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Matfer Bourgeat, Gray 0 Black Steel Round Frying Pan, 10 1/4-Inch
Purchase options and add-ons
Brand | Matfer |
Material | Steel |
Special Feature | Dishwasher Safe |
Color | Gray |
Capacity | 4 Liters |
About this item
- Diameter 10 1/4 inches; Heavy duty construction.
- Height 2 Inch; Fry pans in black steel plate for all hob types, including induction
- Can be "seasoned" for non stick use and prolonged life
- High quality, extra strong steel strip handle
- Please note the Black Steel Pans need to be seasoned before use with medium heat. If the pan is not season correctly the pan will not preform the way the pan needs too.
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Product details
- Is Discontinued By Manufacturer : No
- Product Dimensions : 0.02 x 0.02 x 0.02 inches; 3.11 Pounds
- Item model number : 62003
- Date First Available : June 8, 2007
- Manufacturer : Matfer
- ASIN : B000KEJQJ2
- Best Sellers Rank: #68,477 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
- #131 in Woks & Stir-Fry Pans
- Customer Reviews:
Product Description
From the Stovetop to the Oven
Matfer Bourgeat Black Steel is compatible with all HOB types, including induction, and is oven safe at any temperature.
Lighter than Cast Iron
Made of a single piece of high-carbon pressed steel, our Black Steel Cookware offer the natural nonstick properties of cast iron with more versatility and less weight.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, seasoning, non-stick, and temperature of the saute fry pan. They mention that it's a good solid pan from quality carbon steel, that seasons easily and well. They say that the non- stick properties can be rejuvenated easily. Customers are also happy with value. However, some customers dislike the coating. Opinions are mixed on weight, and ease of cleaning.
AI-generated from the text of customer reviews
Customers like the quality of the pan. They say it's a great pan, it seasons easily, and heats evenly. Customers also say it makes a mean grilled cheese sandwich, and is made of quality carbon steel. They also mention that the nonstick qualities of the seasoning make it easy to make omelettes. Overall, customers are happy with the quality and functionality of the product.
"...What would you use it for? Well, it makes a mean grilled cheese sandwich (but then, so do all the others)...." Read more
"...I think the lower angle is more generally useful because it works well for tossing and also makes it easier to slip spoons or spatulas under whatever..." Read more
"...It also doesn't trade any durability for that lightness and is better at regulating heat (both heating up and cooling down)...." Read more
"...Other than that it's an amazing tool after proper seasoning." Read more
Customers like the seasoning of the pan. They mention that it takes a seasoning super well, does the work, and is simple when just frying. The instructions are included and work well. The pan is very non stick and easy to cook with, and it developed a nice patina.
"...My current wok is about twenty years old and has a beautifully-seasoned finish. I wouldn’t use anything else for stir frying...." Read more
"...And it does tend to be very simple when just frying (just a quick paper towel wipe is enough)...." Read more
"...I followed a youtube video and gave it a good scrubbing. Shiny and new! No uneven splotches!..." Read more
"...uses rivets to join the handle and pan, and they're a nuisance when seasoning the pan and a nuisance to clean...." Read more
Customers like the non-stick of the pan. They say that once broken in, it's virtually non- stick and produces a great sear. They also say that fried eggs just slide around and scrambled eggs are almost as stick-free. Customers also mention that the non stick properties can be rejuvenated easily. They describe the pan as 100% smooth and non -toxic, and that the oil does not stick to the pan even at 500 degrees.
"...Moderately nonstick once it's seasoned (but initial seasoning is trickier than cast iron)-..." Read more
"...Beautiful crust and 100% smooth non stick. Way better than my cast iron, it seriously surprised me how slick the pan was...." Read more
"...It was a lot of money for me, but I now have a non-toxic, non-stick pan that will last literally forever, and only get better with time & use...." Read more
"...Fried eggs just slide around, scrambled eggs are almost as stick-free, pan fried potatoes, burgers, steaks, sautéed vegies of various sorts have..." Read more
Customers like the temperature of the saute fry pan. They say it's sturdy, heats up well, and regulates heat well. The pan heats quickly and evenly, and is fine with high range temps. The handle gets hot, and the heavier metal holds heat and delivers superior browning.
"...also doesn't trade any durability for that lightness and is better at regulating heat (both heating up and cooling down)...." Read more
"...This is a great pan that seasons easily and well, and heats evenly. Pleased." Read more
"...like a cast iron, but heats up like a nice skillet -- fast and even heating. It put's crusts on things with ease as a cast iron would...." Read more
"...their weight is part of the reason they sear so well - the heavier metal holds heat and delivers superior browning. Outstanding." Read more
Customers appreciate the value of the pan. They say it's well made, hefty, and purposeful. Customers also say it is the least expensive quality carbon steel pan they can find.
"...Totally worth it." Read more
"...Don't balk at the price. They are worth every penny." Read more
"...I also get much better browning & sear than with cast iron. Price is great, the thick steel is likely not too prone to warping, & there are no..." Read more
"Great product for the price.....this is the least expensive quality carbon steel pan you can find.....it's round..." Read more
Customers are mixed about the weight of the saute fry pan. Some mention that it has a just-right weight to it, while others say that it's pretty heavy compared to an aluminum pan.
"...It's too heavy for my (much smaller) wife to do the same...." Read more
"...it’s rounded shape (less chance for warping, so thinner), the wok is much lighter (and it's 4” bigger).Do I hate the Matfer Bourgeat?..." Read more
"...Did I mention this is very heavy gauge steel? You will NOT detergent clean it and you will NOT neglect it or try to put it in the dishwasher...." Read more
"It's bigger than I thought, and it's heavy, but I have been using it, and it works great...." Read more
Customers are mixed about the ease of cleaning. Some mention that it sautés beautifully and cleans easily, with hot water and a light scrubbing. They also mention that seasoning correctly, and it wipes out really easily. However, others say that using it for eggs requires more scrounging than they had hoped, and the cleaning and seasoning process is a pain.
"...This is awesome because it makes the pan easier to clean- Angled sides are great for tossing (small stir fry, flipping eggs, etc.)-..." Read more
"...there’s an annoying crease around the interior edge that traps all kinds of gunk. Also, they’re very small...." Read more
"...Cleans up with hot water and a light scrubbing (at most). I dry it on the stove and very lightly oil before hanging it up for next use." Read more
"...It's also easier to clean, and doesn't require the babying I had to give my cast iron...." Read more
Customers are not satisfied with the protective coating of the saute fry pan. They mention that it's hard to remove, and the scrubbing to remove the coating is not worth it. Some say that the pan arrived not with a beeswax coating, but a coat of hard plastic.
"When my new pan arrived it looked splotchy, like it had a sloppily applied coating. I followed a youtube video and gave it a good scrubbing...." Read more
"...Not with a stiff scouring pad or even boiling water. It’s like a plastic coating that just will not come off...." Read more
"...Then I knew that the protective coating wasn't fully removed despite my best efforts...." Read more
"...It ships with a protective coating that takes a frustrating amount of elbow grease to remove-..." Read more
Reviews with images
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Top reviews
Top reviews from the United States
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First off, everything you’ve read about the seasoning process is probably true. I’ll just add that I had to use an SOS pad and Barkeepers Friend a number of times. I also used the potato peel method as directed by the manufacturer, but note that they don’t mention seasoning the bottom. I did that anyway with the oven method.
Now, to the utility problem. See, these pans are designed for industrial use. It kind of reminds me of back when restaurant-style gas stoves became popular in home kitchens. The proud owners quickly learned that they were not suited for home use, with their high flames and lack of insulation turning the entire kitchen into an oven. Carbon Steel pans are designed to be cheap and take a beating. But, since they’ve doubled in price the past few years, only the latter remains true.
Are they really nonstick? The simple answer is: no. Sure, if you put enough butter in one you can swirl an egg around like you see in the videos. Only problem is you can’t actually swirl the pan because it’s too heavy. What’s more, you can do the same thing with a stainless steel pan which you can actually pick up and move around. But in none of these can you crack an egg into it without fat like you can a nonstick pan.
Any other problems? Yes. Because of the way they’re stamped in production, there’s an annoying crease around the interior edge that traps all kinds of gunk. Also, they’re very small. Owing to the highly-flared rims, my 10” pan only has an interior of less than 7”. Compare that to the over 8” interiors of my 10” All-Clad and Oxo Non-stick pans.
What would you use it for? Well, it makes a mean grilled cheese sandwich (but then, so do all the others). It excels at steaks and burgers (but then, so do all the others, especially cast iron). And, unlike the others, it leaves a good bit of fond that you can’t just wipe out (see Fig. 1). And, of course, once you scrub it out with hot water (even without soap), there goes your seasoning. And if you want to use that fond for a pan sauce, that will remove your seasoning too, plus add a lot of dirt and rust to your sauce (see Fig. 2). You’re way better off with stainless.
Oh, and don’t forget the handle gets hot; you’ll need a silicone cover.
So, what is it good for? Hmm…nothing really. It will last forever, though, if you go through the trouble of hefting, using, cleaning, and re-seasoning. And you get to brag to your friends that you have one.
Do I hate carbon steel? Absolutely not. My current wok is about twenty years old and has a beautifully-seasoned finish. I wouldn’t use anything else for stir frying. Of course, owing probably to it’s rounded shape (less chance for warping, so thinner), the wok is much lighter (and it's 4” bigger).
Do I hate the Matfer Bourgeat? No, but you will.
First off, everything you’ve read about the seasoning process is probably true. I’ll just add that I had to use an SOS pad and Barkeepers Friend a number of times. I also used the potato peel method as directed by the manufacturer, but note that they don’t mention seasoning the bottom. I did that anyway with the oven method.
Now, to the utility problem. See, these pans are designed for industrial use. It kind of reminds me of back when restaurant-style gas stoves became popular in home kitchens. The proud owners quickly learned that they were not suited for home use, with their high flames and lack of insulation turning the entire kitchen into an oven. Carbon Steel pans are designed to be cheap and take a beating. But, since they’ve doubled in price the past few years, only the latter remains true.
Are they really nonstick? The simple answer is: no. Sure, if you put enough butter in one you can swirl an egg around like you see in the videos. Only problem is you can’t actually swirl the pan because it’s too heavy. What’s more, you can do the same thing with a stainless steel pan which you can actually pick up and move around. But in none of these can you crack an egg into it without fat like you can a nonstick pan.
Any other problems? Yes. Because of the way they’re stamped in production, there’s an annoying crease around the interior edge that traps all kinds of gunk. Also, they’re very small. Owing to the highly-flared rims, my 10” pan only has an interior of less than 7”. Compare that to the over 8” interiors of my 10” All-Clad and Oxo Non-stick pans.
What would you use it for? Well, it makes a mean grilled cheese sandwich (but then, so do all the others). It excels at steaks and burgers (but then, so do all the others, especially cast iron). And, unlike the others, it leaves a good bit of fond that you can’t just wipe out (see Fig. 1). And, of course, once you scrub it out with hot water (even without soap), there goes your seasoning. And if you want to use that fond for a pan sauce, that will remove your seasoning too, plus add a lot of dirt and rust to your sauce (see Fig. 2). You’re way better off with stainless.
Oh, and don’t forget the handle gets hot; you’ll need a silicone cover.
So, what is it good for? Hmm…nothing really. It will last forever, though, if you go through the trouble of hefting, using, cleaning, and re-seasoning. And you get to brag to your friends that you have one.
Do I hate carbon steel? Absolutely not. My current wok is about twenty years old and has a beautifully-seasoned finish. I wouldn’t use anything else for stir frying. Of course, owing probably to it’s rounded shape (less chance for warping, so thinner), the wok is much lighter (and it's 4” bigger).
Do I hate the Matfer Bourgeat? No, but you will.
More details:
- Handle's shape works well for tossing
- Handle length helps it dissipate heat so it's more comfortable to grip while in use
- The whole pan, handle included, is oven-safe
- Handle is welded to the pan so there are no rivets. This is awesome because it makes the pan easier to clean
- Angled sides are great for tossing (small stir fry, flipping eggs, etc.)
- Moderately nonstick once it's seasoned (but initial seasoning is trickier than cast iron)
- It ships with a protective coating that takes a frustrating amount of elbow grease to remove
- After years of use, it's developed a barely-perceptible warp on high heat that doesn't seem to affect cooking on an electric range
I have frying pans from Lodge, de Buyer (Mineral B) Cuisinart (Multi-Clad Pro), and All-Clad (D3) that I can compare this to.
Shape-wise it's similar to my All-Clad and de Buyer pans; its sides have a lower angle (~45°) than the more vertical Lodge or Cuisinart sides. I think the lower angle is more generally useful because it works well for tossing and also makes it easier to slip spoons or spatulas under whatever's cooking.
It's heavier than stainless pans (1724g vs my 10" Cuisinart's 1081g) but lighter than cast iron (my 10" Lodge is 2483g). I'm a lightweight adult male and can comfortably pick it up one-handed and toss food in it. (I would not do the same with the Lodge.) It's too heavy for my (much smaller) wife to do the same.
Between my 8" de Buyer and 10" Matfer Bourgeat carbon steel pans, I prefer the Matfer Bourget. The de Buyer's handle has a coating (epoxy?) that limits its heat resistance; it doesn't handle ovens well and mine has even degraded where the handle connects to the pan. It also uses rivets to join the handle and pan, and they're a nuisance when seasoning the pan and a nuisance to clean.
Relative heat retention is less than the Lodge cast iron, more than the stainless All-Clad and Cuisinart, and about on par with the de Buyer (the de Buyer might be a little thicker and thus have marginally more heat retention). I think it's a comfortable middle ground for most cooking.
I've never gotten Teflon-like non-stick performance, but it's better than stainless and plenty good for everyday cooking with eggs and fish.
I use this pan most of the time, but there are niche use cases when I reach for something else:
- A nonstick pan (didn't list it above because it's a sauté pan) for delicate foods that I *really* don't want to stick
- Stainless steel for cooking acidic stuff like tomato sauces (they can mess with the pan's seasoning if they sit in it too long)
- Clad stainless when extra-even heat retention is needed (though I've not had trouble with this in practice)
For reference, I've used this pan for just over 3 years.
Top reviews from other countries
After doing a ton of research, I decided to try the Matfer Bourgeat. This. Pan. ROCKS. The more I use it, the better it gets! To be honest, there was a slight learning curve while attempting to get the manufacturer’s protective coating off. Yes, it’s there. You just can’t see it until you actually start to scrape it off. Or jab at it with a fork like I did. I remembered reading review after review as to what a challenge it was for many new pan owners to scrub said coating off. I initially tried a pot scrubby thingy, gave that up within two minutes. I then went straight to my Holy Grail of cleaning implements; the SOS Pad. Yep, that bad boy, combined with a little elbow grease, conquered the factory coating in less time than it originally took me to decide which size pan to order. Point is BUY THIS PAN. AND a box of SOS pads, if you haven’t got any on hand. Matter of fact, they ought to include one pad with the pan purchase. Sort of a bonus, and it may save a lot of consumers some headache and googling.
Anyhoo, my pictures show my pan half way through the de-coating process. According to the directions on the pan’s label, I then seasoned it stove top with veggie oil, a cardiac arrest-worthy pile of salt and a whack of potato peels from Christmas dinner. Threw that ungodly concoction out, then went thru same process a second time. Boom. Took an hour or so, and definitely did the trick; first think I fried up was a proper omelet. I’ll tell you that folded little egg gift from god slid out of the pan almost perfectly. Almost. After the pan’s third or forth use, it’s definitely nonstick, even the sides.
I wash it by running it under hot water and running a dish brush over it. No soap. Then dry it and rub a little olive oil all around the inside. Done. Boom.
Size wise, I have the 10.25”. It is large enough to fry two eggs, make an omelet, or three pan cakes. (We like small pan cakes.) Holds heat very well with very even distribution. Handle is a typical restaurant handle, oven safe, but doesn’t offer heat protection. It’s called a towel or a cozy, people. Oh, and it’s heavy. Too heavy for my elderly mother to lift easily, but heavy enough that if you belted somebody in the head with it, they are not getting up any time soon. And the pan would probably show no sign of damage. Maybe that’s not a selling point to the average consumer, but it may be relevant if you’re cooking dinner during the zombie apocalypse outbreak.
I seriously love this pan. It lived on top of the stove for several weeks even when not in use, cuz it made me happy just looking at it. I told my family that I would marry it if I could. I do plan on buying another, a larger one. I just hope my first pan doesn’t get jealous.
Reviewed in Canada on January 25, 2020
After doing a ton of research, I decided to try the Matfer Bourgeat. This. Pan. ROCKS. The more I use it, the better it gets! To be honest, there was a slight learning curve while attempting to get the manufacturer’s protective coating off. Yes, it’s there. You just can’t see it until you actually start to scrape it off. Or jab at it with a fork like I did. I remembered reading review after review as to what a challenge it was for many new pan owners to scrub said coating off. I initially tried a pot scrubby thingy, gave that up within two minutes. I then went straight to my Holy Grail of cleaning implements; the SOS Pad. Yep, that bad boy, combined with a little elbow grease, conquered the factory coating in less time than it originally took me to decide which size pan to order. Point is BUY THIS PAN. AND a box of SOS pads, if you haven’t got any on hand. Matter of fact, they ought to include one pad with the pan purchase. Sort of a bonus, and it may save a lot of consumers some headache and googling.
Anyhoo, my pictures show my pan half way through the de-coating process. According to the directions on the pan’s label, I then seasoned it stove top with veggie oil, a cardiac arrest-worthy pile of salt and a whack of potato peels from Christmas dinner. Threw that ungodly concoction out, then went thru same process a second time. Boom. Took an hour or so, and definitely did the trick; first think I fried up was a proper omelet. I’ll tell you that folded little egg gift from god slid out of the pan almost perfectly. Almost. After the pan’s third or forth use, it’s definitely nonstick, even the sides.
I wash it by running it under hot water and running a dish brush over it. No soap. Then dry it and rub a little olive oil all around the inside. Done. Boom.
Size wise, I have the 10.25”. It is large enough to fry two eggs, make an omelet, or three pan cakes. (We like small pan cakes.) Holds heat very well with very even distribution. Handle is a typical restaurant handle, oven safe, but doesn’t offer heat protection. It’s called a towel or a cozy, people. Oh, and it’s heavy. Too heavy for my elderly mother to lift easily, but heavy enough that if you belted somebody in the head with it, they are not getting up any time soon. And the pan would probably show no sign of damage. Maybe that’s not a selling point to the average consumer, but it may be relevant if you’re cooking dinner during the zombie apocalypse outbreak.
I seriously love this pan. It lived on top of the stove for several weeks even when not in use, cuz it made me happy just looking at it. I told my family that I would marry it if I could. I do plan on buying another, a larger one. I just hope my first pan doesn’t get jealous.
Summary:
Cons: way too heavy, bad bare handle
Pros: solid build will last forever, relatively easy to remove protective coating (it took 40 mins with SOS pad and Bartender friend. Very hot, hot water does seem to make it a bit easier to remove). After seasoning, it is better non-stick then my Teflon pan (see pic of golden pan after seasoning). BTW, I did not follow the manufacture seasoning method with oil, potatoes skin and salt. I did it heat up until colour changes, cool down, and oil method.
Notes: Heat slowly but retain heat well
Reviewed in Canada on May 22, 2023
Summary:
Cons: way too heavy, bad bare handle
Pros: solid build will last forever, relatively easy to remove protective coating (it took 40 mins with SOS pad and Bartender friend. Very hot, hot water does seem to make it a bit easier to remove). After seasoning, it is better non-stick then my Teflon pan (see pic of golden pan after seasoning). BTW, I did not follow the manufacture seasoning method with oil, potatoes skin and salt. I did it heat up until colour changes, cool down, and oil method.
Notes: Heat slowly but retain heat well