![Amazon prime logo](https://cdn.statically.io/img/m.media-amazon.com/images/G/01/marketing/prime/new_prime_logo_RGB_blue._CB426090081_.png)
Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Amazon Prime includes:
Fast, FREE Delivery is available to Prime members. To join, select "Try Amazon Prime and start saving today with Fast, FREE Delivery" below the Add to Cart button.
Amazon Prime members enjoy:- Cardmembers earn 5% Back at Amazon.com with a Prime Credit Card.
- Unlimited Free Two-Day Delivery
- Streaming of thousands of movies and TV shows with limited ads on Prime Video.
- A Kindle book to borrow for free each month - with no due dates
- Listen to over 2 million songs and hundreds of playlists
- Unlimited photo storage with anywhere access
Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. If you're happy with Amazon Prime, do nothing. At the end of the free trial, your membership will automatically upgrade to a monthly membership.
![](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/grey-pixel.gif)
Image Unavailable
Color:
-
-
-
- To view this video download Flash Player
-
-
-
-
-
-
-
6 VIDEOS
-
Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
Learn more
Return this item for free
We offer easy, convenient returns with at least one free return option: no shipping charges. All returns must comply with our returns policy.
Learn more about free returns.- Go to your orders and start the return
- Select your preferred free shipping option
- Drop off and leave!
Purchase options and add-ons
Brand | Matfer |
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
About this item
- AMERICA'S TEST KITCHEN RECOMMENDED: The pan that "Has it all." Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for extra strength and security, is free of rivets, ensuring sanitary use, and its angled design makes it ideal for easily sauteeing, stirring, and mixing your dishes
- HIGHLY COMPATIBLE & VERSATILE: 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 IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 8.75"; Cooking Surface: 6.25"; Handle Length: 7"; Weight: 2.1 lbs.
Customer ratings by feature
Similar item to consider
Frequently bought together
![Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/I/51g3b9N49wL._AC_UL116_SR116,116_.jpg)
Product Description
![Matfer](https://m.media-amazon.com/images/S/aplus-media-library-service-media/16c2cd18-9c6e-47a3-8c3a-66865624c24e.__CR27,0,1746,540_PT0_SX970_V1___.jpg)
![black carbon steel mauviel debuyer nonstick ptfe pfoa natural french France cookware kitchen chef](https://m.media-amazon.com/images/S/aplus-media/sc/e3a9ffa5-2980-46c1-b49b-a154b2115b93.__CR0,0,300,300_PT0_SX300_V1___.jpg)
From the Stovetop to the Oven
Matfer Bourgeat Black Steel is compatible with all HOB types, including induction, and is oven safe at any temperature.
![black carbon steel fry pan skillet lodge nonstick ptfe pfoa natural french cookware copper france](https://m.media-amazon.com/images/S/aplus-media/sc/294ae58f-e23f-4d5b-bdb4-81370c32579b.__CR0,0,300,300_PT0_SX300_V1___.jpg)
Lighter than Cast Iron
Made of a single piece of high-carbon pressed steel, our Black Steel Cookware offer the natural nonstick properties of cast iron with more versatility and less weight.
![carbon black steel](https://m.media-amazon.com/images/S/aplus-media/sc/ceef1268-cb54-4ac1-8449-ab7224a62949.__CR0,0,970,600_PT0_SX970_V1___.jpg)
![black, carbon, steel, fry, pan, skillet](https://m.media-amazon.com/images/S/aplus-media-library-service-media/8c8c8edb-1f4b-44b2-b977-374a50e8293d.__CR0,0,3170,1961_PT0_SX970_V1___.png)
Looking for specific info?
Videos
Videos for this product
4:37
Click to play video
How to Season the Matfer Bourgeat Carbon Steel Skillet
Prudent Reviews
Videos for this product
2:19
Click to play video
Works on all stove types - Easy to season - Very sturdy
Christie Frye
Product information
Brand | Matfer |
---|---|
Material | Carbon Steel |
Special Feature | Oven Safe, Nonstick |
Color | Steel Gray |
Compatible Devices | Gas |
Product Care Instructions | Hand Wash Only |
Maximum Temperature | 400 Degrees Celsius |
Handle Material | Carbon Steel |
Item Weight | 2.1 Pounds |
Number of Pieces | 1 |
Is Oven Safe | Yes |
Model Name | Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray |
Has Nonstick Coating | Yes |
Is Dishwasher Safe | No |
Global Trade Identification Number | 03334490620019 |
Product Dimensions | 0.02 x 0.02 x 0.02 inches |
Item Weight | 2.12 pounds |
Manufacturer | Matfer |
ASIN | B00077H56I |
Country of Origin | USA |
Item model number | 62001 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #6,109 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #14 in Woks & Stir-Fry Pans |
Is Discontinued By Manufacturer | No |
Date First Available | December 19, 2012 |
Feedback
![](https://cdn.statically.io/img/m.media-amazon.com/images/I/21wu1FsDF7L._SS75_.jpg)
Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2"
Share:
Found a lower price? Let us know. Although we can't match every price reported, we'll use your feedback to ensure that our prices remain competitive.
Where did you see a lower price?
Fields with an asterisk * are required
Compare with similar items
This Item Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2" | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | -19% $50.99$50.99 List: $63.00 | -20% $44.99$44.99 List: $56.00 | -20% $44.90$44.90 List: $56.00 | -20% $49.90$49.90 List: $62.00 | $32.90$32.90 | -25% $29.99$29.99 List: $39.99 |
Delivery | Get it as soon as Saturday, Aug 3 | Get it as soon as Saturday, Aug 3 | Get it as soon as Saturday, Aug 3 | Get it as soon as Saturday, Aug 3 | — | Get it as soon as Saturday, Aug 3 |
Customer Ratings | ||||||
Heat distribution | 4.4 | 4.4 | 4.3 | 4.5 | 4.5 | 4.2 |
Versatility | 4.3 | 4.7 | 4.1 | 4.2 | 4.6 | 4.1 |
Easy to clean | 4.2 | 4.0 | 4.0 | 4.1 | 4.4 | 4.2 |
Durability | 4.3 | 4.4 | 4.4 | 4.4 | — | 4.5 |
Value for money | 4.7 | 4.5 | — | 4.2 | — | 4.4 |
Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com |
capacity | 0 liters | 11 inches | 1165.86 cubic centimeters | 1 pounds | 0.5 liters | 1.5 quarts |
material | Carbon Steel | Carbon Steel | Steel | Steel | Carbon Steel | Carbon Steel |
diameter | 8.625 inches inches | 11 inches inches | — | — | 9.5 inches inches | — |
has nonstick coating | ✓ | ✓ | ✗ | ✗ | ✓ | ✓ |
dishwasher safe | ✗ | ✗ | ✗ | ✗ | ✗ | ✗ |
oven safe | ✓ | ✓ | ✓ | ✓ | ✗ | ✓ |
Inspiration from this brand
Brands in this category on Amazon
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the ease of cleaning, non-stick, and heat of the saute fry pan. They mention that it cleans up easily, is totally non- stick, and takes high heat. Some appreciate the versatility and performance of the pan. That said, some disagree on quality, seasoning, and weight.
AI-generated from the text of customer reviews
Customers like the versatility of the saute fry pan. They mention it's a superb piece of cookware, a great cooking pan, and a real workhorse. Some say it'll make the most beautiful charred roasted peppers and garlic. Customers also say it’s great for cooking pancakes or meat and you'll get a much better seer than you would.
"...This is fantastic for searing meat – I get beautiful golden brown crusts on my steaks and fish...." Read more
"...gives me confidence that it will last for years, and I love its versatility, seamlessly transitioning from stovetop to oven to campfire...." Read more
"...It looked perfect, nice and even.Cooked some sausage, then added butter and cooked scrambled eggs. Everything released well...." Read more
"...Again, beautiful pan and will be a real workhorse; I'll just adjust my expectations." Read more
Customers like the non-stick of the pan. They say it's totally non- stick after the first egg, and it cooks everything well. Some say it takes some time to season but the pan is now non stick.
"...Non-Stick Magic: Once properly seasoned, the pan boasts impressive non-stick capabilities...." Read more
"...seasoning process was straightforward, and now it boasts a natural non-stick surface that makes cooking and cleaning a breeze...." Read more
"...No stick at all anywhere on the pan. Slip slide easy peasy. Not had anything stick since." Read more
"...for that month, but while I got a nice black finish, the sucker still stuck on the easiest of things, and scrubbing them with the back of the sponge..." Read more
Customers like the heat of the saute fry pan. They say it heats up well in gas and induction, with excellent heat transfer. They also appreciate that the handle does not get too hot when cooking short meals, and that it cools down faster than a cast iron. They mention that the pan evenly heats pancakes and that the handles stay cool most of the time. Some say that the product is less likely to heat stress fracture than the relatively thin modern cast iron pans.
"...Cooking Performance:Heat Distribution: The pan heats up quickly and evenly, with no hot spots...." Read more
"...Made from high-quality carbon steel, it heats evenly and rapidly, perfect for searing meats and caramelizing vegetables...." Read more
"...It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool...." Read more
"...Quite disappointed, I love how it adjusts heat fast with induction, ideal in all ways except I just cannot get it seasoned...." Read more
Customers like the performance of the saute fry pan. They say it works well on their electric stove, does a great char, and is suitable for use on a variety of cooking. Some mention that the chain mail to clean it works great.
"...At this point the pan is working great and I am barely using my cast iron...." Read more
"...Hope it will sear my meats well. It also seems to work well on medium heat setting without having to use medium high heat...." Read more
"...Works great! Season it well and like your cast iron, you'll never need more than water to wash it." Read more
"...The pan is hefty, amazing for almost everything, and will last a lifetime!" Read more
Customers like the ease of cleaning the saute fry pan. They say it does stick a bit, but it cleans up easily with a warm pan and hot water. They also say it's easy to maintain and clean, with slick surfaces that make cooking and cleaning a breeze. Customers also appreciate that there are no rivets to clean and that the non-stick surface leaves no residue in the pan.
"...and now it boasts a natural non-stick surface that makes cooking and cleaning a breeze...." Read more
"...to continue the seasoning and test it, and it released well and cleaned up nicely. Since then it continues to work fine...." Read more
"Seasoning: There is a thin coating on this pan. Scrubs off in about 5 seconds and then you have a raw pan that eats seasoning well...." Read more
"...Some reviews have suggested scrubbing it off. It took 3 hours of hard hand scrubbing...." Read more
Customers are mixed about the quality of the saute fry pan. Some mention that its robust construction gives them confidence that it will last for years, and properly maintained. They also say that it's HEAVY, SOLID, and high quality. However, some say that the pan pealed badly on first real use, the steel wool wasn't strong enough, and that the protective coating was a real pain.
"...Versatility: This pan excels at everything from searing to sauteing.Seasoning: Like all carbon steel pans, it requires seasoning before use...." Read more
"...When I first went to season it I noticed some shiny spots in the pan crease and so had to do a little more work on it...." Read more
"...Its robust construction gives me confidence that it will last for years, and I love its versatility, seamlessly transitioning from stovetop to oven..." Read more
"...may have not gotten all the preservative oil off since it pealed badly on first real use, so I sanded off the pealing seasoning and cleaned the pan,..." Read more
Customers are mixed about the weight of the saute fry pan. Some mention it has a nice weight to it, is lighter than cast iron, and is hefty. Others say that it's quite heavy for their petite 5' frame and that it tends to weight down one side of the pan.
"...Weight: Be aware that these pans are on the heavier side. If you have limited hand strength, you might want to consider a smaller size." Read more
"This pan is well-made and heavy; no doubt it is of great quality. When it comes to seasoning, trust me, follow the instructions!..." Read more
"...this is a heavy skillet...." Read more
"...It is the newest version, lays flat on the electric range, has a good weight, but not cumbersome and cleans up easily...." Read more
Customers are mixed about the seasoning of the saute fry pan. Some mention that it takes seasoning well, is easy, and maintains seasoning is easier than cast iron. However, others say that some of the season wears off, some all the way to the bare steel, and that seasoning it is tricky due to the thin steel hot spots.
"...Seasoning: Like all carbon steel pans, it requires seasoning before use...." Read more
"...The initial seasoning process was straightforward, and now it boasts a natural non-stick surface that makes cooking and cleaning a breeze...." Read more
"...a bit of water while warm to clean (no soap) and .... massive amount of the seasoning came off, some all the way to the bare steel as you can see in..." Read more
"...Seasoned it with some onion after and she's ready. Cooked some sausage with minimal sticking and she only had two coats. 👍..." Read more
Reviews with images
![Initial thoughts and comparison to cast iron](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
Cooking Performance:
Heat Distribution: The pan heats up quickly and evenly, with no hot spots. This is fantastic for searing meat – I get beautiful golden brown crusts on my steaks and fish.
Non-Stick Magic: Once properly seasoned, the pan boasts impressive non-stick capabilities. I can cook eggs or fish without worrying about them sticking, making cleanup a breeze.
Versatility: This pan excels at everything from searing to sauteing.
Seasoning: Like all carbon steel pans, it requires seasoning before use. It adds a step, the process is straightforward, and the payoff is a pan that gets better with age.
Weight: Be aware that these pans are on the heavier side. If you have limited hand strength, you might want to consider a smaller size.
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on April 23, 2024
Cooking Performance:
Heat Distribution: The pan heats up quickly and evenly, with no hot spots. This is fantastic for searing meat – I get beautiful golden brown crusts on my steaks and fish.
Non-Stick Magic: Once properly seasoned, the pan boasts impressive non-stick capabilities. I can cook eggs or fish without worrying about them sticking, making cleanup a breeze.
Versatility: This pan excels at everything from searing to sauteing.
Seasoning: Like all carbon steel pans, it requires seasoning before use. It adds a step, the process is straightforward, and the payoff is a pan that gets better with age.
Weight: Be aware that these pans are on the heavier side. If you have limited hand strength, you might want to consider a smaller size.
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/71ZgSC7PzYL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/71jjrZvvpiL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/71k0LNg-ysL._SY88.jpg)
Not a review based on "oooo, got a new pan and isn't it pretty!", but rather based on actual use.
The biggest thing with this pan is the seasoning.
My pan seemed to still have some coating on it when I got it. I scrubbed in hot water with a sponge and got it off. When I first went to season it I noticed some shiny spots in the pan crease and so had to do a little more work on it. Not really a hassle or that time consuming, but you need to take your time and get this shipping coating off.
My first try at seasoning was one I found online about using grapeseed oil and putting the pan in the oven to bake on. This just did not work for me. Even though I just used THIN coats of oil I still got blotchy results.
I cleaned this coating off by scrubbing with kosher salt and started again.
This time I used the potato peel, salt and oil method. THIS IS THE KEY!!! Don't waste your time with anything else!!
The pan actually has instructions to do this, but they are more vague now, from what people have said, than they used to be. I found posts on YouTube and it said how much oil to use, salt and potato peels. I peeled two really large baking potatoes. I split the peels into two piles. I honestly don't remember if I used 1/3 cup or 1/2 cup of oil (sorry everyone, but it is in the YouTube posts) each time.
I put the pan on a medium low heat (gas range) and then added the oil, potato skins and Kosher salt. I then slowly fried the potato skins in the oil and salt while moving the skins and oil around the pan in order to coat the entire inside of the pan. I keep doing this and frying the skins until they were basically going shriveled and black. I then dumped that out, wiped the pan out and repeated the whole process.
After two times, I wiped everything out well and tried the pan with an egg in some butter. No stick at all anywhere on the pan. Slip slide easy peasy. Not had anything stick since.
I decided to make one more (forth I think) pass at seasoning this. I sanded the inside down to polished metal (800 grit) and tried the potato peel method. For reasons lost on me (vs oven) this worked. Two passes yielded a decent coating, and the next day I cooked a ribeye on it, to continue the seasoning and test it, and it released well and cleaned up nicely. Since then it continues to work fine.
So what did I do wrong the first few times? I am unsure. I had removed all the preservative (at least by the second time), I was using a very thin layer of oil. I have seasoned bare metal cast iron exactly the same way with the same oil without issue. Something in the potato/salt chemistry? Not idea.
But start there. Don't assume a "normal" seasoning will work.
At this point the pan is working great and I am barely using my cast iron. I ordered a small version of this and am having a bit more mixed results with its seasoning (and one heck of a hard time cleaning all the preservative off, being smaller it is harder to scrub I think). They need a better mechanism for preserving them during shipping that does not turn into an afternoon of scrubbing. But revising my rating, and using the pan.
Originally:
I am a cast iron user for many, many years, but this carbon steel pan has beaten me. I have seasoned it now three separate times.
The first time I decided I may have not gotten all the preservative oil off since it pealed badly on first real use, so I sanded off the pealing seasoning and cleaned the pan, and actually sanded the bottom spotlessly clean and smooth, washed and dried again, definitely no preservative left, and seasoned twice.
Pealed.
Thinking maybe I had the coatings too thick I started over. For this time I sanded it again, including the sides- beautiful. Washed thoroughly. This time I did not polish it completely but used a fine (not extra fine) grit of 220 so there were very slight swirls, thinking that would help it grip.
I then went through a series of FIVE separate seasonings with grapeseed oil. Each time heating it to thin, drying it nearly completely with two rounds of paper towels, and baking in the oven at 425F for 90 minutes then leaving it to cool. It looked perfect, nice and even.
Cooked some sausage, then added butter and cooked scrambled eggs. Everything released well. Added a bit of water while warm to clean (no soap) and .... massive amount of the seasoning came off, some all the way to the bare steel as you can see in the photo.
I'm done. Not sure if it is this manufacturer, or that I am not destined to use carbon steel, but at least for now going back to Cast Iron, and returning the small skillet that I have enroute and not even going to try it.
It may be worth noting that I use this on a new induction cooktop (vs radiant I just changed from).
Quite disappointed, I love how it adjusts heat fast with induction, ideal in all ways except I just cannot get it seasoned. Three strikes and giving up and throwing it away.
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
Reviewed in the United States on April 10, 2023
I decided to make one more (forth I think) pass at seasoning this. I sanded the inside down to polished metal (800 grit) and tried the potato peel method. For reasons lost on me (vs oven) this worked. Two passes yielded a decent coating, and the next day I cooked a ribeye on it, to continue the seasoning and test it, and it released well and cleaned up nicely. Since then it continues to work fine.
So what did I do wrong the first few times? I am unsure. I had removed all the preservative (at least by the second time), I was using a very thin layer of oil. I have seasoned bare metal cast iron exactly the same way with the same oil without issue. Something in the potato/salt chemistry? Not idea.
But start there. Don't assume a "normal" seasoning will work.
At this point the pan is working great and I am barely using my cast iron. I ordered a small version of this and am having a bit more mixed results with its seasoning (and one heck of a hard time cleaning all the preservative off, being smaller it is harder to scrub I think). They need a better mechanism for preserving them during shipping that does not turn into an afternoon of scrubbing. But revising my rating, and using the pan.
Originally:
I am a cast iron user for many, many years, but this carbon steel pan has beaten me. I have seasoned it now three separate times.
The first time I decided I may have not gotten all the preservative oil off since it pealed badly on first real use, so I sanded off the pealing seasoning and cleaned the pan, and actually sanded the bottom spotlessly clean and smooth, washed and dried again, definitely no preservative left, and seasoned twice.
Pealed.
Thinking maybe I had the coatings too thick I started over. For this time I sanded it again, including the sides- beautiful. Washed thoroughly. This time I did not polish it completely but used a fine (not extra fine) grit of 220 so there were very slight swirls, thinking that would help it grip.
I then went through a series of FIVE separate seasonings with grapeseed oil. Each time heating it to thin, drying it nearly completely with two rounds of paper towels, and baking in the oven at 425F for 90 minutes then leaving it to cool. It looked perfect, nice and even.
Cooked some sausage, then added butter and cooked scrambled eggs. Everything released well. Added a bit of water while warm to clean (no soap) and .... massive amount of the seasoning came off, some all the way to the bare steel as you can see in the photo.
I'm done. Not sure if it is this manufacturer, or that I am not destined to use carbon steel, but at least for now going back to Cast Iron, and returning the small skillet that I have enroute and not even going to try it.
It may be worth noting that I use this on a new induction cooktop (vs radiant I just changed from).
Quite disappointed, I love how it adjusts heat fast with induction, ideal in all ways except I just cannot get it seasoned. Three strikes and giving up and throwing it away.
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81ilabPsVtL._SY88.jpg)
Top reviews from other countries
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
Reviewed in Mexico on June 21, 2024
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/71pOq2+cEXL._SY88.jpg)
![](https://images-na.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![](https://images-na.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
![Customer image](https://cdn.statically.io/img/images-na.ssl-images-amazon.com/images/G/01/x-locale/common/transparent-pixel._V192234675_.gif)
![](https://images-eu.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
Reviewed in India on August 23, 2021
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81oCQ3KmdAL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81h8FlbgfzL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81p-KiUu2IL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81x--qqFPrL._SY88.jpg)
![Customer image](https://cdn.statically.io/img/m.media-amazon.com/images/I/81prLpmY0XL._SY88.jpg)
![](https://images-na.ssl-images-amazon.com/images/S/amazon-avatars-global/default._CR0,0,1024,1024_SX48_.png)
TLDR; if you spend the time to upkeep this pan, it'll in turn provide you with beautiful cooking results
I've been thoroughly impressed with the pan's cooking ability. I've used this pan on many things and they've all come out with fantastic results. I've gotten fantastic even sears for pork chop and steak, and minimal to no sticking at all for things like eggs and crepes. Cleaning is an absolute breeze. With light cooking I wipe down the surface with paper towel and it's basically ready to go again. With heavier messes I run the pan under the hottest tap water with some light scrubbing and it's clean again. I've always done a light re-season with oil after cleaning and drying the pan, which has allowed it to maintained its seasoning.
Here are things that may also affect your choice in buying this:
- Removing the initial protective coating did require a lot of elbow grease and it took me a few times to get the seasoning right. The seasoning method I used was to oven bake the pan with a extremely light coating of oil at slightly above the smoking point of the desired oil for about 1 hr. In my case it was canola at 415 degrees.
- It's a heavier pan, lifting and tossing things may be hard for you.
- The handle, although a nice shape, is uncoated carbon steel which means it will heat up and if you're not careful can burn you. Always be sure to use some sort of protective handle with prolonged use (silicon, kitchen towel, etc).
- I've experienced some slight warping, which I believe was caused by imperfect heating on my flat glass induction cook top.
- If you cook with a lot of acids (ie making tomato sauce) or deglaze (making gravy) a lot, this pan may not be for you as acids will remove the seasoning quickly, which means you have to redo the seasoning more often. It's not to say you can't do it, but just you'll have to clean and reseason more
- Although you can achieve great non-stick results, keep in mind it is NOT exactly a non-stick pan, but it does come very close to achieving it if you've maintained the seasoned the pan right and used the appropriate amount of oil.
Overall I am very pleased with the purchase and almost use this pan daily for almost everything and it hasn't let me down