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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
mikejungle
14
Jun 7, 2018
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ChiefSmoothBravewaddup chief. They all come as plain carbon steel, without the black coating. They only cover with some sort of oil coating so the pan doesn't rust before it gets to you. The black coating is seasoned oil. There are tons of seasoning tutorials on the internet, but you basically coat the pan with vegetable oil and heat it until it polymerizes. Some people will try to convince you that flaxseed oil. DON'T. This will flake for sure. If you want more details, I can explain why, but I think plain soybean oil works great.
Jun 7, 2018
ChiefSmoothBrave
0
Jun 7, 2018
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mikejungleThanks Mike - I see the current one (for the Matfer drop deal) it totally all black, even the handle and the underside - are you sure it's just a coating that easily comes off, before cooking? On the pictures online it didn't look like it. I've seen the all steel ones - I saw my friend using it at his apartment, and there was no black coating at all. I see one's online where they're sold as plain carbon steel, no coating.
Regarding oils - are there any good alternatives you'd recommend besides soybean oil, for seasoning?
Jun 7, 2018
mikejungle
14
Jun 7, 2018
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ChiefSmoothBraveAre we looking at the same pictures? The only all black picture I see is the one with the prawn/shrimp. The dark greyish color is what it looks like when you receive it, and unlike cast iron cookware, most carbon steel cookware comes unseasoned. That's why all the pictures you see online are that raw steel color.
That black seasoning is going to help your pan become more and more non-stick. You're really going to want to do this process! It's the same reason why cast iron cookware is black. Rust protection, and a non stick surface
If your friend's pan isn't black, or even brownish yet, he must clean it like crazy after each cook?
You can use other oils, but I recommend something with a high smoke point, like soy, canola, etc. High smoke point will help it not flake. Pig fat (lard) is popular too, and I think it will work as well. Anything labeled vegetable oil is usually soybean or corn.
The pan comes with instructions on how to remove the shipping grease...a method with oil and potato peels. Should be pretty straightforward.
Jun 7, 2018
Calaverasgrande
1486
Jul 27, 2018
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mikejungleI usually rotate between olive oil, peanut oil and sesame oil. Olive oil by itself will gum up a pan. But when you also use a few other oils with higher smoke point it works out pretty well to create a good surface. The real trick is to not leave the pan soaking in the sink, and don't clean the daylights out of it.
Jul 27, 2018
StormPE
11
Sep 6, 2018
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ChiefSmoothBraveThe black color you're seeing on a carbon steel pan comes after the pan has been seasoned. When you receive your Matfer skillet, it will be a shiny stainless steel silver (unseasoned) and likely coated with beeswax to protect the skillet from scratches or other issues during shipping/storage. While you can use your skillet in this state, I would recommend (at the least) removing the beeswax coating with very hot water and some scrubbing.
There are benefits, however, to seasoning your new skillet (which will turn it a dark color). Those benefits involve protecting the pan for a longer life, as well as creating a nonstick surface on the skillet itself. Carbon steel (unlike stainless steel) will rust, and therefore must be kept clean and dry when not in use. Seasoning your skillet will help protect it from rust, and provide a nonstick surface when you cook (if seasoned and cared for correctly).
It's important to note, that unlike stainless steel pans or teflon pans, carbon steel requires upkeep much like cast iron. You are also semi-limited in what you can cook in your skillet due to the difference in how the seasoning layer attaches to the carbon steel. Acidic dishes and ingredients can cause the coating to peel away from the skillet. It's generally recommended not to use wine or tomatoes when cooking on a seasoned carbon steel skillet for exactly this reason. The good news, is that in situations where your seasoning is spoiled. All you need to do is clean your skillet and use a scouring pad to remove excess coating before reseasoning it. At which point, your pan is good as new.
These skillets are high quality, and I'm very fond of mine. If you are diligent with the upkeep and mindful of what you cook in it, I believe you will be highly satisfied with your purchase. If, however, you're expecting a very hands off and uninvolved upkeep process, I believe you may be disappointed. These skillets are excellent for searing meat and cooking eggs and potatoes, but are not a great choice for making wine based sauces or tomato dishes.
I hope this is informative and answers your questions about the differing colors of carbon steel and what concerns you may have about the black coating. Best of luck with your carbon steel adventure!
Sep 6, 2018
ezrazxz
1
Oct 21, 2018
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ChiefSmoothBraveThey're the same pans. The pans will arrive with some kind of transparent wax to prevent rust before you get it, then you have to season the pans with oil and it will get blacker over time.
You have to wash off the factory wax. Others just burn if off on the stove BUT make sure somebody else does the same thing on the same brand and model first because some brands use other types that gum up as they get burned off (I think it was the Guy Fieri branded ones from whatever manufacturer, not sure), and only do it over fire (not electric) so you can tilt and burn off the wax on all sides in case the heat isn't crawling up the walls or the handle.
My pans (not Matfer but also carbon steel) came bluish silver, but after five coats and several cooking sessions it's glassy black with bronze spots (see attached image). What your friend has that is bare steel is the normal stainless or aluminum pans that needs a little seasning but won't come out like this, you just need a little bit in there so you don't always need the pan very hot to prevent sticking (otherwise it doesn't polymerize well). Chipping toxic black coatings isn't a problem on carbon steel and cast iron unless you burn the food, in which case the carcinogens in the burned meat is worse than eating polymerized oil that chipped off (or the yucky flavor of burned food).
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Oct 21, 2018
RayF
22210
Dec 6, 2018
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ezrazxzHubba-hubba--what a sexy look'n pan!
Dec 6, 2018
ezrazxz
1
Dec 16, 2018
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RayFI'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
22210
Dec 16, 2018
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ezrazxzA minor inconvenience!
Dec 16, 2018
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