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Matfer Black Steel Pans
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Matfer Black Steel Pans
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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
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keyboard_arrow_downthewoodrow
56
Jun 15, 2019
I picked up a set of De Buyer pans from Goodwill. Stickers on. Unused. Crazy good prices. Since that was a once in a lifetime catch, does anyone have an idea how Matfer compare!
seblick
20
Jul 21, 2019
thewoodrowSimilar performance, the Matfer has somewhat more surface area for a given size.
Handle is riveted on DeBuyer, welded on Matfer. I've never seen either fail in service work. You have a great deal there.
GameSofter
75
Apr 27, 2019
Cheeper on amazon for the 12"
51.61 with Prime shipping
https://www.amazon.com/gp/product/B00076QWUY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
ATS200
128
Apr 28, 2019
GameSofter8.5", 9.5", and 12 5/8" are cheaper with Prime. The other sizes (as of now) are more expensive
Kavik
5531
Jan 24, 2019
Was just using my little 8 5/8" one tonight to warm up some leftover steak and cheesy mashed potatoes from the other night.
(Edited)
antseverywhere
31
Dec 8, 2018
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.
ThatOutdoorsmanGuyFella
2
Jan 21, 2019
antseverywhereDon't sweat it, it's super easy to rebuild the seasoning.
https://youtu.be/-suTmUX4Vbk?t=121
Kizmit
8
Dec 6, 2018
synthetik
0
Jun 10, 2019
KizmitIs there any chance you can measure the bottom of your 14 inch? Just wondering how much real estate were looking at here for tortillas :) thanks in advance!
RayF
22218
Oct 28, 2018
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...
AllPansAre
1
Oct 25, 2018
Regular price on Amazon is $5 cheaper and no need to wait 6-8 weeks for delivery.
CBob
21
Oct 24, 2018
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.
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.
RayF
22218
Oct 23, 2018
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...
RayF
22218
Oct 22, 2018
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
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