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Spray or drizzle a teaspoon of Avocado oil, spread all over pan top and bottom, and wipe off with a single paper towel. Place on stove and gradually heat up to high until all smoke burns off and pan is golden caramel color. Allow to cool, pre-season is complete.
nothing wrong with this and not thread-crapping i swear, my brother has the matfer 10 1/4" and i love using it when i visit. zero complaints, really nice pan. but for the money, the lodge 12 carbon steel[amazon.com] is pretty much unbeatable IMO. Frequently goes for sub-40 via warehouse.
i have the 12" (4+ years of near daily use) and the 15" paella pan (2+ years of maybe monthly use) and they're killer. yes, rivets. i have absolutely never considered them even the slightest hinderance. i do have the silicon handle for the 12 which makes life a lot easier as well.
basically, if you like cast but want to reduce the weight while having a significant sized pan, just do it and get some carbon steel. my cast pans are in my car-camping kit now and i miss them, but only barely.
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Spray or drizzle a teaspoon of Avocado oil, spread all over pan top and bottom, and wipe off with a single paper towel. Place on stove and gradually heat up to high until all smoke burns off and pan is golden caramel color. Allow to cool, pre-season is complete.
Thanks for posting this deal. I like using cast iron and stainless steel, but as we get older the real Lodge cast iron pans feel a lot heavier, so I like to use the carbon steel wok and wanted to get a carbon steel frying pan.
I also used the Am Ex points deal and applied .01 points and got the 40% discount, so total for a Matfer Bourgeat 12 5/8 carbon steel pan with tax was $41.52 on Amazon. Thanks!
Any advice on the handle? It's not comfortable to use at all. It's narrow and flat making the pan hard to control. I like mine, side from that.
Use a dish towel to protect your hand from the heat from the base of the handle and allow the rest of the handle (which should be a lot cooler) to leverage against your forearm. This should be stable even with a full skillet. There are plenty of YouTube videos showing technique with type of handle. I use this technique successfully with a 6 pound deBuyer pan with a similar handle.
Use a dish towel to protect your hand from the heat from the base of the handle and allow the rest of the handle (which should be a lot cooler) to leverage against your forearm. This should be stable even with a full skillet. There are plenty of YouTube videos showing technique with type of handle. I use this technique successfully with a 6 pound deBuyer pan with a similar handle.
Our community has rated this post as helpful. If you agree, why not thank misterdix
nothing wrong with this and not thread-crapping i swear, my brother has the matfer 10 1/4" and i love using it when i visit. zero complaints, really nice pan. but for the money, the lodge 12 carbon steel[amazon.com] is pretty much unbeatable IMO. Frequently goes for sub-40 via warehouse.
i have the 12" (4+ years of near daily use) and the 15" paella pan (2+ years of maybe monthly use) and they're killer. yes, rivets. i have absolutely never considered them even the slightest hinderance. i do have the silicon handle for the 12 which makes life a lot easier as well.
basically, if you like cast but want to reduce the weight while having a significant sized pan, just do it and get some carbon steel. my cast pans are in my car-camping kit now and i miss them, but only barely.
I haven't used silicone sleeves on carbon steel pans, but the lodge silicone sleeves don't go down to the bend point of the handle. That area needs hand protection. The upper handle that the silicone covers doesn't get that hot unless you cook for a long period of time on the burner or if you're using it in the oven. Hopefully I explained this clearly and is not a word salad.
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i have the 12" (4+ years of near daily use) and the 15" paella pan (2+ years of maybe monthly use) and they're killer. yes, rivets. i have absolutely never considered them even the slightest hinderance. i do have the silicon handle for the 12 which makes life a lot easier as well.
basically, if you like cast but want to reduce the weight while having a significant sized pan, just do it and get some carbon steel. my cast pans are in my car-camping kit now and i miss them, but only barely.
66 Comments
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Our community has rated this post as helpful. If you agree, why not thank alphawave
Old method was cooking oil, salt and potato skins in the pan.
Our community has rated this post as helpful. If you agree, why not thank alphawave
I also used the Am Ex points deal and applied .01 points and got the 40% discount, so total for a Matfer Bourgeat 12 5/8 carbon steel pan with tax was $41.52 on Amazon. Thanks!
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https://www.jbprince.co
12" is out of stock but they have a few smaller sizes and ovals.
Our community has rated this post as helpful. If you agree, why not thank misterdix
i have the 12" (4+ years of near daily use) and the 15" paella pan (2+ years of maybe monthly use) and they're killer. yes, rivets. i have absolutely never considered them even the slightest hinderance. i do have the silicon handle for the 12 which makes life a lot easier as well.
basically, if you like cast but want to reduce the weight while having a significant sized pan, just do it and get some carbon steel. my cast pans are in my car-camping kit now and i miss them, but only barely.
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get a silly cheap dead blow hammer like this FP deal from a while back. crazy simple to hit it thrice and be back to flat.
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