Whether your goal is to fry a quick egg, sear protein for dinner or make an elegant brunch, this pan is adept at all of the above. They have all the benefits of cast iron —they’re cheap, can be used on any heat source, are great at searing, perfectly nonstick when properly seasoned — except they don’t retain heat quite as well. THE GOOD: Good things about carbon in general - if properly seasoned, and used with adequate fat in frying, it will be non-stick. Upon receiving the Matfer Bourgeat pan, I started by seasoning it according to the brand’s specific directions, taking note of the ease of the process.

Once that round is finished, simply wipe out the pan with paper towels, heat a bit more oil over medium-high heat and give the pan one more thorough wipe with paper towels. The carbon steel pans are especially wonderful for searing fish due to their smooth surface and nonstick quality.

Be aware that because the handle is made from cast iron and welded I place it can get very hot quite fast. They get about as hot as the floors of empty pans, especially thick disk pans without conductive sidewalls.

In a world full of excellent nonstick frying pans and elegantly designed enameled cast irons, there is a silent but stoic workhorse that has traditionally been the staple of professional kitchens—the carbon steel pan. I would not leave either one–empty–on an active hob for extended periods; they both need to move heat away from the glass and sink it into food. While the pan requires a slightly tedious seasoning process right out of the box (potato skins are involved), the task is ultimately straightforward, leaving the pan with a beautifully smooth, dark coating that’s ready for cooking.It seems the older Matfers would have had a rather straight bottom then and it was a bit warp prone. It contains slightly less carbon than a regular cast iron pan, which allows it to be relatively thinner and lightweight yet maintaining all the qualities of cast iron. After testing 11 of the best carbon steel pans—both traditional and preseasoned—I was most impressed by the Matfer Bourgeat Black Carbon Steel Fry Pan, which earned the highest marks overall.