Reddit reviews Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8"

> Carbon steel pans

https://www.amazon.com/gp/product/B000KENOTK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I bought this one, love it. My way to judge, eggs don't stick!

My pan is a Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

It's 100% amazing. I love this thing and I use it almost every day. By far the best fry pan I've owned. Would mostly definitely recommend it.

[Matfer Bourgeat] (https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1540054719&sr=1-1-catcorr&keywords=matfer+bourgeat+black+steel+frying+pan&refinements=p_n_srvg_2947266011%3A2972982011) black steel pan.

It's not a beautiful piece of cookware like stainless steel, but after seasoning this is the best pan I've ever had. Lighter than cast iron and indestructible.

The non-stick surface can be restored anytime with any high heat oil.

Carbon steel, affordable, and durable. Easily the best pan I've ever owned. This was the highest recommended carbon steel pan from cooks illustrated too.

Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_apa_FKUmzbFRZEKZP

https://www.amazon.com/gp/offer-listing/B000KENOTK/ref=dp_olp_all_mbc?ie=UTF8&condition=all If you aren't opposed to open box, dented or 'used'. There's a few for around 35 bucks.

The answer is seasoning! When we open we crank it and put a few thin layers of oil on it which burn on, creating a wonderful nonstick surface just like you would on a cast iron pan. If you're looking for a pan that performs exactly like a flattop's surface, look into carbon steel. They develop a beautiful patina that is so nonstick, gliding your fingers over the surface will make you giddy.

Stainless steel could be seasoned, but that's kinda missing the point of stainless. Best forget about doing scrambles in them and get yourself a nice carbon steel pan or griddle.

I have enameled cast-iron Dutch ovens, which I use quite a lot. And yes, they work great. You are correct that cast iron handling characteristics are comparable to my steel skillets. The noticeable difference is that the skillets are much more responsive to me adjusting the heat of the burner.

As a first approximation, you can compare going from a cast-iron pan to a steel pan as a similar epiphany to what you'd experience when going from an electric stove to a gas stove. Things are similar in principle, but adjustments take effect immediately and cooking is much more straight forward.

The other difference is that many cast iron pots/skillets have a very rough surface. Even after seasoning them, they still tend to be somewhat sticky, whereas steel doesn't have this issue. Enamel can address that, but it has its own pros and cons (e.g. enamel cannot be seasoned).

My ideal choice for a basic set of cookware is:

1. carbon steel skillets and wok
   
2. enameled cast iron Dutch ovens
   
3. stainless steel clad stock pots and sauce pans
   
   I linked a couple of products that should be a good starting point. I tried to go with choices that I know to be good quality, but where possible avoided paying extra for well-known brand names. Of course, you can pick alternatives, if your preferences are different. Also, for a well-stocked kitchen, you probably want multiple different sizes of each.

Cook’s Illustrated highest rate carbon steel pan isn’t riveted. Amazon link

Carbon steel is my GO TO pan for damn near everything now. I fry my bacon in it, then my eggs. I'll use it for quesadillas, burgers, grilled cheese, etc. I haven't had my stainless pans out of the cupboard in at least a month. My cast iron pan is now reserved for potatoes, perogies, cornbread, and anything where my carbon steel pan is a bit small.

http://smile.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ I do reccommend a proper french pan over the lodge ones. They're much smoother, and Matfer Bourgeat welds the handles so you don't have rivets on the inside of the pan (I prefer that for egg pans) I have the 9 1/2" pan which is big enough to cook 4 half strips of bacon, fry an egg or two (I've had 3 in there, but if you do that you're gonna have them in weird shapes instead of being round. IDGAF, but you might). I'm currently preparing a 10 1/2" pan for my mom's mother's day gift, and I'd probably recommend that one as an egg pan. I'll do 6 half strips of bacon in it, and 3 eggs with no space issues. It seems to be the right size if you're cooking for more than just yourself. Then again, you might as well but a few because they are awesome.

Might be treason here, but this (Matfer Bourgeat 062005 Black Steel Round Frying Pan, 11 7/8-Inch, Gray https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_bFLcAbJF1JTC1)is my go to pan for most everything....though I use a hard anodized pan for my omelets...

note the negative reviews noted on Amazon for the Matfer; many about warping/wobbling. As with all of these carbon pans they're generally made for giant commercial kitchen stoves where a little wobble doesn't mean much and it's not a big deal.

I think it's less about the quality of the steel and more about pan shape, handle shape, handle angle, etc.

This is what I see recommended most: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK

Ace, Crate and Barrel and I think Lakeland has them too.
I would recommend getting a carbon steel skillet instead since they heat up quite fast and you always end up getting a beautiful sear.

Carbon Steel. I used to use cast iron like every one else in America but I got a carbon steel pan for Christmas. I love it. The crusts I'm getting are fantastic. I need more practice before I say for sure that the sears are better than cast iron but they're at least as good, maybe better.

Lighter weight than cast iron. They heat up quicker and cool down faster, which is great for going from searing to making a pan sauce.

I don't think most Americans have used a carbon steel pan. Most of the people around here are going to tell you to get cast iron. I'd ask them if they've ever tried carbon steel. My guess is that they haven't. I'll never go back.

Edit: here is the one I have. I chose it because it was recommended by America's Test Kitchen.

It's a little more expensive than cast iron but well worth it. I mean, you're gonna have the thing forever.

Oh yeah, they're just as non-stick as cast iron if not more so.

I've never used Winco SS that I'm aware of. If you want a BIFL 12" saute pan, I'd recommend a carbon steel one, like this. It's a restaurant staple. SS pans tend to heat unevenly unless they're the 3 ply type with a copper disk sandwiched in. Think 'All-clad'.

I have this at home: https://smile.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK?crid=2QS77LPD48GU0&keywords=matfer+bourgeat+black+steel+frying+pan&s=gateway&sprefix=matfer+b%2Caps%2C225

But I've had it for a long time, and I've heard that quality has gone significantly down since. My old kitchen had some years ago, but idk what those were.

I'm a big fan of my carbon steel over my cast iron, mainly due to the same ability to heat up, but they cool quicker (more responsive when sauteing), and most importantly are a fair bit lighter. They retain the same non-stick properties as cast iron as well.

As for the EU, I have to assume you can get any of the big French manufactured pans that we have to import to the US. De Buyer, Matfer, Mauviel. I have the Matfer Bourgeat Black Steel and I love it.

As for seasoning, just follow the traditional French method that most of the pan manufacturers recommend (potato peels, salt, and oil). America's Test Kitchen found it had perfect results with it. https://www.youtube.com/watch?v=-xxMGT1ocWI

Don't try to cut out fats and salt too much, overdoing it will just make you miserable.

1. If you want inexpensive go with cast iron pan, if you want something better then Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8", if you want something pretty then All-Clad 12-Inch Stainless Fry Pan. But the last one is like $160 dollars so my suggestion is go with the ugly carbon steel Matfer for $50, it's lighter than the cast iron and more useful.
   
   
2. There are plenty of low cal ways to cook chicken breast, poaching in broth, grilling, pan fry, sous vide, don't just marry one way to cook, use them all. If you're going to restrict yourself to chicken learn to cook it many different ways in order to vary tastes. Don't make yourself miserable. Unless you're cutting don't be afraid of a little bit of fat. Fats are needed for Vitamin absorption, if you go too far then all you'll think about is food.
   
   
3. No idea depends on the dish.
   
   
4. Do not cook chicken in an oven at temperatures that low. The reason you can sous vide chicken breast is that water has a much higher specific heat than air. Water has more energy per degree of temperature so it quickly get the chicken out of the danger zone. Think of it like this, people in hot climates can easily withstand 130+ Deg F temperatures for quite a while, but put the same person in a 130 Deg shower and burns develop quickly.
   
   
5. Answered in 4. Do not cook chicken in an oven at temperatures that low

if you have a flat top electric stove i'd recommend getting a big carbon steel skillet instead. a skillet will have more contact with the stovetop. without the wok shape youwon't be able to fill it up with a ton of stir fry fixings but on a home stove you want to cook in batches, even with a wok.

when i lived in a place with a glass top stove it was frustrating to use my wok since only the bottom flat part would get hot enough and lifting it up to flip food means no heat .

here's the skillet ATK recommends: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_2?ie=UTF8&qid=1485786458&sr=8-2&keywords=carbon+steel+skillet

also, you're not going to be able to put any carbon steel pan in the dishwasher. i know some companies make stainless steel woks but they're expensive and heavy. that's really not hte material you want a wok made out of. if you've gotta put in the dishwasher just get a 12" stainless steel pan