As I’ve moved around in the industry, I’ve found that there’s often a discrepancy in skillets that are marketed to—and therefore preferred by—home cooks versus those who cook for a living. Carbon steel skillets (aka black steel) are what many chefs use on the regular — especially in Europe. Many home cooks I spoke with while performing this testing weren’t aware of the existence of carbon steel skillets. It’s also possible for most people to lift the pans that are 30 cm (12 inches) and under, one handed and toss foods around. I do own a Matfer Bourgeat carbon steel pan in 22 cm in my own collection, but I cook on gas and a very little 22 cm Matfer only has an effective cooking area of 12-13 cm, so it’s not likely to warp on any cooking surface.

I thought about sanding them pretty long and made my peace with the trade offs before hand, I am pleased with the result. They are good quality solid steel pans and seem to distribute the heat evenly across the surface resulting in excellent cooking results.

Then cook breakfast on it every day for a week as follows: (1) Preheat the oven to 500; (2) lightly oil the pan all over with grape seed oil; (3) Get the pan hot on the range and add a bit of butter; (4) cook scrambled eggs; (f) more butter / brown onions (5) brown a breakfast sausage; (6) wipe the pan down all over with a paper towel (thin layer all over and no food bits) including the handle; (7) pop the pan in the oven right side up and set a one hour timer. I like how the new large element on the right heats the now suddenly "undersized’ 28cm cast iron frypan pretty well. This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction. Made from a single pressed piece of 3mm-thick black carbon steel, the Matfer Bourgeat pan is an excellent conductor and retainer of heat, meaning it sears protein evenly but not too quickly, which is helpful for home cooks who may not want to cook quite as hot and fast as a restaurant line cook.

I mean even if I scraped the old grainy surface with metal utensils (which I didn’t always, but did more towards the end) and the highs would get a bit greyer here and there, the lows remained “black” and the look was mostly uniform on my cast iron pans. It is among a handful of suppliers worldwide that are able to provide a complete range of kitchen utensils and equipment for any foodservice establishment. long, angled such that the whole thing, overall, height-wise is 10cm (4") - this is useful to know for putting in an oven (50x10cm high or 19. I am not afraid to scrub with detergent again and get the non-stick back through use, I might try using salt instead if this becomes a thing. The handle of the Matfer pan is made exclusively from cast iron which has the advantage of being oven-safe.I used to use non stick pans all the time and this continues to surprise me month later at how hot it can get and how long it holds onto heat. To process, albeit slightly unusual, is straightforward: Over medium-high heat for 15 minutes, you sauté 2/3 cup of neutral oil (like canola, grapeseed, avocado or refined coconut oil) or animal fat, ⅓ cup of salt and the skins of two scrubbed russet potatoes in the pan. Handling and keeping them on the diffusers is a bit awkward though, but I keep doing it pretty often for the evenness benefit, especially if I am pan frying fish for example on the 28 cm.

I highly recommend having the mise en place ready before setting this pan to heat up because in my testing, the pan was ready in no time. Yes, the adapters worked fine for my purposes of heating cast iron more evenly on undersized burners. My old Teflon pans were of a reasonable quality but the handles needed retightening every now and again and eventually the non-stick surfaces would degrade and become less effective. Talking about handles, these pans have a solid steel handle and I was worried they may become too hot to hold when cooking.So the Skeppshult pans kept seasoning quite well indeed considering I didn’t have any seasoning routines and just washed and dried them after use. And as long as you take care to remove food from the pan after removing it from the heat, your food should come out perfectly cooked every time.

Long time, but I have an Ilsa 21 cm, which is about 3 mm total thick and has tiny legs to keep it slightly off the cooking surface, reducing the risk of overheating the appliance. Again, these are utilitarian working pans, and are meant to be covered in a patina anyway, so not at all an issue.I dried it and warmed it on the gas hob before adding a teaspoon of vegetable oil, which it smeared about using a bunched fist of kitchen paper. While I experienced no such issue using the current version of the pan on an induction cooktop, some users reported that theirs warped when heated too quickly over induction plates.