Matfer Bourgeat Black Carbon Steel Fry Pan
The secret weapon of French bistros. Why carbon steel is the best of both worlds.
The French Bistro Secret
Carbon steel is the undisputed king of professional French kitchens, yet it remains relatively unknown to the average American home cook. The Matfer Bourgeat Black Carbon Steel pan is essentially a lighter, smoother version of cast iron. It is stamped from a single sheet of heavy-duty carbon steel.
Like cast iron, it arrives completely unseasoned (covered in a protective beeswax coating that you must scrub off). You must season it yourself by burning thin layers of oil onto it. But once seasoned, the surface becomes remarkably slick.
Searing and Sliding
Carbon steel heats up incredibly fast and responds to temperature changes much quicker than cast iron. The Matfer pan is completely devoid of rivets (the handle is welded on), making the interior completely smooth and incredibly easy to clean. It sears steaks flawlessly and, with a good seasoning, slides French omelets right onto the plate.
- Pros: Completely rivetless design, sears like cast iron but weighs less, becomes naturally non-stick, lasts forever.
- Cons: Requires a lengthy initial seasoning process, reactive to acidic foods (tomatoes will strip the seasoning), prone to rust if not dried.
- Best For: Culinary enthusiasts who want the ultimate searing and frying pan and don't mind a little maintenance.
You cannot cook a long-simmering tomato sauce in this pan, as the acid will eat the seasoning down to the bare metal. It is a specialized tool for searing, frying, and sautéing. If you put in the work to season it, it will become your favorite pan.
Final Verdict
The Matfer Bourgeat Carbon Steel pan is a culinary blank canvas. If you respect the seasoning process, it rewards you with unmatched searing and non-stick performance.