Matfer Bourgeat 62005 frying pan, 11 7/8-Inch, Gray

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

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.

This was the first black/carbon steel pan that I purchased and I don't regret it. I've used this pan for almost everything and it has performed far better than I've expected. Fair warning to those thinking about this pan: This pan is NOT for those who don't want to spend time upkeeping their cookware. However if you are one of those people, this pan is an absolute delight to have and use. TLDR; if you spend the time to upkeep this pan, it'll in turn provide you with beautiful cooking results I've been thoroughly impressed with the pan's cooking ability. I've used this pan on many things and they've all come out with fantastic results. I've gotten fantastic even sears for pork chop and steak, and minimal to no sticking at all for things like eggs and crepes. Cleaning is an absolute breeze. With light cooking I wipe down the surface with paper towel and it's basically ready to go again. With heavier messes I run the pan under the hottest tap water with some light scrubbing and it's clean again. I've always done a light re-season with oil after cleaning and drying the pan, which has allowed it to maintained its seasoning. Here are things that may also affect your choice in buying this: - Removing the initial protective coating did require a lot of elbow grease and it took me a few times to get the seasoning right. The seasoning method I used was to oven bake the pan with a extremely light coating of oil at slightly above the smoking point of the desired oil for about 1 hr. In my case it was canola at 415 degrees. - It's a heavier pan, lifting and tossing things may be hard for you. - The handle, although a nice shape, is uncoated carbon steel which means it will heat up and if you're not careful can burn you. Always be sure to use some sort of protective handle with prolonged use (silicon, kitchen towel, etc). - I've experienced some slight warping, which I believe was caused by imperfect heating on my flat glass induction cook top. - If you cook with a lot of acids (ie making tomato sauce) or deglaze (making gravy) a lot, this pan may not be for you as acids will remove the seasoning quickly, which means you have to redo the seasoning more often. It's not to say you can't do it, but just you'll have to clean and reseason more - Although you can achieve great non-stick results, keep in mind it is NOT exactly a non-stick pan, but it does come very close to achieving it if you've maintained the seasoned the pan right and used the appropriate amount of oil. Overall I am very pleased with the purchase and almost use this pan daily for almost everything and it hasn't let me down

Where has this pan been all my life? I followed the simple seasoning instructions, cleaned the pan as recommended, and have enjoyed non-stick cooking, many of the advantages of cast iron skillets, and easy care for almost a year now. I wish I had discovered it 30 years ago. I was tired of non-stick pans that put invisible chemicals in my food, which steadily deteriorated with every use, and which required replacement every few years. Properly cared for, this pan will last a lifetime with no loss of quality. It is slightly heavier than most non-stick pans of equal size, but far lighter than cast iron. A great professional skillet at a reasonable price.

Better than cast iron for steak . Does take some effort to season

This is a great pan. It has taken on The lion share of the kitchen fry dutie. In use daily. The coating Matfer uses to prevent rusting is very difficult to remove. I had to resort to Oven Cleaner. Hot water was only getting bits of it off. I used flax seed oil to season, and it was perfect black on the outside, and the cooking surface looked great. However, flax seed doesn't appear to be as durable as other oils for seasoning. Perhaps it didn't take well due to coating still not being fully removed. But that's not the pans fault. I use the pan on my induction cook top and it can heat the pan insanely fast. which causes a slight distortion. Head distribution is not on the same level of a tri-clad pan but still quite good. Searing and browning all meats, and vegetables is pure perfection. Clean up (while the seasoning is good) is as simple as wiping out the pan. I haven't abandoned my Staub Cast/enamel pan all together but it only sees duty when I have multiple fry work to do.