NEW! Big Changes to Matfer Bourgeat Black Carbon Steel Pans: All the Details!
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- Опубліковано 24 тра 2024
- *NOTE: Uncle Scott has not independently tested the metal content or quality of the Matfer pans, and SOME Matfer models are under recall in Europe, but not in North America. Matfer says they stand behind the safety of their pans. See the Matfer website for full details.*
UPDATE: Matfer got in touch and the LATEST info on the release dates for these pans is that the 12 5/8" inch updated model is in stock now; the 11", 11 7/8", and other sizes are now expected to be in stock Q4 2023.
What changes have been made? See TWO of the newly updated Matfer Bourgeat black carbon steel frying pans and get all the details and information available.
Shop Matfers on Amazon (may not be the new model yet... will update): amzn.to/3CNA4BM
Looks like the older stock is on sale on Amazon. If you have a gas stove and see a deal, jump on it with one of the older models. If you have an electric or induction cooktop and are worried about warping, wait for the new model. Check back here for the latest on when the new models will be available.
*Top Carbon Steel Skillets*
- De Buyer: debuyer-usa.com/collections/c...
- Matfer Carbon Steel Pans: amzn.to/2CdDsp2
- Mauviel Carbon Steel: amzn.to/2PQieFW
- Lodge Carbon Steel: Lodge Skillets: amzn.to/3CNtSbL
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I really wish more companies that make carbon steel pans would use flush rivets/welds. Call me OCD but I hate all the crud that builds up around them. I like a clean and smooth cooking area
I bought the 12 5/8 matfer bourgeat on Amazon this week for $67.66 (22% off) and it’s the new model with a logo on the handle. I was worried it wouldn’t be because of my electric stove but took a leap of faith, and very pleased! Purchased on 1/13/2023 and delivered on 1/15/2023.
I love how you hesitate to say Bourgeat over and over again, haha! Only Matfer!
It's not the most pleasant word!
That was GREAT information. Very timely as I need a large frying pan. I bought a large de Buyer Crepe pan to make omelets, dosa, injera and so pleased with it. Carbon Steel is the way to go. To season it you spray cooking oil, smear with paper towel, put on medium heat and let it coat. Repeat 3-4 times. They say to do this 12 times with very thin coat.
With regard to wax coating, very happy to hear that. My technique to remove everything from surface and to polish cast iron pans, I use my angle grinder and a crimped wire cup brush to 'scrub' it. Get the wire brush from Harbor Freight for $5.
I must buy this new Matfer fry pan. Thank you!
I've got 3 of these... and have had them for the past 2 years. Absolutely love them. No issues!
Matfer still makes the best spinners money can buy.
With the bottom concave like that, doesn't all the oil the pool around the outer rim... The center of the pan will have no oil unless of course one uses a great deal oil. Don't we want a completely flat surface? Am I missing something ?
I had a Matfer 11 7/8 spinner also. Took a 3# dead blow hammer and turned the pan upside down on the work bench, gave it about 5 big hits and it now looks just like the new and improved version. Have used it multiple times at varied temps since. No problems. You know what they always say. When all else fails get a bigger hammer.
I had a pan from a different maker with the same problem. I used a 4# dead blow hammer. Worked just fine!
I need a bigger hammer. I have an inexpensive carbon steel wok that is a spinner. I've smacked it with smaller objects trying to flatten it without success. I've been wanting a dead-blow hammer anyway. Next trip to Harbor Freight.
I’ve taken a hammer and block of wood to a few pans and have always been happy with the results. I have learned to start slow so I don’t need to go the other way 😅
1by4 + mini-sledge + smack smack smack = perfect surface
I find it amazing that this information is nowhere else to be found besides on this amazing UA-cam channel (not even from Matfer Bourgeat anywhere). Uncle Scott has got so much great information. Thank you!
Edit: One thing I was curious about is how they are able to have no coating just from the bag. The bags are usually ripped by the time I get them, so maybe they will start packing them better too.
Please get a High quality Induction cooker, those cheapy portable induction cookers suck. I have a "Wolf" Induction stove top and it heats far more evenly (no donuts) remember the metal itself is heating, so start lower and give it more time to let the heat spread then increase the power let the heat spread a few more mins. and cook. Because Induction heats completely different from anything else induction makes the metal itself get hot it does not heat the metal from the outside, there is a learning curve. Thin metal has a hard time with induction because of the rapid change in temp in the metal itself, they will have hot spots over the induction coils, more coils more even heat, less coils = Donut patterns, thicker is always better for more even heat. Be paitcent. let the heat spread through the pan like you wait for heavy cast iron to come up to cooking temps
Glad to hear about the coating. I had to boil vinegar in pans to get that stuff off. Not sure I like the up-warp on the pans though. That means your oils will go to the edges and not stay put. Personally I'd rather have the oil pool in the middle instead of the edges.
I got one of these by chance! I poured some water in the pan and saw a level surface, no pooling. I'm guessing that the cooking surface is level but the bottom layers aren't
@@matthew84mj Interesting, thanks for the reply!
The solidteknics carbon steel pan I have has that up warp and it does pool the oil to the edge which is very annoying when cooking. Curious to see if this will be the case for the new matfer
@@MynameisnotRick Yep, I have a solidteknics as well. And have the same problem. I don't even use it anymore.
@@corksauve4949 only reason I’m still using mine is because it was a bit pricey iirc so trying to get some value lol…
Thanks for the info. I turned my Matfer 11 7/8" pan into a spinner by cooking on my electric stovetop. My DeBuyer pan hasn't had that problem. Glad to see they're fixing the issue.
You can fix yours too. Just get a rubber mallet.
@@tomwiggins1225 Thanks. But wouldn't it warp again when I cook on the electric stovetop?
I just got one of the updated pans, a 12-5/8". I have one of the old versions, an 8-5/8". I have to say that I don't like the updated version as much, only due to the new bottom shape. The updated shape may mitigate issues with induction and other non-gas cooktops, but I think that it takes away some of the easy cooking characteristics of the old version. I had to constantly monitor how much oil was in the pan, and it took care and some guessing, because you have to make the "moat" around the edge of the pan deeper than you expect, as the center is higher and will have less oil. That can get difficult to judge. With my old version, the depth of oil you have on the pan edge is what you have in the center. The metal (handle and pan) on my new version 12-5/8" is slightly thinner than that of my old version my 8-5/8". I do not have an old version 12-5/8" to compare to my new version 12-5/8" to make an Apples to Apples comparison.
Good to know! I guess they realize the negative of oil forming a moat around center ... Probably best way is to tilt pan to get some oil in center just before placing the food? I love that the no-coating factor; big time, as I'm intimidated by the complaints so far.
The removal of what always sounded like a very intimidating coating is a welcome change. Thanks for the informative video about the updates! Time to look at Matfer pans (again)!
My 11 year old de Buyer carbon skillet is still perfect. My Mafter, although I prefer it's design over the de Buyer (namely in the non coated handle, and also no rivets inside) has warped badly in 5 years, so much so I had to replace it with a de Buyer. I'm sure my de Buyer will go another 30 years no problem. I use to cook on cast iron; but having moved to carbon steel; I'll probably never go back to cast iron except for maybe when I'm making cornbread. I recently purchased a stainless skillet for my more tomato based sauces and it has been wonderful.
are you using high heat... only to go to med high-> warping
Fun fact: I made that concave mod to my Matfer pans all by myself with a hammer and a piece of wood. Along the way, I actually got a refund for the 28 centimeter pan, and was allowed to keep it from a Norwegian retailer, because their website stated induction compatibility. Pleased as punch with their service, and still going out of my way to buy from them whenever possible. 🙂🙂
I bought a "Made In" carbon steel pan a couple years ago and frankly I just dont use it. It's hard to clean and maintain. Instead I use my Mom's 70 year old cast iron pan......works great, cleans easily with no soap.
Awesome! Can't wait for the full review.
Sounds awesome. Looking forward to seeing how they preform.
AWESOME!! Thanks Uncle Scott, can hardly wait for the BIG performance review, multiple foods, multiple cook/heat sources .. I have an 8” and a 10” Matfer, and I cook on either propane, or a cuisinart cast iron electric hot plate/burner.
Thanks Uncle Scott. Very informative. Great video.
I just love to see carbon steel pans in action again and again 🤗🤣✌
In comparing new vs. old here in my home, the new versions differ in look and features enough that to me, they look like completely different pans/models, no matter what Matfer says.
Great video Scott, thanks. I've been wanting one of their pans for a while so I think I'll wait till they hit the market and get one.
I was a day away from getting the mineral b pro, now I'm waiting for the test run on this baby!!
Concave bottom of pan means island/moat on the inside of the pan if the pan doesn't flatten when on heat. Spinning pans can certainly be dangerous but the island/moat situation makes you use more fat than is actually needed if the pan were flat on the inside. Kind of a let down either way. I guess they're trying to dial these in for the induction crowd. Deadblow or framing hammer and block of wood on the inside of the pan is probably going to be necessary for those cooking over a bare flame.
Good news about the pre-warp adjustments. I had to do this myself on a DeBuyer pan. It was perfectly flat when cold, but turned into a spinner at egg cooking temperature. I think I mentioned this before in a previous comment. I put the pan upside down facing a flat surface and took a large wooden log and banged the centre of the bottom of the pan so it pointed slightly upwards. When heating to say a certain temperature for steak it is perfectly flat but increasing it more it turns into a spinner. It is a quick and easy fix once you realise it is useless without fixing it.
Nice improvements. I do not own a Matfer yet, only De Buyers, but this was really nice to watch, as always. Thank you for all these extremely helpful videos.
Great news, I buy Matfer because I like that there are no rivets on inside of the pan. Getting that wax coating off was not a fun task. I'm looking forward to getting one of these new ones. Thanks Scott!
Excited about this pan
Can't wait for this info.!
Cool! I never had the spin but seasoning was an issue.
Most informative! I have been taking my time deciding before buying and this video this video makes me want to wait for the new version to come out and I also want to see your video which will show if it becomes a spinner because I have a glass top electric stove. I just wish they came pre-seasoned !
Thank-you for highlighting the pan's convex bottom. I see that as a problem, not a feature. Pan sauces and Salmon Piccata are simple in a flat pan. I already have two pans I can't use for sautéing. Don't need another.
KEEP GOING UP SIR!
Looking forward to the review 👏
Love the Matfer pans!
I purchased the 10-1/4 and it has become one of my favorite pans and never leaves my stovetop, I hated the coating on it and had to use a green scotchbrite pad to get it off...I also have a debuyer omelet pan and it is great as well ...one reason I didnt purchase the bigger matfer pans was due to fear of warpage , mine is perfectly flat but I also dont expose it to extreme heat ranges
I got a spinner... glass cook top. Was wondering why they had to put such a coating on instead of just a veg oil. Happy the new mods fixed that with the bagging.
I like these upgrades a lot. I need a smaller one anyways as I'm preparing for an empty nest and the Boss won't get used nearly as often with just the wife and I to cook for.
I bought a couple of Matfer carbon steel pans a few years ago. After I seasoned them they are the best! The Lodge silicone handles fit them perfectly. I can't see any reason to buy the new ones if you already have the old ones, simply a cosmetic change. For the first time buyer this is a great choice from what you've shown.
Thanks for this review! I have three Matfer pans, two of which I use regularly: the 10" and 12". I'll stick with those, but for anyone buying the new pans, not having to clean off that damn protective coating is going to be so convenient!
Great video. Thx!
Isn't that how it always goes...I bought the 11 7/8" one last year and now they've "improved" it. Of course the price is $20 higher and I use mine on low heat with our glass top stove and it's still dead flat so I'm good. I use peanut oil and bake at 475°F to season, I'm looking forward to making scrambled eggs or perhaps a french omelet tomorrow morning. Cheers!
I assume the finished surface is smooth?
Is the thickness 3mm?
Thank you, and can't wait for further review.
I wonder when these will officially be available through amazon. I have not seen the black handles. It is almost the close of the fourth quarter too.
I was ready to pull the trigger on my first carbon steel pan, and it was going to be Matfer. Then ATK did their review, Matfer coming out on top, and now the price on the pan wanted has doubled. So I bought a BK, and it’s great.
I will wait for the new pan
It took 30 for him to tell the world about the logo on the handle. Yes, 30 seconds. Like this logo makes the pan better.
Excellent video, you've helped me a lot Uncle Scott! Thankyou!
Oh.. So if the handles now have a protective, chemical treatment coating is this toxic? Can you (should you) season the handles? And are they still safe in the oven? Thanks again! 👋👍😊
According to the video, the new handles are uncoated. This would mean that they are safe in the oven as well.
Man. … I just got two Matfer pans. Love them but would have loved to not have to worry about the coating. I always wondered why they didn’t have the logo on there. ✌🏼
The improvements sound good. I found it impossible to get the protective coating off my Matfer pan with their suggested methods, but acetone worked well. I suppose that won't be a problem much longer.
You do know that acetone is a carcinagen, right?
@@perniciouspete4986
not according to the CDC.
wwwn.cdc.gov/tsp/ToxFAQs/ToxFAQsDetails.aspx?faqid=4&toxid=1
I'm not too sure about that bow in the center. My 12" de Buyer crepe pan has that bow and when I use it to pan fry, the oil flows to the perimeter. Not good. I do like the other changes though. I have two Matfer pans and they are my favorites. I want to get another one so I'll wait to get one of the new ones and check it out. I won't miss cleaning that coating off that's for sure! And finally, a logo!
Well shizzle - I just ordered an 11 7/8” Matfer. It’s on a slow UPS truck for delivery next week. I have 2 smaller Matfers and really prefer them over my 12” Mauveil pan. I don’t understand why, but the Matfers are just easier to keep completely nonstick.
I guess I’ll see which variety arrives. It would be nice to be able to skip that step of removing the protective coating.
I will be curious about the bow on the bottom if I get the newer version. Is it a bow on the underside, but with an even cooking surface on the cooking side? I would hope so; if not, then I’m hoping for the older version. I cook with gas, so I haven’t had any bowing issues.
Regardless, I love my Matfers!
I'm a new sub and your tips so far have been incredible. I can't believe that I purchased my 11 inch Matfer Bourgeat last week for $34.95 and the price doubled, I guess because of the new upgraded models this year.
Thanks, Ed! $35 is a screaming price on those... great deal. Where did you get it? I might have to get another.
@@UncleScottsKitchen I got it from Amazon, but it's back to $70.00, unfortunately!
The pan still comes with a coating on it even if you get one with the anti rust bag! Best thing to do to a Matfer is put it in the oven. Then set the oven cleaning to two hours and let it take that coating off. After the pan has cooled, grap some 400, 600, and 800 sand paper and make sure every area is down to pure steel. Then season the pan how ever u like. The difference is incredible! The pan cook beautifully with no sticking and no flaking!
Scott, been watching your videos, and my wife recently got a matfer 8" pan for my birthday for me. I have been having a hard time feeling like I got all the oil protective coat off it. do you remove the coating from the outside of the pan or only the inside. and how do you keep the pan from rusting while washing the coating off, seems to be that it took me 3 tanks of boiling water from my water kettle and I dont feel like I got all the oil off. I ordered some copper scrubbers as matfer recommends this for cleaning (says it wont scratch the pan and will help get the oil off."
I wonder if Turk Metall will apply the same changes to their skillets of if they only do it for Matfer. I'm not sure if the bigger upwards bow is a good thing. My DeBuyer skillets have that more pronounced bow and the oil tends to move away from the skillet center leaving it pretty much dry.
I prefer the less probounced bow like Turk does it in their Professional series (aka the now 'outdated' Matfer).
How would I know if the pans at the Amazon link are the updated pans?
is there anyway you can post the model number of the new style, SKU or anything since even matfer's sure doesn't seem to show the new style... thanks for the video really helped me
does the concave improvement change the way oil spreads in the pan? I had a recent oxo non-stick where the oil in the pan just ran to the edges as it was like a mountain was in the middle of the pan.
does this new version still have a flat cooking surface?
Hi Scott, responding to this video concerning the recall. Could the changed made with this redesign contribute to this recall?
Many thanks,
Great video, highly appreciated.
How did you get these newer pans? Matfer USA's website still displays the older versions and mention none of the changes at all. They still have directions on how to remove the original coating prior to seasoning. Yet your vide is a year old.
Thanks in advance.
That is a fantastic question but I do not have a fantastic answer! They told us about the new pans and I got two of them for the review, but they have never made it fully through the system. I have emailed them twice over the last couple months and they have not responded to my emails, so SOMETHING is up but I do not know what. I will do some more digging!
Hey Scott, thank you!
I had ordered a 14” last night. They said they no longer have the older model, so fingers crossed.
Have you heard of Darto pans? I ordered one from them as well, single piece pans.
In case you wonder, I replied from my phone, that’s why different username.
I recently ordered one from Amazon, and I'm sure it will be the older model. If I season it on my grill instead of my electric flat top, will that help prevent it becoming a spinner?
Does anyone know if Matfer’s paella pans are also updated? I’d really love if paella pan didn’t warp also as I prefer loop handles over long handle.
I just got the 11 7/8 pan from amazon today. It didn't have the updated changes (handle logo, welds etc.) but it did come in "the bag" . Where did you get yours from?
Since I use a stove top similar to yours is spinning really a problem? The counterpoint to the curved bottom newer model is that oils/liquids all run off to the edges of the pan which means I've to to use more when frying to cover the bottom. Steaks won't sit in their own juices which could mean dryer meat.
Where can we buy the new models? It’s looking like Amazon is still selling the older version? I have induction so trying to get something less likely to warp. Thank you!
I love my black, use it more than my other carbon steel
Our recently purchased 11 7/8 mafer has an upward bow in the bottom but no logo and the welds appear to be the older style. Is there any way to tell whether this could be a knockoff?
Man I just bought a 9.5 from Amazon and it's the older style. I think I'll return it and take advantage of the de buyer sale.
nice
Hello
Just got 10 1/4 pan from Amazon and it’s the old model. Does anyone know when the new model is available in this size?
I have 11 3/4 which is the new version and it’s fantastic
Where can I buy the updated 11 7/8 ?
Did the 9.5” crepe pan get this update?
Unfortunately, I am a victim of my Matfer pan warping on my electric cook top. Now I see that there is a hack to make a concave mod to counter the warp factor. I wish I knew that before it happened. Too late.
Ordered 9.5 inch March 2023 and got the old model...
Is it worth it to return it and wait for the new model??
Where are these available?
question is, would you rather have a spinner or a oil moat?
I don't like the moat. I cook with gas so getting a spinner is less likely for me. 🙂
Moat is easier to work with than a lake
Exactly
I think that if you get a spinner, you are going to have the oil collect in the center, where you are cooking, vs. with the moat, where the oil will be at the edges, where you are likely to do less cooking. Think about it.
@@chrisweaver41 : I kind of don't agree there.
Shopping link doesn't say updated model as of 11 3 2022.
At present date only the 11 78 and 12 5/8 pans are updated, per Matfer support
Seems like it something is up to me, but not sure what.
@@UncleScottsKitchen Matfer told me they’re working on the other pan designs, but prioritized the larger sizes being released with the concave bottoms first, since the larger sizes are more prone to warping.
Matfer also recommended sizing the burner to the pan and centering the burner on the pan
You made me jump, I got a 10" BK Cookware of Holland. Pan is 2mm black carbon steel with cast iron ceramic glaze handle. My range is induction so your precautions are used. Mfgr said just start cooking, I did your Matfer seasoning 1st. Made hash browns then single egg with 100% no stick. BK makes a great pan. Pan is dead flat with no change during cooking, $40.
Hello Scott. Do you know if Amazon is already selling the new model?
I'm beginning to think Uncle Scott is the only one who has any. From the online comments they're are so many people buying the old ones and thinking because they come in a plastic bag, they're the new ones. Even the mafer website isn't showing the new ones. Could it just be ploy to boost sales. Check the review by cooks culture. He supposedly got 2 of the new pans from mafer but they look nothing like Scott's. Plain plastic wrapping, no Logo, and same old type welds.
Hello, I wanted to ask where you purchased this updated model? I looked on amazon and looks like they're still shipping the old one. I really wanted to get this updated model and will wait until I can find a distributor that sells the updated one. Can you point me in the right direction please. Thanks!!
My 1-2 year old Matfer has the concave bottom but no textured handle. So maybe they've been making small improvements all alone.
Two weeks ago after watching this video I bought the 12-5/8" pan. Yesterday I finally had time to un-bag and season it. I did it first on my stovetop (electric, glass) with potato skins and then three rounds in the oven and everything was looking fine. Then I made an omlette and the bottom warped.
💢😠💢😠💢
Hey wait a Minute How were you able to get the new design???
I have a flat top. Looking for something w about a 6.5-7" bottom. Would you say a 9.5" de buyer omelete vs regular de buyer pan vs matfer? Seems like it's about a $60 vs $70 now. Are the new Matfers much thinner than de buyer? I'm finding different specs on the internet ...can't trust it. Just want to avoid the dreaded spinner as I have a cheap imusa wok that can medal in Olympic figure skating. Tried the Tanya Harding method and didn't work.
One thing about these type of pans I don't like are that most of them have a really small diameter base. They're more for like one to two servings if you want to cook something with maximum contact to the base. Yeah yeah, the sloped sides are for tossing stuff in the pan so stuff don't fly out blah blah.
What is the reason for the salt, oil and potato skin. I get the oil, just not the other two.
I cannot find the model with the black handle and the logo. Are they no longer making them. I know this video is about a year old, but I just got to it.
I can’t remember the brand, but I have a carbon steel pan that looks exactly like that. Is it normal that they warp when you put them on the burner? It goes back to normal when it cools down.
Edit: I guess I should’ve watched a little longer, seems to be a common issue.
all carbon steel materials are not supposed to use olive oil, am i correct?
Good review ,I still enjoy a pinch more canned comedy.but I'm still pleased by a great review
I orddered one about a week ago on amazon and was sent the old style. should Im wondeing if i can return for the new one
What stove are you using? If gas, don't worry and keep it.
@@UncleScottsKitchen It's a glass electric unfortunately
Any word if ordering from Amazon you receive the updated version
Contacted Matfer Bourgeat the new designed 125/8 are mixing in with new old stock for shipping with the same SKU# others wont start arriving/ be available till early 2023
Sometimes those rivets make that handle hold on stronger. That new design might not hold that handle on over the course of use and time. I am ashamed to admit I use to use teflon and when the handles were not riveted onto the pan they would just fall off. I got away from teflon as we all know it's bad. Anyhoo I love my carbon steel and it's a lodge. Wish they would make a carbon steel lid as my cast iron one is so dang heavy but the only lid I have that fits it. I have gas so it sliding is not an issue.
I still can’t find the new model pans, 04/11/24.
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??
De Buyer probably
Just bought one through Walmart the handle is twisted welded on crooked. No response when emailed matfer. Walmart seller gave 20 percent back but I can't use a Pan with a crooked handle just feels goofed in he hand
Hate Walmart.
@@waynemorgan5733 dawg what happened
Hmmm. This is interesting..