Matfer Bourgeat 062005 Frying pan, Steel, Gray

Product Information

The pan also cooled off a lot faster, hence giving precise control when making the pan-fried fish where I wanted to start off with high heat, but then lower it to let the fish cook through. Matfer Bourgeat pans are of the highest quality and past winners of the Chefs' Choice Award for Best Pan Brand. The sloped sides of the pan make the pan look wider, but it would be prudent to check the size of the base. Over the past two centuries, the Group has become a industry leader in professional kitchens and laboratories around the world.

They mention that it is a good quality solid steel pan, over engineered, and delivers excellent cooking results. Then I have a thicker and larger Kinghoff 6 mm, 23,5cm, this one enables me to use my 28 cm Skeppshult frypan with the pancakes. The Matfer Bourgeat Black Carbon Steel Fry Pan, when seasoned correctly, takes on an appealing blueish black hue. Be sure to save the sticker glued onto the pan as that contains the manufacturer's instructions for seasoning.They get about as hot as the floors of empty pans, especially thick disk pans without conductive sidewalls.

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. 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. Once seasoned, (just follow the included instructions) it performs like a non stick pan without the added chemicals, browns beautifully even better than my All Clad tri ply pan, and holds the heat like a cast iron pan but without the heavy weight. My old Teflon pans were of a reasonable quality but the handles needed retightening every now and again and eventually the non-stick surfaces would degrade and become less effective. long, angled such that the whole thing, overall, height-wise is 10cm (4") - this is useful to know for putting in an oven (50x10cm high or 19.

And as long as you take care to remove food from the pan after removing it from the heat, your food should come out perfectly cooked every time. A legacy French kitchen brand, Matfer Bourgeat has been outfitting restaurants, culinary schools, luxury hotels and catering services with their cookware—which includes copper, stainless steel, nonstick, cast iron and ceramic—for over two centuries. Once seasoned, the pan yielded crispy-edged fried eggs, delicate French omelets that released with ease, evenly seared chicken thighs and moist, golden-brown cornbread. This is why I like the idea with the mini legs in Ilsa, but at the same time it makes it less stable. The Matfer Bourgeat carbon steel pans are heavy pans, but not nearly as heavy as a cast iron skillet of the same size.