Matfer Black Steel Panssearch

Matfer Black Steel Pans

Matfer Black Steel Pans

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Where are these made?
These pans are made in Germany.
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 usually rotate between olive oil, peanut oil and sesame oil. Olive oil by itself will gum up a pan. But when you also use a few other oils with higher smoke point it works out pretty well to create a good surface.
The real trick is to not leave the pan soaking in the sink, and don't clean the daylights out of it.
The black color you're seeing on a carbon steel pan comes after the pan has been seasoned. When you receive your Matfer skillet, it will be a shiny stainless steel silver (unseasoned) and likely coated with beeswax to protect the skillet from scratches or other issues during shipping/storage. While you can use your skillet in this state, I would recommend (at the least) removing the beeswax coating with very hot water and some scrubbing.

There are benefits, however, to seasoning your new skillet (which will turn it a dark color). Those benefits involve protecting the pan for a longer life, as well as creating a nonstick surface on the skillet itself. Carbon steel (unlike stainless steel) will rust, and therefore must be kept clean and dry when not in use. Seasoning your skillet will help protect it from rust, and provide a nonstick surface when you cook (if seasoned and cared for correctly).

It's important to note, that unlike stainless steel pans or teflon pans, carbon steel requires upkeep much like cast iron. You are also semi-limited in what you can cook in your skillet due to the difference in how the seasoning layer attaches to the carbon steel. Acidic dishes and ingredients can cause the coating to peel away from the skillet. It's generally recommended not to use wine or tomatoes when cooking on a seasoned carbon steel skillet for exactly this reason. The good news, is that in situations where your seasoning is spoiled. All you need to do is clean your skillet and use a scouring pad to remove excess coating before reseasoning it. At which point, your pan is good as new.

These skillets are high quality, and I'm very fond of mine. If you are diligent with the upkeep and mindful of what you cook in it, I believe you will be highly satisfied with your purchase. If, however, you're expecting a very hands off and uninvolved upkeep process, I believe you may be disappointed. These skillets are excellent for searing meat and cooking eggs and potatoes, but are not a great choice for making wine based sauces or tomato dishes.

I hope this is informative and answers your questions about the differing colors of carbon steel and what concerns you may have about the black coating. Best of luck with your carbon steel adventure!
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.
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.
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
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!
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.
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.