of beeswax. Today, it is used to protect the pans from oxidation during storage and transportation. But the long tradition offers a lot more than beeswax. While using these pans, the users need to ensure that detergents aren’t used for cleaning purposes. Also, you should preheat fat in the pan before using it as it leads it promising seasoning. All in all, we love how these pans don’t have any chemicals, which make them safe to use. Matfer Bourgeat The wide base of the pan allowed the spatula to enter easily. While we feel the handle is a little long, we like its triple-riveted design and hanging hole for storage. Finally, according to the manufacturer's instructions, acidic ingredients, abrasive cleaners, and even salt (when not on food or diluted with water) can damage the pan’s surface. It came out of our tests unscathed, which bodes well for it holding up under normal use and with proper care. To season a carbon steel pan, you will want to first remove any protective coating—many pans come with a layer of beeswax to protect the surface in transit. DeBuyer recommends using hot water and a soft cloth to rub away as much of the beeswax as possible. Dry the surface, then coat it in a thin layer of oil or fat, then place the pan in the oven at 300 degrees for an hour. Alternately, you can heat the oiled pan over medium heat on the stovetop until the oil starts to bead. Remove from the stovetop and wipe away any excess oil with a paper towel. If your pan has arrived seasoned, you can skip this process, but you'll want to re-season your pan every now and again. 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.

The best carbon-steel pan: Merten & Storck Carbon Steel 10" Skillet with Stainless-Steel Handle

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. 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.