Posted 20 hours ago

Matfer Bourgeat 062005 Frying pan, Steel, Gray

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What American Kitchen forget to emphasise was how hot the handle gets so beware and make sure you use an oven mitt to save burning yourself. The performance of both these pans is quite similar and it is just a matter of choosing your preferred weight. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Use it as a daily driver like this for a week, and it will be jet black, beautiful and non-stick in no time.

Carbon steel skillets (aka black steel) are what many chefs use on the regular — especially in Europe. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

It might look like any other pan, but don’t be fooled - it’s heavy and can be a bit of a struggle to maneuver around the kitchen. As I was contemplating this, I remembered a similar thing happening to a newly seasoned cast iron pan. Just like the Cook’s Illustrated team, the first thing I cooked was a couple of fried eggs, which slipped around the pan with ease.

It seasons really well and becomes super non-stick in a short time, and not having any rivets that gets in the way is great. It’s also possible for most people to lift the pans that are 30 cm (12 inches) and under, one handed and toss foods around. As a side point, I “can use” or tolerate the Skeppshults that are wider bottomed also without diffusers, but they actually work pretty well with diffusers as I have found! Could it be, that two carbon steel pans, both measuring 3 mm in theickness and both 28 cm in size, are not made from 100% identical materials ?Matfer Bourgeat pans are of the highest quality and past winners of the Chefs' Choice Award for Best Pan Brand. I would not leave either one–empty–on an active hob for extended periods; they both need to move heat away from the glass and sink it into food.

Much better to cook with than nearly perpendicular sides of cast iron or a rounded interior wall slope.I pulled this label off, filled it with boiling hot water from the kettle and left it for 10 minutes. There aren’t any rivets to get crusty with food, and the handle is long enough to truly stay cool while using. I don’t know about if there is big differences in the steels being used, I guess they’d use about the same steel at similar hardness between the French brands most likely though, but indeed I don’t know. It seems the older Matfers would have had a rather straight bottom then and it was a bit warp prone.

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