Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8"

Comes non seasoned (took only 5-7 mins to season with beef tallow ), arrives pretty and silver cooks up bold and beautifully to a dark color. Fried an egg with ZERO STICKING! Have been cooking on Matfer carbon steel for years. Highly competitive with cast iron. Excellent quality, heavy enough in the hand and on the stove. No brainer skillet. we don’t dunk it unless it’s very dirty. Clean like you’d clean a cast iron. Love this . This skillet was also featured on “Test kitchen” pulling in the #1 carbon steel position. For good reason. Good size, fits gas or electric burners, easy to clean just wipe it out with clean damp cloth, excellent value for the money. I’ve passed d upwards of $400 for high quality carbon steel. Truly a chefs skillet.

The best! Amazing pan. This opened up the door to carbon steel cooking and I’m never going back. The handle is ergonomic, the sides are perfectly sloped. It seasons beautifully and is now totally nonstick. If you’re struggling with it go the CarbonSteel subreddit and ask for help. I own a smaller one (7 or 8”) and the 11” and they both get used daily. I’ve even been giving them as house warming gifts. I love this pan so much I made a guide to carbon steel cooking. See below: Intro: Carbon steel (CS) is basically the same as cast-iron, just lighter. It is the same material (iron alloy with carbon added) - but instead of being poured into a cast during manufacturing it is "punched" out of a circular sheet of carbon steel. Getting started with your new CS pan: 1. Removing the manufacturer's coating You have to remove the thin clear (almost invisible) wax layer on the cooking surface that is placed by the manufacturer. Start by scrubbing the cooking surface with some rubbing alcohol. Then scrub the cooking surface with soap and hot water. The layer should now be gone and you're ready to "blue" and season. 2. "Bluing" your pan Before seasoning you want to "blue" your pan. This will make it more rust resistant and easier to season. You are going to super-heat your pan and this will create a blue colored oxide layer (tri-iron tetroxide)( Fe3O4) that helps prevent rust. Wipe off all the water on your pan. Place your pan on your stove on the highest heat. Watch the pan turn orange, and then blue from the inside out (usually 5-10 minutes). Keep the pan on the heat until the blue goes all the way up the sides of the pan and the whole pan is blue. You're now done "bluing" your pan and you're ready to season. Let your pan cool down for a few minutes before the next step. 3. Oven seasoning Seasoning is creating a layer of polymerized oil on your pan surface, which is basically a self-healing "non-stick" layer. It also prevents rust. You need to oven season this particular pan first. You will automatically season the cooking surface while cooking, but because you have a raw steel handle (not plastic) you need to oven season the handle and the under-surface of the pan to "seal" those areas from rust. In order to create the polymerized oil layer, the oil has to burn, or smoke. So you have to heat the pan slightly above its smoke point for at least a few minutes. Grapeseed oil is commonly used for seasoning. It has a smoke point of 421F. To get started, apply a thin layer of grapeseed oil with a paper towel all over your pan, underside, and handle. Now use a new paper towel and vigorously try to wipe off all the oil. You want an imperceptibly thin layer of oil. Too thick of an oil layer will crust or season unevenly. You want a slight sheen to your pan but it shouldn't be glimmering with oil. Now place the pan in the oven upside down (cooking surface down) and turn the oven to 450F. To account for different oven thermometers, you want to turn the temperature slightly above your smoke point. Leave the pan in the oven for 45 minutes. Now carefully take the pan out, let it cool for a few minutes, and apply another oil layer. Again thoroughly wipe off the oil layer with a paper towel so it is as thin as possible (almost gone entirely). Put it back in the oven at 450F for 45 minutes and take it out. Your pan is now seasoned. 4. Stovetop Seasoning To maximize the non-stick, you want to season the cooking surface a few more times. This is most easily done on the stove instead of the oven, but is basically done the same way. Apply a thin layer of oil to the cooking surface of the pan and wipe it off with a dry paper towel. Put the pan on the stove and heat it to medium high just until the oil starts to smoke (you'll see smoke). Let it smoke for 1-2 minutes. Now take the pan off, let it cool, and apply another oil layer, and wipe it off. Put it back on the heat until it smokes and repeat. You can do this 3-4 times to have a super slick cooking surface. ====== Cooking tips for your CS pan: You can cook with any oil, including olive oil. They say olive oil has a low smoke point but that may not be true based on some industry research. Start cooking with a moderate amount of oil and once your pan is better seasoned, you can start using very little oil. Using a spray bottle (you can use a glass refillable spray bottle) is a nice way to get the oil on the pan You can cook on medium heat. You do not need to use high heat like with stainless steel. Low heat can be tricky and can cause some sticking, but generally medium heat works well Just like with cast iron, you can vigorously scrape your pan with a metal spatula to get crusted food off either while cooking or afterwards. Scraping won't remove your seasoning. You can clean your pan with soap and water and sponges. This will not remove your seasoning. That is a myth. Same applies to cast iron. The important thing is that water cannot be sitting on your pan. Don't leave it in the sink - it will rust. Dishwasher probably isn't great either. Don't let water sit on the pan for a long time. Wipe off all the water and leave it out to dry after you're done cleaning it. Some people will stove heat the pan and wipe with oil to protect from rust. You can cook acidic foods like tomatoes. It will strip your seasoning and stick to your pan but that is okay. Your pan will reseason over time. If you're having issues with things sticking to your pan, you can try this traditional Chinese cooking method of 滑锅 or "longyau" (aka "swirling oil"). This method is basically seasoning your pan every time you cook with it. You apply a generous amount of oil (pour a thick layer) to your pan and heat it up to high heat. Once the oil starts to smoke, you can pour off the excess oil into a glass container (and keep it for future cooking) and let the pan cool down to the desired cooking temperature. Your pan has just been quickly seasoned. Now you can cook with whatever oil remains on the pan. Don't worry about the color or spots on the pan. It will look funky as you cook in it over time - doesn't matter and won't affect performance. Enjoy your indestructible non stick pan. If it warps you can hammer it out. If it rusts, you can sand off the rust. It will probably outlive us.

This is the new pan that they shipped with the logo. It's got that bottom that doesn't spin like the old ones . I cooked 2 rounds of potato skins in grapeseed oil with salt and fried up 1 potato. Only used Dawn Powerwash when I first washed it in the sink. It's getting a cool patina now already on day 1. Wow I love it. No oven like I did with my cast iron pans. This took less time than sticking it in the oven over n over though I still may do that I don't think it's necessary. That's what appealed to me about this pan cuz I don't have to season it in the oven which can literally take a day or 2 like with a cast iron though I love my cast irons. Very pleased with it. Good sturdy pan. Weighs a little less I think than my 10 inch cast iron. This is probably going to be my go to pan. I have stainless steel, cast irons, Oxo's but I think I'll end up using this pretty regularly now. Update: I put the pan in the oven for an hour at 470 with grapeseed oil the next day and it the 2 pictures show how it darkened. May 6 2024: Uncle Scott's Kitchen updated the French recall info. Apparently according to the letter from Matfer he was reading from they tested this pan by cooking something acidic for 2 hrs in a pan that wasn't seasoned and it leaked arsenic and some other stuff but that's not how these pans are supposed to be used normally. These pans are not for acidic foods. Cooking acidic foods will remove the seasoning. Stainless steel is more for acidic foods so I'm not worried about it at all. Update. I got the 9.5 inch pan and I really like it. It's the older version but it's still great. Had trouble cleaning it in the sink getting off the coating but it's still great! Update 5.28.25... This pan and my deBuyer 9.5" are both my go to pans for cooking. LOVE this 9.5" Matfer. It's seasoned great and is completely non-stick when it's hot n smoking. Some of the seasoning came off of the bottom but I just kept using it and seasoned over it by cooking and re-seasoning after and now it's not really chipping off anymore. So easy to do eggs with. This pan is the best n I even prefer it to the DeBuyer at times too.

This turned out to be a fine pan. First off though getting it ready to cook. Cleaning the protective coating off of the pan was a pain. I wish there was a better way to protect these pans. I cleaned, and scrapped, and scrubbed to get that stuff off for almost an hour. Then it started to show signs of rust. So that was enough of cleaning for me. Time to season. I used the salt and potato skins technique for seasoning. Worked ok. Then I oiled it it up with avocado oil and placed it in the oven at 450 degrees. Pan did not change color much and I never got it to that nice bronze color I see a lot of people get. So to heck with seasoning it, I'm just gonna cook with it. I've done sausage, bacon, eggs (over easy and an omelette) steaks, chicken, mushrooms & onions, and pork chops. All this with no sticking. All of that cooking and the pan is what I would call well seasoned. It's just not bronze in color. Go figure. I like the pan though. It has nice weight to it. The handle does not get too hot when cook short meals. It's just continues to warm up the longer you cook. That's expected of course. It's a snap to clean. I just let it cool then use some hot running water in the sink and the stuff just rises off. If there is some heavier cooked on bits just boil some water in the pan until the stuff softens up then wipe it out. Easy. Great pan I fully recommend it. Update 08/28/2021: Pan is outstanding. It has developed a nice dark patina now and food just slides around in it. With a little oil even delicate fish fillets release easily. Patience is needed with these pans. Sure you can season it as directed for a few hours, then drop an egg with butter/oil for the "egg test". The egg might slide around or it might stick some. It's not a failure. Cook in it. Steaks, hamburger, chicken, fish and more. Give the pan time to really get that patina built up after lots of cooking. This pan is a superb piece of cookware. 03/31/2022 Update: I mistakenly added some sauce to the pan that had vinegar in it. It ate away some of the seasoning that I had built up over the last few months. I'm not too concerned about it at this point. I'll just keep cooking with it and see how it goes. 12/19/2022 Update: This latest photo is of my pan after two years of cooking. It's amazing how slick it is. I just cooked a couple of eggs in it, then wiped it out with a paper towel. It doesn't get much better that this!

Read about carbon steel pans in Cook's Illustrated. Sounded like something to try. Got this pan (should have gotten smaller, and will) to test it out. Yep, it is heavy. Not as heavy as the same size cast iron, but a lot more than the non-stick Cook's Essentials Anodized Aluminum. First it needs to be seasoned, and not like you would a cast iron pan. The directions that come with it are iffy, almost badly translated French. So, I will add here the directions from Cook's Illustrated and hope they weren't copyrighted. First though, the pan and using it. Very nice, cooks great. Really is non stick after seasoning and clean up is a swipe. Going to have to get used to that. Seared the steaks perfectly and finished the cream sauce without at hitch. Yep, gotta get you some. INITIAL SEASONING: First you'll need to remove the new pan's wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put in on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once. This method will work on any carbon-steel skillet.) MAINTENANCE: Avoid soap and abrasive scrubbing. Simply wipe or rinse the pan clean, dry it thoroughly on a warm burner, and rub it with a light coat of oil. If you accidentally scrub off some of the patina, wipe the pan with a thin coat of oil and place it over high heat for about 10 minutes until the pan darkens ( it will smoke; turn on an exhaust fan). BLOTCHY IS OK: As soon as you season and start cooking in a carbon-steel pan, it changes from shiny silver to brown and blotchy. The blotches are a sign that the pan is building up a slippery patina, which will help it become increasingly nonstick. The blotches and nonstick capability may initially wax and wan, but with use, the pan's cooking surface will gradually darken and become more uniform in color.

I have been looking for a new pan for a while that has non-stick properties. Last year I bought two new non-stick pans and about a month later read a news report that they cause cancer so I stopped using them and had to learn how to cook in my stainless steel all clad pans without food sticking. It has been okay, but not a great experience. This really is a great pan. The first thing I noticed when I opened the box and took the pan out is how heavy it is for it's size. I got the 8 5/8" version for eggs because I have a lid that fits it perfectly and I like my eggs basted. I watched some videos that made me concerned about seasoning the pan on my electric stove so I contacted the manufacturer and they emailed me some instructions on how to season the pan in the oven. In the end I decided to do it on the stove using the method with the potato peels, salt, and oil. I also saw some videos where people said it was difficult to scrub off the initial factory coating and the manufacturer sent me some detailed instructions on how to do that, as well. It turned out to be much easier than others made it out to be. Per the manufacturers suggestions, I went to the store and bought some Scotch Bright copper scrubbing pads. I filled the sink with hot water and soap and scrubbed the pan for about 5 minutes until all of the coating was removed inside and out. Then I dried the pan with a towel and put it on the stove with a preheated burner set to the #3 setting. While it was warming up on the burner, I peeled two potatoes, prepared 1/2 cup of salt and 1/4 cup of canola oil. Then I added the salt, oil, and potato peels and set a timer for 15 minutes. I gradually increased the heat one setting at a time until I got to setting #7, to slowly get the pan hot. Once I got to setting #7, I backed off to setting #6 and then #5 and left it there. At about 12 of 15 minutes, the potato peels were a little burnt so I stopped and dumped everything out and wiped the pan as clean as I could get it and repeated the process. The pan turned a nice golden copper color. Once that was complete, I put a little canola oil on a paper towel and wiped the pan down inside and out with a very fine layer of oil. This morning I cooked up a couple of the potatoes that I peeled and made hash browns using grape seed oil. I put in the potatoes, some bell pepper and onion and nothing stuck. Then, I wiped out the pan, added some butter and put in two eggs. I added a little water and put a lid on the pan, waited about two minutes and the eggs were done. The eggs barely stuck in a couple of places but easily released once I slid a spatula under them. I'm not concerned as I know the pan will get better over time. Once again, I wiped out the pan with a paper towel, put a little oil on another paper towel and wiped it down inside and out. I think that is easier than washing and drying a pan. It was probably better than using a non-stick pan. It was like cooking on ice. When I cooked hash browns in my stainless steel pan, I always had a layer of potatoes stuck and burnt to the bottom of the pan. I figured out how to cook eggs in a stainless steel pan without them sticking but could never figure out the potatoes. The Matfer Bourgeat pan makes cooking much easier. I've heard these pans can warp on electric or induction stove tops, especially the larger pans. That is why I wanted to take is slow with the heat and not shock the pan. The manufacturer said that is another advantage of the oven seasoning method is that it tempers the pan. I'm buying a larger version from Amazon today and I may try the oven method with that one. I would highly recommend this pan.

I have the 11 inch Matfer Bourgeat carbon steel, and I highly recommend it. If you don’t want to read all the details below, and just want to know if I like it, YES! I’ll be purchasing carbon steel again in the future as the need arises. I think this is my favorite general use pan ever (I’ve used cast iron, stainless, ceramic, and non stick over the years). Here are some details on my experience with the pan: UNBOXING / INITIAL CLEANING Mine arrived in a sealed bag, printed with instructions to not remove it until I was ready to season. When I removed it, it did not appear to have wax or any other kind of coating on it. It looked and felt like bare metal. I believe that Matfer may have replaced the wax coating they used to use with the protective bag (not sure of that, but I received mine in October 2024). Nonetheless, I washed it in hot water with a little Barkeeper’s Friend and a washcloth. No wax or coating came off during this washing, as far as I could tell. I dried the pan and immediately began the seasoning described below. SEASONING / EARLY USE There are lots of videos and reviews with advice on seasoning, but in the end I decided to go with the manufacturer’s instructions: add to the pan the peels of two large potatoes, ½ cup of oil (I used peanut), and ¼ cup of salt. Sautee at medium-high heat until the peels are crispy. I made sure to wipe oil up onto the inside edges of the pan while cooking, to coat the entire inside. After this, the inside took on a very faint brown or caramel color in some spots but this didn’t cover the entire inside. I did “baby” the pan for the first week or two that I had it, cooking only items that had a lot of fat or to which I added a lot of oil. For example, I fried some egg rolls, and made French fries and potato chips (all of which use a deep pool of oil in the pan). I also made bacon and caramelized some onions. During this period the pan developed a dark brown spot in the center which darkened and grew larger as I continued to use it. I avoided the use of vinegar, lemon juice or other acidics for the first two weeks. I did deglaze the pan with white wine after caramelizing some onions – I noticed that this affected the appearance of the seasoning, it got lighter and some blotches appeared. But it continued to cook well with very little sticking. After this “break-in” period I began to use the pan for everything (potatoes, vegetables, pork chops, burgers, chicken, etc). On meat I’m getting a GREAT sear and a little bit of fond to make a pan sauce, but not as much as with stainless steel. I repeated the potato peel / oil / salt seasoning described above after about three weeks. Seasoning has been a “two steps forward, one step back” process for me, I think because I use wine and brandy so often, but the pan has cooked consistently well since day one so I’m not too concerned. GENERAL USE I’ve had the pan four months now , and use it for pretty much everything, except eggs. (Only because I have another pan that I prefer to use for eggs). The surface is excellent, not truly non-stick like Teflon, but very little sticks and it cleans easily. It cooks MUCH better than non-stick. The appearance of the pan constantly changes as the seasoning develops, even after four months. The inside does not have a uniform color, it is blotchy with areas that are a light chestnut color, some that have a grey metal look, and dark black areas too. It looks like the cover of the King Crimson album Thrak. My advice would be don’t worry about how it looks, just cook with it! The surface is blotchy and irregular but everything I cook comes out great, so I’m not concerned. I very often deglaze with wine or brandy, and I notice the seasoning lightens and changes appearance when I do this, but the surface remains excellent and mostly non-stick. I love using the pan, even though it isn’t as pretty as the ones I see in the videos! CLEANING and CARE I don’t baby the pan at all; I hand-wash it in hot water with a plastic brush, and add little dish detergent if necessary (I know a lot of people say to never use detergent, but I’ve been doing it since I had the pan). If there are bits that won’t come off I use a green scrubbing pad. The scrubbing pad will take a little of the seasoning off so be gentle. I think the main thing is to make sure you immediately and thoroughly dry it. And after EVERY use, I dry it thoroughly, put a dime-sized dollop of peanut oil in it and rub down the entire surface inside and out, then wipe off the excess. I don’t do this to the handle, which is not carbon steel, but I’m sure you could if you want to. COMMENTS The only “disaster” I’ve had is when I tried to make fried rice. I used pre-cooked jasmine rice and a generous amount of preheated oil, but it stuck very badly, leaving a crust of starchy rice on the cooking surface. I thought I had ruined the seasoning but once I cleaned it up, the surface seemed fine and the pan continued to work really well. The pan heats up well, pretty quickly, and the heat distribution is great. I was amazed, actually, at how responsive it is. It doesn’t stay hot nearly as long as my cast iron, which is one of the main reasons I decided to try carbon steel. The pan is hefty, but I find it manageable. According to one review I read it weighs 3.7 pounds, compared to the Lodge 12 inch which is 8 pounds, or the Lodge 10 inch which is 5 pounds. The handle is safe, comfortable and doesn’t get too hot. The pan is also oven safe. Searing meat is where the pan really excels in my opinion. Comparable to cast iron in that respect. One last note, if you are reading this review you are probably also considering the DeBuyer Mineral B Pro, as I did. I went with this one because the handle on the DeBuyer is not completely oven safe. If you look at the manufacturer’s instructions for the Mineral B, it advises not putting the pan in the oven at temperatures over 400F, or for longer than 10 minutes. What a strange choice to manufacture a pan with that limitation! That’s why I went with the Matfer. It’s a little bit cheaper, too (or it was at the time I bought mine). If you are willing to put a little extra effort into caring for the pan, you will have something that outperforms Teflon and ceramic, and which will last a lifetime.

This is an UN-Seasoned steel skillet! It is bare steel, which will rust very quickly, unless it is coated or otherwise covered. This is as basic, no frills device as can possibly be constructed to qualify as a skillet. The only features that make this a skillet are that it is a steel disc with the sides turned up so its no longer a flat steel disc and there is a handle attached by a spot weld. There are no technological features, unless being pot-like with a handle qualifies as a feature. No copper, aluminum, stainless steel discs on the bottom and no ready to cook non-stick coating. This one is factory coated in some kind of plastic film to protect the steel during shipping. The plastic coating on the skillet must be removed before seasoning and before any cooking can commence. Some reviews have suggested scrubbing it off. It took 3 hours of hard hand scrubbing. In hindsight, some spray on oven cleaner would have been easier. Using the recommended seasoning method of frying potato peels with salt, it laid down a mottled brown, tan, or black, extremely thin seasoning layer. When making scrambled eggs using lots of butter at a low temp, the seasoning came right off in small patches. Seasoning will make some smoke, so be sure to use plenty of ventilation. Seasoned again with potato peels and salt. Scrambled eggs made this thin re-seasoning come off again, but this time in different patches. Re-re-seasoned again, more eggs and re-seasoned again, and then again. Eventually lost count. After one of almost month of daily use and re-seasoning after every use, the seasoning is about 60% solid but still has some bare spots that 'move around'. Maybe eventually it might come around to fully seasoned, after maybe 3 more months of use and constant re-seasoning. This skillet requires extreme patience to get fully seasoned. Be sure to use maximum ventilation to remove the smoke produced by seasoning, otherwise your home will smell like a greasy spoon after a few days! Seasoning is tricky due to the thin steel hot spots. If the oil is not hot enough, the seasoning will not stick, but your food sure will. Also, wiping the oil around the inside takes a special technique. Too much oil leaves a drip or heavy run that becomes a hard blob and eventually comes free and pulls the seasoning off in that spot. Too little oil and it immediately burns and smokes leaving a black spot to comes right off the next use. The thin steel on this skillet means there will be hot spots that affect cooking and is the cause of the spotty, blotchy and unsightly seasoning layers, *** UPDATE: After more than 9 months, I gave up on getting this skillet to retain any uniform seasoning of any kind. Continually seasoned after each cooking session. I used it for frying, using plenty of oil/grease, tried cooking on very low temps, tried using lard, Crisco, butter and olive oil - but everything always sticks, every time, all of the time. The seasoning goes on but comes right off in a different spot each time leaving blotchy patches. The multi-colored layers of burned/brown/tan splotch seasoning really looks disgusting, and very unappetizing, like cooking with a 100 year old never washed skillet. It looks for all the world to be an old crusty old miners grub skillet from 1849! Now just need the crusty old miner with a pick-axe and mule to go with this skillet. But it will dependably stick no matter what temp, oil or grease. Also this this steel skillet has hot spots directly over the heat source so be sure to constantly move it around the burner. The burner heats the bottom, goes straight up, and does not spread out to the sides. The skillet either cooks perfectly directly over the heat source with medium or low settings and then the sides are cold and uncooked, or with medium to high settings it burns food directly over the heat source and the side cooks OK, but never cooks evenly. Pre-heating on low to medium for 5 to 10 minutes will help but the hot/cold spots are still very irritating. All this seasoning care, preheating, fussing, and pampering might be 'character' but takes a lot of time for poor results. I got a Lodge pre-seasoned Cast iron skillet, have used it for two months now, and I'm very happy with it. Use a little of any kind grease, olive/corn oil, or butter and it just does not stick[PERIOD]. Be sure to pre-heat on low for just a few minutes before starting to cook and this prevent hot spots and cooks very evenly. After use, while still hot, rinse in very hot water, all the little particles come right out and wipe it dead dry. Then using a spray bottle with some olive oil, 1 light squirt of oil, wipe it all over the hot dry skillet. Store it in the oven to keep it handy for next time. It's cast iron, so is literally bullet proof, in case if you ever turn the oven on with out checking it first. Yes, slightly more care than teflon, but I have used and replaced 4 cast iron skillets ($20 to $40 each) and becomes useless when the coating scratches and wears off. Teflon (aluminium) skillets can't be used at high temperatures. This Lodge cast iron doesn't stick, I can see the seasoning gradually building up with each use, it will last forever, and it cooks evenly. Cast iron is also great for frying chicken. The cast iron heavy weight retains the heat, after it gets up to frying temp (350-375 degree F), drop the chicken, the temp does go down, but cast iron still keeps it frying around 300F to 325F. It is critical to maintain the higher temp throughout frying process for any fried foods to be non-greasy. Also retaining the heat cooks the food quickly and thoroughly with the higher temps. Maybe someone at Goodwill will have better luck than me with the Matfer Bourgeat skillet. They can have it but they aren't getting my cast iron!

I love cooking and was looking for pans I can safely use on my gas stove top, put in the oven and use on my 100 year old Rayburn wood stove! I am weeding out all plastics, Teflon and non-stick surfaces, and noticed lots of very good reviews for the Matfer steel pans. I started with a small pan, followed all the starter seasoning instructions and cleaning after every use very carefully and so glad I did. I was so very happy with this pan I bought another. When I can afford a third I will add to my collection. Nothing sticks! The cooking results are excellent. I'm very happy! Tip, I purchased heat proof slip on silicon handles, cause they get hot and the pans are heavy. Follow the cleaning instructions every single use. No detergents, dry thoroughly and oil lightly when dry. I use rice bran oil. My pans are nearly black now, which is how they are supposed to be after correct use and cleaning/storing.

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Seasoned it on the stove (following the video guide by Serious Eats) and it turned beautifully dark in just a day! Food did not stick, except when I used soy sauce the first time. It’s my first time using carbon steel and I have high hopes and good experiences so far. It’s on the heavy side but more manageable than cast iron. The bottom surface is very small though, much less space than a 10 inch Lodge skillet.

Its a Joy to cook in, once it is seasoned, its the best non stick pan. Best for stake lovers. I personally try to cook as much possible in this. Wok will be a nice addition to our kitchen. Its going to last a life time. Absolutely worth the investment.

This is my third matfer bourgeat cookware and as expected is of high quality. Highly recommended! Have provided photographs of before and after seasoning …