Matfer Black Steel Pans Discussions | Drop

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Matfer Black Steel Pans

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Slayer2003

May 5, 2017

I currently have the 8" and 12" of these from Matfer, and love them! Used to only use cast iron for steaks, but now it's a coin toss as to which I use now. They do look ugly the more they season, but you want this! The darker it gets, the better the non-stick. I scrub the heck out of them when needed and the seasoning doesn't get damaged, so long as you do it right. I really want to get another from this drop...
Here's a great vid describing how these cook, and they chose the 12" as their top performer: https://www.youtube.com/watch?v=-suTmUX4Vbk

May 5, 2017

Daybo

May 7, 2017

Slayer2003What do you scrub with? The seasoning comes off CS pretty easily compared to CI. I find steel wool damages it the least, even though it's quite abrasive. Green scouring pads remove it the most, yet they're great on CI.

May 7, 2017

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Slayer2003

May 8, 2017

DayboI use the blue "non-scratch" scrub sponges from scotch brite, takes more effort than steel wool or the normal green n yellow sponges, but it seems to not mess with the coating on my pans.

May 8, 2017

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jhyu

May 8, 2017

DayboI would suggest a bamboo pot scrubber, which is commonly used for carbon steel woks. Renowned cookbook author Michael Ruhlman likes these so much he sells them on his website: https://shop.ruhlman.com/collections/frontpage/products/bamboo-pot-scrubber " Why a great bamboo pot scrubber isn’t ubiquitous in American kitchens we have no idea. "

May 8, 2017