Lodge Carbon Steel VS Matfer & OXO - In depth review
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- Опубліковано 7 вер 2023
- I bought a Lodge Carbon Steel pan many months ago for testing but just wasn't excited to put it to the test as I'm a pretty die-hard French carbon steel fan. I finally got around to making this video and surprisingly, I learned a thing or two. I should have used this pan a long time ago! In this video, I tested the Lodge Carbon Steel pan against an OXO carbon steel pan and a Mafter carbon steel pan
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It probably would have been good to use a surface thermometer to ensure that all of the cooking surfaces were the same (ish).
The burners are even so it was a pan thing. I wanted them to react naturally so I didn't care to pre-measure the heat.
@@Cook-Culture then the other thing you could do to eliminate burner variability is to rotate the pans through the 3 burners: ABC, then BCA, then CAB. That would prove whether the Matfer is actually a hotter pan and not that its burner just runs hot.
Another possible selling point to the Lodge (For me anyway.) it is less costly so I wasn't afraid to use it on my fire pit or on my BBQ outside. It has a nice long handle to can get out of the heat a little. I still use a leather cover and/or glove to remove the pan because it does get hot. I love my de Buyer pans but I can't bring myself to put them on the fire.
Thank you for the comparison review. Pan geometry is definitely playing a role in these results. Because the Matfer's sides are splayed more than the Lodge and the OXO, it causes a smaller surface area to be in contact with the burner than the other two pans. With the burner setting being equal for each of the 3 pans, this causes the Matfer's surface area in contact with the burner to heat up more quickly and also achieve a higher surface temp overall. This was advantageous to the Matfer in the fried onion test, as a more caramelized cook tastes better. However, in the chickpea test it was not more advantageous as a higher surface temperature caused the chickpeas to overcook and the maple syrup to burn. The lesson here is to pay attention to the pan geometry of the tool you are using and adjust accordingly. Great review...thank you so much Jed.🙂
Yes, exactly - I agree with you. I'm always learning something new!
I am also curious how geometry affects the heat up and temperature of the pan, but I think it’s not an independent variable- the type of burner in conjunction with the pan’s shape makes a high difference. All things being equal, a gas range will heat the sloped edges of the skillet more than induction. I’m always hunting for a skillet with steeper sides and wider bottom because I want to maximize heat generation from my induction cook top. That seems to run counter to your hypothesis that a smaller bottom will heat up more over the same setting…? How do you suppose that plays in overall cooking (as supposed to a straightforward comparison between pans)?
In the 2.5 years I've had my matfer, I've learned a lot and still continue to learn how it behaves. The main thing I've learned (with my pan, on my gas cooktop) is that it really doesn't like anything above a medium heat (3 out of 7 on my control knob.) It holds heat and it heats evenly.
For me, it's like my coffee experience.....it takes more effort using the equipment I choose, but I like the results.
erik5024: Are you using gas?
@@dannyo3317 Yes, natural gas
I agree, I find the same on my electric cooktop with my Matfer. Heat it for a time, at a lower setting to let the heat get into it, as I do with my cast iron. Once the heat is in there, no need to have the heat high at all.
I think this is a function of the greater weight of metal in the matfer.
Nice. Thanks for that.
I don't know much, but that Matfer is well seasoned and beautiful, vs the Lodge which is brand new. I think that had a lot to do with the nice color and cook you got in the Matfer
That was my thought too.
And flavor
Bingo
I ended up buying the oxo, and it has become one of my favorite pans in the short time that I've had it. Also, it didn't turn into a spinner like the Matfer did right away on my electric stove. I'm going to have to call Matfer and see if they will replace my pan with the new model which has their warping fix.
Thanks eh, lots of good intel, its so nice to be able to just follow along while actually seeing things in action.
Glad you liked it!
I appreciate that you actually put your bias away and give an honest feedback. GJ!
Thanks. I have my favourites but I'm always open to something new! I want the industry to innovate!!
this is how you would do a review if you want to confirm your bias. Why not compare to a new Matfer?
Yay another pots and pans video, love them!
Awesome. Thanks!
Comparing the Lodge right out of the box to the two previously seasoned pans hardly seems fair. Perhaps you should have used the Lodge for a month or two first.
The size of the flat cooking surface may be more important than the weight??
From other comments and your replies it appears you don't like hearing this but it is obvious that you were cooking at different temperatures. This is regardless of the setting, as you cook with temperature, not setting. It appears you are using an induction stove also which will concentrate the energy into the pot bottom. The smaller the pot the more energy it receives 'per unit area' and thus will run hotter given a setting for any size that does not excede the induction area. It does appear the french pan is of a smaller bottom diameter which seems to agree why it appeared ton cook hotter.
If you don't like the factory coating texture on the Lodge you can always sand it smooth and re-season it.
I’ve done that with some of my lodge cast-iron pans and it made no difference compared to the ones with the factory texturing. In fact, the factory texturing holds seasoning better I think.
What is the brand of your spatula? Looks so flexible and nice!
You're not comparing 3 new pans, since it's obvious the matfer is one you already cook with, so the flavors will be different.
I have a Lodge, Matfer and Debeyer . The rigors of seasoning the 2 french pans vs being able to use the pre seasoned lodge practically out of the box is night and day.The lodge is a great pan to learn how to really dial in carbon steel cooking without having to spend the additional money for the better pans.But,its like comparing a le cruset to a cuisinart enameled cast iron. The le creuset is the creme de la creme ,but the cuisinart or a staub,or crock pit brand will do the job,just not quite as nicely. I find merit in all of them for learning to adjust style for every pan. Yes i have a couple of non sticks for a quick egg,but i can grab one of these too . Stainless steel for fonds and pan sauces and acidy things ,cast iron for corn bread etc. You need them all. I just recently gifted someone a lodge carbon steel cuz it wasnt too expensive and itll train them to be a better cook. Cooking with strictly nonstick really doesnt allow you to really hone skills,but theyre good in a pinch for no fuss things. Omelets.
Good review. Thanks
Have you ever reviewed Vollrath, and if so, which is heavier in a same size pan, Vollrath or Lodge?
Hi, no, not yet
What size is your Matfer? Thinking of adding one and replacing my last non stick.
I saw an Oxo carbon steel pan in the store, and bought it on a whim. In just a few weeks it has become my favorite pan, even over my Mafter. For the price I am very happy with it.
nice
The Chinese are very skilled when it comes to carbon steel cookware. All decent woks are made from carbon steel and my well seasond Chinese wok is super non-stick.
When I purchased the Lodge, I was so disappointed, I went out and bought the Matfer. No regrets. The Matfer is magnificent. My Lodge is domed in the in the middle so all the oil runs to the side.
Have you ever used any Solidteknics pans and if so what do you think of them?
Yes, I've had one for over a year. I'm yet to fall in love but I'm using it. I'll make a video at some point.
@@Cook-Culture I have a large Aus Ion frypan and the 28cm wok. I quite like both although the wok is on the small side so I would love to see a comparison by you.
Love your videos, keep up the great work.
@@Rockbottomsurf Thanks, good to hear. I'll get on it soonish.
The onion test is a great example of bias and lack of any kind of reasonable approach. The lodge is heavier, newer, and obviously would take longer to heat up. this versus a HEAVILY seasoned favorite pan. You really don't leave this with much credibility.
Hi, I'm sorry you found this video so confusing.
@@Cook-CultureNot confusing. Biased
@@ShaunPatterson Yup.
@@tonyc7352 I really don't care which pan someone wants to buy between these brands. My results are what they are and I'm not trying to push any one brand.
Well done. Thanks.
Thanks for watching!
Thank you for your hard work and sincere input on purchasing pans. One very humble suggestion: please work on eliminating the ums and uhs. They.take away from your excellent information.
Thank you for the feedback. I'll do my best!
Great balanced review...
Thanks
I love my Matfer and my Lodge Carbon Steel pans
Awesome!
I also am not a fan of the lodge texture. . I used my orbital sander and I have a smooth pan that I like.
I have been watching a lot of your test videos these past couple of days and I’ve noticed that the burner on our left your right always cooks at a higher temperature 😂 no matter the pan.
Good observation. I'll look closely at that.
I have that Lodge carbon steel pan and I'm not happy with it. the first time I ever tried to use it, it Warped and created an island in the middle which I had to pound out to flatten the pan. It's not very non stick in my opinion. I washed it cleaned it and then re seasoned it and it's still not very non-stick. I have dozens of cast-iron pans and a BK carbon steel. And all of them are almost non-stick. I even just got two carbon steel paella pans and they are more nonstick than the lodge and they had no seasoning at all. I seasoned them myself. Lodge offered to replace my my pan but I told them I fixed the island. They said they make them like that by design. Because most times they go concave not convexed.
Good feedback, thanks.
I'd love to see a review where the temperatures on each pan were adjusted to provide the most desirable results, rather than have all the pans at the same temperature. For me, that wouild provide more realistic and usable information. Love your reviews
I agree with this. Actually a test that did both, use the common temp that you are familiar with for your favorite pans, then based on the results a 2nd test adjusting both to ideal temperature
When cooking you can't just set burners the same for different pans and compare them on that basis. All cookware is different and cooks aren't cooking the pan, they're cooking the food in the pan so as a cook you make adjustments accordingly. If you want caramelized onions you have to set the burner for each individual pan to achieve that (ostensibly) desired result.
In this case, the cook knows the Matfer and has set the burner to get properly caramelized onions. He needed to do the same for the other two pans to achieve the (ostensibly) desired result, not unfairly set the burners the same as the Matfer and expect the other two to perform the same. Believe me, the other two pans will produce properly caramelized onions if the burners are adjusted appropriately.
In short, the test methodology is fatally flawed and therefore the test results are unreliable.
What you are suggesting is plainly obvious but when all burners are set to the same level you can see apples to apples. It became clear that the Matfer was good at one thing and not good at another. Same for the other pans. This 'test' was not unreliable as there wasn't a set objective. The goal was to cook some things and see what happens. It was a review based on my opinion.
@@Cook-Culture But "apples to apples" isn't how cooking is done, not properly done anyway. If you want caramelized onions, set the burner appropriately for the pan via observation of what's happening in the pan. Setting the burner to a level appropriate for another separate pan doesn't make sense.
Again, you're not cooking the pan, you're cooking the food in the pan.
@@curtismatsune3147 You are correct however it seems that you don't understand what the purpose of the review is all about. This is not a 'how to cook onions' video. This is a video about the pans where controlling the heat delivery helps the viewer understand the differences between each pan. Many of the viewers of my channel have one of these pans already and watching me compare it to others helps them decide if they want to invest in an additional pan, or not.
@@Cook-Culture What you don't understand is that your test methodology doesn't produce an accurate depiction of pan performance -- of course a given pan won't perform well if the burner isn't appropriately adjusted to achieve the ostensibly desired result.
To say that the Matfer is "better" at caramelizing onions when the reality is that the Matfer burner was set appropriately to achieve that result but the other two burners for the other two pans weren't isn't saying anything of substance at all. All it's saying is that if you don't adjust the burner to get properly caramelized onions, you're not going to get properly caramelized onions.
I've seen restaurants that use aluminum pans stacked up in piles for single meal prep and they're fine in that setting, but I'd bet the chefs don't generally use aluminum pans at home. They simply understand how different pans perform and adjust their methods accordingly.
One more time -- you're not cooking the pan, you're cooking the food in the pan.
@@curtismatsune3147 You are choosing to miss the point of my video. I don't claim that Matfer is better, just that I like it better, and the way that it made the onions, but not the way it cooked the sweetened chickpeas. Someone else could have done this video differently, and the results could have shown a different result. This video is about the pan, and what I expect from the pan, not the food that I cooked. You have an expectation of this video that I did not set out to achieve.
Have seen people saying the lodge warped. I have 3 of them and they perform great everyday no warps, great searing not a single issue and the price is fantastic
Warping is often due to how it is used.
Wow, over $100 for the matfer? In the uk you can get them from restaurant supply stores for £20-30, shipping on top of that. I also paid about £30 for each of my de buyers, crazy!
Yes, not sure why they are that expensive at the moment.
Canadian money is not real.
@richmonschumann4218 hey, come on, I could buy Boardwalk or Park Place, and I collect $200 every time I pass go.
International sales. You also pay premium prices for Lodge in Europe while it's cheap in the US.
Doesn’t the Mather pans have arsenic
This taste test is completely pointless. Why would you expect all 3 pans to cook at the same rate on the same burner setting when they don't weigh the same? They'll of course be different temps and therefor cook food at different rates. That's like getting in a different car and expecting your muscle memory to be sufficient in producing identical acceleration.
Great review, very informative, love the side by side comparisons. Please fix your audio though. At some point your voice mic just completely bottomed out and I had to turn my speakers way up, and then your music cut in towards the end and about blew out my eardrums!
Good to know, thanks!
Think ur first burner or what ever is off just watched xox pan and saying it was heating faster and browning a lot more and used it on same heat now used expensive pan doing same
What happens with the carbon on the tofu? Is that toxic?
Hi, I'm not following. Why?
Your mic failed at the start of the chickpeas part.
Yes! Fortunately, I had a back up source. Not as good, but I didn't lose all the information!
The Matfer (Borgeat) is basically the same price as the OXO currently (within $10, 9.5" Matfer, 10" OXO) on Amazon US. I don't see a reason to buy the OXO over the Matfer at that difference. I don't like the "speckled" finish that Lodge likes to use to season their Cast Iron, and apparently, Carbon Steel pans, so they are out for me.
My oxo performs better than my Matfer and the oxo didn't turn into a spinner.
What happened to the audio????
I lost my primary feed but fortunately, I had used my phone for b-roll so had a workable backup. Lesson learned!
It’s like comparing a military working dog and a puppy to see who listens better.
Seasoned vs brand new.
Not a fair comparison
A French maid is the best maid!😂
Why should I watch a video where you "dis" the Lodge skillet from the beginning?
I like lodge and sell lodge. Their basic cookware could use some improvements.
I use way more oil 😅
I found Matfer and boy, it’s as heavy as my cast iron pan of the same size. Big no no - I don’t need the same all over again.
The shape is the big advantage. If you want lighter look at de Buyer Blue Steel or Mauviel carbon steel
@@Cook-Culture i am definitely starting a love affair with the Mauviel 1830 M'Steel Black Carbon crepe pan. It makes sense that a crepe pan is less heavy for so many right reasons. I mean you need less side walls- less weight- and you need to be able to flip the crepes.
I cringe a bit when he scrapes them with metal utensil and than I remember they’re not non stick cheap skillets 😂
Haha
De buyer/Baking Steel is better than all of them.
This test and all the test are bogus, the clearly have different thickness and different seasoning, that if you use them all the same after a while, there seasoning would about the same, also you would learn how each one performed due to the thickness and you would acclimate to that, so you really can’t test them side-by-side if they have different thicknesses!
Ya, but I did.
Just buy the lodge
If that Lodge wasn't given a proper season then this comparison is garbage. Having watched a few of this guy's videos there is NO WAY that I would ever go to him for advice on what to buy, let alone actually purchase from him!
Hi, thanks for the comment. What is a 'Lodge proper seasoning'?
@@Cook-Culture The instructions on how to season a Matfer are on the card. Granted, the new ones are a bit skimpy but basically it is scrub the heck out of the pan to take off the shipping wax (the new models supposedly don't have it), then fry potato skins in 1 part oil and 2 parts salt for 12-15min.
@boftx1 thanks for that. Those instructions are fine but antiquated. I covered this in a different video.
Lodge clearly said its pre seasoned do you mean he had to re season it again?
i think MATFER is made in GERMANY
Made in Germany by A. Turk GmbH. It's mainly a selection of Turk's Professional and Universal lines.
From their website, "For over two centuries, Matfer Bourgeat, a 100% French industrial group, has become the world leader in equipment for professional kitchens and laboratories." and "100% FRENCH MANUFACTURING"
@@thebeans66 Matfer used to make their own carbon steel skillets back in the past. But at some point they stopped prodution. Since then, they are reselling skillets made by A. Turk Metall, Germany. Mainly, Turk's Professional series and the crepe and blini skillets from Turk's Universal line. Just google Turk Metall Germany and you will see who's making the skillets. Turk only sells in Germany while Matfer resells a selection of Turk's products worldwide. That's also why you can't find the Matfer skillets anywhere in Germany. Matfer also didn't make a secret of the origin of those skillets a few years ago. I remember some YT channel reading an email by Matfer in which they stated the carbon steel skillets are Made in Germany (without giving away the name of the company).
The newer Matfer skillets with the new coating and modified handle are also made by Turk but not sold under their brand name. At least, I haven't seen those skillets anywhere in Germany so far.
Your reviews contain a lot of useful information but your repeated use of "uh": is a bit distracting and detracts from the presentation. Your reviews are really good, though.
Thanks. Working on it!
Great review but hearing you chew is amplified and extremely annoying 👎. Wonderful review though 👍
Thanks, I'll work on my quiet chewing!