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Matfer Bourgeat Black Carbon Steel Fry Pan (8 5/8)
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Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
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Purchase options and add-ons
Brand | Matfer |
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
About this item
- AMERICA'S TEST KITCHEN RECOMMENDED: The pan that "Has it all." Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, ensuring sanitary use, and its angled design makes it ideal for easily sauteeing, stirring, and mixing your dishes
- HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 8.75"; Cooking Surface: 6.25"; Handle Length: 7"; Weight: 2.1 lbs.
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This Item Matfer Bourgeat Black Carbon Steel Fry Pan (8 5/8) | Recommendations | dummy | dummy | dummy | dummy | |
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Price | -12% $55.35$55.35 List: $63.00 | -20% $44.95$44.95 List: $56.00 | -20% $44.90$44.90 List: $56.00 | -9% $39.85$39.85 List: $44.00 | -20% $49.90$49.90 List: $62.00 | $132.72$132.72 |
Delivery | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it Apr 9 - 23 |
Customer Ratings | ||||||
Value for money | 4.7 | 4.5 | 4.4 | 4.5 | 4.2 | — |
Heat distribution | 4.4 | 4.4 | 4.2 | 4.4 | 4.5 | — |
Durability | 4.3 | 4.4 | 4.5 | 4.4 | 4.4 | — |
Versatility | 4.3 | 4.7 | 4.1 | 4.7 | 4.3 | — |
Easy to clean | 4.2 | 4.0 | 4.0 | 4.0 | 4.1 | — |
Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Masuda Vintage |
capacity | 0 liters | 11 inches | 1165.86 cubic centimeters | 10 liters | 1 pounds | 0.4 liters |
material | Carbon Steel | Carbon Steel | Steel | Carbon Steel | Steel | Iron, Stainless Steel |
diameter | 8.625 inches inches | 11 inches inches | 12 inches inches | 9.5 inches inches | 12 inches inches | — |
has nonstick coating | ✓ | ✓ | ✓ | ✓ | ✗ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✓ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✗ |
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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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How to Season the Matfer Bourgeat Carbon Steel Skillet
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Product information
Brand | Matfer |
---|---|
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 400 Degrees Celsius |
Handle Material | Carbon Steel |
Item Weight | 2.1 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Product Dimensions | 0.02 x 0.02 x 0.02 inches |
Item Weight | 2.12 pounds |
Manufacturer | Matfer |
ASIN | B00077H56I |
Country of Origin | USA |
Item model number | 62001 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #3,734 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #8 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | December 19, 2012 |
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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 versatility of the pan. For example, they say it's a great pan for the stove top, oven, or grill. Customers are also satisfied with ease of cleaning, and non-stick. That said, opinions are mixed on heat, weight, performance, seasoning, and quality.
AI-generated from the text of customer reviews
Customers like the versatility of the saute fry pan. They say it's a superb piece of cookware, great for the stove top, oven, or grill, and acts as a comal for perfect homemade tortillas. Customers also say it makes the most beautiful charred roasted peppers and garlic, and is a substantial piece of cooking equipment.
"...this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors...." Read more
"...Again, beautiful pan and will be a real workhorse; I'll just adjust my expectations." Read more
"...These take a little longer to heat up, but they stay hot and cook better...." Read more
"...bottom, it works great on my electric stove and acts as comal for perfect homemade tortillas...." Read more
Customers like the non-stick of the saute fry pan. For example, they say it's totally non- stick after the first egg, it'll be non stick in no time, and it'd be the most non stick pan they've ever used.
"...i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter...." Read more
"...Its is totally non stick if you treat it right as i said before, even without butter the pancake didnt leave residue on the pan, and i still need to..." Read more
"...Super time consuming, but the results were spectacular. Totally non-stick after the first egg...." Read more
"...for that month, but while I got a nice black finish, the sucker still stuck on the easiest of things, and scrubbing them with the back of the sponge..." Read more
Customers have mixed opinions about the heat of the saute fry pan. Some mention that it heats up well in gas and induction, has excellent heat transfer, and the handle does not get too hot when cook short meals. However, others say that it gets too hot and the heat distribution should have been better.
"...Then how the pan evenly heats pancakes, my stove does not heat evenly but this pam distibutes it great!..." Read more
"...The long handle stays cool, and in the bigger pans you can hook it under your forearm...." Read more
"...and the handle is short enough that it gets too hot when cooking a couple eggs for more than a minute or two...." Read more
"...Quite disappointed, I love how it adjusts heat fast with induction, ideal in all ways except I just cannot get it seasoned...." Read more
Customers like the ease of cleaning the saute fry pan. They mention that it does stick a bit, but it cleans up easily with a warm pan and hot water. They also say that it's easy to maintain and clean, with no residue in the pan.
"...Another shows after i cleaned it, everything wiped off no problem in the sink. some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...Totally non-stick after the first egg. Clean up is quick....maybe a quick rinse with hot tap water, maybe use the scrubby side of my blue kitchen..." Read more
"...Very nice, cooks great. Really is non stick after seasoning and clean up is a swipe. Going to have to get used to that...." Read more
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
Customers are mixed about the quality of the saute fry pan. Some mention it's well built, heavy, and of high quality. However, others say that it turned slightly brown in spots and warped at higher heats.
"...this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors...." Read more
"...The entire back side is also covered in wax. I plan to season both sides to protect from rust, so I'm scrubbing away...." Read more
"I give this 5 stars; beautiful well made heavy pan, flat bottom, substantial handle and just all round perfect construction; however I give myself 1..." Read more
"...That protective coating was a real pain though...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it has a nice weight to it, while others say that it's heavy. Some say that the pan is heavy to lift and may need a pot holder. Overall, opinions are mixed and it'll be up to individual preferences.
"...this is a heavy skillet...." Read more
"...Perfect for fajitas. Because it is heavy and has a perfectly flat bottom, it works great on my electric stove and acts as comal for perfect..." Read more
"...About these pans: I love my 12.5" pan, but it's heavy and takes getting used to. I can muscle it around fairly well, but my wife can't...." Read more
"...I never put it up as it always on my stove. Its heavy, just not as heavy as cast iron...." Read more
Customers are mixed about the seasoning of the saute fry pan. Some mention it took to seasoning very well, and gets a nice even seasoning all over. They say it's easy to season and maintain, and it'll rebuild the season quickly. Others say that it'd be tricky to season due to the thin steel hot spots, and some of the season wears off.
"The pan itself is fantastic. Took seasoning like a champion, and is more nonstick than my tramontina teflon skillet. no joke...." Read more
"...some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
"...Much easier to strip before seasoning, and was easy to season in the oven at 475F with grape seed oil. Haven't cooked with it yet...." Read more
Customers are mixed about the performance of the saute fry pan. Some mention that the removal of the ship coating works well, while others say that the results were not very satisfactory. Some customers also mention that flaxseed oil didn't work well for them, and that the pan terribly failed the egg test.
"...Super time consuming, but the results were spectacular. Totally non-stick after the first egg...." Read more
"...Because it is heavy and has a perfectly flat bottom, it works great on my electric stove and acts as comal for perfect homemade tortillas...." Read more
"...MAINTENANCE 3 stars - None of the pans are perfect here...." Read more
"...like I’m overdoing it but the first time I truly used it, it performed flawlessly ." Read more
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but before i continue to sing it's praises... and i will... let's mention the one down side. this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel because you can't lift your cast iron anymore, it may serve to keep looking at aluminum or teflon. this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors.
now, the praises... i started my pan with a rigorous hot water and detergent scrub, all over, and paper towel dried, then whilst the pan was drying on a warm stove, i cranked my oven up to 500F. once the pan was dry, i gave him a full body massage in flax oil. the entire length of the handle, the inside and outside of the pan, all of it. flipped upside down and inserted in the oven, and gave him one hour in the heat. i pulled the pan, set him aside for a bit too cool, then rubbed him down again in flax oil with an oily rag i keep for my cast iron. once he was shiny all over like a golden god, back into the furnace. after the second hour at 500F, the heat went off and the pan sat until the next morning when i seasoned as per the instructions, using oil, salt, and potato skins. the pan was, at this point, a deep auburn all over, and the potato skins fried right up. but instead of taking those to black, i just fried them until the skins were crispy and brown, then removed the salt, oil, and skins from the pan. i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter. having two peeled potatoes left, i had chunked those and soaked them in lemon water to keep them from graying, so faced with a dilemma, I answered by using a fork to separate the skins from the salt, then placed some of the oiled salt back in the pan, with the sauteed onions, topped it with the chunked russets, and added pepper, then slid the whole pan into a 375 degree oven for an hour. once the potatoes were done, i sprinkled the crispy skins over the steamy soft potatoes, and preserved the salt to be used yet again. (of note, i was using a large grain himalayan pink salt, as i was out of kosher salt). the next morning, the 3rd day this pan was in my house, i fried three eggs in it, just to see where we were at. i got that "egg on an air hockey table" effect that you see on TV, and finished the three perfect sunny side up eggs with the last of the crispy potato skins from the previous day. the pan hasn't left my stovetop yet. if you can get past the weight, these pans are flat out incredible. cut the teflon cord!
one final note... i love the pan, and i got it just under 50 bucks on amazon, but after some research, i've seen them as low as 30 bucks from some restaurant supply stores. do your research kids, just because it's a value at 50 doesn't mean you should have to pay that if you don't have to! price shop!
My OCD kicked in when I heard enough to give me the idea I could replace all my past end-of-life Teflon pans with something as solid as good-old steel pans; the videos, blogs, forums, the methodology to achieve the slicker-than-sh*t surface of eggs hovering as if on air above it’s surface. I’m sure I’ve poisoned my family to some extent with the sad state of affairs of my Teflons. Sure, I have my favorites: All-clad and a freight anchor’s weight in cast iron with all it’s black glory (and a can of Crisco in the cupboard and jar of bacon fat in the fridge.... I also use olive oil for those concerned about my heart). I had been making those fat, fluffy wet soft scrambled eggs in the non-stick when I read something about how this french chef would test his new employees by having them make a french omelet in a carbon steel pan. Ah, I was up for the challenge and what a perfect excuse to rid myself of non-stick once and for all.
First off I removed the outer surface coating, scrubbing, hot water, potatoes/salt/oil cookoff as mention here and elsewhere, and followed with the expensive organic flax seed oil. I was on my way to the suggested 15 coatings towards achieving that black-hole depth looking pan; hell, I was going to go 20 and really send it home but in the end my OC would have been happier with a can of automotive black enamel spray paint. About half way there I left town and came home to the pan having being used by my daughter to fry and egg; NAGASAKI!!! Luckily she didn’t attempt to clean it in her panic response (thank you dear). I did…. thought I'd take the opportunity to start over again as my surface was a little irregular so scrubbed it back down to it’s shiny steel core and started the long process over, but this time I thought I’d really get ALL the protective coating off as that black wasn’t very even thought the pan. Tried sautéing onions in oil as a gauge as I neared the fifty mission crush; they took some of the finish off, and the outside finish was beginning to chip off; WHAT?. Again, more flax seed on the stove top, then did the 550ºF stove for an hour and left to cool in; No telling what my gas bill was for that month, but while I got a nice black finish, the sucker still stuck on the easiest of things, and scrubbing them with the back of the sponge (coarse part) was the only thing that would remove the stuck food, along with the finish; using a wash cloth? ah not working here. Flax seed diplomacy wasn’t working so I called in the heavy bombers; Crisco at 550ºF for an hour, multiple times, followed by flax seed oil on the stove top when I was standing around making coffee or washing dishes; another couple of runs at 550º. I threw everything at it I could, followed directions to the T by everyone I read; I could get it to look beautifully black, but I’ve given up the thought of ever being able to use it to make a french, much less any other kind of omelet (I’ve resorted to a new non-stick pan reserved for that). After every use, I need to scour the pan from stuck food particles and have just surrendered to using the pan to cook in, clean and re-season over and over and forget the holy grail for now. Maybe after a year of just using the thing it'll develop it's own patina and seasoning as did the cast iron. Gotta say it's satisfying to use Bartender's Help on the stainless steel Allclads when the need arises and get them back to a clean shiny smooth surface. Over all, a great pan, operator's error or lack of experience.
By the way, mastered the french omelet and much prefer it over the previous way I was making them, though won't be applying at any restaurants in Paris any time soon.
Again, beautiful pan and will be a real workhorse; I'll just adjust my expectations.
Top reviews from other countries
Wok will be a nice addition to our kitchen. Its going to last a life time. Absolutely worth the investment.
Die Pfanne hat eine gute und gleichmäßige Wärmeverteilung und nichts haftet, ganz gleich ob Ei, Gemüse oder Fleisch. Der Preis ist allerdings auch recht stolz, so dass man eine sehr gute Qualität verlangen darf.
Reviewed in India on August 23, 2021