Carbon Steel Pans
Carbon Steel Pans, according to cookware reviewers
Only claims about carbon steel pans made by people we have grounds to call cookware reviewers. The unrestricted carbon steel pans evidence is on the carbon steel pans page.
7 people we have grounds to call cookware reviewers make
114 quoted claims about carbon steel pans across
16 sources.
Membership of the cookware reviewers group is
recorded per person with its own evidence, and authority is scoped to carbon steel pans rather
than to fame.
Which carbon steel pans do cookware reviewers recommend?
Endorsements and objections about carbon steel pans from cookware reviewers, together, strongest
evidence first.
3 voices 25 claims 9 objections
0:30 supports Tom's Kitchen Cookware Reviewer the buyer mineral B is my favorite pan so for those of you that want a straight up answer to which one I personally like more there you have it the video is over the mineral B wins
comparison owns and uses it daily Why de Buyer Is A Better Carbon Steel Pan Than Matfer
he decided to give the buyer a try and instantly understood what I meant even with the seasoning process I think
not like to buy air in the the mineral B that comes with a beeswax coating that comes off really easily and actually helps with the seasoning process process Matt fur was problematic
performance owns one DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
Cook Culture earns commission on this.
Stated in the source: “even though I'm a mineral B seller I sell the product” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites coating, ease of cleaning
of course you know I am a big fan of of the mineral B pen they work extremely well
4:01 supports Tom's Kitchen Cookware Reviewer both pans have zero issues there's no warping although that has a lot to do more with improper use or user error the rivets are sturdy the handles are perfect with no signs of giving out and the seasoning has been great they really have treated me really really good for the last five ten years or so
durability owns and uses it daily Why de Buyer Is A Better Carbon Steel Pan Than Matfer
Cites build quality, warp resistance
2:30 supports Tom's Kitchen Cookware Reviewer I have the 11 inch model which I find perfect for two people
use-case fit owns and uses it daily Why de Buyer Is A Better Carbon Steel Pan Than Matfer
Cites oven safe, size and capacity
the buyer was going to be more of a personal everyday Pan
I've had no issues at all since I've done that and it works just like the mat for in the oven or the broiler now
with the the buyer I feel it's similar enough to cast iron that it's totally replaced cast iron for me
if I didn't own the buyer and only had the mat for I would still feel the need to own a cast iron pan but if it was the other way around the buyer would fill in that cast iron need for me
3:30 objects Tom's Kitchen Cookware Reviewer 2:30 supports Tom's Kitchen Cookware Reviewer I love how this thing performs and it feels
performance owns and uses it daily Why de Buyer Is A Better Carbon Steel Pan Than Matfer
Cites maintenance, weight
the the buyer was a lot easier to season for some reason in my opinion
that's where I personally stand that the buyer is heavier and it has some of that weight and density to it even now compared to the larger mat for 12 inch plus Pan
the buyers still really Hefty but it's still lighter than an equivalent cast iron pan with the same size
2:00 objects Tom's Kitchen Cookware Reviewer this pan can be used for anything it's completely oven safe and Broiler safe unlike the buyer mineral B with that stupid coating on the handle
use-case fit owns and uses it daily Why de Buyer Is A Better Carbon Steel Pan Than Matfer
Cites handle (against), oven safe (against)
the buyer does have cons and it's related to the mineral B model and the coated handle which limits its use in the oven to 400 degrees Fahrenheit at no more than 10 minutes or so
0:30 supports Tom's Kitchen Cookware Reviewer so it's not like the the buyer mineral B that I have seasoned in the oven but the epoxy handle you can get blistering in the oven too you need to be very very careful with that the mat for no problem
durability owns one DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
Cook Culture earns commission on this.
Stated in the source: “even though I'm a mineral B seller I sell the product” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites handle (against), heat resistance (against)
4:01 objects Tom's Kitchen Cookware Reviewer 2:30 notes Tom's Kitchen Cookware Reviewer 3 voices 18 claims 6 objections
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
recommendation tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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
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.
durability owns and uses it daily Are Carbon Steel Pans Really The Best? | Gear Heads
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.
best in class tested it Are Carbon Steel Pans Really The Best? | Gear Heads
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
use-case fit tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
Cites induction compatible
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
performance tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
Cites coating, ease of cleaning, handle, heat control, heat resistance, induction compatible, maintenance, non-stick surface, oven safe, shape and form, warp resistance
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
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
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
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.
performance tested it Are Carbon Steel Pans Really The Best? | Gear Heads
Cites seasoning durability
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
handling tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
Cites handle
Matt fur makes sense if you love no rivets awesome
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.…
handling tested it Are Carbon Steel Pans Really The Best? | Gear Heads
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…
use-case fit tested it Are Carbon Steel Pans Really The Best? | Gear Heads
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…
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
durability tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
Cites durability, heat resistance
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…
handling tested it Are Carbon Steel Pans Really The Best? | Gear Heads
Cites ergonomics (against), handle, oven safe
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
comparison tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
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
appearance tested it DEEP DIVE! Testing the New Matfer Carbon Steel Induction Ready Pans
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.
Cites appearance (against)
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
2 voices 16 claims 7 objections
So, you know, as a usable pan, I would say over my copper pan that this is even more of a usable pan.
use-case fit tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites versatility
But, you know, for my trusted Duboet, you know, the Mineral B and the Mineral B Pro, um, you know, I think it fits in there beautifully.
especially if you're thinking about giving it to somebody, it's absolutely fantastic.
Overwhelmingly, people really enjoy the pan and it's doing what they want it to do
performance tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites ease of cleaning, even heating, heat conduction, maintenance, non-stick surface, seasoning durability, surface finish
This guy is conducting more heat. More heat's being pulled into it. So, it is a little bit of a hotter pan.
I had brought this down just cooking this on a one out of 10. So really, really gentle heat just to get a nice even fry.
Uh, but you know what it's done in such a short time I think is completely adequate.
Uh, but you know what it's done in such a short time I think is completely adequate.
So, I think it look great. Made in pan here. Little bit residue. Really nothing much. And residue, nothing on there.
So, I think it look great. Made in pan here. Little bit residue. Really nothing much. And residue, nothing on there.
It's got that that micro texture on it, which is a a purpose thing done by Maiden. They do several different finishings to the pan to give it a texture and then they season that to grab hold of that texture to make sure that it works incredibly well and that it stands up really well.
So, the seasoning that I've done from cooking has worked out great with a simple egg test.
But the heat is down on the maiden pan. But I would say that that pan is cooking a nice delicate crepe beautifully.
I am finding that using this seasoning that they've done and the the finish has worked out really really nicely. It's really even and it works beautifully. So I have no problem with how that pan has finished up. Like it's it's seasoning beautifully.
So, you know, the ease of maintenance to what they've done makes it great.
there's now a lot of reviews online from the previous 9-in pan that was launched a a year ago and they've got 4.6 six out of five stars.
best in class tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” 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 love what they've done with this pan. They've replicated an old pan and what is old is new. And to me, that is a beautiful thing in cookware.
So, this is, you know, a a celebration of the history of cookware that Maiden has done. And I think that is a absolutely tremendous thing.
So, I'm a fan. I think what they've done is amazing.
And they had created this small run of this amazing looking pan.
appearance owns and uses it daily The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites appearance
9-in beautiful pan and it was sold out.
superficially, I'm in love with this pan. Like the first time I saw that amazing Ferrari in Ferris Beer's Day Off car that I could not get out of my head. This pan is the same to me.
this pan is in brilliant, brilliant shape. It's hardly any carbon buildup. It's just such a beautiful, beautiful pan.
this pan is in brilliant, brilliant shape. It's hardly any carbon buildup. It's just such a beautiful, beautiful pan.
Like, you know, this guy is wonderfully uniform in its in its color, and that's already started that way. So, it looks beautiful to start with.
it wasn't great out of the box. It's a seasoned pan, but it's not ready to cook. It needs some seasoning. It needs like proper cooking seasoning, not just the protectant layer that's on it.
use-case fit tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” 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 think that's working well and you know the pan works and feels well like it's a it's a nice balance to the pan. Sits on the stove top really nicely.
handling tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites ergonomics
I think that's working well and you know the pan works and feels well like it's a it's a nice balance to the pan. Sits on the stove top really nicely.
the texture of the pan, it comes like the Lodge carbon steel. comes with this kind of like almost like a candy coating shell on it like a a rough texture all around it which isn't as appealing as the softness the rawness of when you open up a dubet pan or a mattifer pan or a lot of the brands you know that that you…
appearance relaying someone else The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites surface finish (against)
And in a tactile sense, I'm not excited about that part of it.
One thing that I found is that the brass handle heats up. Some people found it got really hot.
handling relaying someone else The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites handle (against)
And that handle, it's starting to get warm. Like it's a bit too hot right in the middle. I'm grabbing the center.
It's got some, you know, negatives to it like the handle
This is bigger than I kind of want. I would have loved to have had the nine. I just like that size for that type of pan, but the 11 is going to be perfect for my family of four.
use-case fit owns and uses it daily The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites size and capacity (against)
I talked about the the textured surface. I I didn't really actually notice it that much. I thought I would more, but uh you know, it's a nice uniform color. I'm not negative against it, I think, as I was now using it and seeing it sitting on the stove top.
appearance tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites surface finish
And this is just a couple of weeks old, right?
ownership tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” 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 1 month
to grab the handle, it's been on here for 10 minutes. The handle's decent. It's It's okay.
handling tested it The Pan I Waited A Year For... Did Made In Meet My Sky-High Expectations?
Cook Culture was given the product.
Stated in the source: “this pan here was given to me by Maiden.” Kept and labelled rather than dropped — a paid endorsement is still
evidence, and you should be the one to decide what it is worth.
Cites handle
but yeah, like comparatively that one's actually cold, but yeah, it's a it's a bit warm. It's warmer than the than the mineral B, but that's not a problem. I don't have any worry about that right now.
Anolon EverLast N2
1 voice 10 claims 3 objections
The water from the Misen and Anolon came out completely clear, but the water from Strata was cloudy with a yellow tint, which means bits of the seasoning layer were breaking down and leaching into the liquid.
performance tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All
Cites flavour impact, heat control, heating speed, non-stick surface
Anolon was by far the fastest to heat, but that means it's also very easy to overheat.
When I preheated it slower, it worked fine.
Next, I cut the fat in half, using just a half teaspoon of oil and 2 g of butter. Again, all three pans handled it without sticking.
Then I tested pancakes with a light layer of butter. Misen and Anolon released cleanly, but Strata had some slight sticking.
Misen and Anolon were both impressively nonstick right out of the box, and they've stayed that way for months.
To be totally honest with you, this was one of the toughest reviews I've ever done because all three pans perform really well, and they're all priced pretty much the same.
Anolon was by far the fastest to heat, but that means it's also very easy to overheat. A few times during testing, I had to stop, open a window, and start over because the pan started smoking before I could even add food.
performance tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All
Cites heat control (against), heat retention (against), non-stick surface (against)
They're not optimized for heat retention like thicker carbon steel or cast iron pans, but within this group, Strata held its temperature the best by about 10°.
The only issue was with Anolon on my first try. Because it heats so quickly, the pan got way too hot and the egg stuck.
Finally, I cooked pancakes with no fat at all. Anolon had just a little sticking, but I was able to flip the pancake without breaking it.
They're not as slick as a brand-new Teflon pan, but if you don't overheat them and you use a little oil or butter, food won't stick.
The only times I've had issues were when I overheated them.
After that, I set up a stand mixer so a whisk was in constant contact with the cooking surface for two straight minutes. All three ended up with some light scuff marks, but no deep scratches or any real damage.
durability tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All
Cites acid resistance, coating durability, maintenance, rust resistance, scratch resistance, warp resistance
To test it, I measured how flat each pan was, then heated them to 425°F on induction for 2 minutes. All three started out slightly concave, which is common because manufacturers build in a little curve to allow for expansion. After heating, none of them showed any visible change.
To see if Misen and Anolon's claims are true, I got all three pans wet and left them overnight. The next morning, none of them had any rust.
Next, I simmered crushed tomatoes in each pan for 15 minutes. Acidic foods usually break down seasoning, and that's exactly what happened with Strata. Its surface went from dark and seasoned to light and patchy. Misen and Anolon were unchanged.
I haven't noticed any decline or change in their performance.
But because it needs seasoning and that seasoning can break down with acidic foods, it requires more maintenance than Misen and Anolon.
Anolon's handle is flatter with a shallow groove on top, which gives your thumb a place to rest and makes it feel a little bit more secure, although I wish it wasn't so thin.
handling tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All
Cites handle (against), weight (against)
Strata and Misen both weigh about 3 lb, while Anolon jumps to 4.3 lb.
These pans are designed to be lightweight and easy to use.
handling tested it Which “Forever Nonstick” Pan Is the Best? I Tested Them All
Cites handle, weight
Anolon's handle is flatter with a shallow groove on top, which gives your thumb a place to rest and makes it feel a little bit more secure, although I wish it wasn't so thin.
When comparing the 10-inch pans, all three are under three pounds, so they're easy to maneuver, but Misen has the widest cooking surface and the lowest walls. The difference is minor.
Matfer Bourgeat carbon steel skillet
1 voice 7 claims 2 objections
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
reliability tested it Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?
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
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…
performance tested it Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?
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…
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
performance relaying someone else Matfer Carbon Steel Pan Seasoning Problems Solved
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…
reliability relaying someone else Matfer Carbon Steel Pan Seasoning Problems Solved
Cites seasoning durability (against)
Lodge carbon steel pan
1 voice 3 claims 1 objection
Strata carbon steel pan
1 voice 2 claims 1 objection
Smithey Farmhouse carbon steel skillet
1 voice 2 claims 1 objection
Matfer carbon steel skillet
1 voice 2 claims no objections from cookware reviewers