Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

Unless you go with a boutique brand, carbon steel skillets are all similar in design and performance (and even if they're expensive and pretty, the performance will be similar to inexpensive pans).

Carbon Steel Cookware Pros and Cons (Complete List) - Prudent Carbon Steel Cookware Pros and Cons (Complete List) - Prudent

walls, which are on thin side, so be especially careful to heat and cool the pan slowly, especially when new, to avoid warping. Both cast iron and carbon steel are metals that contain iron and carbon only, with no rust inhibitors. It was also somewhat heavy, coming in at a weight similar to that of the 10-inch skillets in our test.To give you a better idea of how much lighter carbon steel cookware is compared to cast iron, let’s take a look at a few examples.

Cookware – Matfer Bourgeat USA Cookware – Matfer Bourgeat USA

We've noted when pan on this list had a cooking surface that felt smaller, but some is up to personal preference and the kinds of foods you cook most. Overall shape:In traditional carbon steel skillets, there aren't a lot of design choices other than thickness.It delivered excellent browning in our steak test, and our tester noted that the slightly arced handle added balance and control when lifting and shaking the lightweight pan.

Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA Black Carbon Steel Paella Pan | Products | Matfer Bourgeat USA

As the marketplace changes and more people discover the benefits of carbon steel, we expect to see more carbon steel cookware on the market, possibly entire sets. The handle is curved and long, which makes it convenient to hold, and has a round hole near the end to hang it on a pot rack. If you like a durable product, consider that oil seasoning improves over time while ceramic coatings and Teflon degrade over time and cannot be repaired. Although this type of cookware is more common in restaurants than home kitchens, you don’t need to be a professional chef to qualify for carbon steel. 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's lightweight and responsive to heat, like stainless steel, and it's long-lasting and can develop a naturally nonstick surface with seasoning, like cast iron. It is however about a pound lighter than the Matfer pan making it a better choice for someone needing a lighter pan. Its purpose is to be a versatile, everyday workhorse in your kitchen, and you should expect some bumps and bruises along the way. Cast iron and stainless steel pans work with most heat sources and cooktops, but since aluminum is not magnetic, most non-stick pans are not compatible with induction cooktops.