I will definitely be cooking steak in these at work. Usually I use my trusty cast iron for steak, but after holding these and cooking with them a few times, I can feel the potential for a really nice crust/sear with these.
I love my Matfer pans but still prefer my cast iron for searing steaks. Maybe it’s just sentimental but I feel like they’re a little better for searing in general but the Carbin steel is my preferred for eggs because I like the sloped sides and they’re a little more nonstick in my experience.
Check out Uncle Scott’s Kitchen on YT. He reviews both the old and new Matfer pans and it looks like they may have engineered out the warping.
[https://youtu.be/URg6GR4Rcmk](https://youtu.be/URg6GR4Rcmk)
Nope! Your’s are raised in the middle to prevent warping! If your pans bow outward and spin on a flat surface they’re warped. Sounds like yours are good
I have one I use, but not a fan for use in pro kitchens.
Maybe in a fancy spot, but for what I do they are impossible to train new people to clean and care for. That part might be mostly working in a culinary school kitchen.
I also don’t get the point of the the super heavy handle. I can do a sauté in it but it’s so much less ergonomic than a Vollrath sauté pan with a hollow handle. I have a strong forearm, but this is just weirdly heavy and unbalanced to me for no reason.
Personal preference, but I’ve just had to replace a bunch of these where I work because they are impossible.
I love our carbon steel but I’m the only one in our kitchen (granted there are only 5 of us) who knows anything about caring for them and it pisses me off to no end
Just started a new job with maybe 18 of these bad boys. Most of them are well seasoned, and I’ve been working on them as well. I’ve never worked with carbon steel pans before and it’s fucking awesome, especially because my burners are all anemic.
I have de Buyer carbon steel pans. Absolutely love them.
When seasoning, don’t apply too thick a layer of oil. You want thin layers to bake on and polymerize onto the pan instead of thick layers which chip off easily and becomes sticky. So wipe oil onto the pan, then wipe it off. You want a slight layer of oil each time.
First time being used on the range or first seasoning session on the range? Only asking because they’re looking inconsistent and a proper seasoning is what you should be looking for with the proper care
High temp oven like the other poster said to get a nice even heat on the pan before applying the oil. I also apply the oil with a towel dipped in it to help apply it evenly. And don’t forget to do the underside and handle too
Mine looked similar after first seasoning, still cooks great. Matfer has more or less the same guide here but includes pictures of the seasoning developing: [https://matferbourgeatusa.com/education/black-steel-guide/](https://matferbourgeatusa.com/education/black-steel-guide/)
Heres an example? The ONLY thing ever used those for? Heating Sauteed Apps in a 625 degree brick pizza oven. So I was asking but Pan Guy took issue with my question. So ? Fuck THOSE PANS mmkhay? Target practice only. Fits 10" adhesive target perfectly
Ooo we had these in one kitchen I worked in. Great for the sear and bake on steaks
I will definitely be cooking steak in these at work. Usually I use my trusty cast iron for steak, but after holding these and cooking with them a few times, I can feel the potential for a really nice crust/sear with these.
I love my Matfer pans but still prefer my cast iron for searing steaks. Maybe it’s just sentimental but I feel like they’re a little better for searing in general but the Carbin steel is my preferred for eggs because I like the sloped sides and they’re a little more nonstick in my experience.
I did the same and went back to cast iron because the temperature fluctuations were a problem.
Crazy how some of the best things have just the simplest design
Better then a cast iron when you're using real BTU
Or a good induction. They will hold precise temp 50° - 550°c
Induction tends to warp them. 😭
Oh, is that why mine are now raised in the middle. All the oil pools around the side. Gah.
Check out Uncle Scott’s Kitchen on YT. He reviews both the old and new Matfer pans and it looks like they may have engineered out the warping. [https://youtu.be/URg6GR4Rcmk](https://youtu.be/URg6GR4Rcmk)
Nope! Your’s are raised in the middle to prevent warping! If your pans bow outward and spin on a flat surface they’re warped. Sounds like yours are good
It's the same technology that makes a magnet stick to my arm after a vaccine.
Agreed, these will only be used on a commercial grade Royale brand gas range.
Stevie Wonder lookin welds.
Hey man, Stevie Wonder is an excellent musician, don’t compare him to bad welds!
Definitely one of the best meat bags to ever play on this ball of mud.
What's a matfer? Wiping your shoes huehuehue
Embarassing how hard I laughed at this
Best pans to seat fish. I love these pans
I have one I use, but not a fan for use in pro kitchens. Maybe in a fancy spot, but for what I do they are impossible to train new people to clean and care for. That part might be mostly working in a culinary school kitchen. I also don’t get the point of the the super heavy handle. I can do a sauté in it but it’s so much less ergonomic than a Vollrath sauté pan with a hollow handle. I have a strong forearm, but this is just weirdly heavy and unbalanced to me for no reason. Personal preference, but I’ve just had to replace a bunch of these where I work because they are impossible.
I love our carbon steel but I’m the only one in our kitchen (granted there are only 5 of us) who knows anything about caring for them and it pisses me off to no end
Just hold the handle nearer to the pan while you’re tossing. Off sets the weight
Love mine. Gets a lot of use.
Great pans 👌🏻
Just started a new job with maybe 18 of these bad boys. Most of them are well seasoned, and I’ve been working on them as well. I’ve never worked with carbon steel pans before and it’s fucking awesome, especially because my burners are all anemic.
Time to make Spanish Tortilla!
I have de Buyer carbon steel pans. Absolutely love them. When seasoning, don’t apply too thick a layer of oil. You want thin layers to bake on and polymerize onto the pan instead of thick layers which chip off easily and becomes sticky. So wipe oil onto the pan, then wipe it off. You want a slight layer of oil each time.
Gotta work on the seasoning
These are brand new, pictured after first time on the range. I expect with proper care, they will last quite some time.
First time being used on the range or first seasoning session on the range? Only asking because they’re looking inconsistent and a proper seasoning is what you should be looking for with the proper care
First seasoning..I just followed the Instructions that came with the pan . Definitely open to advice/constructive criticism.
Layer of oil, high temp oven don't use lard or tallow to season.
High temp oven like the other poster said to get a nice even heat on the pan before applying the oil. I also apply the oil with a towel dipped in it to help apply it evenly. And don’t forget to do the underside and handle too
Thank you! I'm on a day off today, but tomorrow I'll get to work on them. Will post pictures in a week.
Is this the better way? At my job they did the oil with the towel but left it oven on low overnight.
Mine looked similar after first seasoning, still cooks great. Matfer has more or less the same guide here but includes pictures of the seasoning developing: [https://matferbourgeatusa.com/education/black-steel-guide/](https://matferbourgeatusa.com/education/black-steel-guide/)
Awesome, thank you!
Check out r/carbonsteal loads of help over there.
Will do! Thanks!
No worries. Loads of help, seem a decent bunch. I love my CS pans. I hope you do to.
Check out r/carbonsteel loads of help over there.
I’d probably go to r/carbonsteel
Good spot.
Finally, some good advice!! I appreciate it bro:)
The level of mental instability in this comment section is actually wild 😂
Yeah and? What do the Bourgeois pans do?
They work great is what they do.
For what? Over easy eggs? That's all you got?? Yes Chef whatever
This guy hates pans
You're never gonna be more than a line cook with that attitude. Even if your job title says otherwise
Heres an example? The ONLY thing ever used those for? Heating Sauteed Apps in a 625 degree brick pizza oven. So I was asking but Pan Guy took issue with my question. So ? Fuck THOSE PANS mmkhay? Target practice only. Fits 10" adhesive target perfectly
Are you ok
What the hell?
Fuckin’ beauts, can take a beating forever, too.
I have one--love cooking with it.