This method will work on any carbon-steel skillet. If you experience any sticking, repeat the above steps once more. Discard the contents, allow the pan to cool, and wipe with paper towels. Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim for 8-10 minutes. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help pull up any remaining wax or grease from the pan surface). Dry the pan and then put it on low heat to finish drying. Their tips, which were from Matfer Bourgeat, for seasoning and cleaning the pan were as follows: To remove the new pan's wax or grease coating use very hot water, dish soap, and vigorous scrubbing with a bristle brush. My September/October 2015 issue of Cook's Illustrated just came and lo and behold they did an informative article on carbon steel as well as their testing results for 8 different brands of pans. I too have been looking at purchasing carbon steel pans for a while. Reviewed in the United Kingdom 🇬🇧 on 21 January 2021Know this is an older thread, but here is some info that may be helpful to others. Would I recommend them? Absolutely and without hesitation.Ībsolutely brilliant pans, so glad I bought them However, they arrived two weeks after I ordered them so I was very pleased and they have been in continuous use ever since. When I ordered my pans I noted that the delivery times seemed quite long (about 4 weeks) but they were coming from France and I was willing to wait. We bought a small, medium and large pan and I wish I'd discovered them years ago. These Matfer Bourgeat steel pans are built to last and I can't see a need to ever replace them. 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. You can put these pans in the oven but obviously oven gloves are required as the handle will get hot. They get warm but I've not found them too hot to handle. Talking about handles, these pans have a solid steel handle and I was worried they may become too hot to hold when cooking. They are heavier than my old pans, which is perhaps why they distribute the heat so evenly but they're not so heavy that they become a chore to handle. They are good quality solid steel pans and seem to distribute the heat evenly across the surface resulting in excellent cooking results. I use a gas hob and have found I set the flame far lower compared to cooking on the Teflon pans I previously used. I have found these pans require far less heat to cook with than you'd think. They're actually easier to clean than you'd think. 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. Just follow the seasoning instructions exactly using salt, potato peelings and oil (we used grapeseed oil) and you'll be amazed how non-stick these pans are. I was concerned that perhaps food would stick to the steel pan but have no worries in that department. The Matfer Bourgeat isn’t quite as deep as the de Buyer (1.75 inches) or as wide (11 7/8 inches), but it.
I eventually decided to go for the Matfer Bourgeat pans based on the many good reviews I have read and the fact that they had a great range of sizes (and equally important the depth of their pans was just right, not too deep and not too shallow). Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8 Inches.
Having decided to rid our house of Teflon non-stick pans (for the obvious reasons) I did quite a bit of research on what alternatives were available.
0 kommentar(er)
