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Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray
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- Diameter 8 5/8"
- Height 1 1/2"
- For all hob types
- Can be "seasoned" for non stick use and prolonged life
- High quality, extra strong steel strip handle
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This item Matfer Bourgeat 062001 Black Steel Round Frying Pan, 8 5/8-Inch, Gray
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|Item Dimensions||0.02 x 0.02 x 0.02 in||12.6 x 4.2 x 1.7 in||—||10 x 18 x 3 in||11 x 20 x 1.5 in||11 x 22 x 2 in|
|Size||8 5/8-Inch||12.6 Inch||12.5 Inch||10-Inch||Medium||11in|
Our incredible black steel fry pans are amazingly strong and made to last. black Steel distributes heat excellently. fry Pans in black steel are for all hob types. high Quality, extra strong steel strip handle. heavy Duty construction. can Be "seasoned" for non stick use and prolonged life. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Dry the frying, add oil, slices of potatoes and a large portion of salt and fry for a few minutes. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. after Use: wipe with paper towel or if necessary rinse under hot water. Do not use dish soap. Dry and re-grease lightly.
Top customer reviews
INITIAL SEASONING: First you'll need to remove the new pan's wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put in on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once. This method will work on any carbon-steel skillet.)
MAINTENANCE: Avoid soap and abrasive scrubbing. Simply wipe or rinse the pan clean, dry it thoroughly on a warm burner, and rub it with a light coat of oil. If you accidentally scrub off some of the patina, wipe the pan with a thin coat of oil and place it over high heat for about 10 minutes until the pan darkens ( it will smoke; turn on an exhaust fan).
BLOTCHY IS OK: As soon as you season and start cooking in a carbon-steel pan, it changes from shiny silver to brown and blotchy. The blotches are a sign that the pan is building up a slippery patina, which will help it become increasingly nonstick. The blotches and nonstick capability may initially wax and wan, but with use, the pan's cooking surface will gradually darken and become more uniform in color.
I think these pans, like anything that requires a seasoning, takes time to come into it's own. I would definitely buy this again, if not just for the meat searing capabilities. My grill will never get used again...
UPDATE: I seasoned the 8 5/8 in. pan last night using the oil, salt, and potato peel method....PERFECTION. The seasoning is by no means perfectly even, blotchy, but perfectly smooth, and scrambled eggs didn't even think about sticking with just a little butter. I think the uneven look of the seasoning is actually really nice, and gives the pan character. In the end, its performance is what really matters.
Here's a step by step of the SEASONING PROCESS:
1) Peel enough potato's so the skins can cover the bottom of the pan.
2) Add a lot of salt, I used Kosher, but I think any salt will do.
3) Add the oil of your choice, I'd recommend canola or vegetable, I used crisco shortening, but any will do. Don't add too much oil (you don't want to deep fry your potato peels), just enough so that it will pool slightly when you pull the mixture away. That being said, air on the side more rather than less.
4) Crank everything to HIGH heat and start burning, yes BURNING.
5) Stir constantly, getting the sides as well. As you start to get smoke and the potato's start to really brown, turn the heat down to MED-HIGH. You want to burn the peels and oil together in the pan, creating the polymerization that makes the non stick surface. As the burning starts, you'll notice your pan really begin to change color. My thought is that if you want a more even coloration with the seasoning, turning down the heat to MED, MED-HIGH during this stage, stirring CONSTANTLY, and maintaining even heat and oil coverage will help to keep the seasoning even and uniform. Don't turn the heat down low enough that the burning stops however, this is key to the creation of the seasoning layer.
6) When everything is nice and burnt in your pan, and the seasoning is clearly adhered, dump everything and QUICKLY rinse the pan out with HOT water (keeping the temperature shock to a minimum). Wipe with a wet soft sponge or kitchen towel to get all the salt and potato peels out, then apply a very, very thin layer of oil (I use crisco shortening) to keep everything nice and greased.
7) Set aside and let it cool, the oven is ideal as it will keep the residual smell to a minimum and help the pan normalize a bit slower, which may help the seasoning adhere better.
I did this outside on a high btu camp stove I have. The smoke is THICK, and unless you have very good kitchen ventilation, I would recommend doing this outside. A grill will probably work in a pinch. Again, this will fully smoke out your home.
Once I received it, I scrubbed the pan to remove the coating sprayed on for storage. It took some elbow grease but after I scrubbed off the coating, I began seasoning with potato skins, salt, and canola oil. Adding a few coatings on the stove didn't yield a slick surface at all. Eggs stuck really bad.
I stripped off the seasoning and used flaxseed oil and threw it in the oven instead of on the stove top. The flaxseed oil gave a thinner more even coating than any other oil. And the results were fantastic. The patina went from a dark brown to deep black.
Scrambled eggs slid off without any issue. A ribeye barely fit but seared nicely. My salmon filet had a couple bits stuck to the pan but cleanup was very quick and easy.
Great pan with some prep work if you're up for it. If not, get a Teflon pan and replace it every few years.