Posted 20 hours ago

Matfer Bourgeat 062005 Frying pan, Steel, Gray

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Once seasoned, (just follow the included instructions) it performs like a non stick pan without the added chemicals, browns beautifully even better than my All Clad tri ply pan, and holds the heat like a cast iron pan but without the heavy weight. Don't forget to follow the proper cleaning instructions too (no detergents) as this maintains the non-stick patina you will have created when first seasoning them. While the pan requires a slightly tedious seasoning process right out of the box (potato skins are involved), the task is ultimately straightforward, leaving the pan with a beautifully smooth, dark coating that’s ready for cooking. It contains slightly less carbon than a regular cast iron pan, which allows it to be relatively thinner and lightweight yet maintaining all the qualities of cast iron.

Crafted in France as all Matfer Bourgeat kitchen tools and accessories, this pan will ensure each meal prepared in your kitchen becomes a fine-dining experience. But if you just use small amounts of acidic it isn’t a problem at all, and you don’t have to worry about squeezing half a lemon into your sauce.Finally, on my new induction cooktop, I can now make passable pancakes on my cast irons without the adapters though, so that’s the end of me using them.

There is a bit colder area towards the edges still on those sizes, but its manageable to me and I give both CS and (bare) CI a free pass as I love cooking with them otherwise. It was slightly heavier than other models for its size but was easily maneuvered thanks to its shorter handle.Featuring curved interior walls to promote movement and ease of serving, the 10” chef skillet has a larger surface than our popular 8”, encouraging you to cook bigger omelets, sauté more veggies, or sear an extra steak. They can be heated sufficiently to create the Maillard reaction cherished by all cooks, thus ensuring good colouring of ingredients without overcooking them.

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. But don’t let that distract you from its amazing capability to heat faster and cook evenly all the while weighing less than a cast iron pan. It came in a giant box, no leaflet, just a little circular paper disc stuck on with basic instructions. Considering carbon steel (just like cast iron) gets better with age and use, I believe this pan would make a worthy investment for any home kitchen.

It’s been a much lesser concern, the heat spreads there to middle, where as I could have not used the 28cm cast iron to this effect on the old cooktop (or now the sidehobs), because the sides would have stayed colder. 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. Made entirely of black carbon steel, this pan offers a naturally nonstick finish that provides exceptional heat distribution and retention.

Matfer Bourgeat pans are of the highest quality and past winners of the Chefs' Choice Award for Best Pan Brand.One thing I love is how the handle is attached: by being a separate bit of metal it doesn't heat nearly as fast so remains cool enough to hold with my hands well into cooking (though not if its been in the oven). They have all the benefits of cast iron —they’re cheap, can be used on any heat source, are great at searing, perfectly nonstick when properly seasoned — except they don’t retain heat quite as well. If you use an induction stove, carbon steel cookware—the Matfer Bourgeat pan included—is an excellent choice. Having used plenty of carbon steel pans in professional kitchens, my criteria for a truly exceptional pan were high.

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