Matfer Bourgeat 062005 Frying pan, Steel, Gray
About this deal
They are good quality solid steel pans and seem to distribute the heat evenly across the surface resulting in excellent cooking results. 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. If you only use induction, follow the oven seasoning method outlined in this extensive cleaning and maintenance guide. Made entirely of black carbon steel, this pan offers a naturally nonstick finish that provides exceptional heat distribution and retention. I dried it and warmed it on the gas hob before adding a teaspoon of vegetable oil, which it smeared about using a bunched fist of kitchen paper.
The heat up time isn’t even so much affected, I can preheat on a bit higher setting than I would normally.To challenge the pan’s nonstick abilities—and to observe how its weight felt in my hand—I fried an egg to see if I could shake the egg free and flip it without utensils.
Older models missed this and there has been a quite a few mentions about warped Matfers on reddit comment sections for example that I have seen. This makes it easy and hassle free to cook foods at both high and low temperatures, and will never leave you with that sad feeling of seeing the beautiful crust on your steak left on the pan. 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. Jed Grieve, too, who runs the Canadian kitchenware business Cook Culture and uses an induction cooktop in his popular YouTube videos, has had success with the current Matfer Bourgeat pans.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Also, there is nothing harmful or poisonous being released if the seasoning deteriorates from acidic foods, you’ll just loose the non-stick and have to season the pan again.
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. After just one round of seasoning, I seared a skin-on chicken thigh on the stove and finished it in the oven, and it came out with beautifully even color. 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).
I don’t know about if there is big differences in the steels being used, I guess they’d use about the same steel at similar hardness between the French brands most likely though, but indeed I don’t know. But in a couple of instances, like when I cooked meatballs marinated in gochujang and honey, the sugars in the marinade caramelized and left some residue.