[warm]Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray $41.99

Price in title please.

Great pan, but this will be quite small. 12" is the standard for most things. Properly seasons, this is basically non stick.

The ikea carbon steel are excellent.

DanielM491 wrote: ↑ The ikea carbon steel are excellent.

This is the recommendation from America's Test Kitchen



I can vouch that this is the rather small, if you cook for multiple people you want something bigger. I had to return and rebuy because Amazon did a poor job packing it, probably a poor job storing them as well. There was a deep cut in the middle of the pan cooking area.

I’m quite surprised how hard carbon steel is to get and keep seasoned vs. cast iron.

Thought one of my carbon steel pans was seasoned ok. Tossed some tomato sauce into it after frying up some sausages. And all seasoning gone. Back to the bare grey steel.
The cast iron withstands this, washing with dergerent and is still seasoned.

Just surprised how much different these are.


Good price for a carbon steel pan, though I prefer de Buyer to Matfer.

The acidity in the tomatoes will strip the seasoning on the carbon, as it is a very thin layer. Versus cast iron, which is porous and ends up having a much thicker layer of seasoning

Its best to use the carbon steel for searing

For a good seasoning you need to use Polyunsaturated oil aka "drying oil", it will absorb oxygen and become solid, so forget the potato and salt and give time to rest after seasoning. Linseed oil (flax) , grape seed, sunflower oil are the best, corn is only ok.

benlessard wrote: ↑For a good seasoning you need to use Polyunsaturated oil aka "drying oil", it will absorb oxygen and become solid, so forget the potato and salt and give time to rest after seasoning. Linseed oil (flax) , grape seed, sunflower oil are the best, corn is only ok.

Agreed. I use grape seed oil to great effect. Its also great to cook at high heat as it has no flavor and is cheap

That handle seems tack welded, how hot does it get?

been watching alot of Uncle Scott's Kitchen on youtube:

https://www.youtube.com/c/UncleScottsKitchen/videos
he seems to like Matfer. makes me tempted to try one out.

I've had a 8" debuyer from a bestbuy sale from maybe 5-6 years ago. it's kinda unitasker for 1-2 eggs or an 2-3 egg omelette. not sure what else i'd use it for. the costco business centre ones are priced great, but if i recall seem really thin. those ikea ones, never seen one in real life, but on the website look pretty appealling.

i've spent lotsa time seasoning my 8" debuyer carbon steel to get it easily stripped from tomato or whatever. can confirm that, like on the videos:
1) searing proteins, especially at very high temps; &
2) using a heat source that spreads across the pan, like natural gas, or an electric burner that is much larger than the pan;
helps bring the seasoning back. and
3) you don't need a uniform, brown, patina for it to be "seasoned". it can be spotty and be fine. it'll never be like a t-fal, but with a pat of butter it can be just as good.