Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

UPDATE: After cooking in this pan nearly every day for a month, I can say it's the fussiest piece of cookware I own. Yes, everything was super slick after that first seasoning. Yes, I can still get an omelette to come off the pan perfectly... most times. I have yet to get fish to come off cleanly. I...

FACTORY OIL/WAX COATING: First, let's discuss the factory coating used to protect the bare iron from rusting -- it is true it will show rust within 10 minutes if moist and not coated with protectant (oil or wax or both) I had received the 8 5/8" Matfer crepe pan last week and liked it so I ordered t...

My go to pan and I gave this 4 stars instead of 5. Its complicated and I will tell you why. I have Lodge cast iron in three sizes and a ceramic coated dutch oven, I have All Clad stainless in various sizes. I have non stick from Kirkland signature in various sizes. I used to work in a restaurant (no...

The only reason I gave it 4 stars is because the factory coating is so difficult to take off. As another reviewer suggested, I used isopropyl alcohol to take it off. The alcohol works well, so don’t even bother taking it off any other way. You‘ll see the alcohol break it down. It’s almost like a glu...

First off, after reading the many reviews about how this pan is not as big as advertised I thought I would need the 17" to get the size I wanted. Big mistake. The outer diameter on that unit is huge. It took up half my stove top space overlapping two burners. My stovetop is typical size. So I exchan...

I started looking at carbon steel pans after my Target Made-By-Design 10" Ceramic Coated Pan (see pictured for size reference) lost its non-stick coating after using on high heat. I haven't used this yet, I typically cook for 1-2 people and I didn't realize just how large and heavy this really is un...

This is my first carbon steel pan. I have done some research on carbon steel and decided to go for it. I generally cook on 18/10 five ply. I love those pans. I always sear in my 12” iron skillet. I was hesitant based on that fact I have a glass flat top and you will see so many videos on you tube de...

It took me a while to decide on a size, 12" seemed too small, so I went for the 14". It is a serious pan. With a significant handle. I've had it about 5 weeks now, and I'm finally getting the hang of it. I got tired of buying a new frying pan every year. The aluminum hard anodized are great, until t...

Many are complaining the protective coating was hard to remove. I used 99 percent rubbing alcohol and an abrasive cleaning pad. I heated the skillet with hot water from the tap, then wiped it down with the alcohol and the coating came off after two or three passes. You can tell its gone when you run...

I'm looking to get rid of all my non-stick pans and get some pans that will be non-stick and last forever. When I got the pan the cooking surface seemed a little small for the size of the pan but I was actually looking for a small carbon steel pan to experiment with and do everyday things like eggs ...