Matfer carbon steel pan
so you know Matt fur I would give you know a big big thumbs up I think they're tremendous I love that they have non-vivided handles onto the pans the shape of them of course are ideal I really enjoy that they the handles don't have epoxy on them and they can easily just go straight into the oven they're great
Two judgements rest on this sentence:
- recommendation Tested it
- handling Tested it cites handle
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
really happy with these map for pans I would say to me for good carbon steel that's a 10 out of 10. I would highly highly recommend them
Matt fur makes sense if you love no rivets awesome
The two pans I don't recommend are Matfer because of the ongoing recall situation and De Buyer Mineral B because of its limitations while cooking in the oven.
Cites safety (against)
Don't buy this frying pan unless you have a gas stovetop. This wobble here, that's a big deal on a flat stovetop. If you have a flat stovetop like mine, absolutely don't buy this pan. If you have coils, I still wouldn't do it.
Two judgements rest on this sentence:
- recommendation Tested it cites stovetop compatibility (against)
- use-case fit Tested it cites stovetop compatibility (against)
I loved this pan so much that when I was testing it, before I was even done, I was like, "I want this pan," and I ordered one for myself, which I never do. So I've had mine for several years and I love it. I cook in it all the time.
We tested eight pans, and believe me, they were not all good. Some of them were real clunky, some really just never took to seasoning. They had sides that were too high, really off in balance. They just were not worth it. This one's our favorite. It's Matfer Bourgeat 11 7/8-inch Black Steel Frying Pan.
This pan passed France's national safety standards, but regional regulators found that the pan released excessive levels of arsenic, chromium, and iron when cooked in a highly acidic solution for 2 hours.
Cites safety (against)
once you build up that seasoning after a couple cooks it is gonna be perfect for eggs this is actually the the you know ultimate egg pan it's what I use mine for the majority of the time
Cites non-stick surface
I love this pen with time it became really nonstick and it makes a fabulous omelette
Two judgements rest on this sentence:
- performance Owns it cites even heating, non-stick surface
- use-case fit Owns it cites non-stick surface
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
and if this is a pan that gets you out of non-stick then my job's done so that's why I'm telling you about these pants today
Cites induction compatible
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
if you're on induction I'm leaning this way you know even though I'm a mineral B seller I sell the product this if I'm going to sell something in the future is the way I'm going to go for induction because this is proving itself as the right pan for induction
they now are putting into a plastic bag and coming with a little moisture absorbent um little pillow inside to allow you to get a pan that is basically raw from the factory so seasoning should be a lot easier
Cites coating, ease of cleaning, handle, heat control, heat resistance, induction compatible, maintenance, non-stick surface, oven safe, shape and form, warp resistance
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
and the thing that's great with the matte fur is that the handle can go into whatever temperature into the oven we want
it now is kind of kind of turned like a golden orange color because it's oxidizing a little bit so it's very obvious that that pan is being exposed the raw metal is being exposed to the air
and now the new matte fur come without anything on them they're really nice and easy to clean
but this guy is definitely you know non-stick on there there's no doubt about that right
so looking at these two pans we've got that this was the first time that I ever cooked on them you know that you know nothing's really stuck on here
this guy here behaved a lot better in being at a preheat of 250 previously like I was saying I was at 250 preheat it looked like I got too hot I went down it got too cool and it wasn't a great result this guy's looking quite perfect at the moment sitting at 250
so that's a really nice result right there doing its thing induction burner gets a little bit mad when you do that this guy here same thing so great result okay so definitely that factor of that first cook with a new pan you know seedling that surface definitely helps so our second result here is really great
right now there is zero spinning from this is the one that was abused this is the one that was not and they are not spinning whatsoever
okay so clean and cool cool zero spinning so that is great that cheap what I think is kind of crappy induction cooktop I have been able to make spinners out of other carbon steel with that cooktop um it does make spinners these guys didn't that's a tremendous result so super stoked
But one brand recently made headlines for the wrong reasons. Matfer Black Carbon Steel pans were recalled in a region of France after testing showed high levels of arsenic, chromium, and iron when the pan was used to boil a highly acidic solution for 2 hours.
It also really took to seasoning well. It basically got seasoned and kept getting more and more non-stick. Some of the other pans seemed to really take a step back occasionally. You'd go through the whole seasoning process, cook something, and it would just come up. This really just kept building.
Cites seasoning durability
Brands like Matfer Bourgeat, made in France since 1814, and De Buyer still forge their pans from a single sheet of steel with no coatings, no rivets, and no weak points.
Cites build quality
I really enjoy using a high-end French made predominantly carbon steel pan and they come non-seasoned they are smooth to the finish and mostly I'm talking about Dubai and Matt fur these are pens in which I have not been able to find any equivalent
Cites appearance, surface finish
I personally like the way and they look in the matte fur I would probably take the Oxo second Maybe uh but I don't know let's see
but for some reason sambal completely wrecked my pan about six months ago and i had to restart so that is definitely one i would advise you watch out for
Cites acid resistance (against), seasoning durability (against)
it seems that the best way to season a new map for pan is to kind of ignore some of the new seasoning directions and go back to what we know works go back to the old seasoning directions scrub the heck out of the pan make sure there is no no coating left on there then use the peels of two potatoes two thirds cup of…
Cites non-stick surface
the old directions were very precise about that now for the updated pans you still need to use potato peels oil and salt but the directions are a little bit more ambiguous there's a little bit more wiggle room here they're not nearly as precise
Cites coating (against), non-stick surface (against)
this video has pretty much gone off the rails at this point uh midway through the seasoning i noticed things looked like they were sticking the potato peels the oil the salt it just seemed to be sticking i didn't know if it had to do with the amounts and i went through that second round of it it was sticking again and…
it looks like these pans are indeed coated coated now i was told by maffer that the reason for these bags is that they protected the pans and there was no need to apply any coating at the factory that's what they told me now i bought my pans myself use my own money i did get to buy early models so i've got an email…
went back to the old way and just scrubbed the heck out of this pan for about 15 minutes i could see what looked like some coating on there and i didn't think there was going to be coating at first but there's coating on there
it came out the oven just fine and we put it on the burner did the fried egg test and it passed the first time so this method absolutely works to get a good seasoning on your pan
Cites non-stick surface
I think this pan is pretty much just going to get greased up and stuck in a cabinet somewhere because it's useless on this flat stove top.
Cites stovetop compatibility (against)
I was going to complain about it afterwards and how I don't like the pan and how it hasn't been worth it so far.
Cites price (against)
This is the most expensive pan I've ever had in my life. And I've done technique after technique after technique that I found on the internet, and nothing works.
I've got a $55 frying pan that my mama gave me for Christmas that is useless. I would have rather had something else that cost $55.
One other factor that was important with skillets, especially ones that you're gonna be searing in and that you might be baking in or cooking in, is rivets, the way the handle is attached to the pan. A lot of them had big, lumpy rivets, and they actually acquired a lot of schmutz, basically. This is nice and smooth.…
Cites build quality, ease of cleaning
There are several things that we really loved about this pan and one is you want some space to cook. This is 12 inches or 11 7/8 rim to rim and that's how they measure it. Then, the sides come down, and some of these tapered down like a wok to this little tiny space at the bottom. This one gives you a good broad…
Cites even heating, size and capacity, handle
Finally, the angle of the handle, this goes up a little bit. A lot of European pans do that. They tend to angle up. American pans, for whatever reason, tend to go flat. This is a French pan. It is angled up a little bit, but not so high that it was hard to get into the oven. When we were making tarte Tatin, you start…
these older models came with a thick hard to remove coating protected the pans in the shipping process the first thing you always had to do was just scrub the heck out of that thing with a brush dish soap hot water it took about 15 minutes or so of scrubbing you don't have to do that anymore so that is a big deal…
Cites coating, non-stick surface
there's nothing wrong with the pan there's nothing wrong with the seasoning you're simply cooking at the wrong temperature now if you're moving over from like i said from a non-stick nobody really tells you and nothing sticks in your nonstick pan anyway but you gotta change up the way you do things a little bit when…
so these are keeping both of these I know that already a seven inch and a nine inch I think this is Adebayor and this is a mat for bourgeois carbon steel pans
I also find not using any acidity really annoying say I roasted some veggies I need to get them out of the pan before giving them a squirt of lemon juice or a drizzle of pomegranate molasses and that's just not the same thing I want that lemon juice to sizzle and reduce lightly if I get the mat with the pan first the…
Cites acid resistance (against), shape and form (against)
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
as far as the size goes go slightly bigger than you think you need because the sides on the mat for Skillets are very sloped this means that you get slightly less cooking area than you would in a similar sized pan that's stainless or Teflon
the sizes of the pens listed in their description are lip to lip that's not just for carbon steel that's for all cookware the slip to lip measurement doesn't tell you much about the size of the actual cooking surface for example this nine and a half inch mat for carbon steel pen has a six and a quarter inch cooking…
this pan already cooks non-stick no problem and yours should too if you're using it properly
Cites non-stick surface
i bought it in april it's now january so after a few mishaps there's been about six months in between this being a stripped silver pan and now being completely black
Cites seasoning durability
Owned 9 months
i have a new larger style mat for carbon steel pan here that i got for christmas and i've used about less than 10 times and you can already see the seasoning is developing on it
this guy as we know was the one that got overly preheated at the beginning so it looked like it had like damage but it's not damaged it has discoloration in the middle
Cites durability, heat resistance
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
the map were performed on par with the traditional cast-iron skillet we could tell any difference in the results of the Agra from either both right up very very well
Cites non-stick surface
I tried the new pan again I made salmon croquettes and look no sticky so that tells me a couple of things hey she's enjoying the new pan and that's saying something from a cast-iron traditionalist
now my mother's case she followed the mat for directions to a tee she used the potato peels salt and oil method and cook those twice and as matter of fact she ended up cooking them for like an hour and a half and at the end of the hour and a half the pan still had not changed color she had a spot of seasoning in the…
Cites seasoning durability (against)
this is a great pan that could be used for anything before you try to fry some eggs in it
Cites versatility
As you can see, the egg is not sticking to this well-seasoned pan at all.
Cites non-stick surface
This is supposed to be better than cast iron. It's lighter. It's more versatile. It's uh easier to cure. Those are all the things that people are saying. And I don't know what the heck they're talking about because that's not my experience at all.
The first pan we received had so much wobble we sent it back because we thought something was wrong. This one has less wobble. And then we looked up and we found out that that's normal. There's a little play in it, and the bottom's not perfectly flat.
Cites build quality (against)
It's going to come off. It's I mean, it's You can see it moving there. Can you see how that that stuff's moving around? It's going to come off pretty easily. But you can see under where that is the the markings where it's not slick black anymore. All that's in the surface, these little lines and stuff. Almost…
Cites seasoning durability (against)
this has already happened to me in the past few weeks, a spot of cheese got stuck in there and didn't want to come out. I had to get so aggressive with that spot that when it did come up, all of the black came up with it. And then you have to re-season to try to replace that bare spot, or that's going to be a spot…
It's still sticking over there. It's stuck there. It's stuck there. The bottom of the pan is completely black. It's completely black.
Cites even heating (against), non-stick surface (against)
when you put it on the stove top and it's having hot spots and it's wobbling and all of that, it's still not going to cook an egg.
Look how much I can move this handle up and down. That's a pretty good amount of wobble. Just compare it to this stainless steel pan. It doesn't budge. There's no movement at all. This pan it's it as it's warming up, it's getting more and more wobbly.
Cites base and rim (against)
This ruling may not be totally fair, but until it's fully resolved, there are plenty of other carbon steel pans that don't come with that level of uncertainty.
Cites safety (against)
The handle is all metal and that's a good thing. Some of them had other things on the handle. You you wanna be able to use this in the oven or on the stove top, and we like that this one has an all-metal handle. It's not super comfortable, but it's not bad. Some of the hands we tested had very awkward balance when you…
Cites ergonomics (against), handle, oven safe
so after that process that's what i used to do with other mattress skillets when they were new kind of ignored the newer directions went back to the old directions i think we are back on the rails we're off the rails i think we're back on so i got some color change on the pan it's very smooth nothing stuck to it this…
Cites non-stick surface
these pans they're very heavy they're solid you've got strong handles good quality
Cites build quality, handle
Mad fur would be heavier and the handle wouldn't stay nearly as cool but it would probably stick less brown more evenly and it's also cheaper
Cites price
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
but if I have to buy another carbon steel pan it will likely be mad for
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
the reason I don't use it for my Chelsea's because it's so small and heavy
Cites handle (against), size and capacity (against), weight (against)
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
But you can get similar performance at a lower cost with a carbon steel skillet like Matfer or Made In.
Cites price
I am a big fan of of the mineral B pen they work extremely well but there's really no difference here you're splitting hairs
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
now some people have a lot of trouble getting off because it's actually on there real good especially for this model pan
Cites maintenance (against)
and then i ended up getting a matford 12 inch skillet which was on sale at around 55 bucks so a few years ago their prices weren't too bad
Two judgements rest on this sentence:
- supports value Owns it cites price
- notes ownership Owns it
so I know someone is going to ask which is the better pan between divine matte fir and mafia I would not pick a winner
now let's try mad for okay let's wash it and inspect the damage it seems fine still black and smooth to be fair mad for pen is older but I barely use it
Cites acid resistance
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
I've been cooking with the pan for months and it's worked up a good seasoning
Cites seasoning durability
because I already have matfer into by air carbon steel pans
this is my first ever carbon steel pen from matte fur that I've had for about five years
Helen Rennie earns commission on this. Stated in the source: “My Matfer Carbon Steel Skillet: https://amzn.to/3Wa1BFj (affiliate link)” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
Owned 5 years
i use mine one to two times a day it's always kept on the stove
these guys have gone a tiny little bit more blotchy than I'm used to but you know this doesn't really matter seeing the blotchiness is is not a big deal
Cites appearance (against)
Cook Culture was given the product. Stated in the source: “I'm just so super clear I'm not sponsored by Matt fur they sent me these pants to try I had no responsibility to them whatsoever to give them a positive or A negative” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.
it takes time for the nonstick qualities to really build up and be effective enough to fry an egg and not have it stick
Cites non-stick surface
the reason some people don't care, and supposedly chefs love this pan, is because almost all of the people who like it, or almost all chefs, are going to be cooking on a gas top stove.
Cites reputation
It's been used a couple of times. The rest of the time is just me trying different things of putting oil on it.
Matfer is appealing the decision and says the test conditions don't reflect real-world cooking. They also point out that their pans meet all EU and French safety standards and are safe when used as instructed.