Carbon Steel Frying Pan Showdown: Matfer vs de Buyer vs Mauviel
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- Опубліковано 24 січ 2021
- I get asked all the time? 'What's your favourite carbon frying pan steel brand?'. You'd think I'd have this sorted after 30 years of selling cookware however I hadn't yet the compared leading French carbon steel cookware brands head to head. So here it is.
De Buyer Mineral B vs Matfer Carbon vs Mauviel M'Steel. I take them all down to be ready for seasoning, season them in the oven, do some cooking, and then see how well they clean up. I was quite surprised by the results.
I don't sell Matfer or Mauviel
Here is a link to de Buyer Mineral B: www.cookculture.com/search?q=...
The tools I used in this video:
Field Chainmail: www.cookculture.com/products/...
Buzzywaxx: www.cookculture.com/products/... - Навчання та стиль
I like this kind of review that judges the overall feel and usability in the kitchen rather than comparing measurements and specifications!
Thanks! Glad you liked it
very good review, I bought a Matfer awhile back...glad I did after seeing this. Cheers!!
Sounds like the Matfer is what I'm after. I especially like the welded handle, I've had rivets loosen up over the years.
just the video I was looking for!
So hard to choose from the top tier. But this helped me make a decision
My first choice was Matfer, so I bought the 14-1/8, 11-7/8, and 9-1/2 skillets, as well as the 8-5/8 crepe pan. I absolutely love their performance every time I use them. Yes it was hard to get the coating off and I used 800 grit wet/dry sandpaper and I was very meticulous about it because my goal was to achieve the most uniform seasoning in which I did but I employed the potato skin and salt method every time I used them, as well as using flaxseed oil in-between up until I got a good black seasoning and boy do they turn black and slick. I totally agree about heavier being better despite not having other carbon pans to compare to, it just makes good sense. I've haven't had any warping issues but I don't use these pans on induction stove tops, I only use gas flame. If you're looking for perfect sear for beef steak, chicken, or pork and sautéed vegetables I have no doubt you'll get it with Matfer pans. I love the rivetless design its definitely a plus when cleaning however with chain mail I've never needed to be too aggressive and being careful not to compromise the seasoning. Great pans... love 'em.
apparently they no longer do that coating. I just ordered one and am excited to see if it is the "new" version or the old version as they apparently also added a convex to the bottom for warped performance improvement.
My guess is that since it's thinner, it gets hotter and transfers and loses heat faster. So there is a quick sear that burns and dries up the surface of the onion, then less heat left to cook and steam the onion. While the other thicker pans have more gradual consistent heat transfer. I wonder how that effects searing meats.
Glad I'm not the only one watching pan videos. ha! ... I like my Lodge & Town pans.
Looks like you folks have a total dream kitchen!! Can you dedicate an episode where you explain your design choices for the initial layout, as well as your choices for your major appliances...stoves, ovens frig. etc.? Thanks for your efforts!
I think this is a commercial kitchen in one of the Vancouver stores. I’m only familiar with the Victoria store and there is a kitchen in that store that they run cooking classes in in the evenings - in non Covid times.
"dream kitchen" with no gas range/oven?
@@alexandergriggs9934😭 Right! Nothing beats gas
Thank you very much for the thorough review. I can confidently purchase a Matfer pan.
Glad it was helpful!
I watched several videos and read reviews of pans before purchasing (investing) in the De Buyer Mineral B Carbon Steel pans. It was an excellent choice. I've been using them for a few months now. Honestly, I was able to season them in a day and they are more non-stick than my non-stick pans! Totally upped my game! You shouldn't have any reservations purchasing these pans. My son used one of them and didn't know he had to dry them thoroughly and that pan rusted. I scrubbed it off in about a minute or two, re-seasoned and it was perfect again!
Thanks Jake!
Awesome! Thanks for sharing!!
This is an EXCELLENT review and helped me decide which carbon steel pan to buy.
Glad I could help!
My guess is the heat retention due to its thickness. The thicker the better ideally but gets heavier. I use Matfer since it doesn't have protruding rivets inside the pan.
I’m guessing the reason for the difference is the thickness you noted. The thinner pan would heat up and cool down faster than the thicker ones. When you cranked the heat up early and put in the onion, the thinner pan was hotter. Then, when you turned them all down, the thinner pan cooled faster and finished slower explaining that they were more browned but less cooked.
Also the mauviel looked like it was the largest of the three, so more surface area for the heat to reach...
I've just bought a Samuel Groves 30cm cast iron skillet... and I absolutely love it, I can highly recommend!
Good to know!
Great information and presentation.
Thank you for this test, greatly appreciated. One thing that caught my eye was that when you put the oil in, in the beginning, the Buyr looked warped.....that little oil went straight to the rim.
All carbon pans are a bit convexed. Easy to wipe the oil all around the pan.
Thanks Jed, the mauviel being only 2mil thick is inclined to warp [not contacting the heat source evenly] on my electric flat top, probably wouldn't matter on a gas hob if there was a slight warping issue. Don't have that problem with the three mil thick De Buyer. That chain mail scrubber you were using to clean the pans just having fried onions, a bit harsh in my book, not surprised it stripped the seasoning on the Mauviel.
Oh so when i look for carbon steel pan, 3mm thickness is a good number?
@@louislopez4780 3 mil thickness should do the job!
What a great test! i liked a lot.
I bought a Mafter (after seeing this video), but only based on the ability to oven season, the method I usually use. I may be open to trying a Mineral B, though, when I need another size. I have been slowly revamping my cookware, getting rid of hard coat anodized aluminum.
Howdy, I'd bet you will see the same performance from Mineral and Matfer. Both are top notch.
What's wrong with hard coat anodized aluminum?
Thank you so much for the beautiful comparison. I have never seen them in a side by side comparison. This video definitely answered many of my questions. Conclusion? I want all three.... "but why" my wife says
Haha! I hear ya there!!
You should do the Mauviel again, giving it the same treatment instead of leaving bees wax on it. Imo, that's why the seasoning lifts.
Can you safety put the Mineral B in the oven for an extended period of time? Let's say an hour at 220C?
I was always assumed and thought everybody just put them in the oven, but then I was surprised to read that De Buyer officially says that it can only go in the oven for 10 minutes at not more than 400F (approx. 200C)?
Now I feel kind of disappointed. It seems that the Mineral B Pro is completely oven safe but they don't seem to be available anywhere.
I bought Vollrath carbon steel pans years ago, as a trial. I did not really use them much until lately. The Vollrath are lighter, like the Mauviel, maybe even a bit lighter. I had similar results with seasoning degradation on these, but only in one area, the area under where I cooked an egg. I did not have that issue when cooking Swiss Rösti, but that covered evenly the whole pan bottom. I tried oven re-seasoning after the egg, but this time, the seasoning did not appear to take as well in the area that got degraded under where the egg was. In any case, both times, cooking ability did not seem impared, except for the first session right after seasoning, both times. Once I cooked (and slightly stuck) the first egg, it was "good to go".
Thanks for the comment. Carbon pans seem to stain/mark when they are new but as you pointed out this does not seem to imped their performance
What I wonder about is why they don't put nice ergonomic handles on carbon steel pans but basically thin blades cutting into your hands.
Nice hollow stainless steel handle would make them so much more attractive.
(and no beeswax factory coating for the vegans)
Very interesting and informative and I really love my mineral b :)
What do you think about using linseed oil for seasoning?
Hi, technically Linseed (flaxseed) should be ideal however I've always found it to have a bad smell and a strange taste. That's just my 2 cents!
Thank you :)
@@Cook-Culture ... Ditto!
TY for this wow. I love learning!
Our pleasure!
Just got the marfer and it seasoned beautifully and the no stick fried egg test worked immediately. It is heavy but boy what a beautiful pan and a great price. did some fried potatoes and then blackened chix thighs and bot cooked great and the pan clean up was simple. Wiped down and heated pack pn burner and wiped with a little oil so ready to go. ALso just grabbed a chainmail scrub pad because of seeing it here. I think I hated my cast Iron pans because of the carbon build up I never really cleaned off in fear of ruining seasoning but bye bye cast iron and teflon pans hello marfer.
Great video! Really helpful indeed. One question: How big in inches or cm those pans are? The De Buyer seems to be like 28 or 26 cm? I'm looking for a new one and I am between the 24 and the 26. Thank you!
Great review!
In a similar video, they mentioned that the handles get pretty hot after just a few minutes on the stove-top, to the point where they were using an oven mit just to move/toss the pan. Did you experience this, or could it maybe just be when cooking on gas/open flame? Thank you so much for this video! I was torn between the De Buyer and Matfer (hadn't heard of the Mauviel), and while this didn't help me decide since you said they're equal, it at least confirmed I'm looking at the right ones!
Yes, one of these will be great for you. The flame will definitely heat the handle but using a cloth is no big deal
When I was a hot line cook we used carbon steel pans for service and we always used towels to handle the pans because they were constantly in use. Expect there to be some heat, but maybe not as bad at home. A rag or towel as a buffer is not a big deal when thinking about the final outcome of the product. It’s part of the experience!
Get the De Buyer Mineral B PRO pan....stainless steel handle so the heat is not an issue. Costs a bit more but very much worth it. No coating on the handle as well so it is good to go in the oven.
I am using the Matfer black steel which is my go to pan without any problem . I get attached to these Carbon steel pans which takes me back to my childhood back in France.
Awesome! Growing up in the 80's here in Western Canada you couldn't find a carbon steel pan to save your life! I started selling cookware in the 90's and the only carbon steel I could get was Spanish. It's awesome what is available now.
@@Cook-Culture Carbon steel has been around for decades (actually, more like >150 years) in Europe. But it was more a thing for restaurant kitchens and not that widely used in privat homes. Could be due to electric stoves having been the standard in many countries instead of gas. When cast iron (which also was common before the Teflon hype) made its comeback during the 90's and early 2000's, carbon steel also became more popular for privat homes.
Due to carbon steel having a long standing tradition in professional kitchens, there are numerous manufacturers for high quality hand forged carbon steel skillets. A. Turk GmbH Germany (who also produce the carbon steel skillets for Matfer) offer some of the best hand forged ones:
www.turk-metall.de/cms/index.php?option=com_virtuemart&page=shop.browse&category_id=18&Itemid=26
ua-cam.com/video/wGL7nok8CDQ/v-deo.html (video of the hand forging process by Turk)
That's also why they still recommend the potato skin method for the initial seasoning. They use the same instruction manual for all skillets (drawn and hand forged) and the potato skin method is the preferred method to season a hand forged skillet. The salt is meant to remove residues from the forging process and the potato skins are meant to absorb them.
@@HrWisch Thanks for the information. It's very much appreciated!
@@Cook-Culture You're welcome. I really like your carbon steel videos and would love to see a hand forged Turk skillet review in the future.
@@HrWisch Thanks. I like the hand-forged products, but most of them are over the top expensive - the US-based ones anyway. I will see if I can put together a good comparison,.
Great video! I appreciate the learnings from all your videos. I'm going to pull the trigger on a carbon pan. What are the sizes of these pans please?
These pans look to be 11”. Get a Matfer for $46.
You can put the mineral b in the oven to season? Thought only the pro version was oven safe.
awesome review
Thank you for your videos, I really enjoy watching them. Is buzzy wax only for initial seasoning, or can it be used to add to existing seasoning on a CS pan?
Great question. You can use it for all seasoning, pre and post, on CS and CI.
@@Cook-Culture Right on! Thank you. I’ll pick some up, usually I just wipe out and re-oil.
I’ve been using the De Buyer Mineral B for a good 6 years now. Initially I used it only for steak and pork chops. As time progressed I started using it for other things like fried eggs, baked sandwiches, etc.
Since 2017 I don’t use anymore Tefal in my kitchen since I only kept pots and pans from De Buyer (Mineral B) and DeMeyere (Silver 7 line). What a joy, you can’t“scratch” the inside with a metal whisk or something, cooking becomes much more of a joy because it’s just easier to get a nice result. And you don’t have to buy a pan every goddamn year like some non stick pans.
I like your honest review about the de buyer that’s what my eye balling at the moment, may I ask which cookware sets do you recommend? Also if ceramic a good options? Or anything I’m not really aware of thanks again
this is the way I want to go. I dont want to but tefal every second year just to fry eggs properly. I dont have any experience with carbon steel which makes it a bit intimidating for me
Not only is it more fun but also WAY more healthy than those, often cheaply made (despite their price) teflon coated aluminium pans. Of course the seasoning and not being able to put them in a dishwasher or cook acidic foods in them can be tedious BUT carbon steel pans can also last for decades if you take good care of them.
@@costantineyoussif6679 Ceramic is not a good option in my opinion because foods stick to it a lot. As far as cookware goes, it always depends on the price. I can recommend having at least one carbon steel pan and one stainless steel pan (I use bebuyer for steel and WMF for stainless) for pots I recommend stainless steel, always.
Other than that, just get some decent wood and stainless steel utensils. Glassware is also good for use in the oven. I recently moved into my own apartment and because I cook food for myself every day, I try to use only the best cookware and tested many different options.
@@A-Wa Carbon steel is definitely intimidating for a home cook but it’s really not that difficult. Once you are able to get a decent seasoning on it, you’re set (just don’t cook acidic foods in it like tomatoes because it ruins the patina/seasoning). Go for it!
Think all 3 have their place. The Mineral B normally has a plastic coating on handle and a silicone button. Neither can handle the oven seasoning very well. My deBuyer pans are the Pro with stainless steel handle and Carbone with Wrought-iron handle. The thinner pans warp easier on induction.
Thanks for sharing
is the de Buyer pro line thicker and doesnt warp??
@@A-Wa same thickness as regular Mineral B, just different handle.
Very well done review. I have always used the oil, potato skin and salt system for seasoning! Any thoughts? Great channel. Cheers
My thinking is to go with what works! I find for de Buyer, which is my daily driver, I only need grapeseed or paste
The seasoning method doesn't really make much of a difference on drawn skillets. All three methods (multiple thin layers [either in the oven or on open heat], 'puddle' method [DeBuyer] and the potato skin + salt method) work fine if you know how to do it properly.
For multiple layers, it's vital, to only use extremely thin layers (wipe all the excess oil off with a clean towel). For the 'puddle' method, it's essential to not let it smoke for too long and then wipe the skillet thoroughly with a towel (to get rid of only partially polymerized oil which otherwise forms sticky gunk).
The potato skin method only makes sense if you expect some sort of residue on the skillet after the initial cleaning before seasoning it. That's part of the reason why A. Turk GmbH recommends that method. Their rust protective coating is not easy to remove and the potato skin method can get rid of remaining coating (the salt serves as an abrasive, the potato skins absorb the residue). The same goes for hand forged skillets (which A. Turk GmbH also offers). They often have residue from the forging process adhering to the metal. Not all hammer forges polish their skillets to get rid of all residue. That's why they also often recommend the potato skin method.
If you use the oil salt and potato skin method can you followup with the oven method? It makes sense to follow the manufacturer’s directions but to get the non stick finish it seems important to do 5-7 layers of oven seasoning. What do you think?
Do these handles get hot? I use rubber covers for cast iron and I just bought the large Matfer, starting the seasoning now. Do you leave it to cool down, IN the oven, and twice more the same way? I made this purchase from Americas Test K. rating. But they don't have anything showing seasoning. Several videos out there, several ways, and unfortunately I do not have large potatoes on hand to do it the Matfer label way.... I'm using Grapeseed oil here. I do like your vids!!!
I have these 3 pans. I surprisingly like the matfer more. It has a more utilitarian feel but it’s angles and surface work for me. Rivets and handle are better and oven ready.
I really like the Mafter too. I'm impressed with the attention to detail
I got the farmhouse skillet too. Great pan. Just don’t use it on an induction cooktop. Warps easily.
Another great video. Is that Matfer the Bourgeat model?
The company's name is Matfer Bourgeat. The skillets are called Black Steel frying pans.
This is obviously a pro review. Do you recommend these pans for mortals with no such ovens?
Maybe the one that was slightly undercooked had to do with it was a larger pan and not able to hold the heat? I’m not a mechanical engineer but I’m curious if the thermodynamics played a role with the size of it.
I think it had everything to do with being thin.
I have a Mauviel crêpe pan and it is really good, I like it. When I wanted a carbon steel fry pan I got a de Buyer, primarily because of a certain political affiliation that I learned Mauviel had. The de Buyer is excellent, though I don’t think I’ve done a perfect seasoning job. What I *didn’t* know was to clean with the chainmail scrubbers, so I have ordered those. I was taking of carbon bits with a Pampered Chef scraper which was just OK, not as effective as the chainmail it appears.
I’m now ready to purchase a de Buyer 11” Professional fry pan
What political affiliation? I literally can’t find anything about them online
I chose Matfer mainly because I like to go from stove to oven to finish my protein, I use silicone handles or towel to remove. I do like the ground rivets makes for easier cleaning.
The Matfer is not riveted, it is welded.
You mean spot welds
Wonderful video and with love and passion. A question: I have a bit of carbon built up
around the inner edge. Is it a bad thing for your health? You sounded a little alarming . Thank you. Anna
Hi, thanks for the note. Carbon build-up happens over time and as long as it is not creating an issue, like sticking, then it's ok to leave. Over time it will grow and become a problem. At that time you can strip the pan down and start all over again. This is the benefit of a lifelong pan!
@@Cook-Culture How do you prevent the carbon build up? Is that from the use of oils like avacado oil? butter? What is the process? Thanks for these wonderful videos.
@@dougquesnel5613 hi, anything that get cooked onto the pan that contains fibre will carbonize. So, that will happen as you cook to a certain degree but if you can use oil without fibre then you will get much less build up. Also cook at medium temps.
You can slow down the build up by using a chain mail cleaner on a regular basis. Simply move your finger tips across the dry skillet. It should feel smooth, dry and even like glass. If an area feels different or uneven, that's carbon building up. If it feels sticky, it's bad seasoning building up (only partially polymerized oil). Both can be then removed with hot water and the chain mail cleaner.
@@Cook-Culture I use chainmill scrubber and if I notice any carbon build up (very rare as I clean them well), then I just use steel wool on that targeted area.
It does hurt the seasoning to some extent but you don't have to strip them or re-season them as it gets going when you start to cook again. Unless the carbon build up went unnoticed and now covers larger area of the pan.
Have you experienced any warping on the Matfer using the induction top? I have using an electric, glass top range. I always preheat slowly, but that hasn't stopped the pan from warping slightly.
Hi Matt, it's not uncommon to have a slight bit of unevenness in carbon pans but it should not interfere with the conductivity.
@@Cook-Culture I might try heating up the pan and gently hammering the dent out. We'll see what happens!
@@Cook-Culture €76
One more question. I understand the quality of the French made pans, but have you ever used a Misen carbon steel pan? I saw an ad and was curious how it compares.
Haha! I'm literally editing that review video right now! Depending on how my weekend goes it may be out tomorrow or Sunday.
@@Cook-Culture Wow, great timing! :-) Thanks!
Very helpful video! May I know what size mineral b and matfer you used? Thanks!
Hi, 10"
Jake @cookculture I would love to achieve that beautiful black color or my pans. How or why is there a such a drastic difference in the DeBuyer?
Hi, the dark patina come with cooking time. A freshly seasoned pan should be bronze
I never use beeswax or any type of wax based formula paste to season a pan that is going to touch my food. I have a friend that was a chef (now retired) at the once famous Ma Maison restaurant in West Hollywood and when it closed in the 80’s. His seasoning method he taught me is to use chopped onions and extra light olive oil (can go up to 500*F for seasoning but I never go above 475*F). When I need to just “repair” an older pan where some seasoning may have disappeared due to being too aggressive with carbon removal, is to use chopped onion and bacon. Let it smoke a bit, wipe with a clean cloth and then into the oven to cure at 400*F. The wife and i have been doing it that way for over 25 years. Works like a champ.
Glad to hear you've got your method down!
thanks for the review! I've been holding off on buying a carbon steel pan for a while now just cuz of $$$ but given the state of affairs of the world right now and inflation, I think I should just buy now before prices increase even more. Will try the de buyer
Good choice!
And prices have increased. Good call.
Great video. Very informative. What are the pan sizes?
Do you know whether there are fake Mineral B pans? I purchased one from WalMart and noticed the innermost paper cover does not have a hexagon honeybee logo cut out at the center (hole). The pan itself had the button on the handle and branded logo at the center so seems authentic but that label made me really curious.
Suggestion... first sand blast the pan. That'll take it down to bare metal. The seasoning will stick much better to the slightly roughed up surface than it would to glossy metal.... Worx 4 me !
I gotta tell ya the SUSPENSE at 11:50. "Why aren't the onions as soft?!” haha. I love this stuff.
Any suggestions on where/how you can store your seasoned pan? The place where I store all my stainless pans, has the fry pans stacked so I am wondering if I could just store the seasoned one on top with a towel underneath?
That will work great!
To get rid of that nasty rust protective coating on the Matfer skillet, simply follow the instructions of the original manufacturer, A. Turk GmbH Germany:
They recommend to soak the skillet in boiling water and washing powder / detergent (the stuff you wash your clothes with). Don't even try using dish soap, it's not gonna help. Soak the skillet for at least 30 minutes in that washing powder solution, then the coating will change in color (which makes it easier to see where it hasn't been removed completely) and soften up. It can then be removed with steel wool or other abrasives and some elbow grease. Unfortunately, Matfer doesn't provide that vital information from the original manufacturer.
I own 11 skillets from Turk's Professional series and know how nasty that coating can be if you don't know the washing powder 'trick'.
Sounds like they want the customer to conform to the manufacturer instead of the right way around. I made a mental note to never buy that pan. So thanks.
@@torridice ???
@@HrWisch clearly there are alternative coatings that are much easier to remove without having the know about some secret procedure. The customer shouldn’t have to do research just to use a product. The product should be intuitive. It’s bad design and manufacturing practice. That was my point. You’re doing a good thing spreading the knowledge. I’m just going to choose a product with a better user experience.
@@torridice The Turk coating is nothing special. Numerous brands use all kinds of plastic to protect their carbon steel skillets from rust.
Some companies like DeBuyer and Matfer use beeswax. Not only is it expensive, we have a huge problem with our bee colonies being infected and dying in Europe for years. Real beeswax that's not polluted with Chinese fake wax is rare. But beeswax is also not as durable as some plastic coating. I had multiple DeBuyer Carbone Plus skillets arrive with rust spots where the beeswax was gone from simply handling or stacking skillets. Should I now ignore DeBuyer and Matfer because of that?
Some companies use oil as rust protection. While I know some hammer forges who use food grade oilve oil, there are also numerous noname skillets, mostly from China or Eastern Europe. Those are often covered with all sorts of nasty oil, they stink like old engine oil mixed with chemicals of all sorts. Plus oil, like beeswax, is easily removed when handling or simply stacking skillets so rust often is an issue with those skillets.
In the end, any rust protection is a compromise of cost, ease of removal and protection capabilities. Due to Turk skillets often being bought in big numbers by kitchen and restaurant suppliers (to get the best price) who then put them into their warehouses for years, I perfectly understand why they went for a coating that lasts a long time and can take at least some beating.
They provide a perfectly clear instruction on how to remove the coating with something every average household has available (we use to wash our clothes at home in Europe, we got washing powder / detergent at hand) and some scrubbing.
On top of that, you can also remove the coating with other methods if you don't have washing detergent at home. It simply makes things easier.
What about the French brands using beeswax? Did you know that removing beeswax with hot water in your sink will actually clog your pipes? Even dish soap does not help. The wax softens up by the boiling water and cools down in the pipes again where it then adheres. There are only a few chemicals (some of which are quite harmful and you have to be careful when using them) that actually dissolve beeswax. Should we now ignore all French companies for using such a terrible rust protection on their skillets?
Probably not, but I remove the beeswax from my DeBuyer skillets in the garden, not in my sink.
@@torridice I've cleaned and initial seasoned two matfer skillets last month (Dec. 2020) and all it took was a good scrub, maybe five minutes, with an SOS pad followed by a quick scrub under hot water to remove any left over SOS pad residue. You can do the same thing with a regular scouring pad and dish soap or a stiff brush and dish soap like matfer suggests in their instructions. The reason he got some oxidation was because he didn't put the pan on a burner to finish drying and he waited until after he was done washing the mauviel before applying any oil to the matfer. It's really not that difficult or complicated. Any of these three pans would be a welcome addition to my kitchen.
Does the DeBuyer Mineral B (now) have what Matfer calls a "vaulted" pan bottom, which is a slight manufactured in upward bow of the pan bottom? Matfer says this is supposed to head off any possible warping tendencies when used on an induction unit.
No, De Buyer's bottom is flat, unlike Matfer
I have been using a Matfer 9.5 crepe pan for several years now and it is my favorite pan to cook with. The ergonomics are amazing, especially since I am 5'2". I'm wondering how you compare the Matfer and DeBuyer in terms of comfort. I just ordered the Matfer 9.5 fry pan because I think the comfort would be better since the handle is more gently sloped than on the DB - would also fit in the oven more easily:)
I’ve been using the Matfer 9.5” for eggs mainly and it’s a great pan. The prices are so reasonable it’s not an issue to buy any size if you feel you want a specific size for certain tasks. I’m getting a De Buyer 11” Mineral B Pro next just to have an 11” with a nicer handle but I know the Matfer at less than 1/2 price of the De Beyer will do just as good a job. I had an 11 7/8” Matfer and it was a monster. Had to send it back due to some sloppy welds and a handle that was attached too high on the pan body and was not bent enough so it was pointing higher than a 45 degree handle. Something to think about if your planning on getting a larger carbon steel pan.
@@Assimilator702 Thanks for the info. I think I'll be sticking with the smaller carbon steel pans as I'm assuming the 3mm carbon steel used in this exceptional cookware would be too heavy at 11+ inches for my comfort! I think I'd be more inclined to move to Field cast iron if I go to 10+ inches. Their iron is on the lighter side for cast iron and I think the shorter handle on a larger pan would be more comfortable. Just my 2 cents:)
@@dominiquetrammell4539 Considering the purpose of cast iron and even carbon steel I would stay away from lighter pans. With Carbon steel stick with 3mm thick Matfer and De Buyer. If I had to choose I would go with thinner cast iron before carbon steel. The 11 7/8” Matfer could be imposing if you’re worried about weight. I’m 5’8” and a strong guy and it felt awkward for me. But I believe that was due to the excessive angle of the handle which I’m hoping was a factory goof up. The welds were sloppy and the handle was attached to the pan too far up when compared to my 9.5” so I sent it back. I’ll buy another in a month or 2 when hopefully there should be a new batch from France. I really think you’ll be ok with an 11” Matfer. And I recommend Matfer over De Buyer simply due to the better prices. There’s no need to spend more $$ when the quality and thickness of the steel is the same with almost identical handles. 11” Matfer is $46 vs $90 for the de Buyer. That’s a no-Brainer. It makes more sense to go for the de Buyer Mineral B Pro 11” for $110 with the nicer handle. That’s my next pan but it’s only readily available from Williams Sonoma or directly from de Buyer USA otherwise I would have had it weeks ago. I’m sure WS is basically ordering it from deBuyer USA anyway.
@@Assimilator702 I guess it boils down to personal choice! I already own a small Field CI fry pan and it's a pleasure to cook with. Kent rollins did good comparison (to other CI) and review videos if you're interested in checking it out. Cook Culture has also reviewed it, I think. Heirloom quality and made in USA.
@@dominiquetrammell4539 I’ll check those out. Thanks. I’m ordering that 11” de Buyer Mineral B Pro tonight. It’s popped up in my dreams so I know it’s time to get one in my hands.
I have a Matfer.. On the 10 inch version, after many omelets cooked, it does great for cooking omelets. I wouldn’t use any other skillet, even a great teflon. I have the 6 in Mafter, and it works amazing with sunny side up eggs, steaks, and fish, after many-many uses. I wouldn’t want to use anything else. - it goes straight from stove to oven to finish cooking.
The 12 inch is also very nice, if trying to do high heat cooking, but it’s not a go-to for my purposes. I usually use it for stir-fry; however, I just ordered a wok, and look forward to using that instead of the skillet. Maybe the 12 inch Matfer would be great for cooking meats for a large family, which I am not.
awesome!
Love the video, but my mind was wandering and I set the oven at 400 not 475 in the oven for the first two seasonings of my new Matfer, will this still turn out ok? Thoughts?
Hi, yes, it's all ok around that temp
I thought that the mineral B one has handle that should not go in the oven for nore than 10 min. How long was it seasoned for in the oven? Or should I season it on the stove top?
I put mine in the over for seasoning without an issue.
Maybe I missed it in the video, but are your re-applying the Buzzywax between cycles in the oven? Thanks!
Yes, reapply before each cycle. I actually hit them when they first come out of the oven and then again before they go back in.
@@Cook-Culture Thank you!
@@motocracy4828 Any time!
Looking forward for the 10th anniversary of this video!
Can you do a Debuyer Mineral B Pro vs Solidteknics carbon steel review? I'm curious about how hot the handles get on a long cook on the range. Like does the venting in the Solidteknics match up to the SS handle in the Mineral B Pro. Also how does the cooking compare between the two.
Thanks
Hi, thanks, interesting. I hadn't thought to pair those 2 up. In my opinion they are not an equal pan as the Pro is superior in every way. But that doesn't mean that I shouldn't show why I think so....
@@Cook-Culture In your review can you please go over the differences between the two pans, because on paper the Solidteknics 10" skillet is a 3mm pan while the Mineral B Pro 9.5" is 2.5mm and the 11" is 3mm.
Just from someone looking at the specs and not having cooked on both, it would appear the Solidteknics 10" should cook the same as the 11" Pro. The on paper difference is the Solidteknics' one piece rivetless design with heavily vented handle vs the Pro's riveted stainless handle, which is why I was asking about the comparison of the two handles and heat transfer over a long term cook on the stovetop.
Thanks for the response and for putting out these videos. They're really helpful for my pan buying decision making process!
@@Baron_Red Ok, when you put it that way I should probably talk with de Buyer and do a proper review. Thanks
My research shows all those pan can warp on induction cooktops. There are significant temp differences from middle.to.sides which causes warping.
It all depends on your cooktop, it's not the pans
I notice that the Mineral B looks more grey/black when seasoned, and the Matfer looks more Golden. Is there anything to that? I chose Matfer because the handle is lower than on the Mineral B. I have some cheaper Vollrath pans and the handle is higher, like the Mineral B. The Viking pans don't work as well for me because of that, so that was a factor. I also like the welded handle of the Matfer. I was a bit hesitant to try the Mineral B because of the handle that is not quite as oven safe as the Matfer. I always oven season. I am sure I could, just like you, equally like the Mineral B or Matfer.
Howdy, I'm liking the updated Matfers that are induction ready, meaning they don't warp. This is a great feature. The colour difference is only the amount the pan has been used. They all end up a very dark colour.
@@Cook-Culture Thanks for your answer. I hope that with the new updates, Matfer has not changed anything with the pan shapes, and more importantly, handle length and angle.
Is a pan measured from the bottom cooking surface or the top?
If i had to guess, the Mauviel, being thinner, needed a bit more heat and a bit more shaking, or just playing with to spread the heat. Kinda like a wok.
What size de buyer do you recommend for at home cooks?
Can I use dishwash gel or dish detergent to wash de Buyer?
It appears Matfer has recently switched to a more standard beeswax-style protective coating, rather than the hard coating you mention. Can you confirm?
Sorry. I can not confirm that. We are not a Matfer dealer
Just watched this comparison. All three were seasoned in the oven (per Jake's opening commentary). The handle of the deBuyer has a coating that apparently "should not be baked." Aka recommendation: do not use "stovetop-to-oven." Frankly I'd prefer to do just that, "burn it off" and remove any residual handle material if that's the affect, precisely to enable "stovetop-to-oven" use.
How did the seasoning process (bake at 475F/60 minutes) affect the handle coating?
Hi, here is that video: ua-cam.com/video/fhhI4pOtpCc/v-deo.html
How will Smithey Carbon Steel Farmhouse skillet stack up ? :D
Should the larger pan get more oil/butter to test its frying, just so there is the same depth of oil as for the other pans? That might account for the results more than the thickness of the pan.
How did you season the de Buyer with the painted handle? I had a phone call with the de buyer service in France. The told me to heat the pan in the oven not more than 200 degrees Celsius / 390 degrees Fahrenheit. I used canola oil. All in all I’m not really satisfied with the result. Regards from Germany 🇩🇪
Hi Ron, thanks for the note. Take a look at this one: ua-cam.com/video/UEZYD5VSEIM/v-deo.html
@@Cook-Culture thanks for your quick response! Meanwhile I’ve watched the recommended video, great advice! I’m very impressed!
I think the matfer bourgeat method of frying potato skins with oil and kosher salt has the advantage of scrubbing off the wax coating too.
I chose Matfer because there are no rivets.
Same here, but I wish the sides were more curved
I really like that too. Also the edge of the pan is nice and smooth
Marci Reale: I like the lack of rivets and that the handle is a bit lower on the Matfer. I prefer the fully oven safe handle as well. Revision: At some point soon, I am going to buy a Mineral B in a smaller size to see how I like it, even though I have Matfer. I saw one in a department store in Munich over the holidays and it was really nice.
@dannyo3317 my most used pan is the Mineral B omelet pan. It's just the right size and being smaller it heads up quicker. It's the same thickness though as their smaller fry-pan, just has more rounded sides. Perfect for searing and cooking for one.
I love my Matfer pans.
I just ordered a Matfer. I can wait!
I wish i could live my matfer, but i got the impossible pan, the blu skillet ironware pan and it is definitely the king
I have the Mineral B Pro which is very heavy but I really like it.
Nice!
Hey Jed, enjoyed watching this video again. Have you seen any warping on your Matfer pan? I bought a Matfer 11 7/8" carbon steel pan a few months ago, and I noticed it warps when cooking on my electric flat top stove. It spins. This happens around medium to medium high heat. It does seem to go back into shape after it cools down. My de Buyer pan does not do this, although it's smaller at 9 1/2." Just wondering if you've seen this at all.
De Buyer's are slightly convex to prevent this.
On the larger pans is better to only use them on gas stoves.
Is it ok to use a chain mail scrubber on CS to remove carbon build up? I’ve read not too as it will scratch the pan?
Thanks. Chain mail and iron pans are a match made I'm heaven! Scratching seasoning is difficult to understand as each user experience is different. In general, however, a hardened seasoning should take chain mail without an issue. Sometimes people get some carbon build up in their pans, which they assume is seasoning, and chain mail does a number on it. This is not damaging the seasoning, but taking off carbon build up. It can be a bit confusing, but as I stated, chain mail and a well seasoned pan are perfect together.
Question, if you have a gas cooktop is the oven method necessary? Can't you season with just the gas heat?
Yes. Oven is more even but any heat source works
Fair enough 👍
The Matfer looks a lot smaller. What are the pan sizes?
I have Matfer, Mineral B, Ballerini and Blu. I agree with your heavier pan = better pan assessment. The Ballerini is the lightest and my least favorite and I would not recommend unless you must have a lighter pan.
Thanks for the comment!
Great review. How about testing Made-In pans.
Coming very soon!
ua-cam.com/video/GD6MUfH5whs/v-deo.html
MADE IN 👍👍👍👍👍 THE BEST 🥇🥇🥇
How can a metallic chainmail scrub not damage the seasoning? I'm always scared to damage the seasoning that I've put time into, going at it with a metallic scrubber.
I understand that. It's counterintuitive! In actuality, when you have a rock-hard seasoning, the smooth and rounded chain mail acts more like a polishing tool than a scouring pad. With a light touch, it gently cleans but you can also lean in with it and scour if needed. The best cleaning tool I have and I use it on all my cookware.
@@Cook-Culture Thanks, that makes sense. Is there a risk to scratch the actual steel in a way that would be detrimental to further seasoning?
@@classicalmockups8814 I can not say for every tool out there but in my experience, using the chain mail that we use, I can not see how I could (and haven't yet) damage the pan to a point that it would be a problem. I've found chain mail to be the absolute best too for maintaining iron cookware.
Have you ever tried Solidteknics or Darto carbon steel pans? I guess they are products you likely wouldn't sell. But I'm just curious given your significant experience in cookware. I have greatly enjoyed both of those brands but have no background for justification of quality.
Hi, thanks for the note. Yes, I have both of those brands and enjoy them. I'd say Darto is the best value but the fit and finish to Aus-ion is really good. As a comparison I would say they are a tier below Mineral B or Matfer.
The DeBuyer B is a very heavy pan I find hard on hands and wrist! I would never part from my Matfers they are wonderful non stick and easy to clean pans!🙏
Thanks for sharing!
Couldn't agree more, I have grown to dislike my 12 inch pro because of exactly that. With the Mauviel 12 inch I can still toss food, altough it's also on the heavier side. Mauviel is 2.5mm while the pro is 3.2mm. Pro is about 1/3 heavier, if not a tad more
The thickness of many carbon steel frying pans depends on the diameter for rigidity, this is why it's probably important to use skillets of identical diameter, or rather, identical thickness for fair comparison. Thickness information is not easy to obtain though.
In any case, curing the pan in a 475° (Fahrenheit? Celsius?) oven 3 times is way overkill. Manufacturers such as De Buyer recommend just using a little oil on the stove top as if you were frying stuff. My granny didn't have a 475° oven and BuzzyWaxx to cure her pan. It would get its black varnish naturally very quickly from a few empty load frying and regular use.
I was also always told that using steel wool is a big no-no for carbon steel clean-up. Hot water and a regular sponge, then drying with a towel and a light oil coating before putting away for next use was all the care you need.
I wonder why De Buyer still sticks to traditional rivets to this day. Their pans last for generations, is it maybe not the case with welded handles? They don't have the same proven history for now, we need to reconvene in 50 years...
In any case, I now use only cast iron and carbon steel for frying pans, but a stainless steel sauteuse with a lid works great for more liquid dishes such as stews.
Do you have issues with warping these carbon steel pans , I was watching another video where it almost seems common without a gas stove ? Is this true or ? Thinking of getting one but I cook on electric.
Hi, I cook on induction (glass top) all the time and warping is not an issue for me.
@@Cook-Culture thanks I think I’m gonna give it a go , worst case scenario 40$ pan 🤷🏼♂️
@@flippintobyland7257 Good on you. The main culprit would be a thermal shock so just be aware of plunging a super hot pan into cold water. I am not overly cautious but I do use warm water when rising a hot pan.
My Mauviel m'steel 12" Skillet is 4 years old and it's the MVP in my kitchen. It tosses food around beautifully like a wok. I've heard great things about the matfer so I may buy one in the future.
Thanks. I've been using the one in this video quite a bit and do really like it. Not as much as Matfer and Mineral B, but with tempering the heat it's working great. Just a bit a different pan.
Did the mineral b come with a logo stamped in the middle of the cookin surface?
Yes, they all do.
What is with the Buzzywax? I have yet to season my new De Buyer
Its a combo of canola oil, grapeseed oil and beeswax. I don't know the ratio's that Buzzywaxx uses, I found a source that recommended 80ml grapeseed oil and 20g of beeswax. Heat it up enough to melt the wax and stir it well to combine and then pour it into a container and let it solidify, it'll be close to 4 fluid ounces. I had the very bottom of a bottle of canola oil so what I made is more like 50ml grapeseed oil, 30ml canola oil and 20g beeswax and it really is a nice concoction. Not only does the beeswax bring a nice little fragrance, but I really think it just seasons a bit better than using plain grapeseed oil that used to be my "go to"...I use it on the cast iron with great results also.
Beeswax is cheap so its easy to try for yourself with the recipe here. Buzzywaxx is $7 for 2oz, while certainly not expensive (not even close to the cost of some other "fancy" seasoning waxes) I spent less than $4 in beeswax to potentially yield 8oz of seasoning wax.
Strange things happen. First remove/clean pan from beeswax from factory. Then apply beeswax?
Most video’s claim to let the pan cool down in the oven until it is totally cool.For a better binding process.
Hi, take most of the factory wax off, but it does not need to be all of it. And yes, on each seasoning rotation, let the pans FULLY cool.
I’m interested in buying the Matfer after watching your demo, mainly because of the absence of rivets. But here are the instructions for seasoning the Matfer pan on one website:
around entire pan. Amount of ingredient will vary depending the size of pan i.e. medium pan use 1/3-cup oil, 2/3-cup salt, & 2 whole potato peelings. Discard after sautéing for 10 minutes.
There is such a difference between these instructions and your method so I’m really confused. Please comment.
I have a video on that. Look for 'my method vs Cooks Illustrated'. That should help
I’ve decided to retired my non-stick pans (finally!) and have returned to your comparison of the three carbon steel pans to confirm my choice of Matfer. I turned to Amazon to purchase and discovered a couple of things that concerned me.
1) a reviewer mentioned that these pans weigh almost as much as cast iron! I’m 85 and was looking for something lighter weight. I am not inclined to choose Mauviel instead though as I equate quality with weight. Also, my mother bought me a Mauviel copper pan and I have Bourgeat pans and the Bourgeats seem twice as heavy and twice as good.
2) A reviewer mentioned that the new Matfer’s are not completely flat on the bottom, but concave to minimize warping on convection stoves! What about those of us without convection stoves and have to deal with a dry spot in the center? I can’t imagine that’s a good thing. Is there anyway I can buy the old version? I hope you can comment on this.
Hi, thanks for this. Yes, the pans are heavy. That is an issue for some older folks. Yes, the pans are convexed to help when heating. Take a look at these: www.stratacookware.com/
@@Cook-Culturethanks much for this tip Jed. I think it is the perfect pan for me! And I’m so glad you gave this pan a second chance with a proper seasoning.
@@Cook-CultureI can use one more good tip from you please. I’m mostly plant based. I cook spinach almost daily for health reasons. I heat up water in a 10” non-stick skillet, add spinach and boil for 3 minutes. (BYW, I’m dumping my non-stick pans as soon as my Strata arrives.). Do you think a well seasoned Strata or Darto or Matfer can retain its seasoning and tolerate my spinach cooking method? I have cast iron pans and I use BuzzyWax on them every time I use them, no exception, so I’d do the same on any carbon steel pan. If not I’ll have to buy a stainless steel skillet, an expense I’d like to avoid, or use my 10” Le Creuset skillet which has become unpleasantly heavy for me.
@@sylviarienzo6955 Howdy, yes, it will work great but don't cook the pan too dry. Always keep a bit of moisture or fat in there! Thanks!
What are the sizes of each of the pans tested?