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.
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!
I bought two Matfer Pan's recently, 2024, and they both came uncoated. I was pleasantly surprised. They seasoned well and I couldn't be happier with their performance.
I just bought a Matfer yesterday and as you said there was almost no coating to scrub off. Seasoned it up and fried eggs in it this morning. Excellent 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.
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.
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.
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. Thanks for the review. I am moving away from some non-stick Tefal pans and am looking at carbon steel pans such as these. I spotted you were able to touch the handles whilst the pans were hot. Do these pans not conduct heat up to the handles?
I just bought a mineral B pan, and knowing that the manufacturer doesn't recommend seasoning in the oven I will like to season mine that way. Am I running a big risk that the handle will not take the heat? Thank you,
I have been using my Mineral B a lot lately and the more I understand it, the more I love it. The cast iron skillets still have their place in my heart, but I couldn’t live without my carbon steel at this point.
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.
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.
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.
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.
@@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.
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:)
@@dominiquebt 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.
@@dominiquebt 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.
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 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.
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?
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 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.
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!
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.
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!!!
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.
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.
Thanks for this video. While it is interesting to see how quickly these pans take to seasoning, the far more important issue is how do they hold up after months of use? Also, do the minor differences in geometry make a significant difference? I particularly liked your demo/discussion of using a chainmail cleaner. Missing from that discussion, however, is the obligatory warning to noobs that the pan MUST be thoroughly dried. While anyone who actually uses carbon steel will already know this, noobs often are left to learn the hard way. IMO, the best way to ensure a dry pan is to briefly warm it back up after towel drying. I also concur with your conclusion that heavier is better. Thicker/heavier pans will typically have fewer hot spots and will retain heat better. My most common use for my carbon steel pan is to sear meat. A pan that retains heat is important for that use.
What's the best Carbon steel pan available in the market today, not matfer something else because its 75$ and I will have to pay extra 140$ to get to my country, are there any good Alternatives??
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.
Why ? Those 3 What is the make up of the steel in each one of these pans ? Did you pick those three pans because the steel is exactly the same make up the same formula is in each one of those steel pans
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)
I cured mine with just a tiny bit too much oil. I thought I wiped enough but no. Now I have some sticky parts. Should Re start or it’s ok? Would stuff stick if I leave the sticky parts? Can I fried eggs I’m them?
Hi, the Carbone Plus is the same pan, made cheaper. It does not come with beeswax and the handle is not finished with the same epoxy. The pans, however, will preform the same way.
@@Cook-Culture thanks. They sure look identical and difference isn't mentioned on their site. Instead of carbon steel with or without epoxy I'd sure take the one with stainless handle (in same flat design). That would settle the case for me. I'm not sure I'm a fan of epoxied.
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?
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.
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
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.
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.
De Buyer mineral B is my favourite. I love mine. I’ve bought them as gifts as well, they are quality pans that will last your entire lifetime. Heirloom quality. I have the 11” standard Mineral B but I do want to purchase the Mineral B pro as well
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!
I got a matfer and can't get the coating off with water and soap. I managed to get a good amount out of the inside. But I don't know if I want to spend an entire day and a lake full of hot water scrubbing it on the bottom. And I think I screwed it up because I put it on the gas burner on my stove to dry it off and walked away for a bit and now it's blue in the center. Any ideas?
Check my comment for the recommended method to remove the coating. The Matfer skillets are made by A. Turk GmbH Germany. They recommend soaking the skillet in hot water and washing powder / detergent for clothes, not dish soap. The blue spot in your skillet is perfectly normal. Carbon steel changes in color at temperatures of 400° Celsius from brown over purple, dark blue, light blue and back to silver / grey. You either accept the skillet partially have those colored spots (it's cosmetic only) or you may heat the whole thing up to the point where it completely turns light blue or silver. There are numerous videos of Chinese bluing their carbon steel woks. You may watch some of them. It works the same way for a carbon steel skillet.
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. 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.
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!
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.
Confused... Mineral B has an epoxy coat on the handle, right? It should not be oven-safe... The Carbone Plus I believe is the model that is considered oven safe...
@@Cook-Culture Thanks, love your content! I just picked up 3 Matfer skillets to replace my flaking non-stick pans! Very excited to enjoy the seasoning process :-)
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.
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 🇩🇪
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
That is a safe habit but it depends on variables. What type of pan, how hot was the pan, how cool/warm is the water. Generally, high end cookware will not warp even when a hot pan is submerged into cold water
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 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
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.
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?
If you do the initial seasoning in your Matfer per their directions (salt/oil/potato skins), you don’t need to use Barkeepers Friend. Oven seasoning may make it prettier, but is unnecessary.
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.
@Cook Culture Question, Why is it so important to remove the beeswax coating when you first receive the brand new pan before seasoning with something like grape seed oil rather than just heat the pan up to the melting point of the wax and then add the oil to it and then complete the seasoning process when you use beeswax in your seasoning paste? Seems to me like a waste of time for something that logically shouldn't be necessary. My view is if you heat the pan just to the melting point of the wax so it is liquified and then add the grape seed oil to it then the oil and the wax would mix and become the same as your seasoning paste and do the same job without all of the elbow grease of prep work for the initial seasoning.
Howdy, you are on to something but you should take some beeswax off. Why? The coat of beeswax is quite thick and too much to create a seasoning. 2. The beeswax is not super clean. You don't need to take off too much, just run under hot water for a min and wipe down. Then seasoning as normal.
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
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.
What are the sizes of each of the pans tested?
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!!
I bought two Matfer Pan's recently, 2024, and they both came uncoated. I was pleasantly surprised. They seasoned well and I couldn't be happier with their performance.
I just bought a Matfer yesterday and as you said there was almost no coating to scrub off. Seasoned it up and fried eggs in it this morning. Excellent pan.
Sounds like the Matfer is what I'm after. I especially like the welded handle, I've had rivets loosen up over the years.
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.
05:55 Notice which pan is bowed up in the middle when he adds oil.
very good review, I bought a Matfer awhile back...glad I did after seeing this. Cheers!!
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...
This is an EXCELLENT review and helped me decide which carbon steel pan to buy.
Glad I could help!
Thank you very much for the thorough review. I can confidently purchase a Matfer pan.
Glad it was helpful!
You can put the mineral b in the oven to season? Thought only the pro version was oven safe.
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.
just the video I was looking for!
So hard to choose from the top tier. But this helped me make a decision
Glad I'm not the only one watching pan videos. ha! ... I like my Lodge & Town pans.
Have you ever tried the DeBuyer Blue Carbon Steel Pans?
Yes, they are good, thinner than Mineral B
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.
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
Hi. Thanks for the review. I am moving away from some non-stick Tefal pans and am looking at carbon steel pans such as these. I spotted you were able to touch the handles whilst the pans were hot. Do these pans not conduct heat up to the handles?
I just bought a mineral B pan, and knowing that the manufacturer doesn't recommend seasoning in the oven I will like to season mine that way. Am I running a big risk that the handle will not take the heat?
Thank you,
I have been using my Mineral B a lot lately and the more I understand it, the more I love it. The cast iron skillets still have their place in my heart, but I couldn’t live without my carbon steel at this point.
Could you please give your opinion on Darto N30 30 cm 4 mm thick carbon steel pan. Is there any chance to have your expert review of this pan?
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
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.
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.
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.
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:)
@@dominiquebt 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.
@@dominiquebt 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.
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 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?
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.
2:36 is that baking soda? thanks
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 like Matfer's no rivets and light weight
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.
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!
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!
I have the Mineral B Pro which is very heavy but I really like it.
Nice!
How will Smithey Carbon Steel Farmhouse skillet stack up ? :D
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!!!
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.
Is a pan measured from the bottom cooking surface or the top?
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!
Thanks for this video. While it is interesting to see how quickly these pans take to seasoning, the far more important issue is how do they hold up after months of use? Also, do the minor differences in geometry make a significant difference? I particularly liked your demo/discussion of using a chainmail cleaner. Missing from that discussion, however, is the obligatory warning to noobs that the pan MUST be thoroughly dried. While anyone who actually uses carbon steel will already know this, noobs often are left to learn the hard way. IMO, the best way to ensure a dry pan is to briefly warm it back up after towel drying. I also concur with your conclusion that heavier is better. Thicker/heavier pans will typically have fewer hot spots and will retain heat better. My most common use for my carbon steel pan is to sear meat. A pan that retains heat is important for that use.
Nice! Thanks for the feedback
What's the best Carbon steel pan available in the market today, not matfer something else because its 75$ and I will have to pay extra 140$ to get to my country, are there any good Alternatives??
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
Can I use dishwash gel or dish detergent to wash de Buyer?
I heard mafter doesn’t use beeswax but instead resin and that’s why it’s harder to clean off the coating.
Yes. It's a bit harder but not too bad.
Why ? Those 3
What is the make up of the steel in each one of these pans ?
Did you pick those three pans because the steel is exactly the same make up the same formula is in each one of those steel pans
These are the 3 most popular European brands
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
This is obviously a pro review. Do you recommend these pans for mortals with no such ovens?
How does his pan look so perfect golden brown and mine not so much. Using the same product.
I would suggest lower heat and a longer cook. That's the trick to a golden finish
Curious how you like the Matfer after a couple of years of use now? I have a couple of Matfer's and love them. 🙂
What do you have against Great Britain? Where’s Gordy’s Hexclad?
Last time I checked, Hexclad was made in China.
@ great catch, ‼️‼️‼️Gordon Ramsey is devastated. “Can’t we all get along?” 🇨🇳🇬🇧🇫🇷 🇨🇦🇨🇦🇺🇸
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)
I cured mine with just a tiny bit too much oil. I thought I wiped enough but no. Now I have some sticky parts. Should
Re start or it’s ok? Would stuff stick if I leave the sticky parts? Can I fried eggs I’m them?
Howdy, if it's just a bit then cook it on the stove top until dry.
What is the difference between de buyer Carbone Plus and Mineral B? Searched the internet but seems no one can give a clear answer. I'm confused.
Hi, the Carbone Plus is the same pan, made cheaper. It does not come with beeswax and the handle is not finished with the same epoxy. The pans, however, will preform the same way.
@@Cook-Culture thanks. They sure look identical and difference isn't mentioned on their site. Instead of carbon steel with or without epoxy I'd sure take the one with stainless handle (in same flat design). That would settle the case for me. I'm not sure I'm a fan of epoxied.
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
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.
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
Why didn't you talk about the handles at all?
Great question. I will be covering handles in a separate video.
is that the matfer 10 1/4 ?
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.
Does no one test how good and evenly these pans seer?
The bottom of the Mineral B looks more rounded than the Matfer. Is than an illusion or is it actually more rounded?
It's almost identical
Did the mineral b come with a logo stamped in the middle of the cookin surface?
Yes, they all do.
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.
De Buyer mineral B is my favourite. I love mine. I’ve bought them as gifts as well, they are quality pans that will last your entire lifetime. Heirloom quality.
I have the 11” standard Mineral B but I do want to purchase the Mineral B pro as well
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
I got a matfer and can't get the coating off with water and soap. I managed to get a good amount out of the inside. But I don't know if I want to spend an entire day and a lake full of hot water scrubbing it on the bottom. And I think I screwed it up because I put it on the gas burner on my stove to dry it off and walked away for a bit and now it's blue in the center. Any ideas?
Hi, some colour variation is not an issue. It's pretty hard to hurt your pan. Now follow regular seasoning. You should be fine.
Check my comment for the recommended method to remove the coating. The Matfer skillets are made by A. Turk GmbH Germany. They recommend soaking the skillet in hot water and washing powder / detergent for clothes, not dish soap.
The blue spot in your skillet is perfectly normal. Carbon steel changes in color at temperatures of 400° Celsius from brown over purple, dark blue, light blue and back to silver / grey. You either accept the skillet partially have those colored spots (it's cosmetic only) or you may heat the whole thing up to the point where it completely turns light blue or silver.
There are numerous videos of Chinese bluing their carbon steel woks. You may watch some of them. It works the same way for a carbon steel skillet.
@@berniem.6965 Thanks for being there, Bernie. @HH880 I would recommend you listen to Bernie. He knows what he's talking about in regards to Matfer.
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
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.
What size is the matfer in the Test?
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.
TY for this wow. I love learning!
Our pleasure!
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
Confused... Mineral B has an epoxy coat on the handle, right? It should not be oven-safe... The Carbone Plus I believe is the model that is considered oven safe...
You are correct
@@Cook-Culture Thanks, love your content! I just picked up 3 Matfer skillets to replace my flaking non-stick pans! Very excited to enjoy the seasoning process :-)
I love my Matfer pans.
I just ordered a Matfer. I can wait!
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
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.
loved this head to head comparison....thanks for the info.
Thanks for watching!
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.
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!!
The Matfer looks a lot smaller. What are the pan sizes?
I heard you should always use hot water to clean so it won’t warp.
That is a safe habit but it depends on variables. What type of pan, how hot was the pan, how cool/warm is the water. Generally, high end cookware will not warp even when a hot pan is submerged into cold water
Great video. Very informative. What are the pan sizes?
What size de buyer do you recommend for at home cooks?
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.
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.
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.
What brand induction is that one??
Jenn-Air
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!
I was of the impression that the du buyer handle is epoxy coated and not oven safe
They also have Pro Series!
I've just bought a Samuel Groves 30cm cast iron skillet... and I absolutely love it, I can highly recommend!
Good to know!
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!
What sizes are they?
What pan is the mineral b exactly. Theres a lot of different ones, full pan name and size please?
De Bayer
If you do the initial seasoning in your Matfer per their directions (salt/oil/potato skins), you don’t need to use Barkeepers Friend. Oven seasoning may make it prettier, but is unnecessary.
Thanks, for the input!
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
@Cook Culture Question, Why is it so important to remove the beeswax coating when you first receive the brand new pan before seasoning with something like grape seed oil rather than just heat the pan up to the melting point of the wax and then add the oil to it and then complete the seasoning process when you use beeswax in your seasoning paste? Seems to me like a waste of time for something that logically shouldn't be necessary. My view is if you heat the pan just to the melting point of the wax so it is liquified and then add the grape seed oil to it then the oil and the wax would mix and become the same as your seasoning paste and do the same job without all of the elbow grease of prep work for the initial seasoning.
Howdy, you are on to something but you should take some beeswax off. Why? The coat of beeswax is quite thick and too much to create a seasoning. 2. The beeswax is not super clean.
You don't need to take off too much, just run under hot water for a min and wipe down. Then seasoning as normal.
@@Cook-Culture Thanks for the reply.
You should try the M'steel on gas.