Matfer Bourgeat Black Steel Round 10¼" vs Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

Anyway, with the 8 5/8", I used avocado oil about six times to try to pass the egg test, without success. On the 7th try, I had to take a phone call and forgot it was on the burner..

I had to scour with a soft scrub sponge and re-season to get it back to useful. Some of the work is on my end, finding the right flame level and amount of oil to get the results I want without searing things to the bottom. But this tool requires a lot of maintenance. It's equivalent to taking care of a cast iron pan: wipe / scrape / rinse with water to clean, heat dry it, give it a light oil coat when its dry

The handle is long and seems comfortable, it has nothing but a wax-coating and can safely be used in the oven. It appears to be good quality, I have no complaints so far, just that its too big for my needs. Again, I'm returning it and haven't used it as it appears too large for my needs (1-2 people, occasionally 3-4) however if you do regularly cook for lots of people, this may be the pan for you. #Update #1 I got the 10 1/4 in size, posted a picture next to the 11 7/8 for comparison

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

Its heavy, just not as heavy as cast iron. I dont flip foods in it like I do my non-stick and my All Clad because they are light. I dont make gravies, or tomato sauces, chili, stews or roasts in my carbon steel. I could, but I go for cast iron or stainless as the better match, but out of 50 meals or dishes, based on how and what I cook, 30 of them would be in carbon steel, 10 in stainless, 8 cast iron, 2 in nonstick

Its heavy, just not as heavy as cast iron. I dont flip foods in it like I do my non-stick and my All Clad because they are light. I dont make gravies, or tomato sauces, chili, stews or roasts in my carbon steel. I could, but I go for cast iron or stainless as the better match, but out of 50 meals or dishes, based on how and what I cook, 30 of them would be in carbon steel, 10 in stainless, 8 cast iron, 2 in nonstick

I have seen this method done and it gives it great results. The biggest problem I had with this pan is the cleaning. Be prepared to clean this pan vigorously before seasoning. The seasoning will not adhere properly if the wax coating is not removed from factory

I have seen this method done and it gives it great results. The biggest problem I had with this pan is the cleaning. Be prepared to clean this pan vigorously before seasoning. The seasoning will not adhere properly if the wax coating is not removed from factory

) - Moderately nonstick once it's seasoned (but initial seasoning is trickier than cast iron) - It ships with a protective coating that takes a frustrating amount of elbow grease to remove - After years of use, it's developed a barely-perceptible warp on high heat that doesn't seem to affect cooking on an electric range I have frying pans from Lodge, de Buyer (Mineral B) Cuisinart (Multi-Clad Pro), and All-Clad (D3) that I can compare this to. Shape-wise it's similar to my All-Clad and de Buyer pans; its sides have a lower angle (~45°) than the more vertical Lodge or Cuisinart sides. I think the lower angle is more generally useful because it works well for tossing and also makes it easier to slip spoons or spatulas under whatever's cooking. It's heavier than stainless pans (1724g vs my 10" Cuisinart's 1081g) but lighter than cast iron (my 10" Lodge is 2483g)

) - Moderately nonstick once it's seasoned (but initial seasoning is trickier than cast iron) - It ships with a protective coating that takes a frustrating amount of elbow grease to remove - After years of use, it's developed a barely-perceptible warp on high heat that doesn't seem to affect cooking on an electric range I have frying pans from Lodge, de Buyer (Mineral B) Cuisinart (Multi-Clad Pro), and All-Clad (D3) that I can compare this to. Shape-wise it's similar to my All-Clad and de Buyer pans; its sides have a lower angle (~45°) than the more vertical Lodge or Cuisinart sides. I think the lower angle is more generally useful because it works well for tossing and also makes it easier to slip spoons or spatulas under whatever's cooking. It's heavier than stainless pans (1724g vs my 10" Cuisinart's 1081g) but lighter than cast iron (my 10" Lodge is 2483g)

One thing I have learned is to avoid high temps, I try to keep the surface between 300° and 325° when browning, any higher, and food seems to stick, esp. high moisture foods.

One thing I have learned is to avoid high temps, I try to keep the surface between 300° and 325° when browning, any higher, and food seems to stick, esp. high moisture foods.

Again, beautiful pan and will be a real workhorse; I'll just adjust my expectations.

There is a small scratch on the surface but its steel and will buff out after seasoning, not an issue. The edges are sharp and can cut you if not careful, I recommend going-over it lightly with some fine-grade sandpaper to buff out the burrs and remove that hazard. The handle is long and seems comfortable, it has nothing but a wax-coating and can safely be used in the oven. It appears to be good quality, I have no complaints so far, just that its too big for my needs