Matfer Bourgeat Black Carbon Steel Fry Pan, 8 5/8"

The Matfer Bourgeat 8 1/2” Black Carbon Steel Fry Pan is a great quality Fry Pan. The handle is firmly attached and it doesn’t get too hot. It heats evenly and nothing sticks to the bottom of the pan. The price is great! I would definitely recommend this.

After the first use on a gas rage this pan looks like a mini wok. The center developed a large bugle around 1cm proud of dead flat. It spins around like a top when on the flat counter after cooling down. Total trash. I added this to my collection since Made In doesn't make a 14" carbon steel pan.

I love the Matfer Bourgeat black carbon steel fry pans and the 8 1/2" size of this one makes it the most versatile pan I own. One note to potential customers: follow the directions from the manufacturer when it comes to seasoning the pan properly. You can find other reviews on different websites that might tell you something different but all the pans are made and constructed differently. I followed the directions directly from Matfer Bourgeat and after numerous uses I am amazed at how non-stick this is.

A Really Great Carbon Steel Pan

This is a super great frying pan that you can pass down to your kid. Maybe half the weight of a cast iron pan, but heavier than a stainless steel. Lots of restaurants use this pan.

Best pan ever

Absolutely love or Matfer Borgeat Pan. We bought the 8 5/8" first and then bought the 10 1/2" later. Followed the seasoning instructions included with the pan and it worked like a charm. I enjoy watching it continue to season with age. So much healthier than scraping and ingesting non stick coatings on other pans. These pans would last a lifetime. I did purchase silicone handle covers which work great for picking up the hot pans.

Initial Seasoning of a Matfer Carbon Steel Pan

Here are the manufacturer's instructions: "First youll need to remove the new pans wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put it on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown.) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once.) This method will work on any carbon-steel skillet." I used scalding ... MoreHere are the manufacturer's instructions: "First youll need to remove the new pans wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put it on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown.) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once.) This method will work on any carbon-steel skillet." I used scalding hot water and a 2x Scotchbrite pad to remove the wax (took 30 minutes or so - I did both sides - photos 0, 1) Potatoes, salt, peanut oil added (photo 2) Initial seasoning done (nine minutes - photo 3) Pan cooled, wiped clean with paper towels (photo 4) Admire work :--)

It's a great pan for about 4 eggs at most.

It's a great egg pan. I don't care to sear in it. But then I am not a crust guy. I have a cast iron grill pan for anything I want to have grill marks. The handle does get a bit warm. But a flower sack towel will cover that. I make great fried potatoes in my Lodge12-in carbon steel fry pan. But I love the smooth surface of the Medferd. I just grease it with a bit of Crisco and put it on the heat till it smokes and then I give it a good drying out. It's getting nice and black now ..

Perfect Pan for Home Cook - Great Delivery Timing

I've wanted a black steel fry pan for years. I saw a video on Youtube rating the Matfor Bourgeat fry pans as about the best available and I made up my mind to go for it.As a pretty avid home cook I buy quite a few knick-knacks online from Webstaurant. They offer Matfor Bourgeat, but only in quantities of 6. I headed off to a few other sources including Amazon but, ultimately, got onto Ebay and found your listing.You made this easy for me. Thanks very much! I ordered on Sunday with estimated delivery on 8/25. I got the pan an hour ago - a couple days in advance!I will be ordering a larger pan soon, perhaps the 11.25", and I'll be getting it from you.Again, Many thanks!!!

True to its reputation

We followed instructions to season with potato peels, salt and oil, and worked like a charm. Our new favorite pan (amongst several All Clads). Warning: acidity eats away the seasoning. Cooks Illustrated warned about tomato sauce, but we used lemon juice and the same stripping happened. Kereke's has the fairest price around and was good to us.

Wonderful pan

First this pan requires to be seasoned; you can find different methods in the internet. I did according to Matfer Bourgeat USA, I use this pan daily, cooks great, good heat distribution. I Love it... I Will buy different size soon, a bit bigger.