Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Place the pan on the burner and let it warm until smoke starts to rise from its surface. Coat the surface of the pan once more with oil or lard, heat thoroughly, remove from heat and allow to cool. Yes, carbon steel can warp if it undergoes abrupt temperature changes, especially when new. Heat and cool carbon steel pans slowly to avoid this happening. Never put a hot pan into cooler water. Carbon steel, with it’s lower carbon content, is more malleable (bendable) than cast iron, which is why it can be manufactured with thin, lightweight walls. But that’s where carbon steel cookware triumphs. It’s generally much lighter and, therefore, easier to use.

Cookware – Matfer Bourgeat USA Cookware – Matfer Bourgeat USA

Every pan is a little different, so I recommend following the manufacturers’ instructions on seasoning.Misen: Misen's carbon steel is also good quality, but it has a silicone handle. While some people think this is great for "beginner" cooks, all it does is limit the temperatures at which you can use the pan. Also, the silicone will wear out long before the pan does. While there is a considerable list of carbon steel cookware pros, I’m not going to leave you in the dark about the cons. Second, the handle is very high, which helps keep it cool and could be great for tall people, but can also make it harder to maneuver and store, and possibly harder to fit in an oven.

Matfer Bourgeat Black Carbon Steel Fry Pan (8 5/8)

All you have to do is wash in warm water and wipe it dry. Use a scrubber to scrape off stubborn bits of food, but avoid soap and harsh scouring pad—both will wear down the seasoning. Con: Reacts With Acidic Foods If you’re looking for affordable new cookware that you can use for most foods, speeds up your cooking time, and lasts for years—then yes, you should buy carbon steel cookware. The thermal conductivity (the rate at which heat passes through a specified material) of carbon steel is significantly lower than aluminum . This review is for carbon steel skillets, which along with woks are by far the most popular type of carbon steel cookware. As carbon steel grows in popularity you'll see some other pieces. We've recently seen deep skillets, perforated grill pans, and paella pans. And crepe pans have been around forever.Vollrath is an American maker of primarily commercial grade cookware. It's a thinner gauge than the Matfer Bourgeat above, so if you want a lighter pan or don't care so much about high-heat searing, it's a good choice. Summary: As with so many cookware decisions, there's no wrong choice. We like the traditional carbon steel design, but all the designs are functional. What's best for you depends on your personal style and how you'll use the pan. Compared to copper, carbon steel is lighter. Copper has a higher density of 8.96g/cc, so unless its very thin copper cookware, it will be heavier than most carbon steel. Unseasoned carbon steel pans will definitely need seasoning before use. Most manufacturers include instructions, or you can google, or find YouTube videos that show you how. As we've already mentioned, we think Sheryl Canter's seasoning method is the best option. While carbon steel as a metal is all stovetop compatible, not all carbon steel pans are. This is because some pans do not have a perfectly flat base or because they contain other materials that they have been combined or coated with. The same applies to oven compatibility. If you have a need for these features, then ensure that your carbon steel pan choice can offer them to you. Handle