Matfer Bourgeat Black Carbon Steel Fry Pan (11 7/8)

This is my carbon steel pan, I really enjoy using it and reach for it more than my cast iron ones, with proper seasoning and preheating it became non-stick.

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

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 resultsI'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

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.

I've warped this pane within the first month of use. If you go over 250C with this it will warp.

This pan is great so far. I followed the seasoning directions (the translation to english wasn't the most clear) with salt, oil and potato peels and took it out to cook fried eggs the first time. The seasoning was easy and quick also. All I can say is wow! Just a bit of fat in the pan and it was completely non stick, the eggs slide around like the were on ice! Clean up is a breeze with just water and a poly scraper.As for the pan itself, it's thick and seems well made and heavy. It heats up quite quickly on a gas stove and retains heat well for great searing. The handle is at a good angle and feels ergonomically effective. Over the course of cooking the handle does heat up and a towel or protector is required so you don't get burned. The welded handle is also nice that no food can be caught on the inside around rivets.