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Product Description
Made from carbon steel, also known as black steel—which is heavy enough to retain heat, but thin enough to heat up quickly—these Matfer fryers are sure to become your go-to saucepans. Available in three sizes, the pans need to be broken in or “seasoned” for non-stick use Read More
I got the smallest size selection because I've got larger pans already. This tiny guy once taken care of and treated well is amazing and so hardy. It really is a great pan.
14” pan is big and heavy, as expected. Arrived with a couple of large scratches because it was poorly packed. Given that it is big and heavy and will blacken with use, I decided not to bother returning it. The pan seasoned well. You need the long handle given how heavy the pan is, but it is a bit awkward and makes placing the pan in the oven, but cast iron is better for that anyway. All in all pleased except for the packing. Do be prepared for a bigger and heavier pan than you may he used to if you opt for the 14” pan.
Got the seasoning done well and this thing is awesome! I used my turkey fryer burner to season it outside. Use very hot water, dawn dish soap and red scotch brite to get the factory coating off with ease. Mine has also warped slightly but that doesn’t seem to be affecting the performance of the pan at all.
Life-changingly versatile pan, once I finally got it seasoned correctly (my fault messing it up the first time, despite following instructions). Just make sure you really clean it thoroughly after shipping, and if you're cooking on an electric stove-top of any sort, be extra thorough with your initial seasoning; maybe even finish the first round in the oven, to be safe. Plenty of YouTube outlines the process(es) involved, there, so a little research goes a long way.
Literally my only complaint is that mine has warped very slightly in the center of the cooking surface, so that it wobbles slightly on my glass cooktop. Even so, it heats quickly, it's easy to clean, and I can cook whatever I want in it.
Easier to care for than cast iron (once it's seasoned). The protective coating wouldn't come off, so I just went through seasoning twice before using and a third time a little later.