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Lodge carbon steel pan vs Matfer carbon steel pan

The Lodge carbon steel pan and the Matfer carbon steel pan, shown the same way from the same evidence rules. There is no verdict at the bottom. The axes below are separate measurements and the objections are listed in full for both.

Lodge carbon steel pan

14 quoted claims about the Lodge carbon steel pan from 3 voices.

Domain authority

3 recommenders, weighted by demonstrated expertise in carbon steel pans. Weighted by expertise in this category, never by audience size.

Independent consensus

3 independent voices across 3 sources. How many independent voices converge, unweighted.

Long-term ownership

no dated ownership reports yet. Volume and length of dated first-hand ownership reports.

Performance

6 performance claims. Claims about how well it does the job.

Value

2 claims about price relative to what it does. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

5 negative claims, mostly performance and durability. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.

19:21 supports speaking on Cook Culture earns commission on this
I'm 100 convinced that this pan would perform over time I know the lodge coating it stands up very very very well and you can build a really good coating on it

durability Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites coating durability, ease of cleaning

The speaker earns commission on this. Stated in the source: “I promote it and I definitely will keep it in our stock” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

okay so a quick clean up there of that Lodge pan and it's in great shape so I would do a quick post seasoning of this uh and then ready to go the next time
1:30 supports speaking on Cook Culture earns commission on this
they are what they are they are carbon steel a decent weight they are lodges traditional kind of candy coating uh vegetable based non-stick which works adequately fine to start with

Two judgements rest on this sentence:

Lodge Carbon Steel VS Matfer & OXO - In depth review

The speaker earns commission on this. Stated in the source: “I sell Lodge I promote Lodge I actually have some of these in our stores now to sell” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

so as I would expect with a lodge Pan the non-stick ability right out of the gate is awesome
they're actually moisture than the Oxo one moist moisture moisture um yeah I prefer them over the office
like I said the lodge is cooked just fine of course it's adequately cooked it's not overcooked it's not burnt um wonderful texture they're well done it's really nicely cooked food
this is a bit soggy compared to link the lodge has the outside more uh crunchy this is interesting
this is cooking nice and evenly nice and brown
you know fairly good stick release with very little oil um for a you know non-fatty food so you know the launch is doing its job really really well
it's working totally fine you know right now it's working better than the uh the mapper for its release you know now now things are working just fine with the Snapper everything's come off properly fine um one more time that's really worked out quite well too
like I was saying a little bit less heat in the map for maybe but the large and the Oxo in this experiment are both doing very well so there's nice even consistency across the board here
so I really like this pen it's actually worked out really well
um the pre-seasoning from the factory Works actually I like this better on a carbon steel pan than I do on their cast iron pan I find that it's even maybe more textured or sorry like a more smooth like more micro textured um it worked really really well so I would give it high marks
so hold the handles here the handle on the launch still quite good handle on the map for way too hot and of course silicone cover on the Oxo so that's not a problem but um yeah no I can't hold the mat for one anymore the lodge is totally fine which is super nice
uh it works really well I really love the long handle uh Lodge cast iron pans I dislike the short handle these guys have a nice long handle I really enjoy that
uh I think the shape of it is excellent the weight of it is balanced
22:53 supports speaking on Cook Culture earns commission on this
I'm uh I'm really happy with it and I promote it and I definitely will keep it in our stock

recommendation Uses it professionally Lodge Carbon Steel VS Matfer & OXO - In depth review

The speaker earns commission on this. Stated in the source: “I promote it and I definitely will keep it in our stock” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

22:53 objects speaking on Cook Culture earns commission on this
when it comes to buying a pan within the price range if you could buy a French made pan for the same price then I wouldn't probably choose a lodge I would buy Dubai or buy my fur

value Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites price (against)

The speaker earns commission on this. Stated in the source: “I promote it and I definitely will keep it in our stock” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

9:39 supports speaking on Cook Culture earns commission on this
and that's a personal preference if that's not what you're going for then the lodge has done a better job

use-case fit Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites flavour impact

The speaker earns commission on this. Stated in the source: “I sell Lodge I promote Lodge I actually have some of these in our stores now to sell” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

6:06 objects speaking on Cook Culture earns commission on this
and the launch one here looks cooked but no Brownie and but you know does that matter at the end of the day

performance Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

Cites browning visibility (against), flavour impact (against)

The speaker earns commission on this. Stated in the source: “I sell Lodge I promote Lodge I actually have some of these in our stores now to sell” Kept and labelled rather than dropped: a paid endorsement is still evidence, and you should be the one to decide what it is worth.

let's start with I'll go from brown to lightest the lodge definitely has the lightest finish to it
okay then moving on to the lodge hmm they're not caramelized so they're not as tasty as the matte fur but they're well cooked they're they're totally fine
0:00 notes speaking on Cook Culture earns commission on this
so I've actually had this pan for months and months and months and to be sitting in a pile of things I need to get around to and honestly I haven't been overly excited to do it

ownership Tested it Lodge Carbon Steel VS Matfer & OXO - In depth review

The speaker earns commission on this. Stated in the source: “I sell Lodge I promote Lodge I actually have some of these in our stores now to sell” 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 I don't know why I was I don't know why I just been staring at this pan for so long and not actually using it

Matfer carbon steel pan

40 quoted claims about the Matfer carbon steel pan from 8 voices.

Domain authority

8 recommenders, weighted by demonstrated expertise in carbon steel pans. Weighted by expertise in this category, never by audience size.

Independent consensus

8 independent voices across 13 sources. How many independent voices converge, unweighted.

Long-term ownership

1 dated ownership report, median 9 months. Volume and length of dated first-hand ownership reports.

Performance

14 performance claims. Claims about how well it does the job.

Value

2 claims about price relative to what it does. Claims about what it costs relative to what it does.

Repairability

no repairability claims yet. Claims about whether it can be maintained or rebuilt.

Community breadth

2 distinct communities. How many distinct communities converge, rather than one echo chamber.

Recency of evidence

most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.

Objections raised

9 negative claims, mostly reliability and recommendation. How much complaint is on the record. A high figure means the drawbacks have been stated and quoted, not that the thing is worse.

These are separate measurements, not components of a score. They are never added together, and there is no overall rating, because which of them matters depends on what you are buying the thing for. An axis that says no evidence means nobody has spoken about it, not that the answer is low.

23:46 supports Cook Culture Cookware Reviewer was given the product
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

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
Matt fur makes sense if you love no rivets awesome
3:31 supports Lisa speaking on America's Test Kitchen Cookware Reviewer
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 it Are Carbon Steel Pans Really The Best? | Gear Heads

1:30 supports Lisa speaking on America's Test Kitchen Cookware Reviewer
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

24:16 supports Cook Culture Cookware Reviewer was given the product
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

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
0:30 supports Cook Culture Cookware Reviewer was given the product
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

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
3:31 supports Lisa speaking on America's Test Kitchen Cookware Reviewer
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

1:00 supports speaking on Cook Culture
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

appearance Owns it Lodge Carbon Steel VS Matfer & OXO - In depth review

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
10:19 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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…

recommendation Tested it Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?

Cites non-stick surface

2:02 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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
4:01 supports Lisa speaking on America's Test Kitchen Cookware Reviewer
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

2:00 supports Lisa speaking on America's Test Kitchen Cookware Reviewer
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…
1:01 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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…
0:00 supports Autodidactically Yours Food Writer
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

durability Owns it Black Carbon Steel Pan in JUST 6 MONTHS (3 EASY STEPS)

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
18:39 supports Cook Culture Cookware Reviewer was given the product
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

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.

10:09 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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 Passing on someone else's experience 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
3:06 objects Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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 Passing on someone else's experience Matfer Carbon Steel Pan Seasoning Problems Solved

Cites seasoning durability (against)

2:30 mixed Lisa speaking on America's Test Kitchen Cookware Reviewer
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

9:19 supports Uncle Scott speaking on Uncle Scott's Kitchen Beginners
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…

reliability Tested it Problems seasoning an UPDATED model Matfer Bourgeat Black Carbon Steel pan?

Cites non-stick surface

26:46 notes Cook Culture Cookware Reviewer was given the product
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.

5:34 objects Cook Culture Cookware Reviewer was given the product
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

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.