But as mentioned before, it’s not much compared to cast iron that offers very similar cooking abilities. It might look like any other pan, but don’t be fooled - it’s heavy and can be a bit of a struggle to maneuver around the kitchen. If you’re used to cooking with primarily light non-stick pans, it can take a bit of time to get familiar with the Matfer Bourgeat carbon steel pans. It does exactly what you expect it to and never lets you down. Be aware that because the handle is made from cast iron and welded I place it can get very hot quite fast. The pans are, as mentioned before, oven safe for an unlimited time and can even be used over open fire. A gas burner is always the best choice for maximum control and even distribution of heat, but any heat source you have will work just fine. The Matfer Bourgeat carbon steel pan has no limitations to what heat sources you can use. You can read our simple guide to season any carbon steel pan here: 7 Steps to Properly Season a Carbon Steel Pan It’s much easier and quicker, and produces a better result in the end. Instead we recommend to season the pan by applying a very thin layer of oil and letting it burn to the pan. It takes an incredibly long time for the pan to develop any color and it smokes a lot! And if your pan is medium sized or larger, you’ll need to use a crazy amount of salt and oil. We tried the method, and the results weren’t all that great. On the packaging of the Matfer Bourgeat black carbon steel pan, it’s recommended to season the pan by cooking some potato peels in a bunch of oil and salt, mixed 50/50. That’s the great thing about carbon steel pans, no matter how you treat them they can always be fixed.
That’s the great thing about carbon steel pans, no matter how you treat them they can always be fixed.
Also, there is nothing harmful or poisonous being released if the seasoning deteriorates from acidic foods, you’ll just loose the non-stick and have to season the pan again. But if you just use small amounts of acidic it isn’t a problem at all, and you don’t have to worry about squeezing half a lemon into your sauce. So making a tomato sauce or reducing half a bottle of wine is not such a good idea. The downsides of cooking with the Matfer Bourgeat black steel pans, is that the seasoning, like on any other carbon steel pan, will deteriorate if you cook very acidic foods. The Matfer Bourgeat carbon steel pans are heavy pans, but not nearly as heavy as a cast iron skillet of the same size. It’s also possible for most people to lift the pans that are 30 cm (12 inches) and under, one handed and toss foods around. With just a little bit of fat on the Matfer pan, your fried eggs will slip and slide around the pan all day.
#Matfer bourgeat 062005 black steel round frying pan free
This makes it easy and hassle free to cook foods at both high and low temperatures, and will never leave you with that sad feeling of seeing the beautiful crust on your steak left on the pan. And like any other good quality carbon steel pan, the Matfer becomes non-stick after a good seasoning and a couple of uses.
It’s also capable of reaching very high temperatures which is ideal for searing and sautéing foods. The pan is thick and retains heat very well, much like a cast iron pan.
The Matfer Bourgeat fry pan is great at cooking most foods. This means that the surface of the pan is completely smooth and is much easier to use and clean. Another great feature of the Matfer pan’s handle is that its welded on instead of riveted in place. The Mineral B series by De Buyer, for instance, has a handle that, for some reason, is coated in epoxy which only allows it to be oven safe for 10 minutes at 205 C (400 F). This is a great feature that not all carbon steel pans have. The handle of the Matfer pan is made exclusively from cast iron which has the advantage of being oven-safe. You can expect the same sturdiness and longevity as a good quality cast iron skillet. The build quality feels extremely solid and with a 3 mm thick base, the pan will probably never warp or become dented. The Matfer Bourgeat carbon steel fry pans are made from what they call black carbon steel, and will like most other carbon steel pans last for a very long time.
0 kommentar(er)
