Matfer Black Steel Pans
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

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GameSofter
73
Apr 27, 2019
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Apr 27, 2019
ATS200
68
Apr 28, 2019
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8.5", 9.5", and 12 5/8" are cheaper with Prime. The other sizes (as of now) are more expensive
Apr 28, 2019
Kavik
3750
Jan 24, 2019
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Was just using my little 8 5/8" one tonight to warm up some leftover steak and cheesy mashed potatoes from the other night.
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Can't leave a review, cuz i didn't buy it here, but these are quality pans. After getting it well seasoned, I'm enjoying this one more than my stainless pans. Will be getting a larger one...but still finding the price here is only worth the wait on certain sizes (not the one in looking for)
(Edited)
Jan 24, 2019
antseverywhere
12
Dec 8, 2018
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I mucked up the seasoning process, any ideas or videos on to fix and season properly? My first steel pan or any sort of pan where I need to season it so I know nothing.
Dec 8, 2018
ThatOutdoorsmanGuyFella
2
Jan 21, 2019
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Don't sweat it, it's super easy to rebuild the seasoning. https://youtu.be/-suTmUX4Vbk?t=121
Jan 21, 2019
Kizmit
5
Dec 6, 2018
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I have the 8, 10, 12, and 14 inch version of this pan. They are all beautiful! I have an induction cooktop. The 8, 10, and 12 inch have no issues with heating. The 14 inch has a slight concave when heated. It still cooks everything really well and non-stock after I seasoned it with Crisbee Stik. I tried the potato and kosher salt method, but it didn’t beat the ease of the crisbee stik in the oven method for seasoning.
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Dec 6, 2018
Kizmit
5
Dec 9, 2018
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Yes, I’ve tried the potato skin method and using grape seed oil and they haven’t seasoned as evenly as Crisbee. 4 rounds in the oven. There are videos on YouTube that will direct you. I suggest watching the videos and make the decision.
Dec 9, 2018
RayF
8524
Dec 9, 2018
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Will do--thanks.
Dec 9, 2018
RayF
8524
Oct 28, 2018
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Update: bought the 14-incher from another source at a similar price, and received it in about a week. First impression--holly-cow--it's a beast (beautiful, but a beast)! You'd be surprised by how wide a fourteen inch pan really is until you hold one in your hands, and speaking of hands, you'd better use both, this thing is heavy. I'm sure it's lighter than a same-size cast iron skillet would be, but still, according to the packing list, this thing weighs 15 lbs (so, even if you don't cook, this pan would be perfect for all your home-defense needs as well)! Now, I haven't seasoned it yet (I'll be using the potato peels and Kosher salt method eventually), so I can't say anything about how well it cooks at this point, but I can say you could easily fit a couple of New York strips in there with plenty of room left over for onions and mushrooms! More to follow...
Oct 28, 2018
AllPansAre
1
Oct 25, 2018
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Regular price on Amazon is $5 cheaper and no need to wait 6-8 weeks for delivery.
Oct 25, 2018
CBob
17
Oct 24, 2018
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I've been using carbon steel pans for 20 years, and I can tell you that if you have a gas stove, you don't have to go to all that trouble to season it. I mean, you can if you want, it doesn't hurt anything, but you don't have to because it will season itself quickly enough through use. An un-seasoned pan isn't really that sticky anyway: carbon steel sticks far less than stainless by nature.
Also, you don't have to baby it when cleaning. Just clean it like any other pan. If some of the seasoning rubs off, no problem, like I said these pans are self-seasoning when cooking with any type of fat, and they don't stick that much anyway. If you leave it in the drying rack instead of wiping down right away, it might get some very light surface rust in the unseasoned spots, but you can scrub it off with a sponge easily.
So, just use it and enjoy! It's a hunk of steel, don't baby it. Some of the advice below is nonsense and makes it seem so complicated, when it isn't.
If you have an electric stove, it won't season as easily and the seasoning won't regenerate as quickly. I don't know why exactly, but that's been my experience. I don't know about induction cooktops, never used one with carbon steel.
Oct 24, 2018
RayF
8524
Oct 23, 2018
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Have to say, on Amazon (even with shipping on this non-prime item), MD's price only saves $5.98 on the 14" model (remember, 14" overall size yields the 12" actual cooking surface dimension). As of this writing, Amazon delivers a month quicker as well. Looks like big A wins the battle--for today anyway...
Oct 23, 2018
RayF
8524
Oct 22, 2018
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One more thing to consider when choosing pans of this type--the sizes listed take their measurement from the widest dimension of the pan (the top most edge), not the actual cooking surface. Because the upper edge of the pan flairs outward from the cooking surface, you'd generally need to order a 14" pan to get 12" cooking surface, in this type of skillet
Oct 22, 2018
JM84
24
Oct 12, 2018
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Pan came in damaged.I have emailed customer service a few times but got no replies whatsoever. Even a comment here to the buying manager, Kyle, went unanswered.
Oct 12, 2018
JM84
24
Sep 10, 2018
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Where are these made?
Sep 10, 2018
JM84
24
Oct 11, 2018
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Hello. I have sent an email to Support. Please look into it and revert. Thank you.
Oct 11, 2018
treal512
378
Jul 23, 2018
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These prices are pretty much the same as Amazon (Prime) minus a few bucks in some cases ¯\_(ツ)_/¯
Jul 23, 2018
InvaderGzim
0
Jun 25, 2018
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How much longer until this ships? Is a week late now.
Jun 25, 2018
ChiefSmoothBrave
0
Jun 6, 2018
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How different is the Black pan over the pure steel pan, with no color coating?
I'm just concerned about toxicity - the black flaking coming off, and into my food. Not sure what it's made of.
(I've seen pictures online of the black parts flaking off. Not sure I want to be eating that).
Jun 6, 2018
ezrazxz
1
Dec 16, 2018
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I'm hating the grease around the rivets though but for a $12 pan from Taiwan (and no shipping costs since it's available in Manila...well, it used to be) I can live with not having those flat welds on Matfers.
Dec 16, 2018
RayF
8524
Dec 16, 2018
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A minor inconvenience!
Dec 16, 2018
BobMass
7
Jun 5, 2018
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For an 11" pan, the cost savings over Amazon is only $5. Given that "all sales final", no warranty or returns, and the delay in shipping versus 2-day. This is not a good deal, IMO.
Jun 5, 2018
BarryBogave
36
Jun 5, 2018
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You could of course get it faster with Amazon, which would make a lot of sense, but personally, I would see no reason for a warranty or return. It's a $20 steel pan. Pretty simple really.
Jun 5, 2018
SyedAhmedAli
6
Jun 6, 2018
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For the 8" pan, it is actually $2 cheaper on Amazon. This drop doesn't make much sense because of the relatively high S&H cost.
Jun 6, 2018
BobMass
7
Jun 5, 2018
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How many millimeters thick are the walls/base of the pan?
Jun 5, 2018
Tameh
122
Jun 5, 2018
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Quality seems to be an issue for many people https://www.amazon.com/product-reviews/B000KEJQJ2/
Jun 5, 2018
jdwhitak
5
May 28, 2018
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I’ve own three of these skillets now. Started out with a small one and just bought two others.
These types of pans come with a wax or lacquer coating. The best way to remove it is by using an abrasive. A 00 Scotch Brite pad takes it off in a few minutes.
To season. Lightly coat it with flax seed oil. Bake it in the oven at 500F for two hours. Let it cool naturally in the oven. Done!
May 28, 2018
Kavik
3750
Apr 2, 2018
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I picked up one of these recently (not from here) Just chimming in to say the quality is definitely there on these pans. And the pricing here is decent... Better deal if you're buying multiple probably. I went Amazon to try just a single pan first...close to same price, but quicker delivery of course.
I went through 7 layers of baked on flaxseed oil for the seasoning...but then screwed up on my first use with too much heat 😣 burnt on, trying to "re-crispify" some leftover tempura battered bananas. Probably not the smartest thing to use as my first test of the pan lol But that was total user error. Gotta strip it now, redo the inside and try again But that's the great part about using cookware that has no finish on it, right? Can't screw up anything to the point where you can't fix it (short of warping the pan, of course.... But these things are thick and solid, don't expect that to be an issue here as long as at least a little common sense is used)
My tip: fine steel wool and hot water for removing the factory protective coating. Worked much quicker than the green scrubby method and won't load up the way and paper will
Apr 2, 2018
MRivera
22
Mar 26, 2018
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This pan is awesome! I followed all the steps from America's Test Kitchen to clean and season it. First I ran it under hot water and scrubbed it with a scouring pad and soap. I made sure to scrub both sides multiple times.
To season, I used the recommended 2/3 cup of salt, 1/3 cup of oil and 2 potatoes worth of peels. I used medium to high flame and stirred almost constantly, making sure to rub the peels along the side walls as well. The metal won't start to brown until the peels are blackened and the oil begins smoking. If you have a grill, I would recommend using it instead of the stove. There was a lot of smoke! I would have liked a deeper season, but I had to stop because of the smoke. There was too much oil, so I ended up adding another 1/4 cup of salt. I would also suggest a 3rd potato if you have the 12in pan. I'm going to do additional seasoning with my flaxseed oil, but this will do for now. I need a break from the smoke lol. I did apply a light coat of flaxseed all over the pan, including the bottom, after it cooled down.
After just one round of seasoning, it's pretty non-stick already! I fried up some spam (don't judge) and it was like a slip n slide in there hahaha. Immediately after, I tested out 4 scrambled eggs and nothing stuck! Later on in the day, I tried to fry up 2 over easy eggs and it was sliding around like the spam! My new favorite pan for sure.
After it cooled down (took a while, since it retains heat so well), I just wiped it out with a paper towel. It looks like nothing ever happened and still has its mirror like seasoning. To store it, I just wiped it down with a thin coat of flaxseed all over and stuck it in the oven. I like to keep my cast iron in there too since we don't have much room in the kitchen, just tbh.
All in all, I would highly recommend these types of pans. It's the perfect balance between stainless steel and cast iron. Plus, you don't have to worry about that nasty teflon coating junk ending up in your food. I'm looking forward to using this for the years to come. As long as the handle weld holds up, this pan should last forever!
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Mar 26, 2018
Brushspin
1
Feb 1, 2019
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Love America's Test Kitchen!
Feb 1, 2019
charliewat
0
Feb 22, 2019
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Think smoking means the oil is breaking g down turning into a polymer which is what the coating is that’s nonstick
Feb 22, 2019
anujaya
19
Feb 22, 2018
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Protip for getting that coating off: attach steel wool or green scrub pad to a drill and go at it. Works like a charm!
Feb 22, 2018
shimage
214
Feb 22, 2018
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Probably meant the "coating" that stops rust from forming.
Feb 22, 2018
anujaya
19
Feb 23, 2018
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Coating*
Feb 23, 2018
wwelch
6
Jan 18, 2018
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I noticed the length measurements don't align with any Matfer pans. The description page lists the following:
Weight: 8 in: 44 oz (2 lbs, 12 oz) 10 in: 59 oz (3 lbs, 11 oz) 12 in: 83 oz (5 lbs, 3 oz)
So I cross referenced against Matfer's website -- http://www.matferbourgeatusa.com/black-steel-round-frying-pan-10 -- and the weights match the following sizes.
2 lbs, 12 oz: 8 5/8" 3 lbs, 11 oz: 10 1/4" 5lbs, 3 oz: 12 5/8"
I just wish that Cooks Illustrated's recommended model for Carbon-Steel pans -- 11 7/8": 4lbs, 11 oz (75 oz) -- was available. :-(
Jan 18, 2018
BarryBogave
36
Apr 2, 2018
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This pan should last you at least 20 years. If you really want the one on Cooks Illustrated then I suggest you cough up the extra $13 on Amazon.
If you amortize it over 20 years it will cost you and extra $0.65 a year and you will be a much happier person for it.
Apr 2, 2018
deaconblue42
80
Apr 2, 2018
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Nah, I'm plenty happy with the 12, might get the 8 or crepe pan at some point. The 12 is almost as big as my big LeC enameled cast iron that I find so useful.
Apr 2, 2018
ravkesef
176
Jan 15, 2018
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There is a special technique for removing the protective coating involving salt, oil and potato skins. You can find it on You-Tube. The problem is that it doesn’t always work the first time. You may have to use a palm sander to do the job. Don’t worry—it won’t hurt the pan. Once you’ve removed the coating, even if you have to scrub with a green scrubber, sander, or what-have-you, you’re home free. Now you just have to season the pan, and that’s really easy. Flaxseed oil is the best. Just put a bit in the pre-warmed pan and rub it around with a paper towel to absorb the excess oil (all you really want is a micro-thin layer of oil,) and heat the pan to about 450 degrees and let it blacken. Repeat the process three or four times, and when you’re done, you’ll have a perfect non-stick pan that will beat teflon hands down. Right. Scrambled eggs don’t intimidate this pan. The only thing you don’t want to cook in it is a tomato or wine based sauces, as the acidity will remove the seasoning. If that happens, just re-season it. Also, never wash this pan. Soap will remove the seasoning. Just wipe it out with a lint-free paper towel or a micro-fiber cloth.
Jan 15, 2018
BarryBogave
36
Apr 6, 2018
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Salt oil and patato peel is NOT meant to remove the coating. That is meant to season the pan once the coating has already been removed, using various other techniques.
Apr 6, 2018
StormPE
10
Sep 6, 2018
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This is incorrect. While the salt and potato peels are used during the seasoning process, the reason they are used is to help remove any left over part of the coating while seasoning the pan. Source: https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan
Sep 6, 2018
Supersonic
30
Dec 5, 2017
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I had one of these. The initial coating that comes with it (some people say is wax) is damn near impossible to get off. I tried hot water and boiling water and scrubbed with a green scouring pad and all it did was just make scratches in that coating. Spent an hour or more on it and the coating barely came off. It doesn't come off in pieces either. Once parts of the coating is removed, the pan will start rusting or turn brown pretty quickly. I never managed to get rid of that coating and didn't want to cook with it still there so I gave up on this pan.
Dec 5, 2017
Supersonic
30
Dec 5, 2017
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Of course it needs to be seasoned, but there's no point in seasoning with that wax layer still on there. And obviously it will rust after that coating has been removed, but since it takes so long for it to get removed, rust sets in before I can even try to remove all the wax. And believe me, I have followed what others have done to remove it and if you look online or have owned one, you'd see why the most common complaint is getting rid of that initial coating. It is simply the biggest pain in the ass about this pan.
Dec 5, 2017
pucklermuskau
26
Jan 17, 2018
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if thats the biggest pain about this pan, id consider it a /glowing/ recommendation. its a top notch pan.
Jan 17, 2018
Xuan_Z
6
Dec 5, 2017
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Already have the 10'' one and really like to get the 12'' for larger T-bones. Amazon has the 12'' at $45 which makes the price here not very competitive.
Dec 5, 2017
kingcomanche666
7
Dec 2, 2017
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What model # is the 12" pan?
Dec 2, 2017
Lynyrd
13
Jan 15, 2018
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I would like to see model numbers for all 3 of these pans.
Jan 15, 2018
bbc1
1
Nov 30, 2017
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I've ordered the 8 inch and now I'd like the 12 inch pan. Can you ship both with one shipping cost?
Nov 30, 2017
Tomomo
84
Dec 1, 2017
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The price increase as size/weight of item also increases. You can get one shipping cost if you order more than 1 pan but the price would also increase. You can always add an extra item to your current order in the Transactions drop down box under your account.
Dec 1, 2017
timmyd
6
Nov 29, 2017
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i have a genuine matfer, 12". the handle is welded to the pan with one point above, two points below, like most of the 'stock photos'. the model in their main photo has this reversed. just an FYI. i'm just wanting to point that out. assembly does make a difference.
Nov 29, 2017
ms
77
Jan 15, 2018
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The 8" has the two vertical welds, the 10" has the two points above and one below, and the 12" has the one above, two below assembly.
Jan 15, 2018
BL1X
20
Nov 28, 2017
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These are great pans. I've owned two for two years. Warning: if you have an induction cook top, the bottoms will warp and you'll have a wobbly pan. Gas or regular heating element electric and you're okay, but if you have a glass cooktop, you'll have a pan that only touches the glass in the center and along the radial leading to the handle leading to uneven heating.
Nov 28, 2017
brenda52411
178
Jan 16, 2018
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I wanted a couple for frying eggs, as well, but I have a glass top cook stove, so I guess I will have to leave these alone. I also like to have a lid for my egg skillet, because omelettes turn out better for me, when I use a lid.
Jan 16, 2018
BL1X
20
Jan 16, 2018
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I use one of the many pot lids that I have cluttering up my cabinet. It works just fine.
Jan 16, 2018
Neptuplonian
0
Oct 24, 2017
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How much will the shipping be for a 12 inch pan? Other retailers might be cheaper
Oct 24, 2017
Bozz
8
Oct 26, 2017
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Whatever I proved the 10" is not. Just trying to help
Oct 26, 2017
ms
77
Jan 28, 2018
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I got a £13 customs handling charge on the 10", though you might also get stung with that on the Amazon shipped ones regardless, you'd have to ask. About £40 rather than £40 off amazon + possible handling charge.
Jan 28, 2018
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