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Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray

£57.495£114.99Clearance
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Follow the manufacturer's instructions for seasoning. But most will be similar to this: Add a small amount of a cooking oil, like vegetable or canola, to the pan. Use a paper towel or dishtowel to spread the oil across the bottom and up the sides of the pan until it is barely shiny and mostly absorbed. The angled sides make it suitable for a variety of uses, from stir-frying to sautéing, and you’ll be able to use this on just about any cooking surface, even induction. Be sure to wash the pan thoroughly with a bristle brush and mild dish detergent to remove the protective coating before first use. DURABLE CONSTRUCTION: The steel handle is welded to pan’s body for an incredibly strong and rivet-less construction, preventing the buildup of rust, grease, or bacteria. Its ergonomically angled design makes it ideal for easy sautéing, stirring, and flipping For everyone who has been looking for promising and high-quality pans, you cannot go wrong with De Buyer because they have used top-notch material. It wouldn’t be wrong to say that De Buyer pans are absolute. They are creating a competitive edge by outlining the protective properties of beeswax as they are using it for protecting the pans (the protection is promised from oxidation) during transportation and storage. While using these pans, the users need to ensure that detergents aren’t used for cleaning purposes. Also, you should preheat fat in the pan before using it as it leads it promising seasoning. All in all, we love how these pans don’t have any chemicals, which make them safe to use. Matfer Bourgeat

Founded in 1830, this historic manufacturer based in Normandy, France, is best known for its premium copper cookware and specialty copper bakeware. In addition to their traditional copper collection, Mauviel makes other pieces in aluminum, stainless steel, and carbon steel. M’Steel is the brand’s name for its range of carbon steel pieces that are made to the same exacting standards as their professional quality copper pieces. But if you want to learn more about why I think it’s so much better than its competitors, or you would like to learn about them… Keep reading. Wash and dry the pan. Many unseasoned carbon steel skillets will come sealed in a beeswax coating that prevents the pan from rusting in transit. Use hot water, a gentle dish soap and a sponge or gentle dishcloth to wash the pan until the waxy coating is removed. Dry the pan thoroughly.Carbon steel pans weigh considerably less than their cast iron counterparts—a 12-inch Lodge cast iron skillet weighs about eight pounds, while a similarly sized Lodge carbon steel pan weighs less than five pounds. If lugging heavy cast iron cookware in and out of storage might be a problem, then this is a great alternative. A good carbon steel pan still has enough heft to it to keep it from moving around on the burner but is still light enough to be very responsive to changes in heat. Test #2 - Heat - Another way to test for a carbon steel pan is to place it in an oven at 350 degrees Fahrenheit and see if any rust appears on its surface. If rust appears after five minutes, then you know that it's not made of carbon steel; but if no rust appears, then you know that it's made out of carbon steel.

Place the pan over the heat level recommended by the manufacturer, and heat until the oil just begins to smoke. Remove the pan from the heat and, using tongs to protect your hand, use a clean paper towel or dishtowel to wipe any oil around the pan so that it's no longer visible. Let the pan cool completely. Like de Buyer's Mineral B fry pan, this has an epoxy-coated handle that isn't truly oven-safe, but that won't matter if you're planning on using only the stovetop. Available in 9.5, 10.25, and 12-inch models, you can select the best diameter for your preferred crepe size. The wide base of the pan allowed the spatula to enter easily. While we feel the handle is a little long, we like its triple-riveted design and hanging hole for storage. Finally, according to the manufacturer's instructions, acidic ingredients, abrasive cleaners, and even salt (when not on food or diluted with water) can damage the pan’s surface. It came out of our tests unscathed, which bodes well for it holding up under normal use and with proper care.

Keep it Slick

Carbon steel pans are super durable and tough, which means they can also be on the heavy side. When shopping for one, keep in mind that these can be more cumbersome than your standard frying pan. If using heavy cookware is an issue for you, make sure to look for a pan that has an ergonomic handle that makes it easier to maneuver. To season a carbon steel pan, you will want to first remove any protective coating—many pans come with a layer of beeswax to protect the surface in transit. DeBuyer recommends using hot water and a soft cloth to rub away as much of the beeswax as possible. Dry the surface, then coat it in a thin layer of oil or fat, then place the pan in the oven at 300 degrees for an hour. Alternately, you can heat the oiled pan over medium heat on the stovetop until the oil starts to bead. Remove from the stovetop and wipe away any excess oil with a paper towel. If your pan has arrived seasoned, you can skip this process, but you'll want to re-season your pan every now and again. Upon receiving the Matfer Bourgeat pan, I started by seasoning it according to the brand’s specific directions, taking note of the ease of the process. To test the pan’s heat conductivity and retention, I filled the pan with half an inch of water and timed how long it took the water to come to a boil (212 degrees) over medium-high heat; then, I turned off the heat to time how long it took for the water to come to room temperature (75 degrees). One of the benefits of carbon steel is that it performs like a cast iron pan without the added weight, so we wanted to make sure that each pan was easy to handle and maneuver. We assessed the weight and feel of each pan and how balanced it felt from handle to body. We also considered how hot or slippery each handle felt in our hands. In contrast, cast iron cookware contains a little more carbon than carbon steel (2% to 3%, compared with carbon steel's 1%), and this matters because it makes cast iron more brittle, meaning it must be cast (poured into a mold, hence the name), giving it a rougher texture. The relative flexibility of carbon steel allows it to be stamped (pressed into shape from a single sheet), which gives it a smoother surface.

As the oldest and longest-running cast iron manufacturer in the U.S., Lodge has built a solid reputation on its extensive line of affordable, cast iron cookware. Lodge also has a small collection of carbon steel pieces, including a skillet and paella pan that can be used both inside on a stovetop and outdoors on a grill or campfire. Like the brand’s cast iron skillets and grills, the carbon steel pieces are all manufactured in the USA. You'll notice that you need to re-season your pan if there are any signs of rust, or if your pan feels like it's crusted with old food buildup. Typically your pan will keep building up seasoning with use, but if you ever want to "start over," scrub the surface with an abrasive sponge (or heat the pan slightly then scrub with a mixture of salt and oil), removing any roughness, then start the seasoning process over. These pans are popular for their high-end heat distribution. On top of everything, the pans are designed with extra handles that make them easy to use and maneuver around. Even more, these handles are long, which promises higher control and ease of use. Some people argue that it’s an expensive pan, but it provides worth of your money (it will become a lifetime investment). In addition, the pans are designed with a flat bottom that leads to promising cooking outcomes since flat bottom promises even heat distribution.There are many different ways to test a carbon steel pan. During our testing, we looked at the above criteria as well as performed 3 key tests: Yes. Carbon steel is one of the most versatile materials for cookware and can be used on electric, gas, and induction ranges as well as over open flames like campfires and BBQ grills.

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