There was no residue to clean with most of the foods as none of the foods stuck to the pan, so mostly cleaning was effortless. The 28 frypan has an internal cooking surface of about 23,5cm, a couple cm more than the flat iron on the left. After just one round of seasoning, I seared a skin-on chicken thigh on the stove and finished it in the oven, and it came out with beautifully even color. They can be heated sufficiently to create the Maillard reaction cherished by all cooks, thus ensuring good colouring of ingredients without overcooking them.

Made from a single pressed piece of 3mm-thick black carbon steel, the Matfer Bourgeat pan is an excellent conductor and retainer of heat, meaning it sears protein evenly but not too quickly, which is helpful for home cooks who may not want to cook quite as hot and fast as a restaurant line cook.Jed Grieve, too, who runs the Canadian kitchenware business Cook Culture and uses an induction cooktop in his popular YouTube videos, has had success with the current Matfer Bourgeat pans. When I got the Matfer Bourgeat Black Carbon Steel Fry Pan for testing, I set up various experiments from simply frying an egg to making cornbread. Considering all the benefits, it’s a wonder why every home kitchen in America doesn’t have at least one carbon steel skillet. While I experienced no such issue using the current version of the pan on an induction cooktop, some users reported that theirs warped when heated too quickly over induction plates.

This required essentially sautéing a strange mix of potato peels, salt, and oil for 15 minutes, throwing it out, and starting again. They have all the benefits of cast iron —they’re cheap, can be used on any heat source, are great at searing, perfectly nonstick when properly seasoned — except they don’t retain heat quite as well. The single-piece pan design is welded to the handle, eliminating the need for rivets and providing an innovative angled shape for efficient stirring and sauteeing. There aren’t any rivets to get crusty with food, and the handle is long enough to truly stay cool while using.I used to use non stick pans all the time and this continues to surprise me month later at how hot it can get and how long it holds onto heat. As part of our testing process, we routinely revisit past product recommendations to ensure they’re still accurate and to see how they compare to similar products. Experience exceptional performance with every cooking task by preparing meals with the Matfer Bourgeat Black Carbon Steel Frying Pan! To test the pan’s heat conductivity and retention, I filled the pan with half an inch of water and timed how long it took the water to come to a boil (212 degrees) over medium-high heat; then, I turned off the heat to time how long it took for the water to come to room temperature (75 degrees).

What I have noticed now after I sanded my Skeppshult 24 cm and 28 cm frypans smooth, is that these do not scratch nearly as easily my carbon pans with metal utensils. With just a little bit of fat on the Matfer pan, your fried eggs will slip and slide around the pan all day. Yes, the adapters worked fine for my purposes of heating cast iron more evenly on undersized burners.Though the brand’s recommended seasoning process was a bit tedious, I appreciated how specific it was—and most importantly, it was successful.

With each use, they get better at forming a nonstick layer (patina) that makes fried eggs and omelets slide right off. Handling and keeping them on the diffusers is a bit awkward though, but I keep doing it pretty often for the evenness benefit, especially if I am pan frying fish for example on the 28 cm. The build quality feels extremely solid and with a 3 mm thick base, the pan will probably never warp or become dented. It seasons really well and becomes super non-stick in a short time, and not having any rivets that gets in the way is great.And I know people say to just keep cooking on it, and I’ve tried to do that, but each time food gets stuck so badly that in trying to get it off, the seasoning is partly removed. The performance of both these pans is quite similar and it is just a matter of choosing your preferred weight. Featuring curved interior walls to promote movement and ease of serving, the 10” chef skillet has a larger surface than our popular 8”, encouraging you to cook bigger omelets, sauté more veggies, or sear an extra steak.