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Matfer Bourgeat 10.25" Black Steel Round Frying Pan EXPIRED

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Crazy Deals LLC via Amazon has Matfer Bourgeat 10.25" Black Steel Round Frying Pan (62003, Gray) for $28.79. Shipping is free with Prime or on orders $35+. Thanks mike93704
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Editor's Notes & Price Research

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Edited June 23, 2017 at 01:20 AM by
Amazon.com [amazon.com] has the 10-1/4 inch Matfer Bourgeat Black Steel Frying Pan at $28.01. Shipping is free with Prime membership. It has not been much below its normal price of $40 for quite a while.


EDIT: The price on the 10-1/4 inch pan is $29.75.
There are also deals on some other sizes:
11 inch model [amazon.com] for $34.50
11-7/8 inch model [amazon.com] for $36.72
12-5/8 inch model [amazon.com] for $39.22


These carbon steel pans by Matfer Bourgeat have received a lot of attention after being featured by Cook's Illustrated as one of their most highly rated cooking utensils, and as one of the best pans to use for cooking. They were in short supply for awhile, so the prices stayed high.

Here is a link to the Cook's Illustrated video review of carbon steel pans. [youtube.com]

However, if you plan to get one, you should first read about properly seasoning it first as well as understand that as a carbon steel pan, it needs more care than stainless steel or aluminum pans with regards to drying after being washed. This will last a lifetime, like tri-ply steel pans. These will sear foods better than tri-ply pans, and will work on induction cooktops (not all tri-ply will).

I recommend the hot oven method of seasoning with a very, very thin wipe of oil. Then repeat, repeat, repeat to develop a harder coating. The stovetop oil/salt/potato skin method recommended by the company did not seem to add much of a seasoning layer to the bottom and left uneven seasoning along the vertical edges. The pan is thick and heavy (61oz., compared to 38oz. for an All-Clad, and 27oz for a T-Fal non-stick aluminum), but less fragile than a cast iron pan (which can crack).

Here is a link to a video for instructions for seasoning it in the oven:

Carbon steel pan seasoning video [youtube.com]
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Last Edited by mike93704 June 23, 2017 at 01:09 AM


EDIT (June 22, 2017): The price with Amazon Prime through BakeDeco is $28.01
Looks like the price on the 10-1/4 inch pan is now $28.01, which, according to CamelCamelCamel is the lowest it has been.




Past Expired Deals:
11 inch model [amazon.com] for $33.46
11-7/8 inch model [amazon.com] Price jumped to $49.99
12-5/8 inch model [amazon.com] for $36.81



Carbon steel pans are similar to cast iron pans: don't get one of these unless you are willing to spend some time seasoning it and caring for it.
Here is a link to a video for instructions for seasoning it in the oven:
Carbon steel pan seasoning video [youtube.com]
But do a search for other methods to try as well. Here's another seasoning guide. [seriouseats.com]

Here is a link to the Cook's Illustrated video review of carbon steel pans. [youtube.com]

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#4
most people here may not appreciate this sort of pan but this pan(and other similar ones) will last you forever and are great to saute on

great pro pan!
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#5
Great price on a high quality, professional kitchen level pan.
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#6
I have this pan. I love the carbon steel. I'm not sure I love the Matfer pan. My pan is not flat on the bottom--it rocks. I didn't notice it until after I applied very high heat during seasoning, so it's entirely possible I warped it, but after reading others' reviews online, it appears many have received pans with the same issue out of the box. So I'm leaning towards "not my fault." There's a fix online involving a hammer and some 2x4s, but I haven't gotten around to doing it yet.
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#7
As far as seasoning your pan, I don't recommend flaxseed oil. It's all the rage as the recommended seasoning oil these days. It will give a very nice seasoned appearance, and is great for youtube instruction videos, but it will come off just as quick.

In my experience, Crisco works best. Vegetable oil too (both are basically soybean oil). I just feel like crisco is easier to apply minimum amounts.
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#8
so does food sticks to it, or its like non stick pan? i dont know much about pans like this.. also, does the handle gets hot ?
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#9
Queue all the 'it rusted after the first washing' complaints.
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#10
Quote from mer063
:
so does food sticks to it, or its like non stick pan? i dont know much about pans like this.. also, does the handle gets hot ?
Yes, you should use oil while cooking anything, otherwise food will stick.
The good thing about it is that it does not emit any chemicals at high temperatures. Non stick releases fumes and toxins, which have long lasting negative effect on your health. See official short script of Environmental working group:

Health dangers: When you breathe kitchen air polluted with fumes from overheated Teflon, you're at risk for developing flu-like symptoms (yes, "Teflon flu"). The long-term effects of routine exposure to Teflon fumes, and from Teflon flu itself, have not been adequately studied.

PFCs have been found in nearly all Americans tested by federal public health officials. Chemicals from this family are associated with smaller birth weight and size in newborn babies, elevated cholesterol, abnormal thyroid hormone levels, liver inflammation and weakened immune defense against disease.

Do your research about non stick and yourself a favor to get a good quality stainless or cast iron. It's always more work to use and clean them, but it's like fast food vs. home made whole food.

In for one
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#11
Quote from kevlar51
:
As far as seasoning your pan, I don't recommend flaxseed oil. It's all the rage as the recommended seasoning oil these days. It will give a very nice seasoned appearance, and is great for youtube instruction videos, but it will come off just as quick.

In my experience, Crisco works best. Vegetable oil too (both are basically soybean oil). I just feel like crisco is easier to apply minimum amounts.
https://www.cooksillustrated.com/...-cast-iron
Sorry, no.
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#12
Quote from kevlar51
:
I have this pan. I love the carbon steel. I'm not sure I love the Matfer pan. My pan is not flat on the bottom--it rocks. I didn't notice it until after I applied very high heat during seasoning, so it's entirely possible I warped it, but after reading others' reviews online, it appears many have received pans with the same issue out of the box. So I'm leaning towards "not my fault." There's a fix online involving a hammer and some 2x4s, but I haven't gotten around to doing it yet.
How did you cool it after seasoning?
Never use cool or cold liquids with hot pans. This is the major cause of bulging, happens all the time in pro kitchens when some idiot deglazes with cold wine or other liquid he pulled straight from his lowboy..

Most of the time if it's bulged you're stuck. You can try heating and pounding it out but if it's thick material you're just going to wear your arm out and make the pan worse since you probably wont be able to get it hot enough to move the metal properly.
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#13
Quote from GameOgre
:
https://www.cooksillustrated.com/...-cast-iron
Sorry, no.

https://www.chowhound.com/post/te...ron-807107 (these guys say no difference between flax and veg)

https://www.chowhound.com/post/re...ly-1014695 (example of flaxseed frustration)

For whatever reason, Cooks Illustrated did not revisit their 2011 flaxseed article for this one:
https://www.cooksillustrated.com/...-steel-pan
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#14
Quote from GameOgre
:
How did you cool it after seasoning?
Never use cool or cold liquids with hot pans. This is the major cause of bulging, happens all the time in pro kitchens when some idiot deglazes with cold wine or other liquid he pulled straight from his lowboy..

Most of the time if it's bulged you're stuck. You can try heating and pounding it out but if it's thick material you're just going to wear your arm out and make the pan worse since you probably wont be able to get it hot enough to move the metal properly.
That's my worry. it's not bad enough to throw the pan out, but it's annoying enough to remind me that I wish I still lived in a house with gas burners.

I let it air cool between each layer. If it screwed up, it might have been from an induction hotplate turned too high.

Here's someone else's warped experience, but his bumps were inverse of mine: http://www.cheftalk.com/t/62685/s...ery-solved
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#15
Quote from kevlar51
:
https://www.chowhound.com/post/te...ron-807107 (these guys say no difference between flax and veg)

https://www.chowhound.com/post/re...ly-1014695 (example of flaxseed frustration)

For whatever reason, Cooks Illustrated did not revisit their 2011 flaxseed article for this one:
https://www.cooksillustrated.com/...-steel-pan
Notice that in all these citations they don't tell you what oil they used or show pictures of said oil?
I'm willing to bet they're not using 100% flax oil but are actually using a cheap blend that passes itself off as flax seed oil but will not give you the same results. I use only FSO on my cast iron and it stays nearly perfect with very little maintenance required.

*EDIT*
Yep, one of the posters under your first citation posted this in his own thread "debunking" it.
"Now, my flaxseed oil is what I got from my local crappy supermarket - it has a bit of vitamin E and rosemary essence added to it."
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Last edited by GameOgre March 8, 2017 at 09:50 AM.
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