Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

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. Second, the handle is very high, which helps keep it cool and could be great for tall people, but can also make it harder to maneuver and store, and possibly harder to fit in an oven. If you are going for a larger pan, then one with a helper handle should be favored. Given the weight of these units, a large pan with a helper handle is both safe and the most practical to use. There is some uncertainty about the seasoning, which is polymerized oil (essentially a kind of plastic, similar to PTFE). Research shows that the seasoning process creates free radicals, which can cause all sorts of problems in your body, including aging and cancer.

The Black Steel Guide | Matfer Bourgeat USA Kitchen Utensils

To give you a better idea of how much lighter carbon steel cookware is compared to cast iron, let’s take a look at a few examples. There are a number of excellent carbon steel skillets on the market. In fact, it's hard to go wrong with any carbon steel skillet, as long as you get the gauge and style that you want. 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. Misen: Misen's carbon steel is also good quality, but it has a silicone handle. While some people think this is great for "beginner" cooks, all it does is limit the temperatures at which you can use the pan. Also, the silicone will wear out long before the pan does.

Finally, the handle is riveted, and rivets can collect gunk. It may sound like a small thing, but rivet free pans are mucheasier to clean, and they are more sanitary in general because there's no place for bacteria to build up. Since there's a good chance you'll have to season a pre-seasoned pan anyway, we recommend that you don't use this as a main buying decision. Instead, go with a pan that suits your long-term needs. Seasoning is a little fussy to learn, but easy to do once you get the hang of it. Price

Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA

While there is a considerable list of carbon steel cookware pros, I’m not going to leave you in the dark about the cons. So, if you don’t have five extra minutes (who does?) to wait for a cast iron skillet to heat up, you’ll be happy with carbon steel. Pots, pans, woks and other utensils of our kitchens are made from all kinds of materials. But, some materials can contaminate food and represent a real danger to our health – Teflon, aluminum, lead, etc… I recently reviewed the Made In carbon steel frying pan , and it comes with an insert that explains the various imperfections you’ll see while using it. 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).Cast iron cookware, like carbon steel, has a high heat tolerance, but it doesn’t heat nearly as fast (more on this in a second). This superior heat tolerance is why most high-volume restaurants keep an array of carbon steel pans on hand. Chefs can leave them on the burners for extended periods without worry. 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. Yes: carbon steel pans are some of the safest you can cook with. They are 100% carbon steel, which may leach iron, but this is completely safe unless you have a rare condition where your body produces too much iron. Some cooks really love the tall handle on the Vollrath. One big advantage is that it stays cooler than lower handles. But others find it harder to maneuver and store.

Carbon Steel Pans for 2023, Tested and Reviewed The 6 Best Carbon Steel Pans for 2023, Tested and Reviewed

Great heat retention:Like cast iron, carbon steel heats slowly and unevenly, but once heated through, it retains heat well. If you pre-heat carbon steel enough before use, it makes an excellent all-purpose skillet. Peel the skins of two large potatoes. Sautee the potato skins with 2/3 cup of oil and 1/3 cup of salt on medium high heat for fifteen minutes. The surface of your pan will start to take on a golden brown color as the oil bonds to thesurface. You can use it for nearly every cooking method, including searing, browning, sauteing, broiling, braising, and even baking. Generally safe for the oven, broiler and compatible with any heat source, this is quite a versatile piece of kitchenware.Carbon steel cookware is an excellent choice for daily cooking because it’s lightweight, easy to use, versatile, and durable — but the advantages don’t end there. It’s versatile but reacts to acidic food, so you have to avoid cooking tomatoes, wine, vinegar, citrus, etc. 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.

Matfer Bourgeat Carbon Steel Skillet Review | The Kitchn

That sounds bad, but it really isn't if you understand the seasoning process and follow a safe protocol. According to Sheryl Canter's excellent and now famous postabout seasoning cast iron, the free radicals are the keyto getting a good coat of seasoning. They "link" together in the seasoning process to form stable compounds that are no longer radicals and aren't dangerous. Our favorite carbon steel skillets are Matfer Bourgeat, Vollrath, Lodge, and the Northwest Skillet Company's gorgeous high-end blue carbon steel skillet. As the pan gets use, the steel gets stronger and more resistant to warping. It may still warp after several uses, but the chances are less likely. With this product, you get two handles for easy carrying. The handles are ever cool, so, no worries. Its nice design as well makes it great for table servings. Its durability is, however, one of its strongest points, is its commercial grade carbon steel construction.

Keep it Slick

Happiness in the kitchen comes from getting the recipe made faster so you can do the fun part—eating it. FRENCH TRADITION SINCE 1814: Matfer Bourgeat ensures high standards for durability, performance, and hygiene to meet the standards of professional kitchens