UPDATED MODEL Matfer Carbon Steel Pan: Seasoning, Cooking, & Big Review
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- Опубліковано 10 тра 2024
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Great Carbon Steel at De Buyer: debuyer-usa.com/collections/c...
Check Matfer Prices on Amazon (may or may not be the new model yet): amzn.to/3CNA4BM
UPDATE: Matfer got in touch and the LATEST info on the release dates for these pans is that the 12 5/8" inch updated model is in stock now; the 11", 11 7/8", and other sizes are now expected to be in stock Q4 2023.
Uncle Scott tests an UPDATED MODEL 9.5" Matfer Bourgeat black carbon steel skillet. We show precise, detailed steps on exactly how to season a carbon steel skillet, how to slide a fried egg in a carbon steel pan, sear some red meat to show how to darken carbon steel, and cook some Beyond Meat Italian Sausage totest this carbon steel skillet for warping issues and problems on an induction burner.
*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. See the Matfer website for full details.*
*Top Carbon Steel Skillets*
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#matfer #carbonsteel #cookware #cooking #cookingshow #unclescottskitchen - Навчання та стиль
I remember someone online was complaining that when she cooked eggs they were sticking. I mentioned to her about putting butter in the pan and letting it foam before adding the egg. Her response was to tell me that she "didn't cook eggs like that." It took a lot of self restraint to tell her "Yeah, and you were complaining your eggs stick, not lubing the pan and having it hot is why."
Logic need not apply!!
Very helpful step by step process, thank you!
Hope you will be feeling better soon, Uncle Scott. Nice video, as always.
You're a real trooper Scott! Great video!
Love your videos and sense of humor. Because of you, I made the leap to carbon steel. Wish me luck 👍
Thanks you, Judy! Post back and saw how it goes. Remember a good rule: cook cook cook more and worry about the seasoning less! It might take you a week, but once you get the hang of it I think you will love it.
I just got this pan through Amazon not the new one. It took me most of an afternoon to get it seasoned. First egg test was good.😊 it’s much heavier than I thought it would be. Our egg pans when I worked a breakfast place where much lighter. It’s a great pan and coming along very well.
Great review, Uncle Scott! My old Matfer 11 7/8" is still a spinner. I just have to talk the wife into letting me update to the newer pan.
I switched from my induction cooktop to a portable butane cooktop. The heat across the pan is MUCH more even and I haven’t had warping issues. Thanks for posting the link, going to pick up a new pan.
What a trooper! Sniffles and all. Nicely done.
While watching the video I was looking at the thickness of the pan at the rim. It looks like it might be 3mm thick. The pan reminds me of a DuBeyer that I cook with on an electric stove, that has not warped. My Matfer 11 7/8" warped, as it is made of a thinner gauge metal. I prefer a thicker pan and will look for a new model Matfer that is 11 7/8, preferably thicker than the one I have had for a few years. Uncle Scott has been an inspiration for me during the last few years.
Thank you for the video!
You are welcome!
Omg so grateful you included the wax coating uncertainty!! This is my first carbon steel pan and I was ready to start scrubbing. I’m looking at it and it doesn’t look like it’s coated with anything. I gave it a wash but nothing came off. Everything I was reading online was saying they always have a coating but I’m glad I got confirmation and now I can start seasoning. Thank you!! 😂😊
Just bought one of these. It’s a bit heavy but not like my cast iron pans. Looking forward to trying it. Thanks for the info.
Seeing your warpage check with a straight edge, I decided to test my 'original' Matfer. Sure enough, warped. I have an electric stove. And, it took me more than 6 months to get a fairly decent seasoning, no matter the method. I found that cooking at lower temperatures helps with minimizing sticking.
Great review Scott nice to see matfer making changes , maybe just to let your viewers know the pans color/ darkening is really going to depend on whether your using gas ( the best for getting color) with flames basically going up the sides and getting hotter , or using induction or electric coil which I use and one of my 2 yr old omelette size matfer still hasn’t gotten any of black colorization. Can’t wait for your next video, hope you feel better
I will bring this up in an upcoming Pancast!
Grill or oven will help change that if you want the colour..
Great review 👏
Bought a Matfed. Works well. There are people who take an orbital sander to Lodge cast iron and remove the rough seasoning. Wondering if one could do that to a Lodge carbon steel? You do a great job.
Good reviews. I have switched to carbon steel pans and purchased a DeBuyer pan. Very nice however I like the Matfer based on your recommendations because of the ability to put the pan in the oven. Whereas, DeBuyer has a coated handle with heat restrictions. ( As I understand.)
Scott--- my Matfer "10" inch is my go-to, but, I have an 8" DB, the 12+" pro B DB and an Aus-Ion 10" all well seasoned, but, you may recall on the big pro DB, I had it blasted with micro-glass beads, re-seasoned and now perfect !! One can take a center risen pan and with a chunk of wood and a large hammer, return it to excellent!!
Awesome 👍👍
Nice video. One thought, if the bottom has a little bow up and the cooking surface is flat. That means the center of the pan is slightly thinner than the outer cooking surface. Are you concerned about the middle getting hotter than the outer cooking surface?
On Amazon, how o know if they are offering this model or the old one? Is there a model number? I’ll check your notes to see if you’ve already answered this. Thank you for your knowledge, integrity, and communication skills. Feel better.
Can confirm, I just got a “new” version yesterday 04-18-23 and it had the protective coating on there still. This is my first purchase from them so I don’t know how it compared to before but it wasn’t “uncoated” and I had very similar results to the previous video on seasoning these that he posted a couple months before this video.
Where did you get the new version from? All Amazon seems to have is the older version.
What size did you purchase? I was wondering if the bowing applied to all models or just 12 5/8.
Just got my new style Matfer 11-7/8” carbon steel fry pan from Amazon today. Cleaned it with Barkeepers friend, dried it and seasoned it on my gas stove with the original seasoning method of 1/3 cup of canola oil, 2/3 cup salt and peels from 2 potatoes for 15 minutes 2 times and it passed the egg test!!!! Thanks Uncle Scott!!!! 👍🙌👊🎊🎉
I want to thank you for this video. My old non-stick frying pans had reached the end of their life, so was looking for replacements. I'm also trying to improve my cooking, so was willing to spend a little more for good pans. Settled on the Matfers - getting three different sizes. They arrived a couple of days ago and today was inauguration day. Thanks to your help and advice, I opened the bag on my new 10 1/4" pan and 90 minutes later I had a seasoned pan along with breakfast potatoes and a french omelette for my lunch. Had the smallest bit of sticking in one spot on the omelette - I may not have cleaned it out well enough after the potatoes, because after the omelette, it looks slick as a whistle. Looking forward to making chicken parmesan this evening (yes, the tomato sauce will be done in something other than the new Matfer).
Awesome awesome awesome!! Glad the videos were useful and it sounds like you are already getting some great results!
@@UncleScottsKitchen Yep. The chicken parm turned out really good. The only problem I'm having is trying to cook a fried egg after cooking bacon and hash browns first. (Love me some bacon, hash browns, and eggs for breakfast.) I suspect the best solution is to season up another pan and use two. The bacon just isn't releasing yet (starting from a cold pan) and leaves a bit of fond for the eggs to stick to.
i have had my pan for over a year now, use it every week on glass top stove, still not getting dark, I will have to try and season it again with the method you used in this video. I went with the "new" instruction label method.
I think they darken in more with the gas cooktops, but you can also try some high-heat searing of red meat in your pan (burgers, steaks) and that can jumpstart it. It's OK though if it's not dark. I usually tell people to season once and start cooking when they are new, but if you've been cooking for a year and are comfortable with your pan, no reason you can' spend a couple hours darkening it in. You can get a very very small amount of oil in it smoking on a stovetop or do a few oven seasonings.
I love the channel and recommendations. I bought a new model 12 5/8 with the curved bottom. I cook in gas and notice that the oil and butter tend to go to the sides causing me to use extra. It would be nice if they had the old version available for us gas users.
Kerry Maddox: I also just got the 12-5/8" pan, hoping for the old pan, but got the new one. I also have the same issues with oil, plus, if you cook something that covers most of the pan's middle, and you can only see the edge, it is tough to tell if you have enough oil under your food. With the old version, what you see in oil depth at the edge is what you have in the center. MUCH more user friendly.
@@dannyo3317 Here I am... Finding out about these new pans AFTER placing an order this weekended. I have been trying to find a way to tell if I would receive a new or an oldy... I had been hoping for a new redesigned one... But after reading this commend thread, I would be very pleased to receive an old model.
Love your videos. I just got my pan yesterday. I spent 1 day cleaning it, just to make sure. Followed the seasoning to the T. Did my egg test. Mine took a bit longer in pan to release. I think pan was to hot. My butter almost burned. Put the egg did release with one TINY, TINY spot it grab a little, little bit. But I'll call it a success. I'm going to try again with lower heat. I'm on gas. I put it on medium and the sucker was HOT!
My 10" BK black carbon steel is very similar to this Matfer. Hoorah for carbon steel as they are work horses and just plain fun to cook with. My pan is developing a lovely patina and is always ready to go. The BK is very flat and develops a tiny rise when heated on induction. I always pre warm on low setting and move pan around. I have learned induction technique and love it.
Well, that’s cool info and video 👍👍
I have found instructions for these from what is rumored to be the firm that manufactures for Matfer. Details include things such as the all important first cleaning, burner selection, seasoning and general use. I ran across pans from this manufacturer once while in Innsbruck, Austria.
LOL, love it!
I finally got my old matfer properly seasoned. I had no luck with the oven method and I have electric, so in the end I did it in the backyard on a portable gas stove and ever since, it's been great. I have the old version from when America Test Kitchen first recommended it. It has a very slight warp. It's my egg pan for now. I'm just happy I won't be buying another non-stick pan. For most of my other cooking, it's stainless. Thanks Scott!
Awesome! Great feeling to get rid of those non-sticks! My very first carbon steel my wife got me after seeing it on ATK as well.
I see that you seasoned the inside of the pan, but do you also need to season the out side of the pan as you do with cast iron pans?
I've had a new version 11 7/8" pan for about a month, my first carbon steel pan. I have a lot of cast iron, so I'm familiar with seasoning cookware. I treated the new pan like it had a coating and scrubbed the heck out of it, though it came in the plastic bag. I did two rounds of potato peels and it thought it came out blotchy, it floats eggs like Teflon. I cooked four beef filets a couple nights ago and everything came out perfectly, really made me look like I can cook.
It seems there was some transition time between how Matfer packaged and labeled their pans, because I got the old instructions. I may "vinegar nuke" the pan if the blotches offend me, but then again, I'm pretty lazy.
Those "beyond meat" sausages- what are they for, exactly? Are they solely for destructive testing of your new pans?
Thanks for taking the heat for us with "Beyond Meat", so the rest of us don't have to! My hero! 😅
Yes, Scott taking on for the team.
Where can you get the updated pan? Amazon and most online stores seem to only have the older model. Thanks
I just got a used 10.25" old style Matfer. I completely cleaned it to bare steel and oven seasoned it. I oven season all with Crisco Shortening. My previous Matfers were seasoned at 425-450 °F. Those came out bronze colored. The used 10.25" I seasoned at 500-515 °F, just above the listed 490 °F smoke point of Crisco. That one came out basically black. I always cook Swiss Rösti (Potatoes) a few times after the initial seasoning. My used and black 10.25" did not stick at all. The other, lower temperature seasoned pans had a very few specks of sticking the first time, just enough to keep it from breaking loose without a bit of help from a spatula.
What is Swiss Rosti? got a recipe?
@@UncleScottsKitchen : Uncle Scott, Rösti is the national dish of Switzerland. Most Americans would call it Hashbrowns, but I think they are not really the same. I will supply a recipe here, a really healthy sized portion for a hungry guy. If you need visuals, let me know and I will link some.
1. Grate about 450 g of Russet Potatoes (must be Russet)
2. Put the Potatoes in a kitchen towel and ring out as much of the moisture as you can.
3. Put the Potatoes in a bowl, then add 1/4 teaspoon Kosher Salt and 1/4 teaspoon ground Black Pepper. Add these in a way to get them evenly incorporated..
4. Get a Carbon Steel pan warming. Get some clarified Butter melted (lots of it). This will completely fill an 8-5/8" Matfer edge to edge. It should be about 1" thick in the pan. It will reduce in thickness as it cooks.
5. When the pan is up to a medium temperature, pour in the grated Potatoes. Even out the thickness of the Potatoes, but do not pat them down. Also, go around the edges of the Potatoes with a spatula, pushing them in to tighten the edge up, making something looking like a Hamburger patty with a nice tight edge.
6. It will take about 8-10 minutes per side. Once the first side is mostly cooked, gently pat down the Potatoes. You should cook it till it is nicely browned and firm/crispy. When that side is done you can flip it and cook it about the same time to an equal amount of doneness. You might need to add more butter for the second side. (You can either do a pan toss or stick a plate over the skillet, holding the plate while you turn it. Once turned, you slide it into the pan).
@@UncleScottsKitchen : Rösti is also sometimes made with cheese and/or onion in it.
I am wondering if your speedier results with blackening via cooking steaks and burgers are more to do with the temperature you hit in searing them, rather than what you were cooking. I got kind of the same results as your meat cooking, but in oven seasoning. I used Crisco Shortening, but took it up to the 490° F smoke point and slightly more (500-515° F).
If buying from Amazon, is there any wording that I should look for to know I'm getting the updated model?
Have you tried going to Power Level 3 on the induction yet? I'm curious about at what Power Level, if any, it warps.
Just got mine in today, will be following your seasoning tips to the letter. Any special tips for glass cooktops?
Where did you get the updated model? If you don't mind me asking.
Picked up a ‘new’ style 12 5/8 matfer in the bag a few months back when amazon had them about $15 less than the 11 7/8 for whatever reason. That sucker was definitely coated, and it was a bear to strip.
Seasoned up beautifully afterward with the tried and true potato skins method. That pan weighs a ton.
Also got an 8 5/8 (also much cheaper than the current prices), but haven’t had a chance to remove it from its bag yet but it appears to be the same from my perspective- guess I’ll find out in a few days when I pick up some more potatoes.
These pair nicely with the lodge carbon pans, which are amazing in their own right for their prices, and as more of a ‘beater’ pan or throwing on the grill for some carmelized onions to go with burgers, etc.
The lodge silicon handles work on Matfer.
Hi Uncle Scott,
I'm on the fence between this pan and the de Buyer Mineral "B" Pro....
I'm moving and I'm going to be going induction. Warping is something I'd like to avoid, thank you.
Challenges like watching for donuts are not where I am when cooking; I'd find it takes all of my attention to get whatever in the pan and figure out when it's done.
I've got a Mineral "B" Pro in my cart on the de Buyer website....but there picture for the 11" does not show a helper handle (and I need all the help I can get).
I'm also wondering about getting a "protective sleeve" for the pan. It says Mineral "B:" but does not say "Mineral "B" Pro...
can you help me out? Thanks!
bummed, took the gamble and ordered and ended up getting the older model. Oh well I am sure it will be just fine for my use. But OMG, does the handle gets hot during the seasoning.
How can you tell whether it has coating or not?
Even though I do not have any carbon steel pans YET, I have been watching several videos from different reviewers. All say that carbon steel can rust. But no one mentions how to treat the outside of the pan and the handle to keep them from rusting. I want to get some clarity on this before investing in carbon steel pans.
I applied a very light coating of cooking oil to both the inside and outside after a thorough cleaning. Stuck in in the oven at 400 F. Make sure you wipe off any excess oil after it heats up a bit to avoid the oil pooling and making a sticky mess. Just wipe off the oil until you think that you got it all off but you really didn't and that's what you want, a very thin coating. There are a lot of articles on this. Watch several, not everyone knows what they are doing!
Hi thanks for this. Maybe a silly question but why don’t we need to coat the back of the pan?
Is it okay to use steel wool to remove the coating (if you have a pan with coating)? I used the sponges that has one rough surface, and it took forever and a lot of force to get the coating off...
Even the new model Matfer can be turned into a spinner pretty easily. Just the act of searing a steak on a glass top stove did it for me. The De Buyer Pro seems to work better for glass-top/induction burners from my experience.
Jeez! I hate spinners. Which size pan and burner did you use? If I have the same one, I will try and recreate it. The De buyer Pros really do seem to work well and no warping for me either on those.
I just got a 9.5" version yesterday. It is an old version, by many characteristics shared with my other old versions. It came with the old instructions, but came in a bag like your new version. I don't remember if my other old version pan did. It has the old "no logo" handle. With that said, it does not have the old style flat bottom. I seasoned it once at 450 in the oven for one hour, cooked with it, then gave it a second seasoning only because some bits of shredded potato stuck to it, lifting some specks of seasoning. The second time I intended to season it again at 450 for two hours, but I ran it longer by mistake: 2.5 hours. It came out distinctly darker, not the typical golden of one hour seasonings. Something odd that I noticed is that my old version 8 5/8" is about 1/4" deeper than any other one I have, even including my 12 5/8" new version. You can really see it. I could even see that in an eBay group photo which has an 8 5/8" in it. I also think that my 9.5" version is my favorite one for most things.
I got the same pan this week and the bottom wasn’t flat but it had the old handle. Wasn’t sure if there was a coating so I did easy off overnight and seasoned it in the oven. They may just be using up all their old handles with the new bottoms before doing the official release. Who knows
Love your stuff but you've got to try a Darto or a Solidteknics! They are so enjoyable
As he has stated in a different video, this is not for induction or flat top conduction stoves. If you do not have access to an open flame cooker, follow the directions for seasoning your pans in the oven. You will be much more happy with it, and less aggravated. Also be aware that some ovens will have a problem getting to the right temperature to smoke the oil. If there is no smoke, it is not going to work well. You can still do it, but it will take awhile for the seasoning to build, even though it looks great. Also, there are good induction countertop that won't warp your pans, unless of course you abuse them. I've been using a Caso pro chef 1800 for years. Commercial countertop is the way to go if you can't buy a proper range. Check around and you can find them for the price of a cheap one.
Does Matfer make a pan smaller than 8 5/8" ?
I'm new to carbon steel, I hear med to med low heat, all cooktops are different @Uncle Scott, could you state what surface temp your pans get. It would help me understand where my "med" "med-low" should be on my cooktop.
I was so looking forward to getting a Matfer. I got a large one (the 12-incher?). Unfortunately, I just never use it. It's just so damned heavy! And I'm a super humanly, all powerful, manly man type.
Can you help us understand how to purchase the new version? The amazon question and answers is filled with that question. thanks
I just ordered the Matfer 11-7/8” pan on Amazon. It came in today and it is the new model
I want to get a larger one. But I can't verify from Amazon that it's the updated model. I'm not risking more warping on the old ones
What about the outside of the pan?
Do you need to wipe it with oil to keep the rust from forming on the outside of the pan?
I bought mine a couple days ago, will I get the improved models do you think?
I was wondering if you have any thoughts on HexClad pans?
Great content, thank you!! You're distaste for Beyond Meat cracks me up! I agree, vile! :) Keep up the great videos.
What is the best carbon steel pan for under a $100.00? I could not find a review like that in your videos. Thanks you.
I used lard to season my steel pan
Use Gojo or Fast Orange to clean the machine grease off your new pans. It'll clean right off in a minute tops with a sponge - though I recommend a damp blue shop towel - and then you can move to using your standard kitchen sink detergent.
Is it ok to use a Brillo pad to remove the factory coating?
@@justjohnmusicchannel8327 That will probably work pretty well, but I don't know.
Do it with hot water, scrub the h out of it with the Brillo, then with regular dish soap. Put the water on cold for a second rinse, then immediately towel dry before immediately putting the pan on a low flame. Increase the heat every 45 seconds until it's med-high, and carefully move the pan around so you can get it to the point where the steel is purplish blue. Once that happens, turn off the heat and let it cool for 10-15 mins.
After that, put a VERY THIN layer of neutral oil or crisco and heat the pan up until it burns off. You can do the same in a hot oven around 500F, but the cook top is fine. Repeat the process: burn + smoke (open windows and or range hood!), cool down, and repeat 4-5 times.
Don't forget the reply and let us know how it went!
how do you season on a glass cooking top?
I got the 12.5 inch and that was the updated version - does anyone know if the 9.5 version is updated on Amazon / anyone have a link?
I don’t see one with the logo on Amazon. Is it out yet?
Is there any way to tell if a supplier is selling the updated or old stock pan??
What kind of oil should we use?
Could you use tallow or ghee instead of canola?
Very good reviews and info. But I would love to hear you give more concise info on temps, i.e. use an IR thermometer to give us actual surface temps beyond just "medium" or "medium-high" heat, etc. I would especially LOVE to know your pan temp when you put an egg in!
By the way, can you PLEASE give a demo (with actual temps!) of how to cook Farmer John sausage links (or similar) without them sticking even on what I think is a well seasoned pan? My pan passes the egg test (not perfectly every time) and is fine with most things, but sausage, and bacon to a lesser extent, always have sticking issues that need to be dealt with afterwards. Thanks!
Might be able to help. I just finished cooking breakfast on a brand new 15.75 inch monster Matfer on a gas burner. I was messing around with the ir gun comparing to my cast iron getting a feel. I put sunny side up eggs in at 250 and it they came out perfect cooked in butter. When I flip them, zero stick, I turn off the burner and let the residual heat gently finish them. Imo, at 250 they won't stick to a seasoned carbon steel pan, won't fry too fast, and cook gently. Not a fan of crispy eggs. Butter burns at 350. Higher temps stick less but crisp the eggs too much or burn the butter. Scrambled eggs get a little higher temp to minimize sticking and they can cook faster. Maybe go a little higher temp on the sausage?
I also happened to cook bacon so it was a back to back test. With this pan and in my long experience with cast iron (new to carbon steel), bacon grease is never as non-stick as butter. I had to scrape some blackness off the bottom with the bacon. Then turned around and did the eggs and the pan only needed a towel wipe. I also always let the eggs get up to room temp. Cold eggs stick more.
To get the coating off the new pan I tried the simple warm water and detergent method on the label. No dice. I scrubbed so hard for a while. The coating is so tough. The instruction sticker lies in its simplicity. I saw it mentioned elsewhere to spray easy off oven cleaner on it outside and put it in a bag. It was a small hassle but that did the trick after a couple hours. Longer might have been better. Using steel wool I could actually see the coating coming off where before I couldn't hardly tell if anything was happening. Then seasoned with canola over the burner (pan too big for oven) till each section smoked. Looked perfect. Definitely slippery. With the toughness of the coating, I have to believe lots of people are cooking on the factory coating.
@@MrEagle8697 Thanks for the info, I'll try those temps!
On deaths door and manages to drag himself into the kitchen and show us mere mortals how to season a carbon steel Matfer.
🔥🔥🔥
Nice videos. Notice that Matfer has 11 7/8 and 12 5/8 size pans. Since they are so close in size what do you think the tradeoffs are re: more room to cook vs. weight and warping risk of larger pans?
What did you end up going with? I'm seriously contemplating that 12 5/8
I’ve seen elsewhere that those 110VAC induction countertop units have teeny coils which tend to produce hot spots in an average pan, which may be promoting warpage. The “burners” on our GE Profile induction range do not cause warpage in any of our pans / skillets. Disclaimer: I own no Matfer products.
does it have to be canola oil, or any oil is fine? Not only for the seasoning of the pan, but afterwards when I cook in it? I use Coconut oil as I have an allergy to canola oil.
Do you have any clue when the new version comes out?
is it ok to use old grape seed oil just to season pans
Enjoy your videos. Looking at getting my first carbon steel pan. Looking at a 9-1/2". Would you go Matfer or de Buyer? I'm not seeing the updated Matfers anywhere yet. What would you pick?
If you don't mind spending the money, I like De Buyer at the high end. If price is a bigger concern, Matfer is great in the mid-range. If you go for the Matfer and have electric or induction, I'd wait for the new models to show up.
@@UncleScottsKitchen Thanks for the reply. We use natural gas. It's less than 10 bucks difference for the de Buyer so I think I will go that way. Appreciate the feedback.
Scott. I Appreciate the reviews. Before, in an older videio you said to season the pan with a very small amount of oil. You are now back to the potato method? Am I going tohave an issue if I season the pan on my gas range with a little oil instead of the potato method?
Thanks!
It can be confusing! For a *MATFER* pan (and Matfer only) for the FIRST seasoning, you need to do the potato peels, oil, and salt method. For other brands you CAN do that method, but you really don't have to... no reason for it. After that initial seasoning, when you are doing a maintenance seasoning, for any carbon steel, if you are using your oven use just a few drops of oil; if you are using your gas stovetop, use 1 mm of oil (roughly 1/4 cup for a big pan).
Instead of the Burton induction burner, try the Breville Control °Freak® induction cooking system.
Hey Scott, is the updated 9.5" Matfer heavier than your 2 years-old Matfer of the same size? Asking because there's lots of debate about whether Matfer pans of all sizes are 3mm thick. In the past, only the larger (11"+?) pans were 3mm, the rest were 2.5mm thick. As of at least 7 months ago, the product pages implies all pans are now 3mm thick, so even before the recently updated pans they should have released the 3mm smaller pans. Since you have a confirmed new model, I am curious if they weigh the same and/or if you are able to visually tell them apart by their thickness or feel on the hand to determine if the new 9.5" Matfer is actually updated to being 3mm thick as their product page claims.
I sent an email to them but they've only responded that new Matfer models are to be released soon with the changes you've described--they've made no comments regarding smaller pans having 3mm thickness.
Got a new one of these (yes, it was the updated model) and my electric stove warped it into a spinner on the first cook unfortunately.
Really? DANG! Send me a pic or video on my facebook page if you can... love to see it. facebook.com/unclescottskitchen/
Here is another heads-up, at least on the old versions. The 8 5/8" pan is slightly different than any of the others I have (9 5/8", 10 1/4 " *old style*, 12 5/8" *new style*). The pan (minus handle), is a bit taller/deeper, maybe by 1/4 to 5/16". I can measure if anyone needs me to. The handle also sits at a different angle, making the 8 5/8" handle a bit higher at the loop end. You can see the different look if you put an 8 5/8" next to any of the others. I bought two of the 8 5/8 " pans. They are both the same. The pan differences make the 8 5/8" look a bit more like a shallow Wok crossed with a Frying Pan.
can you just burn the coating off like you would with a wok?
Beim zünden des Gasherdes bei Minute 4:35 musste ich an den Song von Run- D.M.C ( it’s triky) denken ☝️👍😂
I've seen some other videos where people report that the Matfer doesn't take seasoning as well as some other carbon steel pans. Yours seem to have perfectly even seasoning though.
I haven't noticed any problems with seasoning my Matfers (other than anything called out in the videos about that coating).
Maybe I missed it but for clarification you're using power level 2 on the induction burner.. is that 2 of what 10 ... 2 fo a 5?
Two of ten... I saw that Burton quit making these burners. Maybe they were tired of people complaining about warped pans.
Hi! Do you know where I can get one of those updated Matfer pans in Canada? I've emailed several places and did not receive a response.
Have you heard when they will be released?
I ordered a 9.5 from Amazon and I got a cheap pan made in Spain worth $20.00. I returned it, and I never ordered one again
because of that! Is there some other place that you could recommend? That is reliable.
when ordering: how do you tell if the vendor is selling the updated version or the original version? One could look for the change in welds but sometimes they may not update their photos....
Good experiment even if you had to subject us to whatever that Beyond Meat product is- yuk! Seems Matfer has solved the induction warpage problem. They are paying attention- good sign!
I was curious as well. Contacted a bunch of suppliers and ended up getting in touch with Matfer themselves. They said that they’re rolling it out slowly based on what sells and what they can produce.
Here is exactly what they said:
“As our manufacturing capacity increases, we will be introducing the updated versions into stock size by size as they become available. We expect 062006, our 12 5/8” Fry Pan, to be available for retail sale early fall. We expect 062005, our 11 5/8” Fry Pan, to become available early 2023.
Other sizes and models are in still in development and production, and will enter inventory at various points in 2023, depending on stock levels, logistics, and manufacturing schedules.”
Dear Uncle Scott, I am looking to replace some old and worn out teflon non-stick cookware. Yes, I'm tired of eating bits of teflon! I have recently watched many of your videos and learned MUCH about carbon steel cookware. I believe carbon steel is the "way" for me. But, I use an induction stove top. I am torn between your latest recommendation of Matfer's new line of pans (better suited for induction cooking) and your prior recommendation for De Buyer Mineral B Pro line of pans. Matfer's new line is not yet available. When I called they said it would likely be 3-4 months. Of the 2 lines, which would be your first choice? (I'm 6'-8" tall and fit. So, pan weight is not an issue for me.) Thanks, Gene PS Your independent, non-sponsored reviews are very informative and fun!
Damn, you're a big girl!😁 Just kidding! I gave up on Teflon years ago. My Matfer carbon steel pans are fantastic. They came unseasoned but I managed to do that myself and the results are great! I didn't use the "old wives" method but just applied a thin coat of oil and at first oven seasoned them first to get a good coating both inside and outside. Now they are as slick as a new Teflon pan but they will last forever if treated well.
That burner was still on, surprised the paper towel didn't go up in flames. Second video I've seen saying to use old method of seasoning. Glad I saw that before my pan arrived. But I have no potatoes. :(
I have been known to catch a paper or kitchen towel on fire, and smoking wooden spoons left hanging over the edge of a pan are somewhat or a personal specialty!
@@UncleScottsKitchen Haha, it's not a good wooden spoon unless it's blackened at that spot hanging over the pan. :D
Does De Buyer also have a curve at the bottom to not warp? Because my De buyer Mineral B Pro came with a slight curve
The Mineral B Pro does and I think the regular does as well. Lodge has one too.
WOWSERS! I just got an 11" old style pan and let me tell you that this thing has a PROTECTIVE COATING on it. I have all of the pans from 8-5/8" to 12-5/8". My 12-5/8" in the new style, but the rest are old style, but I did get the 10-1/4 " used off of eBay. All of the ones I got except the 11" and 10-1/4 seemed to have similar looking metal protection to the new style 12-5/8". That means, I could never really see anything. This 11" is COATED. It looks like a polymerizing type of oil was put on it and that it did in fact polymerize. It is THICK. You can see some chipping where some of the coating has come off, sort of like if you tap a really thick coat of paint with a ball pein hammer. It is thick like a coat of paint. Is that the coating you guys have been seeing? I have wondered what all the fuss was about the coating till I got the 11" pan, but I still did clean it as described anyhow.
Are these available anywhere?
Just bought the larger version. Do you recommend a certain seasoning oil?
I would go with one of these: vegetable, grapeseed, canola, peanut, or sunflower.
I have the old 11" version and never had any warping issues using a gas range. Awesome product.
Do you do anything to the outside of the pan in regards to seasoning? My 5 year old Matfer has a little bit of rust on the bottom.
For a stovetop seasoning I don't do anything to the outside, but if I'm going to do an oven seasoning I will wipe oil all around the pan. When I wipe the pan with the couple of drops of protective oil, I will wipe that around the pan and I think there is enough of that left on there to kind of eventually season the bottom the next time I cook.
@@UncleScottsKitchen I oven seasoned the first time to get the inside and out coated, after that I left the outside alone.