Big Pan Review: Matfer Bourgeat Black Steel
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- Опубліковано 11 лип 2020
- LATEST MATFER PRICES: amzn.to/2CoRYh2
Uncle Scott's Kitchen reviews a 9.5" Matfer black steel skillet. We show how to cook steaks, how to season carbon steel pans and skillets, and more!
*NOTE: Uncle Scott has not independently tested the metal content or quality of the Matfer pans, and SOME Matfer models are under recall in Europe, but not in North America. Matfer says they stand behind the safety of their pans. See the Matfer website for full details.*
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I can’t use your link because it’s American so I gotta go to the Canadian one :/
God bless Uncle Scott, risking his pans for science
I need a fancy lab coat and some beakers next.
Amen..
Even if I keep repeating myself ... iron cookware works fine on induction as long as you know the true size, shape and position of your coils. Those portable induction toys have coils around 4 - 4.5''. On top of that, the power control on those cheap devices is terrible. They often only got one or two real power settings and the rest is done by pulsing (on / off cycles). The longer those cycles, the worse the results. A good induction stove will have multiple real power levels and short pulse patterns which result in a very even and controlled heat. But in any case, the key is knowing where the coils are (on flex zones) and what size and shape they have. You should only use iron cookware with a bottom of the same or smaller size than the coils it is used on.
In terms of your portable device, the only Matfer (actually Turk GmbH, Germany) skillet which comes close to the 4.5'' coil size would be the smallest 7.8'' one (if Matfer resells that Turk model). And even that one is slightly larger than the coil. Still, the poor power regulation on that portable device would remain problematic.
Coil size matters, that's a fact when using iron cookware on induction. Unfortunately, most manufacturers don't give you that vital information. The maximum pot size markings on the stove top don't help. The coils underneath can be much smaller. You then have to find out for yourself by putting a large, cheap (thin) aluminum pan filled with water or powdered sugar on your oven and use the power / boost / quick boil function. Where the water bubbles form (or the sugar melts), that's your coil. Don't be shocked how small those can be on some stove tops. The same goes for flex zones. It sometimes is shocking how much of the flex area isn't covered by coils at all. Some brands have more or less 50% air beneath and a few tiny coils spread around the area, resulting in multiple hotspots in your skillet depending on where you put it. Even expensive, 'fancy' stove tops are not guaranteed to have properly sized and positioned coils. Industrial grade stove tops are a different beast, but these often exceed the power limits of normal households. I took quite some time to chose my stove top and ended up with a AEG / Electrolux 45.5'', 5 zones model. The outer four coils are all the same size so I can use all my smaller carbon steel / cast iron skillets on each one of them. Those coils are close to 8'' in diameter so I can safely use typical 28cm carbon steel skillets or classic cast iron up to 10''. The large center coil (~10.5'') is a little different. It's a split coil with a more powerful center area and a less powerful outer coil (less windings). That's due to keeping the stove top within the power limit of a private home. Therefore I have to be a little more careful with larger skillets. I preheat them slowly for at least 5 minutes and avoid larger sudden changes in power settings. If I need a really hot skillet (for steaks), I don't go from preheating (setting 7 out of 14) to the final setting. I raise the temperature in one or two steps (like 7 - 10 - 12 / 13 out of 14) and give the skillet 1-2 minutes to catch up. That way I only have minor warping issues on my large 14'' Turk (aka Matfer) skillet (which I could fix) and no warping issues with the larger DeBuyer ones.
The key to using carbon steel or cast iron on induction is knowing the true size, shape and position of your coils. If you happen to have a stove top with undersized coils (which is not exclusive to cheap models), that's a problem. Unfortunately, most manufacturers make a big secret of the coil design so all you can do is finding it out for yourself (or ask somebody who repairs them, what brands have larger coils).
The rest is preheating slowly for 3-5 minutes, avoiding sudden large increases in power levels and NEVER ever using the power / boost / quick boil function.
I agree with everything you said, I have a Miele five zone model and I had to increase the capacity of my electrical wire and breaker. I don't think there is a problem with the power / boost / quick boil function if you have liquid in the pot, never had problem boilings eggs or reheating soup as an example.
@@wetrock2766 I was referring to carbon steel and cast iron skillets only. The power function inducts too much heat at once into the bottom of the skillet. The side walls have no time to catch up so the expanding bottom will warp. Besides that I never had the need for such a high setting. Even if I cook large amounts of food or thick steaks which absorb a lot of heat I never had to use a higher setting than 12 (smaller coils) or 13 (large coil) out of 14 to keep the food sizzling. Manufacturers of iron cookware and the manufacturer of my stove top highly recommend not to use the power / boost / quick boil function for iron cookware under any circumstances.
Of course I use the power function frequently for boiling water or other liquids in my stainless steel pots. They have a very thick and heavy bottom and can take the heat as long as they're not empty.
@@HyOctaneChyk I can tell you the model of stove top I have. AEG still produces the same type, just a newer model number with different design. Underneath it's still the same stove top. They keep refreshing the design and add a new function here and there every couple of years but the technical data are always identical so I'm pretty sure it's always the same technical design underneath (which is good as it's the only stove top I know with 4 identical coils plus a bigger center one).
That's all I can do. I don't take stove tops apart or repair them. So I'm not much help chosing one other than the one I got which I'm quite satisfied with. As of now, it's the AEG (Electrolux) IKE95454XB. I own an older model with identical technical data.
I would think that localized heating, such as from the coils, would be a problem with induction cooktops in general. As different parts of the pan's bottom heat unevenly, the thermal expansion gradient would cause any thin-bottomed pan to warp. When the much reduce heating (and therefore reduced thermal expansion) of the sides is taken into account, that would cause the domed bottom that Uncle Scott saw, allowing his pan to spin.
@@docclabo6350 It IS a general problem with heat sources that produce very uneven heating. But it is especially a problem with induction as this technology is capable of transfering extreme amounts of heat into the skillet bottom in merely seconds. Therefore it is essential to slowly preheat the skillet on a medium low setting to give the heat time to spread across the whole bottom (and at least partially to the side walls too). But warping is not exclusive to induction, it also happens on too small infrared burners. It can even happen if you heat a very large skillet on a too small gas burner.
I like they way they make the handles keeps the inside flat no rivets
Is it a problem that I love your carbon steel pan videos more than any other videos on UA-cam lol? I literally scheduled a time to watch it today and poured myself my favorite beer before viewing. Keep em coming!
Ha! Thank you, Scott. If you can schedule the beer 15 minutes before the video, they are even more enjoyable!
Same. I smoke rather than drink but I hurt the feeling
We bought a house that, unfortunately, does not have a gas stove. For my carbon steel pans (same Matfer’s you have actually!) I turn the burner on a low setting to start. Let the pan warm up for a bit, then bring up the temp to what I’m going to cook at. After letting it sit for a min or two I add the oil (grapeseed) and let that warm up slightly before tossing in whatever I’m gonna make. I have found that everything seems to cook super evenly this way. It could be over-kill, but it doesn’t take too much extra time and I don’t mind doing it.
I had a Matfer 11+ inch pan a few years ago but didn’t love it so gave it away.. I decided to try carbon steel again; based on some of your videos - especially this one, Ipicked up the Matfer. I did the oil, salt, and potato skin seasoning method (gas cook top). I should have watched this video again before doing that; I cooked the spud peels and salt too long and really smoked up the house. But, after two passes of seasnoning (I didn’t burn everything to a crisp on round 2) I got a beautifully dark pan that passed the egg test. Based on your guidance I know I will be delighted with this pan going forward.
I love your videos: fun, detailed, and informative.
Thank you, Howard! Really glad the videos are useful and I'd bet you have many, many great meals on the way with that Matfer! Great pan.
Love your videos and sense of humor. They’re very informative and I have watched many of them repeatedly. I have found that the Lodge brand handle covers fit my Matfer pans perfectly. The slide off and on easily and feel perfect for my large hands. I trying to add my pics below but couldn’t figure it out. Thanks again for great videos.
Got this pan as a gift, partly on recommendations from these videos. Thank you so much for putting this information out there!
Hey James May, your American accent is outstanding! Can't wait to see your next amazon special.
I just checked my assortment of black steel pans for warping and two were a little bit wiggly. Then I recalled vigorously beating them together to scare off a black bear that was trying to force her way through my sliding patio door. Surprisingly the bear wasn't impressed but it did awaken my two sleeping German Shepherds and the bear and her two cubs decide to move on.
Uncle Scott got my subscription! Always a great video
Thanks for sharing the experience! 😊👍👍
Same experience for me with this pan---a real winner.
This video was extremely educational and informative. Thank you!
Thank you, pp!
The testing is very much appreciated. On the positive side, the vast majority of people aren't using induction, either at home or in professional kitchens. I know you can now buy full induction stovetops, but honestly, I think the vast majority of people using induction are UA-camr cooking channels that don't want to run a portable gas cooktop inside their home.
Your teaching helps me so very much. Thank you uncle Scott for all you do .
Thank you very much, Charles! I actually showed your post to my wife!
Fascinatingly addicting as Uncle Scott delves deeper and deeper into the joys, quirks and mysteries of carbon steel. Useful and entertaining to a fault. A relatable guy demystifying erstwhile daunting seasoning technique for Everyman.while cooking accessible foods. Perfect mix of knowledge and light-hearted delivery.I’m eagerly looking forward to his next offering!
This was an Awesome vid. LOVE the applause track and the drowl humor interspersed throughout one of the most informative and educational vids for amateur and professional alike. I've immediately subscribed to your channel so I can tune in to more of your content. THANK YOU for sharing concise and accurate culinary subject matter instead of a lot of these hacks out here who have NO idea what they're doing except trying to get likes.( Which coincidentally I gave to your well deserved content)
Can't wait for ours to arrive.
Great video... I use that same pan over and over and love it.
I just bought this pan a few days ago and watching this video was awesome!
Awesome! How do you like it? Got it seasoned and cooking?
Thanks so much for doing such extensive testing!!! So educational as I patiently wait for my first CS pan to arrive in the mail.
Post back and say how it goes with your pan if you have time!
@@UncleScottsKitchen My Matfer should get here today!
ha ha... the face you made when you say "pretend meat" is priceless!
You really are the best. Thank you.
I'm going to print this out and show my wife next time I get in trouble. PROOF!
Scotty, you are a legend! Keep it up!
Thank you, heron. I will make sure to point this out to my wife!
I have the 10 inch one. It was my first none - none stick pan, so I was worried about everything sticking. After seasoning it it behaved just like a none stick pan, without the toxins of course.
Thank you! Your videos helped me season my cast iron pan properly and have ordered the 12ish inch Matfer Bourgeat. Really looking forward to the new pan. Subscribed.
Thank you very much, Gamer D! Awesome pan you have on the way... post back and say how it goes when you get it!
@@UncleScottsKitchen It took a while to arrive, but now it's here and I cleaned and seasoned it as per your helpful guide ... and it immediately and consistently passed the fried egg test! Thank you! Happy Holidays!
The Beyond Sausage looks like what you would think solid baby turds would look like...lol.
Thanks for this- got the 11 7/8” a few days ago, getting the 9 1/2” soon so will be revisiting this video as it seems to be a legit source on seasoning visa vi others I’ve seen that are all over the map. Thx again
Thanks alot for this great review!
Thank you, Carlos!
Hi Scott, I just got your pan, maybe 3-4 weeks. I can't talk it up more. It is great. It makes great eggs! I just love it. I have a Lodge 12 inch CS pan too. But I have to say I love the Medferd 101/4 just a bit more. The Lodge is great for fried. But the potatoes. The Medferd is killer on scrabbled eggs. I did mess the seasoning up a bit by scrubbing to hard, but it's comming back. And I did learn something. Soon it will be her black! Everyone should have a pan like this! Thanks for all you do. Your videos turned me on to carbon steel. I was a cast iron guy for YEARS!!!! Now I am both... Thanks for all you do....
Thanks, Uncle!
Got my new de Buyer Mineral B Element skillet (*very* cool pan!); I'm gonna wait for cooler weather then clean/season/cook some beef to get it colored up! Thanks for all the learnin' !! 😄👍
You are welcome, John. Big fan of those De Buyers as well... aweome pans!
Great video as usual. Been loving my carbon steel pans in the kitchen! PRO TIP: on those tundra fire extinguisher, use a magic marker and draw an arrow on the white button/cap which way is front. Makes it easier to grab and go in a hurry.
Always enjoy your videos 😎
Thank you, petko!
I just got the Matfer and I scrubbed it with an sos pad then a scrub brush for about 5 mins then I put it on my electric glass top stove and turned the burner up all the way and left it on there until it turned blue then I kinda thought it might be some wax left then I cleaned one more time and put it back on the burner and warmed it up and oiled it good and put it in a 475 degree oven for an hour and let it cool overnight. The next day it was beautiful and I friend some bacon first then eggs and NOTHING STUCK and I mean NO THING. That was just after one season. I love the pan so far.
Awesome!! Glad the videos were helpful. If your pan turned blueish, you might have actually "blued" it a little.
@@UncleScottsKitchen is that a good thing or a bad thing?
Great Scott!
Another great and thorough review Scott, guess I have to go look at that Matfer now...
Thank you, Joel. Might as well take a look... you can never have too many good frying pans (no matter what my wife says).
Just ordered it! Been wanting one for 2 years. Got a 10.5" pan as an anniversary gift to myself.. lol
Stay tuned! Or don't, whatever.
Im tuned! Did you like it?
Well how do you like it?
That Beyond Meat thing looked like a transverse colon. You're a braver man than me! BTW ... what a thorough and complete review. Well done!
“Transverse colon”.. scared to Google that 😂
LOL. Agree! ...but when that's the only thing available at the State Grocery Store, you'll eat it because the only alternative is your poodle. Coming soon to a "democracy" near you...
It looked revolting!
good in depth review...easy on the dad jokes and can o laughs and i might hit the like button
I try to control them but the studio audience just bursts out sometimes.
@@UncleScottsKitchen 😂were you rejected by a tv show?
I want that stove! Nice review too.
I hereby want to pay my condolences to the late audience who gave us that lovely laugh track in the past which was typical for an Uncle Scott video. I assume they all fell victim to COVID-19. They will be missed. *playing saddest song on the smallest violin*
Killer videos, Scott. Thank you.
Thank you, ap!
Great video and Pan.. love my carbon steel pans
Thank you, wem!
Great video
Thanks for the review, American James May.
Thanks mac! Maybe he's a British Uncle Scott? Ha!
Got to be honest with you Scott. It took a bit of getting past the applause but after that I really liked your review. You have convinced to switch from cast iron to carbon steel. Thanks for posting!!!
The studio audience just can't control themselves sometimes and they burst forth!
Another nice review ....... although, you now have me concerned since I have an induction range and my first cook is tomorrow (after initial oven seasoning). Thanks for your videos!!
Greetings from Denmark Scott! Not a lot of gas stoves here in Scandinavia - appreciate you keep including induction in your reviews... although it seems like it’s not your favorite tool in the kitchen ;). Great review as always!
Thank you, Bech. Very nice country you have there... spent just a little time in Aarhus and Copenhagen. Denmark has about the best bread I've ever eaten. Good beer too!
So far I'm addicted to my matfer pans. They're just light enough to not feel like cast iron, no rivets, and I exclusively cook with propane or charcoal so I haven't had any warping. No complaints. I use glass lids from other pan sets if I need to cover my food. They feel so good to cook with that I almost want to cook even when I'm not hungry.. 🤷♀️😊
I have a hot plate with cast iron diffuser tops ... I have a 9.5 in Matfer and after 2 oven seasonings plus the potatoe skins salt oil seasonings in the beginning the bottom of my pan stayed flat ... and the same for a mauvel pan that is slightly smaller that I use mostly for eggs .. between the two pans they are my go to pans for breakfast, meat and potatoes and mushrooms and fried stuff ... I give them both 2 thumbs up
Thanks for the video. Just bought a carbon steel pan (Mineral B) a few days ago. Seasoned as you recommended (by cooking w/ it) and have had good luck even with eggs. I never cooked a steak on the stove but know it’s recommenced and enjoyed your demonstration. After you sear it on both sides, do you bake it (have the oven heated) or does the heat in the steel finish the cooking? Thanks loads! Love watching your videos.
Great job Scott! I picked up the 11 inch Matfer on your brand recommendation. Great pan. Got it all prepped up and ready to cook. I'm like you, I didn't want to mess with seasoning the pan a bunch of times to get it dark. Just cook! I have a gas stove. I cooked steaks, chicken, sausage, burgers, hash brown potatoes and of course eggs. Just a little sticking with the eggs at first but i'm better with them. Got to test out the temp and amount of butter and adjust. I'm looking to get another CS pan soon. A smaller one. Maybe a forged one.
My new 9 1/2" Matfer arrived just a few hours ago. Cleaned it up, seasoned it with potato skins, salt and grapeseed oil. Came out beautifully so It's ready to go.
Might get this pan. Seems like a very solid one, and will compliment my 11.5" debuyer carbone plus.
I’ve had this 9.5” Matfer for 2 years now and it’s DEAD FLAT. I can’t even get it to spin on a marble counter. However I just purchased a Matfer 11 7/8” carbon steel pan and the handle was welded to the pan unusually high and the weld spots were like craters inside the pan. I sent it back and I might get the De Buyer Mineral B Pro 11” and possibly grab another Matfer 11 7/8” pan in a few months when Amazon has a different batch.
I wish I had picked up this pan years ago. I have the 8 and the 10, but I"m probably going to get the 12 as well. They'll never be evenly seasoned but nothing sticks and they're as easy to clean as cast iron.
1 more question. Have learned so much from your videos. Just purchased a steel skillet which seasoned up well using your method but have yet to cook meat. I have an infrared thermometer. What temp do you get your pan to cook burgers? Sear steak? Thank you!
2:40 Look at the bright side. You just got yourself a wok!
Ya gotta start warming slowly and don’t over heat quick if you want to prevent warping. Also let it cool slowly
Gotta say even cheap steaks can taste pretty amazing with basic seasonings after a good sear and an oven finish (just don't overcook). I've been using the 300mm/11 7/8" Matfer. Using mine 1-2 times a day on a coil electric. Not pretty, but eggs are slidin'.
Uncle Scott, I really enjoy your videos. I'm getting ready to season two new Matfer frypans, an 11" & a 9.5". In past cast iron seasoning videos I noted that you recommend using grapeseed oil. For the Matfer Carbon Steel I see you using vegetable oil. Is there any benefit to using grapeseed over vegetable oil for seasoning the Carbon Steel frypans? Which is the best?
I have a cheap commercial portable induction unit, it does have hot and cold spots but no warping. I've used a large CS pan on it, granted it was a de-buyer with a 3mm wall thickness. I don't need to turn it up high to achieve result so far.
Do you have any reviews on the Made In carbon Steel pan? Would you do a review comparing to other pans if you haven’t reviewed the Made In pans. Thanks
I really enjoyed this video. I wish I had bought the Matfer pan instead of the de Buyer I have now. No rivets on the Matfer and you can put it in the oven.
I love your videos. Could you make a video about your favorite skillets? Could you pick the top 3-5 favorites of your skillets and why? Please :)
Thanks, Kiyo! That's a great idea... I will put that on my List of Videos to Do.
1st video of the day. Great peacefull way to wake up,(fake meat excluded😂). Started watching apx. 445 am. Usually dont get up this early unless going fishing, hunting, camping 😝😳😊 my plan, next month order for 9 1/2" inch mattfer will be placed. 😀😊😇😎
Do you think you will ever test some of these American made hand forged pans?
You have taught me never use a induction stove
I'm not expecting an invitation to the Induction Cooktop Hall of Fame any time soon.
Just got this pan in EurekaSpring at a market. Used twice on gas for $20
Just wandering if you have tried the wok method for seasoning a new pan ?
Hello, Sir. Long time lurker, recent subscriber. I've been following your journey with 11 5/8 Matfer pan, from the initial seasoning to the nuclear stripping. The color on that pan is pretty amazing--I'm waiting for you to create a section on your website showcasing pinup-style photos of your seasoned carbon steel. How did you get the handle as black as the pan itself? Are you doing additional oven seasonings specifically targeting the handle?
Great video , Scott how about taking a soft face hammer and dishing the middle ever so slightly so when it heats it might be apt to not be a spinner.I heading the carbon steel way of cooking with a smooth top and like your insight to cooking, thanks again
I guess I will eventually try that but it bugs me to have to whack a pan! I don't have to whack any other consumer product.
Question: how do you prevent the gunk build up around the edge of the pan? I have been deep clean and re-seasoned couple time. The bulls keep just keep happen. It’s the bunt grease not that seasoning that I want
Have been cooking w a Matfer 8 5/8”, Matfer 11 7/8”, De Buyer 9.5”, BlancCreatives 9”, and Solidteknics 10”. All used on a Bosch Benchmark Gallery induction range : no spinning or warping. All are wonderful to use and cook with. My guess is the quality of the induction range burner. Am not convinced that a small portable one equals what I use.
If your pan is warped and spinning on your stove, put it upside down on a bench and give it a firm wack in the middle of the bottom with a big rubber hammer (not a metal hammer). I used this method several times with success.
i did enjoy the video, but i can't subscribe now (because i subscribed a long time ago). as part of the studio audience, i clap and applaud and a the the end i shout "bravo".
I agree with the uncle these pans are not best for induction I've used all types of carbon steel I just season on cook top by using the pan no need to put in oven or potato peels works fine just make sure u using uncoated carbon steel. Very good video.
@uncle Scott's kitchen I have really enjoyed all of your carbon steel videos. I recently came across carbon steel pans and initially, was very excited to try the pans. Although, after discovering that these pans do not work well on induction (which I have) the excitement dissipated. However, much like your portable induction hob, I have been thinking of picking up a portable gas burner for the kitchen to use the carbon steel pans on. Have you heard of anyone having success with a portable gas burner?
You may want to check my comment on induction. As long as you know the size and positions of your coils, you can use carbon steel ... at least if you got a decent induction stove which doesn't have tiny coils.
For the induction, perhaps check out Demeyere Atlantis cookware.
I bought the Matfer 11 7/8" carbon steel pan and performed an oven seasoning. Unfortunately it warped on my electric flat top (not induction). First it warped only when heated, then went back into shape when cooled. Now it's permanently warped. My de Buyer has never warped on my electric stove, course it's smaller at 9.5."
Probably a question you hear alot... what is your favorite carbon steel pan? I'm currently looking into getting a new pan. My only experience with carbon steel has been a lodge. Everything else has been cast iron. I'm looking at de buyer and matfer. Really not sure which way to go or does it even matter haha. If I remember correctly the mineral b had a coated handle that is limited in oven use. My stove is a conventional electric coil burner if that makes any difference.
Thanks a bunch for any info and advice!
Mark
What do you do after you put a few drop of oil on the pan at the end of the maintenance on gas top? Do you spread the oil on the surface and then reheat it to smoking point?
I have been using my DeBuyer 28cm on my induction stovetop for a year without any warping. I did experience huge temperature differences between the inner and outer part of the pan. Up to 100 deg Celsius, which made the pan a nogo for a lot of foods and not really usable. No I am using it on an electric stovetop and it's waaay better
I herited a pan that looks like the one in your video, but I don´t know which material it´s made of. It´s tiny (16 cm, ca. 6.3") but quiet heavy. There´s a stamp on it reading "Legion Utensils". I really thought it´s made of stainless steel, because it´s not black, but now I´m not so sure anymore if I have to season it.
What brand of wooden cooking utensils do you recommend? You're videos are great. My wife says your jokes sound like things I would say lol
What’s your favourite oil for seasoning & cooking a Scott? Also have you thought about getting a Thermopen Pro-Surface thermometer - unlike infrared it measures the exact temperature of the pan surface without any inaccuracies due to it being shiny metal.
I'm not Uncle Scott, but maybe I can help you too. I had very good seasoning results with sunflower, canola / rapeseed, grapeseed and sunflower oil. My favorite seasoning oil is a 50:50 blend of canola and grapeseed oil.
When it comes to cooking, it depends on what I want to achieve with the oil. For low to mid temperature searing for Italian food I prefer native olive oil. For high temperature searing I mainly use sunflower and canola oil. Sunflower oil is neutral and will not inflict the taste. Canola has a slightly bitter (but in a good way) taste that goes well with all kinds of potato dishes. On top of that, high quality canola oil has a nearly perfect composition of fatty acids.
@@HyOctaneChyk I haven't found a good quality and affordable avocado oil so far. It runs at 5-6 times the price of canola / grapeseed oil here. That's why I stick with canola / grapeseed which work perfectly fine for me.
Hi, I have a De buyer Carbon steel pan and another unknown brand one. They both warp and spin on induction when hot and return to shape when cold. I solved this by pre-deforming the pan.
Put it upside down on a solid wooden surface, take a rubber or wooden mallet (I used a log destined for the wood burner stove) and hit the centre a bit. So if you put the pan back on the induction burner there is a bit of space between burner and the bottom of the pan in the centre. When it reaches cooking temperature it is exactly flat. So unless you have an experimental attitude, the carbon steel pans are not suitable for induction. Simples. Meanwhile I am happy using it. Although since I moved country (Ireland) I now cook on bottled propane and have to admit that it heats a lot more even than induction. Also happy to use my copper pans again!
Unfortunately, that welded handle is also the cause of the warping over time. It seems that you can see the heat affected zone get darker during the induction cooking portion as well.
On the electric top what temp are you cooking at.
Tomorrow I'll get a de buyer mineral B Pro 28 cm I bought cheapely on warehouse deals (EU). I can't wait.
What kind of deal did you find?
Love the debuyer pro!
Have fun with your new toy and don't forget to stop seasoning and start cooking as soon as possible.
@@UncleScottsKitchen here in Italy Amazon offers discounted prices for items that have suffered either damage to the original package or slight damage to the item itself while being handled by amazon. In many EU countries this offer takes the name of "amazon warehouse deals". To me it has proved so far a great source for substantially pristine professional cookware, like De Buyer, Matfer, along with some glorious 5mm aluminium saucepans and pans from Pentole Agnelli, Ballarini, etc. You only need to have some patience and wait.
BTW, I received my De Buyer Pro, which is the second carbon steel pan that I own. So far I'm quite happy with it even if I do have some reservations about the handle. Being quite narrow, smooth and relatively round it takes a serious effort to grasp it strong enough to tilt such a heavy pan and slide food off the side. I can imagine this difficulty to control the pan's tilt along the handle's axis becoming a hassle if I were to take out of the oven an unbalanced pan with a kitchen towel.
I suspect the traditional, relatively flat, design of lyonnaise pans would work better, at least for this job.
Recently i've spotted some De Buyer pans that while being less common I find quite interesting: the "carbone plus" with the empty stainless steel handle (see model 5130.32). Maybe that handle would solve these issues while mantaining all the advantages.
I've got a 5 burner induction cooktop an 3 Matfer-Bourgeat pans (9.5, 10, 11.75). No warping issues. But if they slightly warp, you might consider putting a silicone baking pad beneath them. I have done that to prevent scratching the cooktop, but even directly on the cooking surface, no warping. I go straight to cooking temp and let it heat up. Always careful to match the pan size to the burner size, but even mismatches haven't caused any real problems. YMMV.
That is the first I have heard of cooking directly on a silicone pad. Holy cow. Did you come up with that? It doesn't damage anything?
Very interesting suggestion!
Exactly that nice color change is telling you how much energy the gas stove is wasting on day-to-day basis. I guess it’s OK to use gas for high energy cooking like wok cooking and seasoning pans/initial cooking and occasional maintenance seasoning/cooking. But other than that I am sticking to my high quality induction stovetop. No problems with gas leaking and asthma. Now that I think back, my asthma started the year I lives in a caravan with a gas heating and a gas stovetop. It might be a coincidence but I am not sure, because there are plenty of studies that show that connection. I do enjoy gas but I keep it mostly outdoors.
I bought this 9.5" Matfer skillet after watching this video and LOVE IT. It is heavy for its size compared to a Matfer 11" skillet that I just got. The 9" is thicker steel than the 11" skillet. Why? Can you verify this with your pans? I would think that all their pans would be the same thickness but not mine.
Still have the Mrs not convinced totally to use cast iron or carbon steel. So I have my own 👍
I got the matfer 11 7/8 two months ago, mostly based on a your videos, so thank you. I was really surprised how heavy it was, I just didn’t expect that. I did smoke season it on my gas cooktop after one round of potato peels. Mine still isnt black but it cooks excellent and I get hockey pucks all day long. Trying to decide if I should get a lodge carbon steel dedicated for camping or just bring my matfer. Thanks again.
One more thing. I use those cheap white and blue towels from ikea for wiping and oiling rather than paper towels. Maybe your wife will read this comment 😁
There is no reason why you shouldn't use the Matfer on a camp fire. If you go crazy with the heat, the seasoning will burn off. That's about it. But the Matfer skillets are quite heavy. If weight is an issue, you may go with a thinner and thus ligher carbon steel skillet for camping. They tend to warp easier but that's not really an issue outdoors on open fire.
You should do a review of the Darto pans. Ive got some on the way. They seem awesome!
Never heard of Darto... will look them up!
i just bought this size pan a few weeks ago!
How's it going? Do you like it?
@@UncleScottsKitchen it's going well. I really like it but I kinda wish i would have gotten the 10 inch one!
Flummoxed! Great word choice not used frequently. 😁
Great review, especially liked that you tried it on all three cooking surfaces - would like a materials engineer to chime in on the warping - I know enough about thermal shock and it's affects on pans, but less about induction cooktops and why the pixies like to warp pans via induction as opposed to conduction, maybe it just heats the pan up faster, or maybe it's that it highlights imperfections in the pans structure on a molecular level, heating up portions of the pan faster than others resulting in warping.
That's a good idea... maybe I can track down someone who actually knows what is going on at the molecular level. I'm at the plate and fork level!
You may wanna read my comment about induction. It's mainly due to induction being able to transfer extreme amounts of energy into the skillet in mere seconds. Combined with the user usually not knowing the true coil size (which limits the skillet bottom size), that leads to the warping issues. It happens on all cook tops but the speed of induction makes it happen more often on those devices. Uneven heat leads to warping. The bigger the difference, the more the skillet will warp. No technology is capable of heating up the skillet faster than induction. Thus, no technology is more likely to cause warping.
Find out the true size, shape and position of your induction coils (forget those maximum pot size markings). Only use carbon steel skillets with a bottom of the same or smaller size. Pre-heat on medium low and give the side walls time to catch up. Avoid large raises in power settings.
Voila, you should have no big issues with carbon steel.