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Matfer Black Steel Pans

Matfer Black Steel Pans

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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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Thanks Mike - I see the current one (for the Matfer drop deal) it totally all black, even the handle and the underside - are you sure it's just a coating that easily comes off, before cooking? On the pictures online it didn't look like it. I've seen the all steel ones - I saw my friend using it at his apartment, and there was no black coating at all. I see one's online where they're sold as plain carbon steel, no coating.

Regarding oils - are there any good alternatives you'd recommend besides soybean oil, for seasoning?
Are we looking at the same pictures? The only all black picture I see is the one with the prawn/shrimp. The dark greyish color is what it looks like when you receive it, and unlike cast iron cookware, most carbon steel cookware comes unseasoned. That's why all the pictures you see online are that raw steel color.

That black seasoning is going to help your pan become more and more non-stick. You're really going to want to do this process! It's the same reason why cast iron cookware is black. Rust protection, and a non stick surface

If your friend's pan isn't black, or even brownish yet, he must clean it like crazy after each cook?

You can use other oils, but I recommend something with a high smoke point, like soy, canola, etc. High smoke point will help it not flake. Pig fat (lard) is popular too, and I think it will work as well. Anything labeled vegetable oil is usually soybean or corn.

The pan comes with instructions on how to remove the shipping grease...a method with oil and potato peels. Should be pretty straightforward.
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!
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.
I noticed the length measurements don't align with any Matfer pans. The description page lists the following:

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 -- -- 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.
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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"Goo Gone" and a coarse towel worked perfectly for removing the wax coating for me. That way you also avoid scratching the pan's surface.
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.