Posted on by Beverly Bravo

Matfer Bourgeat 062006 Black Steel Round Frying Pan, 12 5/8-Inch, Gray

Our incredible black steel fry pans are amazingly strong and made to last. black Steel distributes heat excellently. fry Pans in black steel are for all hob types. high Quality, extra strong steel strip handle. heavy Duty construction. can Be “seasoned” for non stick use and prolonged life. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Dry the frying, add oil, slices of potatoes and a large portion of salt and fry for a few minutes. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. after Use: wipe with paper towel or if necessary rinse under hot water. Do not use dish soap. Dry and re-grease lightly.

Product Features

  • Diameter 12 5/8″
  • Height 2 3/8″
  • For all hob types
  • Can be “seasoned” for non stick use and
    prolonged life
  • High quality, extra strong steel strip handle

Click Here For More Information

3 Replies to “Matfer Bourgeat 062006 Black Steel Round Frying Pan, 12 5/8-Inch, Gray”

  1. Dimensional data to help you on your Matfer Bourgeat Black Steel buying decision…

  2. Wow, what a pan! Read about carbon steel pans in Cook’s Illustrated. Sounded like something to try. Got this pan (should have gotten smaller, and will) to test it out. Yep, it is heavy. Not as heavy as the same size cast iron, but a lot more than the non-stick Cook’s Essentials Anodized Aluminum. First it needs to be seasoned, and not like you would a cast iron pan. The directions that come with it are iffy, almost badly translated French. So, I will add here the directions from Cook’s Illustrated and hope they…

  3. With the right seasoning process, simple, easy, and AMAZING Great pan so far, but egg quality non stick hasn’t been as easy as I would have hoped. I tried seasoning with Flaxseed oil in the oven and found this to be sooooo tedious. After 6-8 layers, I had a surface that wouldn’t even sear a steak properly. In the end, I went with the method of cooking salt, potato peels, and oil on high head until everything was nice and burnt (American Test Kitchen style). This produced a somewhat blotchy, but nice and smooth seasoning after the first round. I wonder…

Comments are closed.