Matfer Bourgeat 062005 Frying pan, Steel, Gray

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The next day I re-seasoned it in the oven (I was out of potatoes to peel) with a Crisbee Stik three times, and got it looking good again.

But in a couple of instances, like when I cooked meatballs marinated in gochujang and honey, the sugars in the marinade caramelized and left some residue. A legacy French kitchen brand, Matfer Bourgeat has been outfitting restaurants, culinary schools, luxury hotels and catering services with their cookware—which includes copper, stainless steel, nonstick, cast iron and ceramic—for over two centuries. If you’re used to cooking with primarily light non-stick pans, it can take a bit of time to get familiar with the Matfer Bourgeat carbon steel pans.After a second seasoning, the entire base of the pan got a black hue that instantly made the pan look well-loved and full of character.

I use a gas hob and have found I set the flame far lower compared to cooking on the Teflon pans I previously used.This particular pan only has about nine inches of cooking area whereas the top rim dimensions are more than 11 inches.