Matfer Black Steel Panssearch

Matfer Black Steel Pans

Matfer Black Steel Pans

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(34 reviews)
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I mucked up the seasoning process, any ideas or videos on to fix and season properly? My first steel pan or any sort of pan where I need to season it so I know nothing.
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I have the 8, 10, 12, and 14 inch version of this pan. They are all beautiful! I have an induction cooktop. The 8, 10, and 12 inch have no issues with heating. The 14 inch has a slight concave when heated. It still cooks everything really well and non-stock after I seasoned it with Crisbee Stik. I tried the potato and kosher salt method, but it didn’t beat the ease of the crisbee stik in the oven method for seasoning.
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Yes, I’ve tried the potato skin method and using grape seed oil and they haven’t seasoned as evenly as Crisbee. 4 rounds in the oven. There are videos on YouTube that will direct you. I suggest watching the videos and make the decision.
Kizmit
Will do--thanks.
Update: bought the 14-incher from another source at a similar price, and received it in about a week. First impression--holly-cow--it's a beast (beautiful, but a beast)! You'd be surprised by how wide a fourteen inch pan really is until you hold one in your hands, and speaking of hands, you'd better use both, this thing is heavy. I'm sure it's lighter than a same-size cast iron skillet would be, but still, according to the packing list, this thing weighs 15 lbs (so, even if you don't cook, this pan would be perfect for all your home-defense needs as well)! Now, I haven't seasoned it yet (I'll be using the potato peels and Kosher salt method eventually), so I can't say anything about how well it cooks at this point, but I can say you could easily fit a couple of New York strips in there with plenty of room left over for onions and mushrooms! More to follow...
Regular price on Amazon is $5 cheaper and no need to wait 6-8 weeks for delivery.
I've been using carbon steel pans for 20 years, and I can tell you that if you have a gas stove, you don't have to go to all that trouble to season it. I mean, you can if you want, it doesn't hurt anything, but you don't have to because it will season itself quickly enough through use. An un-seasoned pan isn't really that sticky anyway: carbon steel sticks far less than stainless by nature.
Also, you don't have to baby it when cleaning. Just clean it like any other pan. If some of the seasoning rubs off, no problem, like I said these pans are self-seasoning when cooking with any type of fat, and they don't stick that much anyway. If you leave it in the drying rack instead of wiping down right away, it might get some very light surface rust in the unseasoned spots, but you can scrub it off with a sponge easily.
So, just use it and enjoy! It's a hunk of steel, don't baby it. Some of the advice below is nonsense and makes it seem so complicated, when it isn't.
If you have an electric stove, it won't season as easily and the seasoning won't regenerate as quickly. I don't know why exactly, but that's been my experience. I don't know about induction cooktops, never used one with carbon steel.
Have to say, on Amazon (even with shipping on this non-prime item), MD's price only saves $5.98 on the 14" model (remember, 14" overall size yields the 12" actual cooking surface dimension). As of this writing, Amazon delivers a month quicker as well. Looks like big A wins the battle--for today anyway...
One more thing to consider when choosing pans of this type--the sizes listed take their measurement from the widest dimension of the pan (the top most edge), not the actual cooking surface. Because the upper edge of the pan flairs outward from the cooking surface, you'd generally need to order a 14" pan to get 12" cooking surface, in this type of skillet
Pan came in damaged.I have emailed customer service a few times but got no replies whatsoever. Even a comment here to the buying manager, Kyle, went unanswered.
Where are these made?
JM84
Hello. I have sent an email to Support. Please look into it and revert. Thank you.
These prices are pretty much the same as Amazon (Prime) minus a few bucks in some cases ¯\_(ツ)_/¯
How much longer until this ships? Is a week late now.
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).
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I'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.
ezrazxz
A minor inconvenience!
For an 11" pan, the cost savings over Amazon is only $5. Given that "all sales final", no warranty or returns, and the delay in shipping versus 2-day. This is not a good deal, IMO.
BobMass
You could of course get it faster with Amazon, which would make a lot of sense, but personally, I would see no reason for a warranty or return. It's a $20 steel pan. Pretty simple really.
BobMass
For the 8" pan, it is actually $2 cheaper on Amazon. This drop doesn't make much sense because of the relatively high S&H cost.
How many millimeters thick are the walls/base of the pan?
Quality seems to be an issue for many people https://www.amazon.com/product-reviews/B000KEJQJ2/
I’ve own three of these skillets now. Started out with a small one and just bought two others.
These types of pans come with a wax or lacquer coating. The best way to remove it is by using an abrasive. A 00 Scotch Brite pad takes it off in a few minutes.
To season. Lightly coat it with flax seed oil. Bake it in the oven at 500F for two hours. Let it cool naturally in the oven. Done!
I picked up one of these recently (not from here) Just chimming in to say the quality is definitely there on these pans. And the pricing here is decent... Better deal if you're buying multiple probably. I went Amazon to try just a single pan first...close to same price, but quicker delivery of course.
I went through 7 layers of baked on flaxseed oil for the seasoning...but then screwed up on my first use with too much heat 😣 burnt on, trying to "re-crispify" some leftover tempura battered bananas. Probably not the smartest thing to use as my first test of the pan lol But that was total user error. Gotta strip it now, redo the inside and try again But that's the great part about using cookware that has no finish on it, right? Can't screw up anything to the point where you can't fix it (short of warping the pan, of course.... But these things are thick and solid, don't expect that to be an issue here as long as at least a little common sense is used)
My tip: fine steel wool and hot water for removing the factory protective coating. Worked much quicker than the green scrubby method and won't load up the way and paper will
This pan is awesome! I followed all the steps from America's Test Kitchen to clean and season it. First I ran it under hot water and scrubbed it with a scouring pad and soap. I made sure to scrub both sides multiple times.
To season, I used the recommended 2/3 cup of salt, 1/3 cup of oil and 2 potatoes worth of peels. I used medium to high flame and stirred almost constantly, making sure to rub the peels along the side walls as well. The metal won't start to brown until the peels are blackened and the oil begins smoking. If you have a grill, I would recommend using it instead of the stove. There was a lot of smoke! I would have liked a deeper season, but I had to stop because of the smoke. There was too much oil, so I ended up adding another 1/4 cup of salt. I would also suggest a 3rd potato if you have the 12in pan. I'm going to do additional seasoning with my flaxseed oil, but this will do for now. I need a break from the smoke lol. I did apply a light coat of flaxseed all over the pan, including the bottom, after it cooled down.
After just one round of seasoning, it's pretty non-stick already! I fried up some spam (don't judge) and it was like a slip n slide in there hahaha. Immediately after, I tested out 4 scrambled eggs and nothing stuck! Later on in the day, I tried to fry up 2 over easy eggs and it was sliding around like the spam! My new favorite pan for sure.
After it cooled down (took a while, since it retains heat so well), I just wiped it out with a paper towel. It looks like nothing ever happened and still has its mirror like seasoning. To store it, I just wiped it down with a thin coat of flaxseed all over and stuck it in the oven. I like to keep my cast iron in there too since we don't have much room in the kitchen, just tbh.
All in all, I would highly recommend these types of pans. It's the perfect balance between stainless steel and cast iron. Plus, you don't have to worry about that nasty teflon coating junk ending up in your food. I'm looking forward to using this for the years to come. As long as the handle weld holds up, this pan should last forever!
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MRivera
dont understand the purpose of the salt. I use salt to remove seasoning from a pan when it needs to be redone. Salt absorbs oil and water, plus it is a good abrading material to remove organic buildup.
Calaverasgrande
The salt and potato peels serve to help remove any left over coating on the pan, as well as remove moisture during the seasoning process.
Protip for getting that coating off: attach steel wool or green scrub pad to a drill and go at it. Works like a charm!
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Probably meant the "coating" that stops rust from forming.
Coating*
I noticed the length measurements don't align with any Matfer pans. The description page lists the following:
Weight: 8 in: 44 oz (2 lbs, 12 oz) 10 in: 59 oz (3 lbs, 11 oz) 12 in: 83 oz (5 lbs, 3 oz)
So I cross referenced against Matfer's website -- http://www.matferbourgeatusa.com/black-steel-round-frying-pan-10 -- and the weights match the following sizes.
2 lbs, 12 oz: 8 5/8" 3 lbs, 11 oz: 10 1/4" 5lbs, 3 oz: 12 5/8"
I just wish that Cooks Illustrated's recommended model for Carbon-Steel pans -- 11 7/8": 4lbs, 11 oz (75 oz) -- was available. :-(
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This pan should last you at least 20 years. If you really want the one on Cooks Illustrated then I suggest you cough up the extra $13 on Amazon.
If you amortize it over 20 years it will cost you and extra $0.65 a year and you will be a much happier person for it.
BarryBogave
Nah, I'm plenty happy with the 12, might get the 8 or crepe pan at some point. The 12 is almost as big as my big LeC enameled cast iron that I find so useful.
There is a special technique for removing the protective coating involving salt, oil and potato skins. You can find it on You-Tube. The problem is that it doesn’t always work the first time. You may have to use a palm sander to do the job. Don’t worry—it won’t hurt the pan. Once you’ve removed the coating, even if you have to scrub with a green scrubber, sander, or what-have-you, you’re home free. Now you just have to season the pan, and that’s really easy. Flaxseed oil is the best. Just put a bit in the pre-warmed pan and rub it around with a paper towel to absorb the excess oil (all you really want is a micro-thin layer of oil,) and heat the pan to about 450 degrees and let it blacken. Repeat the process three or four times, and when you’re done, you’ll have a perfect non-stick pan that will beat teflon hands down. Right. Scrambled eggs don’t intimidate this pan. The only thing you don’t want to cook in it is a tomato or wine based sauces, as the acidity will remove the seasoning. If that happens, just re-season it. Also, never wash this pan. Soap will remove the seasoning. Just wipe it out with a lint-free paper towel or a micro-fiber cloth.
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ravkesef
Salt oil and patato peel is NOT meant to remove the coating. That is meant to season the pan once the coating has already been removed, using various other techniques.
BarryBogave
This is incorrect. While the salt and potato peels are used during the seasoning process, the reason they are used is to help remove any left over part of the coating while seasoning the pan. Source: https://www.cooksillustrated.com/how_tos/9588-how-to-season-a-carbon-steel-pan
I had one of these. The initial coating that comes with it (some people say is wax) is damn near impossible to get off. I tried hot water and boiling water and scrubbed with a green scouring pad and all it did was just make scratches in that coating. Spent an hour or more on it and the coating barely came off. It doesn't come off in pieces either. Once parts of the coating is removed, the pan will start rusting or turn brown pretty quickly. I never managed to get rid of that coating and didn't want to cook with it still there so I gave up on this pan.
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Of course it needs to be seasoned, but there's no point in seasoning with that wax layer still on there. And obviously it will rust after that coating has been removed, but since it takes so long for it to get removed, rust sets in before I can even try to remove all the wax. And believe me, I have followed what others have done to remove it and if you look online or have owned one, you'd see why the most common complaint is getting rid of that initial coating. It is simply the biggest pain in the ass about this pan.
Supersonic
if thats the biggest pain about this pan, id consider it a /glowing/ recommendation. its a top notch pan.
Already have the 10'' one and really like to get the 12'' for larger T-bones. Amazon has the 12'' at $45 which makes the price here not very competitive.
What model # is the 12" pan?
kingcomanche666
I would like to see model numbers for all 3 of these pans.
I've ordered the 8 inch and now I'd like the 12 inch pan. Can you ship both with one shipping cost?
bbc1
The price increase as size/weight of item also increases. You can get one shipping cost if you order more than 1 pan but the price would also increase. You can always add an extra item to your current order in the Transactions drop down box under your account.
i have a genuine matfer, 12". the handle is welded to the pan with one point above, two points below, like most of the 'stock photos'. the model in their main photo has this reversed. just an FYI. i'm just wanting to point that out. assembly does make a difference.
timmyd
The 8" has the two vertical welds, the 10" has the two points above and one below, and the 12" has the one above, two below assembly.
These are great pans. I've owned two for two years. Warning: if you have an induction cook top, the bottoms will warp and you'll have a wobbly pan. Gas or regular heating element electric and you're okay, but if you have a glass cooktop, you'll have a pan that only touches the glass in the center and along the radial leading to the handle leading to uneven heating.
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I wanted a couple for frying eggs, as well, but I have a glass top cook stove, so I guess I will have to leave these alone. I also like to have a lid for my egg skillet, because omelettes turn out better for me, when I use a lid.
brenda52411
I use one of the many pot lids that I have cluttering up my cabinet. It works just fine.
How much will the shipping be for a 12 inch pan? Other retailers might be cheaper
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Whatever I proved the 10" is not. Just trying to help
Neptuplonian
I got a £13 customs handling charge on the 10", though you might also get stung with that on the Amazon shipped ones regardless, you'd have to ask. About £40 rather than £40 off amazon + possible handling charge.
I love my pan of theirs make sure you season it about 10 times b4 you use and also on eBay there is a seller that I bought my 10" delivered for 34.75$ so this isn't really. "Deal" with the shipping charge. https://m.ebay.com/itm/Matfer-Bourgeat-062003-Black-Steel-10-1-4-Fry-Pan-/122736556257?epid=2254302063&hash=item1c93ab38e1%3Ag%3A6gUAAOSwQNRZ0oXC&_trkparms=pageci%253Acc2612f5-b760-11e7-9b9f-74dbd180a6d2%257Cparentrq%253A4599694015f0aa1269e05f76fffedad8%257Ciid%253A17
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I did not do it there way let me find a link in YouTube that I found to work great!
I didn't bake it for 2 hrs though maybe 10 mins after it got to 550 but do not open stove until you know it's cooled off slowly repeat as needed took me around 10 times I used coconut oil make sure you use a high smoke oil. Good luck!
I bought the smallest one, just to see if I liked it. I hope this goes again- I can't wait to get the 12in!!