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Matfer Black Steel Pans
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Matfer Black Steel Pans
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Product Description
Made from carbon steel, also known as black steel—which is heavy enough to retain heat, but thin enough to heat up quickly—these Matfer fryers are sure to become your go-to saucepans. Available in three sizes, the pans need to be broken in or “seasoned” for non-stick use Read More
Customer Reviews
4.7
(44 reviews)
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keyboard_arrow_downHawful
7
May 31, 2018
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I'm blown away by the quality of these pans. I have 2 of the 8 inches and 1 of the 12s. I've always had a big cast iron that I've used for everything, but having pans that are just a little bit lighter with a nice lip has completely changed my how I cook. They're still heavy, but light enough to actually flip stuff a bit. The seasoning is a pain, but the process they layout is really good. I would suggest these to anyone, especially if you have a gas range.
StormPE
11
Jun 7, 2018
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I grabbed one of these up the last time they were dropped. I have cooked with almost exclusively cast iron for years now, and have been curious about the differences between cast iron and carbon steel in practice. I highly recommend the carbon steel pans offered by Matfer. Going forward, all my skillets will be switching to carbon steel. I want to stress how important it is to season them properly for the nonstick aspects of the skillet (as well as longer life). It's also important not to cook acidic food in them (wine, beer, tomatoes, etc). Doing so will ruin the seasoning and you'll have to season your skillet again. After seasoning, your skillet will darken considerably (possibly even turn black). I used this method to season mine https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan, and would recommend the method to others. If you're looking for a great nonstick skillet that does it all (as long as it doesn't include alcohol or tomatoes) you're going to have a hard time finding a better one.
TLDR: I highly recommend these great skillets! -Requires a seasoning process to extend life and create nonstick surface -Requires upkeep -Must avoid acidic dishes that include things like alcohol and tomatoes (also do not use soap!)
TLDR: I highly recommend these great skillets! -Requires a seasoning process to extend life and create nonstick surface -Requires upkeep -Must avoid acidic dishes that include things like alcohol and tomatoes (also do not use soap!)
cspangl1
13
May 30, 2018
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I use carbon steel pans a lot. This is a good pan, but it tends to lose its seasoning easier than others. My favorite carbon steel pans are made by Turk. Those are awesome pans. These are okay, but second to Turk in my experience.
wfindley
7
Aug 25, 2018
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heavy, very acceptable non-stick after seasoning, induction friendly.
varga49
74
Jun 9, 2018
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Let me start out by saying...You cannot get a better value for your money If you are wanting to get away from Stainless and Cast Iron skillets. That said the curing method is tedious at best, and will test the patience of the uninitiated to steel skillets. Don't give up try until you get it right and you will be rewarded with a kitchen tool that delivers each and every time. This means zero sticking. There are several online blogs regarding seasoning steel pans..My favorite is "Cooks Illustrated" I highly recommend getting silicon handles covers especially if your finishing your dish in the oven.
atilio
5
May 30, 2018
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It's better than stainless, but this pan has a few imperfections. With the smaller size, the handle is too heavy for the weight of the body of the pan, making it tend to lean toward the handle and not sit flat on the burner. The handle conducts heat very quickly and gets hot much faster than other pans I own. It also loses its seasoning much more easily than my cast iron pans.
eariskulak
14
Jun 14, 2018
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So far this pan has been great. As others mention the initial wear in / curing is a bit of a process, but I'm starting to see good color develop on the pan after seasoning in the oven with grapeseed oil twice so far.
*edit: four seasonings in and the pan is performing very well. heats up faster than my cast iron and sears just as well. after cleaning, i dry on the stove top and then add a few drops of grapeseed oil to maintain the cure.
bottom of pan has lost it's shape. no longer sits flat...
(Edited)
glerr
4
Jun 9, 2018
Protective coating is pretty hard to get off, but after that this thing is amazing
mivox
33
Jun 3, 2018
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I love these pans. They're durable as hell, and way easier to season than any cast iron I've ever owned. I don't use non-stick pans any more, because these work even better. The fact that the handles are welded on, instead of being riveted, is icing on the cake.
211bma
67
Aug 26, 2018
checkVerified Buyer
I like this pan so much I am going to buy another one of a different size (and also a paella pan too).
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