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Matfer Bourgeat Black Carbon Steel Fry Pan (11 7/8)
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Brand | Matfer |
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Smooth Surface Induction, Gas |
About this item
- AMERICA'S TEST KITCHEN TOP-RATED CARBON STEEL FRY PAN: The pan that "has it all." Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, ensuring sanitary use and its angled design makes it ideal for easily sauteing, stirring, and mixing your dishes
- HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, including induction
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 11.75"; Cooking Surface: 8.75"; Handle Length: 10.25"; Weight: 5 lbs.
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Price | -13% $74.00$74.00 List: $85.00 | -20% $44.95$44.95 List: $56.00 | $44.90$44.90 | -20% $39.90$39.90 List: $50.00 | -10% $39.82$39.82 List: $44.00 | $132.32$132.32 |
Delivery | Get it as soon as Tuesday, Mar 26 | Get it as soon as Tuesday, Mar 26 | Get it as soon as Tuesday, Mar 26 | Get it as soon as Tuesday, Mar 26 | Get it as soon as Tuesday, Mar 26 | Get it Apr 5 - 19 |
Customer Ratings | ||||||
Value for money | 4.7 | 4.5 | 4.4 | 4.4 | 4.5 | — |
Heat distribution | 4.4 | 4.4 | 4.1 | 4.1 | 4.4 | — |
Durability | 4.3 | 4.4 | 4.5 | 4.5 | 4.4 | — |
Versatility | 4.3 | 4.7 | 4.1 | 4.1 | 4.7 | — |
Easy to clean | 4.2 | 4.0 | 4.0 | 4.0 | 4.0 | — |
Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Masuda Vintage |
capacity | 0 liters | 11 inches | 1165.86 cubic centimeters | 2 quarts | 10 liters | 0.4 liters |
material | Carbon Steel | Carbon Steel | Steel | Steel | Carbon Steel | Iron, Stainless Steel |
diameter | 11.875 inches inches | 11 inches inches | 12 inches inches | 10 inches inches | 9.5 inches inches | — |
has nonstick coating | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✓ | ✗ |
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Product Description
From the Stovetop to the Oven
Matfer Bourgeat Black Steel is compatible with all HOB types, including induction, and is oven safe at any temperature.
Lighter than Cast Iron
Made of a single piece of high-carbon pressed steel, our Black Steel Cookware offer the natural nonstick properties of cast iron with more versatility and less weight.
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How to Season the Matfer Bourgeat Carbon Steel Skillet
Prudent Reviews
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Customer Review: Excellent pan and a great value if used properly
GuyG
Product information
Brand | Matfer |
---|---|
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Smooth Surface Induction, Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 400 Degrees Celsius |
Handle Material | Carbon Steel |
Item Weight | 5 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Matfer Bourgeat |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Recommended Uses For Product | Bake |
Product Dimensions | 0.02 x 0.02 x 0.02 inches |
Item Weight | 5 pounds |
Manufacturer | Matfer Bourgeat |
ASIN | B000KENOTK |
Country of Origin | France |
Item model number | 62005 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #5,164 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #11 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | December 19, 2012 |
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Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the versatility of the pan. For example, they say it's a great pan for the stove top, oven, or grill. Customers are also satisfied with ease of cleaning, and non-stick. That said, opinions are mixed on heat, weight, performance, seasoning, and quality.
AI-generated from the text of customer reviews
Customers like the versatility of the saute fry pan. They say it's a superb piece of cookware, great for the stove top, oven, or grill, and acts as a comal for perfect homemade tortillas. Customers also say it makes the most beautiful charred roasted peppers and garlic, and is a substantial piece of cooking equipment.
"...THE BEST: The ergonomics. The shape is a superior design. The angle of the sides are perfect - flattened and 45 degrees...." Read more
"...Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan...." Read more
"...and wiped with paper towel: see Photo 1 at this point--a beautiful patina already formed. To test, I fried an egg using 1 tbsp oil...." Read more
"...Carbon steel cookware is also versatile, suitable for use on a variety of cooking surfaces including gas, electric, and induction stovetops...." Read more
Customers like the non-stick of the saute fry pan. For example, they say it's totally non- stick after the first egg, it'll be non stick in no time, and it'd be the most non stick pan they've ever used.
"...like this for a week, and it will be jet black, beautiful and non-stick in no time...." Read more
"...As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed...." Read more
"...really really really happy with my new pan, just the fact that food isn't sticking is a huge win for me! Hope it will sear my meats well...." Read more
"...The difference in weight is very noticeable and it is not as non-stick. You have to use oil when you cook on these just like a cast iron pan...." Read more
Customers have mixed opinions about the heat of the saute fry pan. Some mention that it heats up well in gas and induction, has excellent heat transfer, and the handle does not get too hot when cook short meals. However, others say that it gets too hot and the heat distribution should have been better.
"...The long handle stays cool, and in the bigger pans you can hook it under your forearm...." Read more
"...Even when I was heating the pan on high heat, the handle stayed cool. It warmed very slowly so I wouldn’t worry about burning yourself on it...." Read more
"...It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool...." Read more
"...Then how the pan evenly heats pancakes, my stove does not heat evenly but this pam distibutes it great!..." Read more
Customers like the ease of cleaning the saute fry pan. They mention that it does stick a bit, but it cleans up easily with a warm pan and hot water. They also say that it's easy to maintain and clean, with no residue in the pan.
"...BTW, cleaning was a breeze (before I messed it up with plastic spatula)...." Read more
"...Another shows after i cleaned it, everything wiped off no problem in the sink. some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...It's also resistant to rust and corrosion, making it easy to maintain and clean...." Read more
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
Customers are mixed about the quality of the saute fry pan. Some mention it's well built, heavy, and of high quality. However, others say that it turned slightly brown in spots and warped at higher heats.
"...RECOMMENDATION: Great value. Properly maintained, a lifetime, heirloom that will get better with use and age." Read more
"...Out of the box, slight scratches in pan and there's a rough spot on rim but it's on the outside; these minor flaws don't affect cooking, so they..." Read more
"...The pan is thick and the handle is almost comically well built. The 15.75 is way too big for a standard oven, which is fine for my purposes...." Read more
"...The entire back side is also covered in wax. I plan to season both sides to protect from rust, so I'm scrubbing away...." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it has a nice weight to it, while others say that it's heavy. Some say that the pan is heavy to lift and may need a pot holder. Overall, opinions are mixed and it'll be up to individual preferences.
"...OBSERVATIONS: These are big, thick, heavy, serious, industrial use carbon steel pans...." Read more
"...Despite its massive size, the pan is surprisingly lightweight (considering the size)...." Read more
"...Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron...." Read more
"...Perfect for fajitas. Because it is heavy and has a perfectly flat bottom, it works great on my electric stove and acts as comal for perfect..." Read more
Customers are mixed about the seasoning of the saute fry pan. Some mention it took to seasoning very well, and gets a nice even seasoning all over. They say it's easy to season and maintain, and it'll rebuild the season quickly. Others say that it'd be tricky to season due to the thin steel hot spots, and some of the season wears off.
"...It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating...." Read more
"...some of the seasoning wore off, i shouldve seasoned it 3 times...." Read more
"...potato peel seasoning; a beautiful glossy patina is back and eggs cooked up wonderfully again, although they didn't "ice skate."..." Read more
"...As you can see in the photos, you’ll get a nice even seasoning all over with this method...." Read more
Customers are mixed about the performance of the saute fry pan. Some mention that the removal of the ship coating works well, while others say that the results were not very satisfactory. Some customers also mention that flaxseed oil didn't work well for them, and that the pan terribly failed the egg test.
"...Hope it will sear my meats well. It also seems to work well on medium heat setting without having to use medium high heat...." Read more
"...The alcohol works well, so don’t even bother taking it off any other way. You‘ll see the alcohol break it down. It’s almost like a glue...." Read more
"...MAINTENANCE 3 stars - None of the pans are perfect here...." Read more
"...Carbon steel cookware is also versatile, suitable for use on a variety of cooking surfaces including gas, electric, and induction stovetops...." Read more
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but before i continue to sing it's praises... and i will... let's mention the one down side. this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel because you can't lift your cast iron anymore, it may serve to keep looking at aluminum or teflon. this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors.
now, the praises... i started my pan with a rigorous hot water and detergent scrub, all over, and paper towel dried, then whilst the pan was drying on a warm stove, i cranked my oven up to 500F. once the pan was dry, i gave him a full body massage in flax oil. the entire length of the handle, the inside and outside of the pan, all of it. flipped upside down and inserted in the oven, and gave him one hour in the heat. i pulled the pan, set him aside for a bit too cool, then rubbed him down again in flax oil with an oily rag i keep for my cast iron. once he was shiny all over like a golden god, back into the furnace. after the second hour at 500F, the heat went off and the pan sat until the next morning when i seasoned as per the instructions, using oil, salt, and potato skins. the pan was, at this point, a deep auburn all over, and the potato skins fried right up. but instead of taking those to black, i just fried them until the skins were crispy and brown, then removed the salt, oil, and skins from the pan. i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter. having two peeled potatoes left, i had chunked those and soaked them in lemon water to keep them from graying, so faced with a dilemma, I answered by using a fork to separate the skins from the salt, then placed some of the oiled salt back in the pan, with the sauteed onions, topped it with the chunked russets, and added pepper, then slid the whole pan into a 375 degree oven for an hour. once the potatoes were done, i sprinkled the crispy skins over the steamy soft potatoes, and preserved the salt to be used yet again. (of note, i was using a large grain himalayan pink salt, as i was out of kosher salt). the next morning, the 3rd day this pan was in my house, i fried three eggs in it, just to see where we were at. i got that "egg on an air hockey table" effect that you see on TV, and finished the three perfect sunny side up eggs with the last of the crispy potato skins from the previous day. the pan hasn't left my stovetop yet. if you can get past the weight, these pans are flat out incredible. cut the teflon cord!
one final note... i love the pan, and i got it just under 50 bucks on amazon, but after some research, i've seen them as low as 30 bucks from some restaurant supply stores. do your research kids, just because it's a value at 50 doesn't mean you should have to pay that if you don't have to! price shop!
My OCD kicked in when I heard enough to give me the idea I could replace all my past end-of-life Teflon pans with something as solid as good-old steel pans; the videos, blogs, forums, the methodology to achieve the slicker-than-sh*t surface of eggs hovering as if on air above it’s surface. I’m sure I’ve poisoned my family to some extent with the sad state of affairs of my Teflons. Sure, I have my favorites: All-clad and a freight anchor’s weight in cast iron with all it’s black glory (and a can of Crisco in the cupboard and jar of bacon fat in the fridge.... I also use olive oil for those concerned about my heart). I had been making those fat, fluffy wet soft scrambled eggs in the non-stick when I read something about how this french chef would test his new employees by having them make a french omelet in a carbon steel pan. Ah, I was up for the challenge and what a perfect excuse to rid myself of non-stick once and for all.
First off I removed the outer surface coating, scrubbing, hot water, potatoes/salt/oil cookoff as mention here and elsewhere, and followed with the expensive organic flax seed oil. I was on my way to the suggested 15 coatings towards achieving that black-hole depth looking pan; hell, I was going to go 20 and really send it home but in the end my OC would have been happier with a can of automotive black enamel spray paint. About half way there I left town and came home to the pan having being used by my daughter to fry and egg; NAGASAKI!!! Luckily she didn’t attempt to clean it in her panic response (thank you dear). I did…. thought I'd take the opportunity to start over again as my surface was a little irregular so scrubbed it back down to it’s shiny steel core and started the long process over, but this time I thought I’d really get ALL the protective coating off as that black wasn’t very even thought the pan. Tried sautéing onions in oil as a gauge as I neared the fifty mission crush; they took some of the finish off, and the outside finish was beginning to chip off; WHAT?. Again, more flax seed on the stove top, then did the 550ºF stove for an hour and left to cool in; No telling what my gas bill was for that month, but while I got a nice black finish, the sucker still stuck on the easiest of things, and scrubbing them with the back of the sponge (coarse part) was the only thing that would remove the stuck food, along with the finish; using a wash cloth? ah not working here. Flax seed diplomacy wasn’t working so I called in the heavy bombers; Crisco at 550ºF for an hour, multiple times, followed by flax seed oil on the stove top when I was standing around making coffee or washing dishes; another couple of runs at 550º. I threw everything at it I could, followed directions to the T by everyone I read; I could get it to look beautifully black, but I’ve given up the thought of ever being able to use it to make a french, much less any other kind of omelet (I’ve resorted to a new non-stick pan reserved for that). After every use, I need to scour the pan from stuck food particles and have just surrendered to using the pan to cook in, clean and re-season over and over and forget the holy grail for now. Maybe after a year of just using the thing it'll develop it's own patina and seasoning as did the cast iron. Gotta say it's satisfying to use Bartender's Help on the stainless steel Allclads when the need arises and get them back to a clean shiny smooth surface. Over all, a great pan, operator's error or lack of experience.
By the way, mastered the french omelet and much prefer it over the previous way I was making them, though won't be applying at any restaurants in Paris any time soon.
Again, beautiful pan and will be a real workhorse; I'll just adjust my expectations.
Top reviews from other countries
Wok will be a nice addition to our kitchen. Its going to last a life time. Absolutely worth the investment.
Die Pfanne hat eine gute und gleichmäßige Wärmeverteilung und nichts haftet, ganz gleich ob Ei, Gemüse oder Fleisch. Der Preis ist allerdings auch recht stolz, so dass man eine sehr gute Qualität verlangen darf.
Reviewed in India on August 23, 2021