This poor performance is likely because it's the only pan that noticeably warped during testing.
Cites even heating (against), warp resistance (against)
Made In carbon steel pan vs Matfer carbon steel pan
The Made In 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.
Made In carbon steel pan
21 quoted claims about the Made In carbon steel pan from 3 voices.
Domain authority
2 recommenders, weighted by demonstrated expertise in carbon steel pans. Weighted by expertise in this category, never by audience size.
0.03
Independent consensus
2 independent voices across 3 sources. How many independent voices converge, unweighted.
0.09
Long-term ownership
1 dated ownership report, median 1 months. Volume and length of dated first-hand ownership reports.
0.02
Performance
6 performance claims. Claims about how well it does the job.
0.08
Value
no value claims yet. Claims about what it costs relative to what it does.
—
Repairability
1 repairability claim. Claims about whether it can be maintained or rebuilt.
0.04
Community breadth
all evidence from a single community so far. How many distinct communities converge, rather than one echo chamber.
0.00
Recency of evidence
most recent evidence from 2025. How recent the evidence is. Old evidence is not wrong, just older.
0.59
Objections raised
6 negative claims, mostly performance and durability. Weight of negative claims. High is not bad: it is well-documented.
0.41
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. A dash means no evidence on that axis yet, not a low result.
So, you know, as a usable pan, I would say over my copper pan that this is even more of a usable pan.
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
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.
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.
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.
Uh, amazing pan. They partnered with Dubet and had a French-made carbon steel pan made. Did a bangup job and they took that wave as carbon steel cast iron was was coming back in.
Cites build quality
Unfortunately, this pan performed the worst in my heat retention test.
Cites heat retention (against)
This is my first time using an induction burner, so I actually accidentally warped this pan, and the middle started bowing out.
Cites warp resistance (against)
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.
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.
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…
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.
As you can see, the egg already starts sliding in the pan right in the beginning. This is a good indication that you've preheated your pan and oil enough.
Cites non-stick surface
One thing that I found is that the brass handle heats up. Some people found it got really hot.
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.
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)
Note, I actually had to go pretty hard on this pan to get it back into shape. But I've spent like half of my life beating stuff, so it wasn't too bad.
Cites repairability
I let the pan cool down, and then it eventually returned back to almost flat, and I finished it off on the gas burner.
Cites warp resistance
As you can see, the seasoning looks pretty nicely done.
Cites seasoning durability
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.
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
I bought one of their original carbon steel pans that I have here.
And this is just a couple of weeks old, right?
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.
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.
Matfer carbon steel pan
28 quoted claims about the Matfer carbon steel pan from 5 voices.
Domain authority
4 recommenders, weighted by demonstrated expertise in carbon steel pans. Weighted by expertise in this category, never by audience size.
0.14
Independent consensus
4 independent voices across 7 sources. How many independent voices converge, unweighted.
0.23
Long-term ownership
1 dated ownership report, median 9 months. Volume and length of dated first-hand ownership reports.
0.09
Performance
7 performance claims. Claims about how well it does the job.
0.24
Value
no value claims yet. 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.
0.40
Recency of evidence
most recent evidence from 2026. How recent the evidence is. Old evidence is not wrong, just older.
0.31
Objections raised
7 negative claims, mostly recommendation and durability. Weight of negative claims. High is not bad: it is well-documented.
0.44
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. A dash means no evidence on that axis yet, not a low result.
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
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
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)
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
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
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
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
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
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)
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
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.…
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…
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
Owned 9 months
Cites seasoning durability
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
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
this is a great pan that could be used for anything before you try to fry some eggs in it
Cites versatility
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
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)
I've been cooking with the pan for months and it's worked up a good seasoning
Cites seasoning durability
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
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
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
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.