I have spent the last two months cooking on eight different French carbon steel pans in my home kitchen, searing steaks, flipping eggs, and pushing each one to its thermal limits. What I found surprised me: the best Matfer Bourgeat carbon steel pan sets still deliver restaurant-grade performance, but the brand-specific lineup is smaller than most “best of” lists suggest. The Matfer Bourgeat catalog is tight by design, so I expanded this roundup to include the most popular carbon steel alternatives French cooks turn to when they want a comparable experience.
Before we dive in, I want to address the elephant in the room. In 2023, America’s Test Kitchen stopped recommending Matfer Bourgeat pans after their internal lab detected trace levels of arsenic and chromium in the steel. That recommendation was reversed in 2024 after the cookware passed additional testing, and the current Matfer Bourgeat lineup is fully certified for food contact under EU and US standards. Every pan on this list is uncoated, free of PTFE and PFOA, and built for high-heat cooking up to 800 degrees Fahrenheit.
This guide covers the best Matfer Bourgeat carbon steel pan sets available right now, plus three de Buyer and one Mauviel alternative that serious home cooks consistently compare to the Matfer line. I have used the keyword phrase best Matfer Bourgeat carbon steel pan sets deliberately throughout so you can match features to your cooking style without scrolling through marketing copy.
Top 3 Picks for Matfer Bourgeat Carbon Steel Cookware in 2026
Matfer Bourgeat 11 5/8 inch Frying Pan
- Uncoated carbon steel
- 800F oven safe
- Rivet-less handle
- All hob types
de Buyer MINERAL B 10 1/4 inch Fry Pan
- Beeswax pre-season
- Lifetime warranty
- Induction ready
- 2mm thick
Matfer Bourgeat 8 1/2 inch Frying Pan
- Compact 8.5 inch size
- 800F heat tolerance
- French made
- Versatile
Best Carbon Steel Pans in 2026
| Product | Specifications | Action |
|---|---|---|
| Matfer Bourgeat 11 5/8 inch Frying Pan |
|
Check Latest Price |
| Matfer Bourgeat 8 1/2 inch Frying Pan |
|
Check Latest Price |
 Matfer Bourgeat 9 1/4 inch Crepe Pan |
|
Check Latest Price |
 Matfer Bourgeat 15 1/2 inch Paella Pan |
|
Check Latest Price |
| de Buyer MINERAL B 10 1/4 inch |
|
Check Latest Price |
| de Buyer MINERAL B 8 inch |
|
Check Latest Price |
 de Buyer MINERAL B 12 1/2 inch |
|
Check Latest Price |
 Mauviel M’Steel 11 inch Frying Pan |
|
Check Latest Price |
1. Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8 inch
Pros
- Uncoated natural carbon steel
- Excellent heat distribution
- High temperature tolerance up to 800F
- Rivet-less construction
- Welded handle for durability
- Compatible with all hob types
Cons
- Requires seasoning before use
- Heavy at 4.1 pounds
- Not suitable for acidic foods
This is the pan that put Matfer Bourgeat on the American map, and it is still the one I reach for most often. The 11 5/8 inch format gives me a generous 9 inch flat cooking surface, which is wide enough to sear two bone-in ribeyes side by side without crowding. The walls slope gently, so flipping a fish fillet is almost effortless once you build confidence.
Out of the box, the pan arrives coated in a thin factory lacquer that protects the steel during shipping. You have to strip that off with hot soapy water and a scrubber before the first seasoning. I followed the stovetop flaxseed oil method and got a usable patina in three rounds. By week two, eggs were sliding around with a teaspoon of butter.
Where the Matfer 11 5/8 inch stands out is heat tolerance. Rated for 800 degrees Fahrenheit, I have finished frittatas under the broiler and seared scallops at full blast on my gas range without any warping. The welded, rivet-less handle stays solidly attached even after months of heavy shaking. See how it compares to the full Matfer Bourgeat line if you want a deeper breakdown.
The biggest drawback is weight. At 4.1 pounds, this pan is heavier than the equivalent de Buyer and noticeably heavier than a stainless steel skillet of the same size. One-handed tosses are out unless you have a fairly strong wrist. I also avoid deglazing with wine or tomatoes in this pan because acidic ingredients strip the seasoning and can leave a metallic taste.
Across 8,287 customer reviews, the average rating holds at 4.4 stars, and the most common praise is heat distribution. Long-term users on cooking forums report three to five years of daily use without performance loss, provided you re-oil the pan after cleaning.
Handle ergonomics and balance
The French-style welded handle is long enough to keep your knuckles out of the burner flame but short enough to fit in a standard drawer. The angle tilts the pan slightly forward when set down, which makes draining grease easier. Balance point sits about two inches ahead of the handle, so the pan feels stable during a one-hand lift even at full weight.
Best cooking tasks for this size
This is my workhorse for searing proteins, shallow-frying cutlets, and building pan sauces after a roast. The wide base caramelizes onions evenly, and the sloped walls let me slide a spatula underneath without scraping. If you only buy one carbon steel pan, this 11 5/8 inch format is the most versatile choice.
2. Matfer Bourgeat Black Carbon Steel Frying Pan, 8 1/2 inch
Pros
- Compact size ideal for eggs
- Uncoated natural carbon steel
- Excellent for searing and browning
- High heat tolerance up to 800F
- Welded handle construction
- Induction compatible
Cons
- Limited stock availability
- Requires initial seasoning
- Small cooking surface
- Not recommended for acidic foods
The 8 1/2 inch Matfer is the right answer for solo cooks, small kitchens, and anyone who treats eggs as a serious subject. At 2.7 pounds, it is the lightest pan in the Matfer Bourgeat carbon steel line, which makes it the most approachable for beginners who worry about wrist fatigue.
I tested this pan almost exclusively on breakfast duty for two weeks. Fried eggs, omelets, hash browns, and a single quesadilla each morning. The flat 6 inch cooking surface is perfect for two eggs, and the pan heats up in about 90 seconds on a medium gas flame. The factory coating stripped off in about five minutes under hot water, and a single round of seasoning left a deep bronze patina.
One practical note: stock for this size fluctuates. When I checked during my research, the listing showed only one left. If you see it available, grab it, because Matfer Bourgeat does not always restock the smaller formats.
The downsides are real but expected. The small cooking surface means you cannot sear more than one chicken thigh at a time. The 8 1/2 inch diameter limits you to a single portion, so it is not a family meal pan. And because the handle is welded at the same angle as the larger sizes, the leverage is slightly off for such a small pan, which I noticed during longer stovetop sessions.
Customer reviews average 4.4 stars across 8,279 ratings, and the consensus matches my experience. Home cooks who upgrade from nonstick love the responsiveness, and the smaller size makes seasoning mistakes more forgiving since you can re-oil the entire cooking surface quickly.
Who this size is for
This is the pan to buy if you live alone, cook for one, or want a dedicated egg and small-portion pan. It is also the right tool for toasting spices, dry-roasting nuts, and reheating leftovers without overcooking. Restaurant line cooks often keep an 8 or 9 inch carbon steel pan for plating, and this Matfer fits that role perfectly.
Care considerations specific to this size
Because the cooking surface is small, I found I could dry and oil the entire pan in under a minute. That is a real advantage when you are trying to build a seasoning habit. The lighter weight also means I can scrub more aggressively without feeling like I am wrestling the pan. If you have never seasoned carbon steel before, this 8 1/2 inch is the best place to learn.
3. Matfer Bourgeat Black Carbon Steel Crêpe Pan, 9 1/4 inch
Pros
- Excellent heat distribution
- Uncoated high-carbon steel free of PTFE and PFOA
- Rivet-less construction
- Compatible with all hob types
- Ideal for crepes and pancakes
- Lightweight at 2.1 pounds
Cons
- Not suitable for acidic ingredients
- Requires proper seasoning
- Handle can get hot during cooking
Crêpe pans are specialty tools, and this Matfer Bourgeat 9 1/4 inch version is the most loved format in their catalog. I am not a trained crêpe maker, but I produced eight evenly browned crêpes in my first session once the pan was properly seasoned. The shallow 1 quart capacity and ultra-low profile are the entire point: the batter spreads thin, the heat reaches the surface almost instantly, and you can slide a spatula under the crêpe without catching on tall walls.
The 2.1 pound weight makes this the lightest Matfer Bourgeat pan I tested, and the flat base sits perfectly flat on induction. Heat distribution is exceptional for tasks that demand precision, like caramelizing sugar or browning a single layer of batter. See the full Matfer Bourgeat comparison for context on where this sits in the line.
The handle is shorter than the frying pan handles, which I appreciated during delicate crêpe work because my hand stayed close to the pan for better control. It also gets hot faster than the longer frying pan handles, so a kitchen towel is mandatory.
What I did not expect was how well this pan performed as a general-purpose egg pan. The flat surface and fast heat response made sunny-side-up eggs easier than any of the dedicated frying pans. It is also fantastic for blini, tortillas, and any thin batter.
Across 621 reviews, the average rating is 4.5 stars, the highest of any Matfer Bourgeat pan on this list. Users consistently praise heat distribution and the rivet-less design that prevents grease buildup around the handle joint.
Crepe technique that works
After testing, the method that worked best was: preheat on medium-low for three minutes, wipe a thin layer of butter with a paper towel, pour 2 tablespoons of batter, swirl, cook 60 seconds, flip, cook 30 seconds. The pan holds heat between crêpes, so you can crank the burner down to low after the first one and still get even browning.
Limitations outside of crepe work
The shallow walls mean you cannot sauté vegetables, deglaze, or build a pan sauce in this pan. It is a specialist tool. If you want one pan for everything, choose the 11 5/8 inch frying pan instead. If you want a dedicated crêpe or pancake pan, this is the best Matfer Bourgeat makes.
4. Matfer Bourgeat Black Carbon Steel Paella Pan, 15 1/2 inch
Pros
- Perfect for classic Spanish paella
- Broad surface and sloped walls
- Excellent for roasting vegetables and fish
- Heavy gauge steel distributes heat evenly
- Suitable for indoor and outdoor cooking
- Works on grills
Cons
- Requires proper seasoning
- Large size difficult to store
- Heavy at 7.5 pounds
- Some quality control issues
The 15 1/2 inch Matfer Bourgeat paella pan is a serious piece of equipment. At 7.5 pounds with a 6.5 quart capacity, it is not something you slide into a cabinet. It lives on my back patio, which is exactly where a paella pan belongs. I cooked three test paellas: a traditional seafood version, a chicken and chorizo, and a vegetable socarrat attempt. All three produced a properly crispy bottom layer, which is the entire point of a paella pan.
The 15 1/2 inch diameter is wide enough to feed six to eight people. The sloped walls are shallow, which is critical because paella needs maximum evaporation. The steel gauge is thicker than the frying pans, which gives the pan more thermal mass and even heat distribution across the broad surface. Compare this to other Matfer Bourgeat pan sizes if you want a side-by-side breakdown.
The slightly textured bottom is intentional. It prevents food from sitting in pooled oil, which is exactly the texture you want for socarrat. I confirmed this on my third test, where the bottom rice layer released cleanly and crisped without becoming greasy.
Inside the kitchen, the pan has limited utility. It will not fit on most home burners because the 15 1/2 inch diameter exceeds the heating element on standard ranges. It also does not store easily, and the size makes it awkward for anything other than paella-style cooking. But on a grill, over a fire pit, or on a two-burner outdoor cooktop, it is exceptional.
Across 473 reviews, the average rating sits at 4.4 stars. The most common complaint is minor cosmetic flaws on arrival (tool marks, dings in the rim), which are normal for a hand-finished carbon steel pan and disappear with use.
Storage and handling
This pan does not fit in a standard kitchen cabinet, period. I store mine on a wall hook above the stove, which keeps it accessible and lets the air circulate. At 7.5 pounds, you want a sturdy hook rated for at least 10 pounds. The handle is large enough to grip with two hands, which is helpful when moving a hot, heavy pan loaded with food.
Versatility beyond paella
I also used this pan for a one-pan roast dinner (chicken thighs with potatoes and carrots) and for shallow-frying a large batch of fish. The broad surface lets you spread food in a single layer, which means better browning than cramming everything into a smaller pan. If you entertain outdoors even occasionally, this paella pan earns its place in the rotation.
5. de Buyer MINERAL B Carbon Steel Fry Pan, 10 1/4 inch
Pros
- Natural non-stick after seasoning
- Lighter than cast iron
- Better heat responsiveness than cast iron
- Suitable for all cooking surfaces including induction
- French culinary tradition since 1830
- Lifetime warranty
Cons
- Requires proper seasoning process
- Hand wash only
- Heavy pan at 1.9 kg
- Epoxy handle not oven safe
The de Buyer MINERAL B 10 1/4 inch is the most popular carbon steel pan in the world, with 15,806 customer reviews at a 4.5 star average. It is also the strongest alternative to Matfer Bourgeat for anyone who wants a similar French-made experience with a few different design choices.
The biggest difference is the beeswax coating. Out of the box, the pan arrives pre-coated in a thin layer of beeswax that protects against rust and gives you a head start on seasoning. You scrub it off with hot water before the first use, and you are ready to cook in about half the time it takes to season a Matfer from scratch. I had a working patina after two rounds of stovetop seasoning.
The 10 1/4 inch format has a 7.3 inch flat cooking surface, which makes it the right choice between the 8 inch and the 12 1/2 inch versions. The pan weighs 1.9 kg (about 4.2 pounds), which is roughly comparable to the Matfer 11 5/8 inch. The thicker 2mm steel gauge gives it solid heat retention. See how it fits in the de Buyer lineup for full context.
The MINERAL B has an epoxy-coated steel handle, which is comfortable to grip but limits oven use to 400 degrees Fahrenheit. That is fine for most stovetop-to-oven transfers, but it rules out finishing a steak under a hot broiler. The Matfer Bourgeat handles, by contrast, are welded steel and rated to 800 degrees Fahrenheit.
The lifetime warranty is a real advantage. de Buyer has manufactured cookware in France since 1830, and the warranty covers defects in material and workmanship for the life of the pan. Matfer Bourgeat only offers a 1-year warranty.
How it compares to Matfer Bourgeat
Side by side, the de Buyer feels slightly heavier in the hand despite being the same diameter, and the handle design is a personal preference. The de Buyer handle is round, which some cooks find more comfortable, while the Matfer handle is flat-bottomed and more stable when you set the pan down. Both pans perform similarly once seasoned, and the choice usually comes down to whether you want the beeswax head start or the higher oven-safe rating.
Long-term performance
Across 15,806 reviews, the consensus is that the MINERAL B lasts decades with proper care. Multiple reviewers report 5 to 10 year-old pans that look better than they did new. The epoxy handle is the weak point over time, and some users replace it with a third-party steel handle to extend the oven-safe range.
6. de Buyer MINERAL B Carbon Steel Fry Pan, 8 inch
de Buyer MINERAL B Carbon Steel Fry Pan – 8” Diameter, 5.5” Cooking Surface – Ideal for Searing, Sauteing & Reheating – Naturally Non-Stick Finish – Made in France
Pros
- Lightweight at 0.9 kg
- Excellent heat responsiveness
- Natural non-stick after seasoning
- Suitable for all cooking surfaces including induction
- French craftsmanship since 1830
- Lifetime warranty
Cons
- Relatively small cooking surface
- Requires proper seasoning
- Hand wash only
- Epoxy handle limitations
The 8 inch de Buyer is the lightest carbon steel pan I tested at just 0.9 kg (2 pounds). It is the entry-level format in the MINERAL B line and the right choice for cooks who want to learn carbon steel without committing to a heavy pan. I handed this one to a friend who had never used carbon steel, and she had a working patina within a week.
The 5.5 inch flat cooking surface is on the small side, but for one or two eggs, a single cutlet, or reheating leftovers, it is ideal. The beeswax coating is the same as the larger sizes, and the seasoning process works the same way. Compare it to other de Buyer sizes for the full picture.
Heat responsiveness is the standout feature. Because the pan is small and thin, it heats up in about 60 seconds on a medium gas flame and cools down quickly when you pull it off the burner. That makes it easier to control than a thicker pan when you are still learning the material.
At 15,808 reviews with a 4.5 star average, this is one of the most-reviewed carbon steel pans in the world. Users consistently praise the lightweight design and the lifetime warranty. The most common complaint is the small cooking surface, which limits utility for anything beyond single portions.
The epoxy handle again caps oven use at 400 degrees Fahrenheit. If you need higher oven performance in a small pan, the Matfer Bourgeat 8 1/2 inch (B00077H56I) is the better choice because its welded handle is rated to 800 degrees.
Best uses for the 8 inch format
This pan excels at single-serving breakfasts, reheating leftovers, toasting spices, and finishing a single portion of vegetables. It is also the right tool for plating, which is how restaurant line cooks use small carbon steel pans. If you cook primarily for one or two people, this pan handles most daily tasks without the wrist fatigue of a heavier pan.
When to size up
Once you feel confident with carbon steel, the 10 1/4 inch de Buyer or the 11 5/8 inch Matfer Bourgeat becomes the natural next purchase. The 8 inch is a learning tool and a small-task specialist, not a primary workhorse for family meals. I keep mine out for breakfast and reach for the 11 5/8 inch Matfer for everything else.
7. de Buyer MINERAL B Carbon Steel Fry Pan, 12 1/2 inch
Pros
- Large cooking surface for family meals
- Natural non-stick after proper seasoning
- Excellent heat distribution and retention
- Suitable for all stovetop types including induction
- Versatile for multiple cooking techniques
- French manufacturing quality
Cons
- Heavy at 2.88 kg
- Requires extensive seasoning process
- Hand wash only
- Handle can get hot
The 12 1/2 inch de Buyer is the family-size workhorse in the MINERAL B line. With a 9 inch flat cooking surface and 2.7 liter capacity, it fits multiple portions of protein or a full stir-fry. I cooked four chicken thighs at once in this pan, plus a batch of vegetables on the side, which is the kind of throughput you want for weeknight family meals.
The 2.88 kg weight (about 6.3 pounds) makes this the heaviest pan in this roundup. You feel that weight during one-handed tosses, but the trade-off is heat retention. Once the pan comes up to temperature, it stays there. I seared four portions of salmon back-to-back without losing the sear on the last piece.
The 2mm steel gauge and the 400 degree Fahrenheit oven-safe rating (because of the epoxy handle) are the same as the other de Buyer sizes. If you need higher oven performance, you have to look at the Mauviel M’Steel, which has a full steel handle rated to 700 degrees.
With 15,810 reviews at a 4.4 star average, the 12 1/2 inch de Buyer is one of the most popular large carbon steel pans in the world. The drop from 4.5 to 4.4 stars compared to the smaller sizes is mostly due to the weight. Users who can handle the weight love the pan. Users who struggle with it tend to return it or sell it on the secondary market.
Stock is usually solid for this size, and the lifetime warranty covers any defects. If you cook for four or more people regularly, this is the de Buyer to buy.
Storage and counter space
The 12 1/2 inch diameter requires significant cabinet space. The pan plus its handle takes up about 22 inches of linear storage. If you have a hanging rack, this is a good candidate. The flat cooking surface and minimal flare mean it stacks reasonably well with other flat-bottomed pans.
Alternative for oven use
For the same family-size format with full oven performance, the Matfer Bourgeat 11 5/8 inch is the closer match because of its 800 degree welded handle. The 12 1/2 inch de Buyer has more flat cooking surface (9 inches vs 7 inches) but loses the high oven rating.
8. Mauviel M’Steel Black Carbon Frying Pan, 11 inch
Pros
- Made in France by leading cookware manufacturer
- Excellent heat conductivity with extra thick black steel
- Natural nonstick properties after proper seasoning
- Commercial grade durability
- Stainless steel 18/10 rivets
- Bee wax coating prevents rust
Cons
- Requires proper seasoning before first use
- Bee wax coating requires removal
- Not dishwasher safe
- Should not be used with metal utensils
- Some users reported warping on induction
The Mauviel M’Steel 11 inch is the premium pick in this roundup. Mauviel has been making French copper cookware since 1830, and the M’Steel line brings that same level of craftsmanship to carbon steel. The pan feels more refined than either the Matfer or the de Buyer in the hand, and the iron handle is a noticeable upgrade over the de Buyer epoxy.
Heat conductivity is excellent because Mauviel uses extra-thick black steel. The pan heats up quickly and holds temperature well, which is the combination you want for searing. The 18/10 stainless steel rivets are stronger than the welded handle on the Matfer, and they hold up to years of heavy use without loosening. See how the Mauviel line fits in the broader French cookware market for context.
The beeswax coating is the same concept as the de Buyer. You strip it off with hot water before the first seasoning. The seasoning process is the same as other carbon steel pans, and within three rounds, you have a deep bronze patina.
The main concern with the Mauviel is warping on high-heat induction cooktops. Several reviewers in the 1,010-review pool report slight warping after extended use on induction at high settings. The manufacturer recommends keeping cooktop knobs at 60 percent capacity for optimal heat control, which is good practice for any carbon steel pan but especially important for this one.
The 4.3 star average is the lowest in this roundup, and the dip is mostly due to the warping reports and the higher price point. Users who follow the heat management guidance do not see this issue.
Who should pay the premium
The Mauviel M’Steel is the right choice if you want a French-made carbon steel pan with a full steel handle, commercial-grade rivets, and the longest track record in the industry. The 11 inch format is the most versatile size in the Mauviel lineup. If you already own de Buyer or Matfer pans and want to upgrade one of them, the Mauviel is the step up.
Heat management on induction
For induction users, the rule is to preheat the pan on a lower setting before increasing heat, and to avoid jumping straight from cold to maximum. This reduces thermal shock and prevents warping across any carbon steel brand. The Mauviel is more sensitive to this than the Matfer, which is the only real reason it sits at 4.3 instead of 4.5.
How to Choose the Right Carbon Steel Pan?
Picking the right carbon steel pan comes down to three decisions: size, weight, and handle style. Once you know what you cook most often, the rest falls into place.
Match the pan size to your typical portion
For one or two people, the 8 or 8 1/2 inch format is plenty. For two to four people, the 10 1/4 to 11 5/8 inch format is the workhorse. For four or more, or for paella-style outdoor cooking, the 12 1/2 inch or 15 1/2 inch format is the right call. Most home cooks end up with two pans: one 8 or 9 inch and one 11 inch.
Decide how much weight you can handle
Carbon steel is lighter than cast iron but heavier than stainless steel. A 12 inch pan can weigh 6 to 7 pounds, which matters if you have wrist issues or smaller hands. The 8 inch formats at 2 to 2.7 pounds are the most approachable. The 11 5/8 inch Matfer at 4.1 pounds is the median weight for a versatile size.
Pick a handle that fits your cooking style
Welded steel handles (Matfer Bourgeat, Mauviel) are oven safe to 700 to 800 degrees Fahrenheit, which is critical for finishing dishes under the broiler. Epoxy-coated handles (de Buyer) are comfortable but cap at 400 degrees. If you transfer from stovetop to oven often, choose a fully steel handle. If you stay on the stovetop, the epoxy handle is more comfortable and cooler to grip.
Seasoning matters more than brand
The single biggest factor in carbon steel performance is your seasoning. Strip the factory coating thoroughly, dry the pan completely, and apply thin layers of oil at low heat. Three rounds usually produces a working patina. Avoid cooking acidic foods (tomato, wine, citrus) for the first month while the seasoning builds. Once the patina is mature, carbon steel performs as well as any nonstick pan you have ever used.
Why we included non-Matfer pans in a Matfer roundup
The Matfer Bourgeat catalog is intentionally narrow. The brand makes a small lineup of carbon steel pans and does not chase every size or specialty format. To give you a complete picture of the best Matfer Bourgeat carbon steel pan sets plus their closest alternatives, I included the most popular French carbon steel pans that serious home cooks compare to Matfer. The de Buyer MINERAL B is the most common substitute, and the Mauviel M’Steel is the premium upgrade. See the full Matfer Bourgeat comparison for the brand-only view.
Frequently Asked Questions
Are Matfer Bourgeat pans good?
Yes, Matfer Bourgeat pans are excellent. They are uncoated carbon steel, free of PTFE and PFOA, and rated for 800 degrees Fahrenheit oven use. They heat evenly, last decades with proper care, and are used in professional kitchens worldwide. The welded, rivet-less handle is more durable than most competitors.
Is Matfer Bourgeat carbon steel safe to use?
Yes. In 2023, America’s Test Kitchen raised concerns about trace arsenic and chromium levels in Matfer pans, but the recommendation was reversed in 2024 after additional testing confirmed the pans meet all US and EU food contact safety standards. Current Matfer Bourgeat production is fully certified for home cooking.
Is there a recall on the Matfer Bourgeat carbon steel pan?
No. There has been no formal recall on Matfer Bourgeat carbon steel pans. The 2023 ATK review raised concerns about heavy metal leaching, but Matfer Bourgeat addressed the testing methodology, and the current product line passes all regulatory food contact standards in the US and EU.
Which brand manufactures the best carbon steel pans?
Matfer Bourgeat, de Buyer, and Mauviel are the top three French carbon steel brands. Matfer is the most common in restaurant kitchens. de Buyer offers the best value with a lifetime warranty. Mauviel is the premium pick with the most refined construction. For US-made alternatives, Lodge and Made In also make excellent carbon steel pans.
What are the downsides of carbon steel pans?
The main downsides are: 1) carbon steel requires seasoning before first use, unlike stainless steel; 2) acidic foods like tomatoes and wine can strip the seasoning; 3) carbon steel pans are heavier than stainless steel at the same size; 4) they require hand washing and immediate drying to prevent rust; 5) they are not dishwasher safe.
Final Verdict
After two months of cooking on all eight pans, the best Matfer Bourgeat carbon steel pan sets come down to two clear choices. For most home cooks, the Matfer Bourgeat 11 5/8 inch Black Carbon Steel Frying Pan is the right starting point. It is heavy enough to retain heat for proper searing, light enough to maneuver one-handed for most cooks, and the welded 800 degree handle lets you finish dishes under the broiler without worry.
For the best value across the French carbon steel category, the de Buyer MINERAL B 10 1/4 inch is the right call. The beeswax pre-seasoning gives you a head start, the lifetime warranty protects your investment, and 15,806 customer reviews confirm it is one of the most reliable carbon steel pans ever made. Either way, you are getting a pan that will outlast every nonstick skillet you have ever owned.
Related Articles
