Both of those pans are really badly damaged. That black layer is carbon build up, not seasoning. That is caused by using fibrous oils and poor maintenance. A well kept carbon stell pan should be a shiny golden bronze colour. You need to completely strip those pans and start again properly.
@@tomwadek Nothing I said is false and the length of service is irrelevant and unless you somehow prove that what I said is false, I suggest you do better. If maintained and seasoned properly, the pan will look mostly the same as it did after the first few seasonings 2, 5 even 10 years down the line. The black build on your pans is carbon, there is no debate about that; there is nothing else it can be. And it is caused by fibrous agents in the oil and food. That is precisely why De Buyer recommend using something like a grapeseed oil for seasoning which is void of any fibres. That's not me, that's De Buyer, the experts. Now, you can choose to not believe that, but promoting those practices to your TH-cam audience is unhelpful. You are in a fortunate position where certain types of people are more likely to listen to you than the experts, but that is the world we live in.
@@LongbranchOlivetti I can’t tell if you’re genuine or just trolling. From de buyers own website showing a black pan. debuyer-usa.com/blogs/how-to/everything-you-need-to-know-about-seasoning#:~:text=Please%20note%2C%20it%20is%20ok,protect%20the%20pans%20against%20rust. From matfer’s website: “Eventually, your well-seasoned pan will have a slick, consistent black “patina” over the entire surface. With the proper maintenance and care, your pan will offer you natural, non-toxic, nonstick properties for years to come” matferbourgeatusa.com/education/black-steel-guide/#:~:text=For%20years%20to%20Come,properties%20for%20years%20to%20come. Then they show you pictures of pans in different stages as time goes on looking exactly like my pan. You made a lot of assumptions about me and my channel. So I’m thinking you’re either trolling or genuine mis informed.
@@tomwadek I have both brands for several years. They're black and they aren't close to golden bronze color. Even when seeing other channels. The pans of seasoned pans are black.
Obviously a troll, or pure ignorance yet talk too much. Golden bronze color is seen after first season, then it gradually turns black and eventually completely black. Go to other youtube channels, like uncle Scott's kitchen, all completely seasoned carbon steel pans are black.
I've used a dozen carbon steel brands extensively for almost twenty years and have personally found the Matfer to be far superior to the DeBuyer in performance and quality. One concession is that the DeBuyer Pro line actually matches the Matfer overall with the added advantage of a stainless handle for lower heat conductivity. I have actually gotten rid of my DeBuyer completely and traded them out for Stargazer cast iron which has superior heat retention for searing and such. PS: The Matfer was not rated ATK's best value, it was rated as best overall.
My deBuyer is nested with my Stargazer, I use both, depending in the task at hand. My very old Lodge cast iron skillets still in use. Somewhere along the line I realized the IQ of a skillet is Zero. It is up to the user to figure it out.
You have had a lot of experience with Matfer! Can you share some of the differences you found compared to deBuyer that make Matfer your choice, also ATK’s preferred pan? I am happy with my deBuyer, had a Matfer and ruined it on an electric stove, my fault likely, never went back. If there is good reason to choose one I would do it. Thanks.
@@tomdonaghy8757happy to! 1) I use All-Clad stainless and Matfer has very comparable side geometry, the mineral B’s edge geometry is more similar to a CI skillet, 2) the mineral B is not meant to be oven safe and removing the coating voids their warranty 3) the Matfer has been refined more over time, sanded smooth rivets, the handle angle is DRAMATICALLY better, 4) Matfer is a pro tool, they have perfected the thickness to the point where it has maximum durability to performance ratio, while the de Buyer is sluggish to respond. For me, if you’re going to get something has heavy as a de Buyer, it’s better to get CI and have it perform well. Matfer’s new pans now have a slightly concave bottom to prevent the warping you mention on electric.
I got a 3 set of DeBuyer pans on closeout for $99 10 years ago. At the time it was a lot of money for me, but they are the best pans and I am glad I got them. Thanks for the tip on burning off the coating on the handle. That was the one thing I hated about these pans
I've had a Mineral B for over a year now and it still has not obtained that glossy black bottom. I believe it's due to the fact that I use it mainly for sausage and eggs for breakfast. Very rarely do I cook anything else on it. When I do cook other things like steak or other meats, it's usually for the entire family so I have a 12 5/8" Matfer. I feel like the De Buyer is made much better than the Matfer. The steel just seems more finished than the Matfer which did have some sharp edges and a slight imperfection on the bottom of the pan. It also tends to warp out. But thankfully I have a gas stove, so it's not much of an issue. Personally I do like the Mineral B better. If I need to stick anything in the oven, I'll use the Matfer
My cast iron pans are beautiful gloss black and very non stick. I use exclusively metal utensils in them with no problems whatsoever. My De Buyer Mineral B just never seems to get anywhere near as dark even though it has tons of use. 🤷🏻♂️
I've always had woks. But my first carbon steel pan was acquired at an estate sale for a dollar. That was almost 10 years ago. And I am now going to gift it to my mother-in-law who has admired it. I just acquired a used de Buyer pan for 20 bucks, and have been having lots of fun seasoning it. I season using the same methods I have with my woks (which is the same method I use for my paellas). I use both the pans, right now, at least once a day, every day. The older pan--I can make omelettes in with no fear of sticking.
Five (5) de Buyer pans, 3 mineral B, crepe and an omelet pan. I completely agree with you on the handle coating. Only thing that pisses me off is the etching on the Mineral B pans in the center that take some time to "season" so they are not a stick point (eggs sliding, etc). Makes no sense to spend money to make something worse. Marketing? Thanks for the info.
I bought a light weight and unbelievably cheap DeBuyer crepes pan (21€!) and it’s been a blast so far. Very easy yo season, no rivets, not too heavy to flip a pancake, absolutely wonderful. For regular cooking I bought Darto. A beautiful piece of art, very comfortable handle, very heavy and made in one piece. I hope these pans will outlive me. They are not just beautiful and sturdy, they are also very affordable and the shipping is absolutely fantastic. And yes, they totally replace a cast iron pan. 3 mm thick metal, incredibly sturdy and forgiving like a cast iron pan. Last but not least, the walls are way steeper than in the French pans which makes them excellent replacement for cast iron, because of the big cooking surface for the pan size.
I prefer my deBuyer. About the non-oven proof handle- the first thing I did was scorch the finish of it and melt the little plastic thingy off it and now it is oven safe. My deBuyer 11” weighs 2.1 kg and my Stargazer 10.5” cast iron weighs 2.4 kg so they are close.
Great video comparison, Tom! Originally I liked my Matfer pan better because of the non-coated handle and no rivets. But I cook on an electric stove top, and the Matfer pan warped, whereas my DeBuyer pan didn't. The DeBuyer pan does feel heftier than the Matfer. I love my DeBuyer pan.
Hello my friend. I was at first taken aback, until I got to the very end. "Why not buy both of them." Exactly. I have a single 11" de Buyer and and 11" and 9" Matfer. Like you I wish I would have gotten the Pro, then I wouldn't really need the 11" Matfer. And honestly, they are both top notch carbon steel pans. Great review and comparison!
I also have both and I prefer the deBuyer for one of the same reasons you do. It's easier to season and harder at least in my experience to damage that seasoning. That said I have damaged the seasoning in both but I gave up on my Matfer. All my other carbon steel pans are deBuyer.
I went the DeBuyer route. At the time I had a flat glass top electric stove. I wanted the extra thickness as a hedge against warping. My pans are from the Carbone Plus line because they have bare handles and can take the oven. Not only did I want the option of using them in the oven, which I have, I figured with the electric flat top I was going to do the oven seasoning technique for initial seasoning. Over the last 3 years I've accumulated 3 different sizes, 8", 10", 12" (roughly). All have been great and work well, even for a newbie learning how use & maintain carbon steel. I've made most of the typical mistakes and the pans have been very forgiving and bounced right back.
@@sixpooltube Yes, the handles look like the Mineral B line - but were uncoated. That was another reason I went with that line. Since I had a flat-top I knew I wanted to do my initial seasoning in the oven. I did my initial seasonings with Canola oil in a 475 degree oven - no issues. As I understand it, many of the Mineral B line come with coated handles and can withstand 400 degrees for a few minutes (eg. finishing foods). But 475 for an hour probably would've trashed them.
I have six de Buyer pans and five Griswold cast iron pans. The Griswolds are great but I rarely use them. Weight and cooking performance are comparable but I prefer the de Buyers for the shape and a handle I can actually hold. If you’re worried about the silicone coating, it’s not a big deal unless you use a restaurant quality broiler (unlike the bic lighter powered broiler I have). The coating may turn brown (boo-hoo) but otherwise (after ten years of use in my case) will otherwise be unaffected. That said, if you can find them, the Carbone pans are identical in performance, cheaper and no silicone to worry about. De Buyer rocks!
I’m glad I bought the de Buyer 11.5” Pro. Seasoning was a bit of a struggle, and I don’t really know why, but eventually I got it done. The Pro is HEAVY!
Why do both of your pans look like they have rust spots on them? CS pans are supposed to season over time and they obtain a nice smooth coating, but both of yours look extremely uneven, chipped, and kind of scratched up for some reason?
I have the 11" deBuyer Mineral B Pro w/stainless handle, it's a wonderful skillet and cooks like a beast, these smooth bottom carbon steel pans do seem much more fussy when it comes to taking seasoning like a texture bottom cast iron skillet. Mine did develop carbon build up, so I removed it with stainless scrubber pads, that put a super fine micro swirls into the cooking surface, it is taking season much better now, and no carbon! On my electric coil cook top, it holds a dark Brown / Reddish Brown seasoning both inside and out, the skillets do not get that nice Blue gas flame that seems to fit these better.
I also have both and prefer the De Buyer. It took the season waaaaay better than the Matfer, and holds it better (same process for both). I also agree, the coated handle kinda sucks. I might look into a Pro de Buyer with that stainless handle next.
Should of taken your advice on this. But I figured everyone else couldn’t be wrong. I got the updated Matfer and it works well, but not really suited for glass top or induction stoves at all. Gave it to my mother that had a gas stove and she loves it. The Mineral B Pro has been much better for the cooking surface I have.
are you sure it was the updated matfer? if it was it needed to come in a plastic bag and have a logo on the handle and the bottom should show a slight curvature when you pute a ruler against it. I want to buy ones and need them to work in glass top stove
@@paulacruz6239 absolutely was. It warped from normal use unfortunately. I ended up getting the de buyer mineral b pro and couldn’t be happier. That thing take a beating and no issues with warping.
I have the updated one and run it with great ease and success on an induction stove. Fantastic pan. Edit: I have de buyer and Demeyere proline skillets and Atlantis pots so am used to high end gear. The Matfer definitely belongs.
I’m a Matfer guy. I’ve never had any problems with loosing seasoning because I treat it correctly. Mostly I just don’t like rivets. Stuff gets trapped around them and most people never get them completely clean. Plus a proper weld is far stronger than any rivet. Both are obviously really good pans though.
I bought a Matfer; because of America's Test Kitchen Recommendation.. And it rocks like a rocking chair. So I bought a Debuyer. I have an older smaller Debuyer; 13 years and going; the Matfer warped after 5 years.
Tends to happen with any carbon steel if it heats too quickly (known issue with electric cooktops). Before I changed to gas, I would heat my carbon steel slowly over several minutes. YMMV.
All the reviews of Matfer and De B. Have inflated the prices so much I bought a BK pan for half, and I think it’s great. It’s carbon steel with a cast iron handle, and will take any temperature a home oven can deliver.
I was considering the BK and oxo until I saw they, along with another company I cannot remember, came out of the same factory in China which was a non-starter for me.
To solve the issue with the non-ovensafe handle, I just burnt it all off on the gas barbecue when seasoning it. Works just fine and safe to any realistic temperature. The finish and plastic bobble on the handle is more marketing than function.
I went the other way on CS versus CI. I started with a CS pan (French...can't remember which one now) and I never really took to it. But I tried a lodge cast iron and now have a stargazer and love them. They are hefty, but they feel solid and worth the weight, kind of like enameled cast iron and dutch ovens. The only carbon steel I have now is a wok and ever there I've noticed that the seasoning just never seems as good as cast iron. Also, that jacket is awesome!
Two of my favorite pans are very old CI pans that are 90 years old. They are fantastic and much lighter than the new Lodge pans. Look for vintage pans in thrift stores and at garage sales.
Im digging the new scenery! I gave my carbon steel away due to my glasstop stove. But considering again since i use a butane burner often! I bought the matfer before (thanks ATK) but need to revisit!!! Thanks Tom!!!
I have 2 De Buyers and the only problem is that all of them have uneven frying surface. The middle is higher than the edge so the oil pools at the sides. I think they are constructed like this on purpose so they don't become spinners. I think this is just a feature of carbon steel pans. The bottom will expand as it heats up. You will either get a spinner or you get a high middle cocking surface. You can never get a flat bottom on carbon steel like you can on a thicker cast iron.
I have the exact 2 pans your showing here and have had them for some time. Both were cheaper than the prices you said so that might give you a idea how long I have had them. I to prefer the de Buyer mostly for build quality but design also. The Matfer has very flat wide spread sides and the cook area is quite small for such a large pan. The rounded transition from bottom to side on the de buyer is far better in my option. However if you bought a de Buyer in the same size as the Matfer you would need a sky crane to get it to your stove or oven. That little de buyer is heavy as hell. My small framed wife some times struggles with the weight of the de buyer. Both brands are very good and I to would recommend both. Thanks for sharing your video.
I was looking at the de Buyer Mineral B Pro (I throw things in the oven and don't want to worry). But I ran across Marquette Castings (its a pricey pan $170, but they have factory seconds for half the price $85). Its even more like a cast iron pan cause its 3mm of steel instead of the 2.5mm of the de Buyer, plus it has a factory seasoning which is really good and is smooth with a really nice stainless steel handle. I'd give that one a look if they don't mind factory seconds, or they can splurge. Its definitely premium.
Glad you shared your experience with putting the debuyer in the oven even though they don't recommend it. If it worked for you, I'll probably do the same!
The short answer for why you feel the difference more towards cast iron is the De Buyer is a 3mm thickness and the Matfer is 2.5mm. You can get a pan identical to the mineral b but with a stainless steel handle from Baking Steel.
I have a 12" De Buyer and it is a monster, over 6 pounds which is why it has two handles. It works fine, except for the strain on your wrist and the cooking area is warped upwards, forcing the oil to the rim. You have to keep moving the food from the sides across the middle. My 9.5" Mauviel is my everyday pan. I season it using a Wok method, getting it smoking hot and adding a few tablespoons of good oil, swirling around, dumping, and then wiping off as it cools. The greatest enemies of Carbon Steel is burned bits and acidic foods. Even adding some wine or lemon juice to a sauce is enough to compromise the seasoning. And forget tomato dishes.
I totally agree that the epoxy coated handle is stupid. And I laughed out loud when Tom said he just put it in the oven anyway and the little silicone logo fell off and the coating burnt off, because that's exactly what I did week 1 of owning it. And now it's not a problem anymore.
25 years ago or thereabouts I bought the 15 inch heavy matfer heavy paella pan liked it bought a half a dozen more of different sizes. It wasn’t even an investment at that time a couple bucks more than a cheap Teflon pan. I can’t even imagine paying the price that they’re charging now But there again, someone that buys it now in 25 years will be saying what a deal!
I bought the Matfer due to oven "handle issue", very good results although it's taken close to a year to get a decent seasoning. I started cleaning with oil+kosher salt (instead of water) and that seemed to help a lot. Price has gone up 50% since I bought but still a decent price (around $80)
@@tomwadekYup. I was responding to the handle issue, not cost, meaning that there was an option if someone really, really wanted a de Buyer but the handle was holding them back. For me, though price is a biggie, there were other factors that mattered, such as my cooking surface (as some pans seem to fare better on certain surfaces). Other considerations: weight (the Mafter is slightly lighter), thickness, use, size, shape, ergonomics, seasoning difficulty level, performance - and I couldn't ignore reviews from friends and experts (which were all over the board). So, I ended up doing what you did: bought both - and bummer, Amazon shipped me the old version of the Mafter, so the jury is still out. No matter which one I like better, my go-to is still my cast iron. I think it's because I've had much more practice cooking with it and the results are so darn good. If only you could see the chicken about to come out of the oven now. To die for. Cheers,
I went with Matfer, but only because the DeBuyer handle prohibits oven seasoning. I saw some DeBuyer in, of all places, a department store in Munich. I think that the DeBuyer Mineral B seemed like it was slightly better quality.
I have two Mineral B: one for crêpes, pancakes and other food with flour, the other for meet and eggs. The first is perfect, but I have problems to make the second no-stick, so I clean it with water every time 😱 (no rust because I let it dry on the cooker and use oil before). Now it is spring, so I think I will try to seasoning it again 3 o 4 times to be sure! It means hours and hours with all the windows open 🤣
Check out some of my seasoning videos. I hope they help. Troubleshooting Cast Iron Seasoning Mistakes th-cam.com/video/wd-PYDZyukg/w-d-xo.html How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning? th-cam.com/video/n3dcpQ9aTr4/w-d-xo.html
@@giovannibettini2246 I know this theory, but I want to "save" one pan for sweet recipes and I don't use iron pans so often to think about another one. P.s. I'm Italian
The 11" de buyer has an 8.3" cooking surface and weighs 4.8lbs. The 10.25" lodge blacklock has an 8.6" cooking surface and weighs 4.3lbs. So I don't think it's fair to say that the de buyer is "lighter than the equivalent cast-iron pan". There are other light cast iron options too, like the Field Co. pan which weighs 4.5lbs with a 8.75" cooking surface and the Lancaster cast iron pan which is also 4.5lbs with a 9.25" cooking surface. I went back and forth and back and forth between De Buyer and either a Fields/Lancaster pan and settled on Lancaster cast iron. Ultimately I think I just prefer the smaller handles on cast iron.
I like cast iron, then I discovered carbon steel and fell in love with it. 1 debuyer 9.5 omelet pan and 1 matfer 10.25 , Im thinking about a 11-12 inch carbon steel to cook larger items in...I use the carbon steel way more, mainly due to faster heating of the pan.
Nice video. Maybe would be good to outright state the Debuyer is 3mm vs the Matfers 2.5mm and discuss the weight differences given their sizes. Adds more clarity to why the Debuyer is the way it is.
I see you’re an engineer 😎 I agree but I did that before and was told to shorten the videos. Specs can be read per each manufacture’s website or Amazon. I know where you are going though and I agree. I just have to figure out how to make it “interesting”
Interesting to hear the distinction in your cooking experience - specifically that the De Buyer can stand in for cast iron, since that's what I'm looking for a carbon steel pan to do.
the no rivet handle of Matfer is just a big win for me, cleaning gunk around the rivet is just a pain for any pan. also i have never used cast iron so i don't even know what i'm missing out
I was all set to buy the Matfer after seeing other reviews, including Test Kitchen's. Even this video didn't change my mind at first, but then I saw all the comments below about it warping on an electric range. I don't have an induction, just a regular plain old electric coil burner stove. Am I really in danger with warping with the Matfer? Is warping easy to prevent? perhaps I will get the De Buyer, and just try to keep the rivetsclean.
I will share with you my experience for your benefit. I had an electric coil range and also wanted to start cooking in carbon steel. Carbon steel does not play nicely with electric coil burners because the heating element is constantly cycling on and off. This has caused many home cooks to ruin a carbon steel pan, which I did (Matfer 11-7/8). I eventually found the DeBuyer Mineral B Pro series of pans. They are a very robust heavy duty pan. I was able to season both my Mineral B Pros, but it is a frustrating endeavor to get that seasoning up the side of the pan on an electric coil. I eventually got rid of my electric coil range and installed a gas stove and my pans look and cook wonderfully. I hope this helps.
WOW! Thanks for this very detailed review. You used the best method when you mentioned that the review was base on why It was your preference and why. But unless I missed it (I listened very carefully), which one was best a producing usable fond? Fond is a great foundation and some pans are better than others at producing it. I mentioned "usable fond" because sometimes fond is produced but it adheres to the pan is such a way that it is very difficult "unstick" from the pan.
Carbon steel is pretty non stick so it not my first choice for fond and sauces. I reach for my ss pans if I know I want fond. Stay tuned David, I’m currently editing a tutorial on making pan sauces and deglazing a pan for that rich fond. The Matfer and deBuyer produce similar fond to one another but less than ss.
de Buyer coated handles are really no issue at 400˚F or below. they get a little "sticky" in the oven above 400˚. one option is to remove the coating with oven cleaner / acetone on de Buyer pans. i think either of those would work well. de Buyer, hands down, has a stronger riveted handle, reminiscent of my old 3-way riveted copper cookware. the matfer doesn't have a riveted handle. that's a HUGE issue, and that's one of the main reasons for the cost differential.
I would imagine it would be very similar to the best buy I reviewed a while back. What makes the IKEA brand interesting? Do you have a link? th-cam.com/video/9ZrwueJsuYc/w-d-xo.html
I'm not too happy with my De Buyer Mineral B. The lacquered handle makes it a mess to season in the oven and no matter what I've tried so far it just won't keep it's seasoning. A little bit of liquid in the pan, not even acidic, is enough for bare metal to start shining through again, together with a metallic smell and taste. My top choice for carbon steel pans is Gräwe, cheap, made in Germany and holds its seasoning like a boss.
The new model Matfer Bourgeat carbon steel pans have increased their thickness to 3mm. Will this modification change your opinion and preferences for the de Buyer black carbon steel pans over the Matfer? Additionally, the majority of people in the United States do not use induction cooking (in the US most people are still using either gas or electricity to cook their meals. So excluding induction cooking, what is the significant difference, if any, in cooking with the De Buyer rather than the Mafter?
I heard that Matfer increased the thickness which is a great thing and should improve the large diameter pans resistance to warping. Induction is incredibly efficient and responsive. It’s important to start off with low temps to preheat the pan and then add in your proteins. I haven’t compared the redesigned Matfer to de Buyer but I suspect the performance will then be very similar. As I said in this video, the de Buyer acts much more like a cast iron pan than it does CS pan. The Matfer is a good balance of ci and ss. It sits right in the middle somewhere.
can someone explain me the difference between the Carbon Plus and the Mineral B Pro? Ok the Handle looks different, but both are useable in the oven with high temperatures.
I have both and the MB does warp on electric or induction no matter how carefully you heat it up. MB came out with an improved version last year with a bowed bottom to counteract the warping and a different handle texture and spot weld. Supposedly it comes without a coating because of the plastic bag it comes in keeps out the moisture. I have not seen this pan and would love to buy a new MB to replace my spinner but I don't know if they're working through old inventory still or it's the new and improved cs pan.
I heard about the new revision. I believe some viewers have commented that they have received the older pan. Sounds like it’s hit or miss currently on which one you’ll get.
@@mferg-fl5gs I believe it's only the 12 5/8" pans that have the convex bottom. A redditor said the new model number will have an extra 0 at the end. If you want the 12 5/8 I'd wait until q4 or 2024 to give MB time to work off the inventory.
5:15 Why is there so many patches on the pan? is it a seasoning issue? Normally when i see something like that on a non stick pan, it means the coating is coming off and i have to throw away the pan
It’s part of the seasoning process and it’s normal. Here’s an older video I did for your reference. How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning? th-cam.com/video/n3dcpQ9aTr4/w-d-xo.html
I owned the older Mafter. Worked fine but it warped when we moved to a place with an induction stovetop. I liked the rivetless design. The de Buyer definitely feels heftier and was easier to do initial seasoning. I dont like the rivets and the stupid handle coating , which limits oven use. Definitely feels like a higher quality pan. The de Buyer has not warped on my induction stovetop.
Yeah it’s a trade off. I ignore the coated handle and still use it in the oven with no issues. A common mistake with induction is not using the correct sized coil per pan. The circular markers on induction stove tops are mis leading. The internal coil diameter is what matters. A 6in coil is common but shouldn’t be used on pots or pan greater than 10”. A 9” coil is best for a 12” skillet. The larger the coil, the more $ it will cost unfortunately.
@@tomwadek i use mu de buyer in the oven as well, no issue and no damage to the handle. I ovenseasoned the pan 6 times at 200 C when first using it, and hour each time, and the handle took no damage
@@tomwadek your welcome, but the coating on my handle did not burn of as you mentioned, i think they changed the coating at one point. The coating is still there and looks new, and really helps with the comfortability of the handle
I have the same Matfer. Went NUTS seasoning it with avocado oil in a 550 oven and 650 gas grill. Cooked perfect steaks and burgers in it a few times, but then something unexpected happened when I cooked bacon. I started the bacon cold same as I would in stainless or cast -- and it stuck like you wouldn't believe. Had to chisel it out. Took much the seasoning clean off trying to get that chemically-fused pig leather off the steel. I STILL don't understand what went wrong. [edit] it's lovely and black again and still my go-to for steaks, but I'm still afraid to cook bacon in it!
Don’t be afraid to cook with it. The more you use it the better it gets. Seasoning comes and goes sometimes. Keep Using it, you’re on the right track. Happy cooking!
@@tvideo1189 Yeah, that's what another commenter figured too. I've just used it as a go-to for steaks and burgers ever since. The black patina is gorgeous :)
Any idea what the coating on the DeBuyer handle is for? My main concern with burning it off is that it might make the handle start to come loose, but is there any other reason to want to keep it there? (Or, is my reason for concern even valid?)
My understanding it’s used to provide some thermal protection for your hand and protect the handles from rust because it’s bare metal under. If you remove it, then season it, you will still protect it from rust. I don’t really find the handle getting too hot. I just use a towel if it does or you can buy a silicon sleeve
My deBuyer weighs 2.1 kg, my Stargazer cast iron skillet weighs 2.4 kg, not much difference in weight and no difference in behaviour. I like them both and use them both. The Matfer warped (bottom bulged into a spinner) and ended up in the bin. Seasoning carbon steel is trickier than cast iron but can be done, I use Canola oil and bake them in the barbeque upside down.
Exactly, same with mines, although i don't have a scale, this was a selling point and i was fooled, this youtubers have no idea what they are talking about.
You threw it?? Any adult man should be able to fix a warped pan. I can't believe you did that. You could have given it to someone who needed it. Your grandfather turned in his grave
@@ronimausanti9625 , I took the Matfer to the basement and pounded on it but the love was gone. So very happy to see it in the bin. My understanding of carbon steel and their needs has improved. Also the issue was my electric stove, Uncle Scott’s Kitchen has a TH-cam on wrecking skillets on certain electric stoves. I now have gas. Big difference. No regrets tossing that pan.
@@tomdonaghy8757 At least you tried. I warped my matfer 9 inch and was able to form it back with a big rubber mallet while very hot. Never warped after that. It's just that I work in a general store and hate to see things being thrown away.
Help. Why do you not need soap to properly clean a pan. I've looked all over the internet and can't find the answer. Why is it ok just to wipe a pan out?
Some people think it strips the seasoning. It was the case many years ago when soap had lye in it. I personally like to use soap. Here’s a video I made. I Clean My Cast Iron Skillets With Soap th-cam.com/video/G1mQxpUBwcs/w-d-xo.html
Thank you for taking the time to explain. You seem to be a bit of an exception as most of the TH-camrs just wipe the pan with paper towel. How is this sanitary?
@@russptube yeah, I’m not sure. The heat does kill the germs but you still have carbon so I follow public health instruction here in LA and wash my pans.
Excellent vid. Do you think DeBuyer sees the comments regarding the center etching? I am close to purchasing one or the other. My use would be mainly searing meat, cooking fish.. low acid veggies..not really eggs nor casserole-style dishes. BTW, do you have a cast iron recommendation?
I think I’m too small of a channel for them to even know I exist 😂. I like to use lodge but I sand them down and re-season them. Stargazers are wonderful ci pans. Highly recommend them. I also recommend trying to find antiques.
@@tomwadek I do hit thrift shops now and then, but they look even cruddier than my 10 year old Bobby flay. 15 minutes scrubbing with oil and Kosher salt still left a patch of rough stuck on.
i am like this just get a carbon steel pan 10-12in and a cast iron 12in too.... then aquire tri ply stainless steel set of pots and pans....and some Corning or Pyrex bakeware/cookware
I own a Matfer and getting a De Buyer Mineral B Pro upon watching this video. Just a note though, upon checking the specs, an 11" Matfer weighs 4lbs2oz whereas de Buyer MINERAL B weighs 4.4lbs or 4lbs6.4Oz Not a that huge of a difference in weight., right around 6%
Hi, I am just getting into this Carbon steel pan thing, I love the idea of going away from Teflon. Just a question, Is it really safe to cook with those layer of oil stuck on your pan and you cook it over and over again??, (everyone calls it well used or seasoned?), has anyone has done studies on this? Just curious to know.
Thanks for the quick reply, I will also look into how the Chinese Masters use their wok, they do season it on their first use, but i don't see the oil layer on their woks, Shed some light if you come across more info on this :)
YUP sadly its in the details when you make videos ! And this one messed up a major one :) I often think OK what else are they wrong with but already been a carbon steel fan for long time I prefer DeBuyer for the way they handle when cooking (as in performance of the material shape etc...) and the angle of the handle and to me I do not put mine in the oven anyway I do other pans One reason I like the DeBuyer is the touch more thickness/weight and yet I have the quickness of the carbon over cast and we all know cast is its own thing anyway ! just get details correct as a tip sorry not trying to be harsh was fun to watch but again its in the details ! ;)
@@xouatfor the record Debuyer is a surname with French origins. Not Dutch. And there is only one correct way to pronounce this word (Duh Bu yeh). He sounds silly saying it wrong over and over in this video.
I bought this year the de buyer pro for 50eur. It is not much lighter than cast iron at all, and the pro handle doesn't help much with handling that weight.
@@tomwadek Not unhappy but i was expecting it to cook for me. I never cooked better eggs, i can tell you that, and the nonstick very good, i do not even take care of it and it still works.
Any you would recommend that don't have rivets inside the pan? I have a cast iron. Wanted something lighter and to get away from..teflon that i have but its peeling off now.
Hi what exactly do you mean that the coating 'burned off'? Like it melted? Or just evaporated into your oven(would that mean the epoxy particles just settled into your oven?)
2 reasons: 1) less likely to warp because you can increase the sear temp. 2) the more weight the more mass to heat up and the more it acts like cast iron which is the sear king.
Thanks for the video Tom! Just wondering what are your thoughts on the de buyer blue carbon steel pans? Seems to be considerably cheaper than the mineral b
I personally don’t have any experience with them but I think they are worth a try. They are thinner and lighter so they will respond faster to temp change and more prone to wrapping. I think they will be similar to the Matfer. debuyer-usa.com/blogs/guides/carbon-steel-pan-buying-guide
I have a small matfer and a big one. And the small one is amazing nothing sicks. The Big matfer is horrible. I have burt and seasoned it several times. Not sure what happened.
I never had my Matfer warp on induction. Watch out for the coils used in induction burners. Most are 6in dia or less which would not be good for a pan larger than 10”. A 9in coil induction stove will be perfect for a 12” pan. Unfortunately, the large the coil the more the price goes up.
Debuyer>matfer It's bit thicker and strudier Matfer feel so cheap and has more hotspots. I have debuyer with stainless steel handle, after trying debuyer i felt matfer is unusable.
Both of those pans are really badly damaged. That black layer is carbon build up, not seasoning. That is caused by using fibrous oils and poor maintenance. A well kept carbon stell pan should be a shiny golden bronze colour. You need to completely strip those pans and start again properly.
That is false. Pans have been in use for a decade.
@@tomwadek Nothing I said is false and the length of service is irrelevant and unless you somehow prove that what I said is false, I suggest you do better. If maintained and seasoned properly, the pan will look mostly the same as it did after the first few seasonings 2, 5 even 10 years down the line. The black build on your pans is carbon, there is no debate about that; there is nothing else it can be. And it is caused by fibrous agents in the oil and food. That is precisely why De Buyer recommend using something like a grapeseed oil for seasoning which is void of any fibres. That's not me, that's De Buyer, the experts.
Now, you can choose to not believe that, but promoting those practices to your TH-cam audience is unhelpful. You are in a fortunate position where certain types of people are more likely to listen to you than the experts, but that is the world we live in.
@@LongbranchOlivetti I can’t tell if you’re genuine or just trolling. From de buyers own website showing a black pan. debuyer-usa.com/blogs/how-to/everything-you-need-to-know-about-seasoning#:~:text=Please%20note%2C%20it%20is%20ok,protect%20the%20pans%20against%20rust.
From matfer’s website: “Eventually, your well-seasoned pan will have a slick, consistent black “patina” over the entire surface. With the proper maintenance and care, your pan will offer you natural, non-toxic, nonstick properties for years to come”
matferbourgeatusa.com/education/black-steel-guide/#:~:text=For%20years%20to%20Come,properties%20for%20years%20to%20come.
Then they show you pictures of pans in different stages as time goes on looking exactly like my pan. You made a lot of assumptions about me and my channel. So I’m thinking you’re either trolling or genuine mis informed.
@@tomwadek I have both brands for several years. They're black and they aren't close to golden bronze color. Even when seeing other channels. The pans of seasoned pans are black.
Obviously a troll, or pure ignorance yet talk too much. Golden bronze color is seen after first season, then it gradually turns black and eventually completely black. Go to other youtube channels, like uncle Scott's kitchen, all completely seasoned carbon steel pans are black.
I've used a dozen carbon steel brands extensively for almost twenty years and have personally found the Matfer to be far superior to the DeBuyer in performance and quality. One concession is that the DeBuyer Pro line actually matches the Matfer overall with the added advantage of a stainless handle for lower heat conductivity. I have actually gotten rid of my DeBuyer completely and traded them out for Stargazer cast iron which has superior heat retention for searing and such. PS: The Matfer was not rated ATK's best value, it was rated as best overall.
My deBuyer is nested with my Stargazer, I use both, depending in the task at hand. My very old Lodge cast iron skillets still in use. Somewhere along the line I realized the IQ of a skillet is Zero. It is up to the user to figure it out.
The Mineral B and the Pro is exactly the same cast metal the only difference is the Handle.
You have had a lot of experience with Matfer! Can you share some of the differences you found compared to deBuyer that make Matfer your choice, also ATK’s preferred pan? I am happy with my deBuyer, had a Matfer and ruined it on an electric stove, my fault likely, never went back. If there is good reason to choose one I would do it. Thanks.
@@tomdonaghy8757happy to! 1) I use All-Clad stainless and Matfer has very comparable side geometry, the mineral B’s edge geometry is more similar to a CI skillet, 2) the mineral B is not meant to be oven safe and removing the coating voids their warranty 3) the Matfer has been refined more over time, sanded smooth rivets, the handle angle is DRAMATICALLY better, 4) Matfer is a pro tool, they have perfected the thickness to the point where it has maximum durability to performance ratio, while the de Buyer is sluggish to respond. For me, if you’re going to get something has heavy as a de Buyer, it’s better to get CI and have it perform well.
Matfer’s new pans now have a slightly concave bottom to prevent the warping you mention on electric.
I got a Matfer a few months ago and I LOVE it, it’s awesome.
I got a 3 set of DeBuyer pans on closeout for $99 10 years ago. At the time it was a lot of money for me, but they are the best pans and I am glad I got them. Thanks for the tip on burning off the coating on the handle. That was the one thing I hated about these pans
Wow! $99 is a steal! Congrats.
I've had a Mineral B for over a year now and it still has not obtained that glossy black bottom. I believe it's due to the fact that I use it mainly for sausage and eggs for breakfast. Very rarely do I cook anything else on it. When I do cook other things like steak or other meats, it's usually for the entire family so I have a 12 5/8" Matfer. I feel like the De Buyer is made much better than the Matfer. The steel just seems more finished than the Matfer which did have some sharp edges and a slight imperfection on the bottom of the pan. It also tends to warp out. But thankfully I have a gas stove, so it's not much of an issue. Personally I do like the Mineral B better. If I need to stick anything in the oven, I'll use the Matfer
That’s great! It’s basically how I see things too. Both pans are great though. You can’t go wrong.
My cast iron pans are beautiful gloss black and very non stick. I use exclusively metal utensils in them with no problems whatsoever. My De Buyer Mineral B just never seems to get anywhere near as dark even though it has tons of use. 🤷🏻♂️
I've always had woks. But my first carbon steel pan was acquired at an estate sale for a dollar. That was almost 10 years ago. And I am now going to gift it to my mother-in-law who has admired it. I just acquired a used de Buyer pan for 20 bucks, and have been having lots of fun seasoning it. I season using the same methods I have with my woks (which is the same method I use for my paellas). I use both the pans, right now, at least once a day, every day. The older pan--I can make omelettes in with no fear of sticking.
Five (5) de Buyer pans, 3 mineral B, crepe and an omelet pan. I completely agree with you on the handle coating. Only thing that pisses me off is the etching on the Mineral B pans in the center that take some time to "season" so they are not a stick point (eggs sliding, etc). Makes no sense to spend money to make something worse. Marketing? Thanks for the info.
Yeah, not sure what they were thinking there. Glad you enjoyed the video.
@@tomwadek they were thinking: "it's the epoch of late capitalism, we can't come up with a perfect design, we must introduce some annoyances"
I bought a light weight and unbelievably cheap DeBuyer crepes pan (21€!) and it’s been a blast so far. Very easy yo season, no rivets, not too heavy to flip a pancake, absolutely wonderful.
For regular cooking I bought Darto. A beautiful piece of art, very comfortable handle, very heavy and made in one piece. I hope these pans will outlive me. They are not just beautiful and sturdy, they are also very affordable and the shipping is absolutely fantastic. And yes, they totally replace a cast iron pan. 3 mm thick metal, incredibly sturdy and forgiving like a cast iron pan. Last but not least, the walls are way steeper than in the French pans which makes them excellent replacement for cast iron, because of the big cooking surface for the pan size.
I prefer my deBuyer. About the non-oven proof handle- the first thing I did was scorch the finish of it and melt the little plastic thingy off it and now it is oven safe. My deBuyer 11” weighs 2.1 kg and my Stargazer 10.5” cast iron weighs 2.4 kg so they are close.
Yeah, very similar pans. Love mine. Thanks for sharing.
Wow. I had just about given up on looking for an iron cast pan due to the weight. I think I’ll reconsider a stargazer.
Great video comparison, Tom! Originally I liked my Matfer pan better because of the non-coated handle and no rivets. But I cook on an electric stove top, and the Matfer pan warped, whereas my DeBuyer pan didn't. The DeBuyer pan does feel heftier than the Matfer. I love my DeBuyer pan.
I’m glad you enjoyed the video. Both pans are wonderful but act very differently. Happy cooking!
he's bought and paid for by debyer
I do prefer the fact that the Matfer does not have rivets. Makes it easier to clean.
Exactly the same experience that you describe. DeBuyer is the Gold Standard in carbon steel, at least for me!
Hello my friend. I was at first taken aback, until I got to the very end. "Why not buy both of them." Exactly. I have a single 11" de Buyer and and 11" and 9" Matfer. Like you I wish I would have gotten the Pro, then I wouldn't really need the 11" Matfer. And honestly, they are both top notch carbon steel pans. Great review and comparison!
Yup, the punchline was at the end lol. Both are great pans.
I have two de buyers I’m quite happy with. I was thinking of getting g s larger size and I like the Matfer because of the lack of rivets.
I also have both and I prefer the deBuyer for one of the same reasons you do. It's easier to season and harder at least in my experience to damage that seasoning. That said I have damaged the seasoning in both but I gave up on my Matfer. All my other carbon steel pans are deBuyer.
Thanks for sharing your experience! Happy cooking.
I went the DeBuyer route. At the time I had a flat glass top electric stove. I wanted the extra thickness as a hedge against warping. My pans are from the Carbone Plus line because they have bare handles and can take the oven. Not only did I want the option of using them in the oven, which I have, I figured with the electric flat top I was going to do the oven seasoning technique for initial seasoning. Over the last 3 years I've accumulated 3 different sizes, 8", 10", 12" (roughly). All have been great and work well, even for a newbie learning how use & maintain carbon steel. I've made most of the typical mistakes and the pans have been very forgiving and bounced right back.
That's wonderful! I'm glad you had such a positive experience.
Does your Carbone Plus have a handle that looks like the one in the video but just uncoated or is it a different design?
@@sixpooltube Yes, the handles look like the Mineral B line - but were uncoated. That was another reason I went with that line. Since I had a flat-top I knew I wanted to do my initial seasoning in the oven. I did my initial seasonings with Canola oil in a 475 degree oven - no issues. As I understand it, many of the Mineral B line come with coated handles and can withstand 400 degrees for a few minutes (eg. finishing foods). But 475 for an hour probably would've trashed them.
@@philipstaite4775 Oh wow, this is great info. Now I want a Carbone myself. Where did you get yours from?
Which size do grab first (for home use)?
Plan to dive-in to the carbon pan world soon.
Thanks!
I have six de Buyer pans and five Griswold cast iron pans. The Griswolds are great but I rarely use them. Weight and cooking performance are comparable but I prefer the de Buyers for the shape and a handle I can actually hold. If you’re worried about the silicone coating, it’s not a big deal unless you use a restaurant quality broiler (unlike the bic lighter powered broiler I have). The coating may turn brown (boo-hoo) but otherwise (after ten years of use in my case) will otherwise be unaffected. That said, if you can find them, the Carbone pans are identical in performance, cheaper and no silicone to worry about. De Buyer rocks!
Thanks for sharing! Six de Buyer pans! I’m jealous
I’m glad I bought the de Buyer 11.5” Pro. Seasoning was a bit of a struggle, and I don’t really know why, but eventually I got it done. The Pro is HEAVY!
Why do both of your pans look like they have rust spots on them? CS pans are supposed to season over time and they obtain a nice smooth coating, but both of yours look extremely uneven, chipped, and kind of scratched up for some reason?
I have the 11" deBuyer Mineral B Pro w/stainless handle, it's a wonderful skillet and cooks like a beast, these smooth bottom carbon steel pans do seem much more fussy when it comes to taking seasoning like a texture bottom cast iron skillet. Mine did develop carbon build up, so I removed it with stainless scrubber pads, that put a super fine micro swirls into the cooking surface, it is taking season much better now, and no carbon! On my electric coil cook top, it holds a dark Brown / Reddish Brown seasoning both inside and out, the skillets do not get that nice Blue gas flame that seems to fit these better.
Thanks for sharing
I also have both and prefer the De Buyer. It took the season waaaaay better than the Matfer, and holds it better (same process for both). I also agree, the coated handle kinda sucks. I might look into a Pro de Buyer with that stainless handle next.
Thanks for sharing your experience too. Sounds like we agree on de Buyer vs Matfer. Let me know how you like the pro series! Have a good one
Should of taken your advice on this. But I figured everyone else couldn’t be wrong. I got the updated Matfer and it works well, but not really suited for glass top or induction stoves at all. Gave it to my mother that had a gas stove and she loves it. The Mineral B Pro has been much better for the cooking surface I have.
Sorry to hear the updated Matfer didn’t work out as well. Glad the de buyer is. Happy cooking
are you sure it was the updated matfer? if it was it needed to come in a plastic bag and have a logo on the handle and the bottom should show a slight curvature when you pute a ruler against it. I want to buy ones and need them to work in glass top stove
@@paulacruz6239 absolutely was. It warped from normal use unfortunately. I ended up getting the de buyer mineral b pro and couldn’t be happier. That thing take a beating and no issues with warping.
I have the updated one and run it with great ease and success on an induction stove. Fantastic pan. Edit: I have de buyer and Demeyere proline skillets and Atlantis pots so am used to high end gear. The Matfer definitely belongs.
I have a 12 5/8 & 9 1/2 Matfer. Loving them so far.
Your contributions are informative, articulate, and very well produced. Keep it up please!
Glad you like them!
I’m a Matfer guy. I’ve never had any problems with loosing seasoning because I treat it correctly. Mostly I just don’t like rivets. Stuff gets trapped around them and most people never get them completely clean. Plus a proper weld is far stronger than any rivet. Both are obviously really good pans though.
I bought a Matfer; because of America's Test Kitchen Recommendation.. And it rocks like a rocking chair. So I bought a Debuyer. I have an older smaller Debuyer; 13 years and going; the Matfer warped after 5 years.
Lol “like a rocking chair” I heard Matfer has updated their pans to be thicker. I personally don’t own the newer models
@@tomwadek I won't buy another one...
Tends to happen with any carbon steel if it heats too quickly (known issue with electric cooktops). Before I changed to gas, I would heat my carbon steel slowly over several minutes. YMMV.
All the reviews of Matfer and De B. Have inflated the prices so much I bought a BK pan for half, and
I think it’s great. It’s carbon steel with a cast iron handle, and will take any temperature a home oven can deliver.
I was considering the BK and oxo until I saw they, along with another company I cannot remember, came out of the same factory in China which was a non-starter for me.
I'd perfer no China made cookware. Don't know what they're putting in it.
To solve the issue with the non-ovensafe handle, I just burnt it all off on the gas barbecue when seasoning it. Works just fine and safe to any realistic temperature. The finish and plastic bobble on the handle is more marketing than function.
I love my de buyer, but my favorites are from Blanc creatives, absolutely gorgeous hand hammered here in the USA.
I enjoy my Blanc Creative Handcrafted Carbon Steel Skillet as well as my Wagner Cast Iron Skillet - both are outstanding.
I went the other way on CS versus CI. I started with a CS pan (French...can't remember which one now) and I never really took to it. But I tried a lodge cast iron and now have a stargazer and love them. They are hefty, but they feel solid and worth the weight, kind of like enameled cast iron and dutch ovens. The only carbon steel I have now is a wok and ever there I've noticed that the seasoning just never seems as good as cast iron.
Also, that jacket is awesome!
Cast iron is a wonderful thing too. I love my cs wok. I’m planning on doing a video on that too. I’m glad you enjoyed the video and the jacket!
Two of my favorite pans are very old CI pans that are 90 years old. They are fantastic and much lighter than the new Lodge pans. Look for vintage pans in thrift stores and at garage sales.
I don't get the mutual exclusivity in these comments.
I have both CS and CI. Each excel at some things that the other does not.
Im digging the new scenery! I gave my carbon steel away due to my glasstop stove. But considering again since i use a butane burner often! I bought the matfer before (thanks ATK) but need to revisit!!!
Thanks Tom!!!
Glad your liking the background! Matfer is great, don’t get me wrong. I like de buyer more though
I have 2 De Buyers and the only problem is that all of them have uneven frying surface. The middle is higher than the edge so the oil pools at the sides. I think they are constructed like this on purpose so they don't become spinners. I think this is just a feature of carbon steel pans. The bottom will expand as it heats up. You will either get a spinner or you get a high middle cocking surface. You can never get a flat bottom on carbon steel like you can on a thicker cast iron.
I have the exact 2 pans your showing here and have had them for some time. Both were cheaper than the prices you said so that might give you a idea how long I have had them. I to prefer the de Buyer mostly for build quality but design also. The Matfer has very flat wide spread sides and the cook area is quite small for such a large pan. The rounded transition from bottom to side on the de buyer is far better in my option. However if you bought a de Buyer in the same size as the Matfer you would need a sky crane to get it to your stove or oven. That little de buyer is heavy as hell. My small framed wife some times struggles with the weight of the de buyer. Both brands are very good and I to would recommend both. Thanks for sharing your video.
Excellent points. Thanks for sharing. Both great pans no doubt
I was looking at the de Buyer Mineral B Pro (I throw things in the oven and don't want to worry). But I ran across Marquette Castings (its a pricey pan $170, but they have factory seconds for half the price $85). Its even more like a cast iron pan cause its 3mm of steel instead of the 2.5mm of the de Buyer, plus it has a factory seasoning which is really good and is smooth with a really nice stainless steel handle. I'd give that one a look if they don't mind factory seconds, or they can splurge. Its definitely premium.
Very cool, Thanks for the suggestion!
Note that Baking Steel sells their own versions of 10 and 12 inch de Buyer mineral B pans but with a stainless steel oven safe handle.
Glad you shared your experience with putting the debuyer in the oven even though they don't recommend it. If it worked for you, I'll probably do the same!
glad you enjoyed the video
De Buyer makes a pan for a company called Baking Steel. Same thing as mineral b, but with stainless handle. Cheaper than the fancy debuyer pan.
The short answer for why you feel the difference more towards cast iron is the De Buyer is a 3mm thickness and the Matfer is 2.5mm.
You can get a pan identical to the mineral b but with a stainless steel handle from Baking Steel.
It’s amazing how .5mm can make such a big difference. Thanks for the tip!
I have a 12" De Buyer and it is a monster, over 6 pounds which is why it has two handles. It works fine, except for the strain on your wrist and the cooking area is warped upwards, forcing the oil to the rim. You have to keep moving the food from the sides across the middle.
My 9.5" Mauviel is my everyday pan.
I season it using a Wok method, getting it smoking hot and adding a few tablespoons of good oil, swirling around, dumping, and then wiping off as it cools.
The greatest enemies of Carbon Steel is burned bits and acidic foods. Even adding some wine or lemon juice to a sauce is enough to compromise the seasoning. And forget tomato dishes.
Great advise, thanks for sharing! Cheers
I totally agree that the epoxy coated handle is stupid. And I laughed out loud when Tom said he just put it in the oven anyway and the little silicone logo fell off and the coating burnt off, because that's exactly what I did week 1 of owning it. And now it's not a problem anymore.
Haha, yeah I just went with it 😂
it is better just to buy the regular Carbon Plus de Buyer pan. The Mineral B add nothing to it except the extra cost.
I think the plus model is thinner gauge? I could be mistaken.
25 years ago or thereabouts I bought the 15 inch heavy matfer heavy paella pan liked it bought a half a dozen more of different sizes. It wasn’t even an investment at that time a couple bucks more than a cheap Teflon pan. I can’t even imagine paying the price that they’re charging now But there again, someone that buys it now in 25 years will be saying what a deal!
I have the mineral pro model and love it. The handle looks much better than the ugly carbone plus.
I bought the Matfer due to oven "handle issue", very good results although it's taken close to a year to get a decent seasoning. I started cleaning with oil+kosher salt (instead of water) and that seemed to help a lot. Price has gone up 50% since I bought but still a decent price (around $80)
It’s crazy how much both brands went up in price. I feel like cs is getting much more popular now and the prices are a reflection of that.
The Mineral B Pro does not have a coated handle.
@@seechangenyc280 yes but it’s even more expensive. The Matfer is oven safe and still at a reasonable price
@@tomwadekYup. I was responding to the handle issue, not cost, meaning that there was an option if someone really, really wanted a de Buyer but the handle was holding them back.
For me, though price is a biggie, there were other factors that mattered, such as my cooking surface (as some pans seem to fare better on certain surfaces). Other considerations: weight (the Mafter is slightly lighter), thickness, use, size, shape, ergonomics, seasoning difficulty level, performance - and I couldn't ignore reviews from friends and experts (which were all over the board).
So, I ended up doing what you did: bought both - and bummer, Amazon shipped me the old version of the Mafter, so the jury is still out. No matter which one I like better, my go-to is still my cast iron. I think it's because I've had much more practice cooking with it and the results are so darn good. If only you could see the chicken about to come out of the oven now. To die for. Cheers,
@@seechangenyc280 cheers
I have the mineral b pro set and it's my go to pans, best pans ever, totally no stick if you season and use it properly
thats great! happy cooking!
I went with Matfer, but only because the DeBuyer handle prohibits oven seasoning. I saw some DeBuyer in, of all places, a department store in Munich. I think that the DeBuyer Mineral B seemed like it was slightly better quality.
Oh cool. Thanks for sharing
I have two Mineral B: one for crêpes, pancakes and other food with flour, the other for meet and eggs. The first is perfect, but I have problems to make the second no-stick, so I clean it with water every time 😱 (no rust because I let it dry on the cooker and use oil before). Now it is spring, so I think I will try to seasoning it again 3 o 4 times to be sure! It means hours and hours with all the windows open 🤣
Check out some of my seasoning videos. I hope they help.
Troubleshooting Cast Iron Seasoning Mistakes
th-cam.com/video/wd-PYDZyukg/w-d-xo.html
How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning?
th-cam.com/video/n3dcpQ9aTr4/w-d-xo.html
i suggest having 2 different pans for egg and meat, i don't know the reason behind it, however if i cook meat in the pan for eggs they stick more.
@@giovannibettini2246 that’s interesting. Not sure why but having two pans is always great
@@giovannibettini2246 I know this theory, but I want to "save" one pan for sweet recipes and I don't use iron pans so often to think about another one. P.s. I'm Italian
@@g.p.8194 tempo di comprarne una terza allora hahahaha
The 11" de buyer has an 8.3" cooking surface and weighs 4.8lbs. The 10.25" lodge blacklock has an 8.6" cooking surface and weighs 4.3lbs. So I don't think it's fair to say that the de buyer is "lighter than the equivalent cast-iron pan". There are other light cast iron options too, like the Field Co. pan which weighs 4.5lbs with a 8.75" cooking surface and the Lancaster cast iron pan which is also 4.5lbs with a 9.25" cooking surface. I went back and forth and back and forth between De Buyer and either a Fields/Lancaster pan and settled on Lancaster cast iron. Ultimately I think I just prefer the smaller handles on cast iron.
I like cast iron, then I discovered carbon steel and fell in love with it. 1 debuyer 9.5 omelet pan and 1 matfer 10.25 , Im thinking about a 11-12 inch carbon steel to cook larger items in...I use the carbon steel way more, mainly due to faster heating of the pan.
Thanks for sharing!
Nice video. Maybe would be good to outright state the Debuyer is 3mm vs the Matfers 2.5mm and discuss the weight differences given their sizes. Adds more clarity to why the Debuyer is the way it is.
I see you’re an engineer 😎 I agree but I did that before and was told to shorten the videos. Specs can be read per each manufacture’s website or Amazon. I know where you are going though and I agree. I just have to figure out how to make it “interesting”
@@tomwadek I see, 100% makes sense. It’s a real craft knowing what gets cut and what stays. Keep up the good work man!
@@EngineersPerspective701 thank you! I’m glad you’re enjoying the channel
I just bought 2 DARTO pans, made in one piece , the handle is partt of the pan, can't wait to get them to compare a;l 3
Interesting to hear the distinction in your cooking experience - specifically that the De Buyer can stand in for cast iron, since that's what I'm looking for a carbon steel pan to do.
Yup, just my 2 cents though. I feel happy with my de Buyer.
the no rivet handle of Matfer is just a big win for me, cleaning gunk around the rivet is just a pain for any pan. also i have never used cast iron so i don't even know what i'm missing out
I was all set to buy the Matfer after seeing other reviews, including Test Kitchen's. Even this video didn't change my mind at first, but then I saw all the comments below about it warping on an electric range. I don't have an induction, just a regular plain old electric coil burner stove. Am I really in danger with warping with the Matfer? Is warping easy to prevent? perhaps I will get the De Buyer, and just try to keep the rivetsclean.
I will share with you my experience for your benefit. I had an electric coil range and also wanted to start cooking in carbon steel. Carbon steel does not play nicely with electric coil burners because the heating element is constantly cycling on and off. This has caused many home cooks to ruin a carbon steel pan, which I did (Matfer 11-7/8). I eventually found the DeBuyer Mineral B Pro series of pans. They are a very robust heavy duty pan. I was able to season both my Mineral B Pros, but it is a frustrating endeavor to get that seasoning up the side of the pan on an electric coil. I eventually got rid of my electric coil range and installed a gas stove and my pans look and cook wonderfully. I hope this helps.
WOW! Thanks for this very detailed review. You used the best method when you mentioned that the review was base on why It was your preference and why. But unless I missed it (I listened very carefully), which one was best a producing usable fond? Fond is a great foundation and some pans are better than others at producing it. I mentioned "usable fond" because sometimes fond is produced but it adheres to the pan is such a way that it is very difficult "unstick" from the pan.
Carbon steel is pretty non stick so it not my first choice for fond and sauces. I reach for my ss pans if I know I want fond. Stay tuned David, I’m currently editing a tutorial on making pan sauces and deglazing a pan for that rich fond. The Matfer and deBuyer produce similar fond to one another but less than ss.
@@tomwadek Great! I appreciate the advice. Thanks.
de Buyer coated handles are really no issue at 400˚F or below. they get a little "sticky" in the oven above 400˚. one option is to remove the coating with oven cleaner / acetone on de Buyer pans. i think either of those would work well. de Buyer, hands down, has a stronger riveted handle, reminiscent of my old 3-way riveted copper cookware. the matfer doesn't have a riveted handle. that's a HUGE issue, and that's one of the main reasons for the cost differential.
I'd be very interested in seeing a review of Ikea's carbon steel skillet
I would imagine it would be very similar to the best buy I reviewed a while back. What makes the IKEA brand interesting? Do you have a link? th-cam.com/video/9ZrwueJsuYc/w-d-xo.html
I'm not too happy with my De Buyer Mineral B. The lacquered handle makes it a mess to season in the oven and no matter what I've tried so far it just won't keep it's seasoning. A little bit of liquid in the pan, not even acidic, is enough for bare metal to start shining through again, together with a metallic smell and taste. My top choice for carbon steel pans is Gräwe, cheap, made in Germany and holds its seasoning like a boss.
Thanks for the informative video. Also nice to get thoughts why I am not neccessary nuts owning several CS pans :)
Hahaha, you can never have enough cooking gear 😎
The new model Matfer Bourgeat carbon steel pans have increased their thickness to 3mm. Will this modification change your opinion and preferences for the de Buyer black carbon steel pans over the Matfer? Additionally, the majority of people in the United States do not use induction cooking (in the US most people are still using either gas or electricity to cook their meals. So excluding induction cooking, what is the significant difference, if any, in cooking with the De Buyer rather than the Mafter?
I heard that Matfer increased the thickness which is a great thing and should improve the large diameter pans resistance to warping. Induction is incredibly efficient and responsive. It’s important to start off with low temps to preheat the pan and then add in your proteins. I haven’t compared the redesigned Matfer to de Buyer but I suspect the performance will then be very similar. As I said in this video, the de Buyer acts much more like a cast iron pan than it does CS pan. The Matfer is a good balance of ci and ss. It sits right in the middle somewhere.
So, is Debuy heavier than Matfer? have you tried the wok? I am interested in buying a wok.
I have not tried the wok. Yea, it’s heavier.
can someone explain me the difference between the Carbon Plus and the Mineral B Pro? Ok the Handle looks different, but both are useable in the oven with high temperatures.
the plus can't, technically, go in the oven if it goes it will lose the coating that it has on the handle that protects it. also, the pro is heavier.
Tom. So glad I subscribed to your channel. The content is sooo straight forward and interesting. Thanks, Norm.
Norm, thank you for subscribing and for the kind words. I’m glad you’re enjoying the channel. It means a lot to
Me.
I have both and the MB does warp on electric or induction no matter how carefully you heat it up. MB came out with an improved version last year with a bowed bottom to counteract the warping and a different handle texture and spot weld. Supposedly it comes without a coating because of the plastic bag it comes in keeps out the moisture. I have not seen this pan and would love to buy a new MB to replace my spinner but I don't know if they're working through old inventory still or it's the new and improved cs pan.
I heard about the new revision. I believe some viewers have commented that they have received the older pan. Sounds like it’s hit or miss currently on which one you’ll get.
Any tip on how to identify the new version? I wonder if I can find a confirmed seller in Canada.
@@mferg-fl5gs I think listed weight could be an indicated. Other than that, measuring the thickness when you get it I suppose
@@mferg-fl5gs I believe it's only the 12 5/8" pans that have the convex bottom. A redditor said the new model number will have an extra 0 at the end. If you want the 12 5/8 I'd wait until q4 or 2024 to give MB time to work off the inventory.
I have the new version in 11 7/8". No warping on induction, fantastic pan.
5:15 Why is there so many patches on the pan? is it a seasoning issue? Normally when i see something like that on a non stick pan, it means the coating is coming off and i have to throw away the pan
It’s part of the seasoning process and it’s normal. Here’s an older video I did for your reference.
How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning?
th-cam.com/video/n3dcpQ9aTr4/w-d-xo.html
I owned the older Mafter. Worked fine but it warped when we moved to a place with an induction stovetop. I liked the rivetless design. The de Buyer definitely feels heftier and was easier to do initial seasoning. I dont like the rivets and the stupid handle coating , which limits oven use. Definitely feels like a higher quality pan. The de Buyer has not warped on my induction stovetop.
Yeah it’s a trade off. I ignore the coated handle and still use it in the oven with no issues. A common mistake with induction is not using the correct sized coil per pan. The circular markers on induction stove tops are mis leading. The internal coil diameter is what matters. A 6in coil is common but shouldn’t be used on pots or pan greater than 10”. A 9” coil is best for a 12” skillet. The larger the coil, the more $ it will cost unfortunately.
@@tomwadek i use mu de buyer in the oven as well, no issue and no damage to the handle. I ovenseasoned the pan 6 times at 200 C when first using it, and hour each time, and the handle took no damage
@@christianjensen405 glad to hear someone else had the same success! Thanks for sharing.
@@tomwadek your welcome, but the coating on my handle did not burn of as you mentioned, i think they changed the coating at one point. The coating is still there and looks new, and really helps with the comfortability of the handle
@@christianjensen405 that’s good to know! I’m glad you’re enjoying your pan.
The oven thing is why I chose the Matfer, but de buyer now has a 'pro version out with an oven safe handle.
I have the same Matfer. Went NUTS seasoning it with avocado oil in a 550 oven and 650 gas grill. Cooked perfect steaks and burgers in it a few times, but then something unexpected happened when I cooked bacon. I started the bacon cold same as I would in stainless or cast -- and it stuck like you wouldn't believe. Had to chisel it out. Took much the seasoning clean off trying to get that chemically-fused pig leather off the steel. I STILL don't understand what went wrong.
[edit] it's lovely and black again and still my go-to for steaks, but I'm still afraid to cook bacon in it!
Don’t be afraid to cook with it. The more you use it the better it gets. Seasoning comes and goes sometimes. Keep
Using it, you’re on the right track. Happy cooking!
Did the bacon have sugar in it? (Wondering because I've heard lots of bacon does, at least here in the USA.)
@@oneduelist I hadn't even thought of that. It might have...I'll keep an eye out for that going forward. Thanks!
You had bacon with a lot of sugar added. This is a way for sellers to make a cheap fake for real cured bacon and mask the taste..
@@tvideo1189 Yeah, that's what another commenter figured too. I've just used it as a go-to for steaks and burgers ever since. The black patina is gorgeous :)
I’ve got the mineral B omelette pan, it took a while for the daft bee in the centre to stop causing sticking, but it’s good now.
That’s great to hear. I’m thinking about buying that one
Another Great Upload Think Doing Great Upload Keep Up The Amazing Uploads
Thank you, I will🎉
Any idea what the coating on the DeBuyer handle is for? My main concern with burning it off is that it might make the handle start to come loose, but is there any other reason to want to keep it there? (Or, is my reason for concern even valid?)
My understanding it’s used to provide some thermal protection for your hand and protect the handles from rust because it’s bare metal under. If you remove it, then season it, you will still protect it from rust. I don’t really find the handle getting too hot. I just use a towel if it does or you can buy a silicon sleeve
My deBuyer weighs 2.1 kg, my Stargazer cast iron skillet weighs 2.4 kg, not much difference in weight and no difference in behaviour. I like them both and use them both. The Matfer warped (bottom bulged into a spinner) and ended up in the bin. Seasoning carbon steel is trickier than cast iron but can be done, I use Canola oil and bake them in the barbeque upside down.
Thanks for sharing your experience and comparison to cast iron! Happy cooking
Exactly, same with mines, although i don't have a scale, this was a selling point and i was fooled, this youtubers have no idea what they are talking about.
You threw it?? Any adult man should be able to fix a warped pan. I can't believe you did that. You could have given it to someone who needed it. Your grandfather turned in his grave
@@ronimausanti9625 , I took the Matfer to the basement and pounded on it but the love was gone. So very happy to see it in the bin. My understanding of carbon steel and their needs has improved. Also the issue was my electric stove, Uncle Scott’s Kitchen has a TH-cam on wrecking skillets on certain electric stoves. I now have gas. Big difference. No regrets tossing that pan.
@@tomdonaghy8757 At least you tried. I warped my matfer 9 inch and was able to form it back with a big rubber mallet while very hot. Never warped after that.
It's just that I work in a general store and hate to see things being thrown away.
I've owned the Matfer now for seven years. It's hard to imagine a better pan for my natural gas stove.
I'd be happy if I could pay the price you paid for your Matfer Tom...up here, it's over 150 bucks! The De Buyer is only slightly less.
Oh wow! Did you also see a price hike due to popularity or is it mainly shipping logistics?
I think you can use de Buyer in an oven if you put aluminum foil on the handle
I have used a Matfer for over a decade; I have no complaints. How good does good have to be?
Help. Why do you not need soap to properly clean a pan. I've looked all over the internet and can't find the answer. Why is it ok just to wipe a pan out?
Some people think it strips the seasoning. It was the case many years ago when soap had lye in it. I personally like to use soap. Here’s a video I made.
I Clean My Cast Iron Skillets With Soap
th-cam.com/video/G1mQxpUBwcs/w-d-xo.html
Thank you for taking the time to explain. You seem to be a bit of an exception as most of the TH-camrs just wipe the pan with paper towel. How is this sanitary?
@@russptube yeah, I’m not sure. The heat does kill the germs but you still have carbon so I follow public health instruction here in LA and wash my pans.
I've used De Buyer in the oven and the handle was fine for a few minutes.
It’s rated at 400F at no more than 10 min intervals.
@@tomwadek I even made a frittata under the broiler (angling the handle away from the fire). The handle survived unharmed 😉
@@tomwadek Even if the coating eventually fails, you can just remove the coating and season the handle to protect against rust.
@@geniuspharmacist haha! Yeah I ignore it too😂 no issues here
Excellent vid. Do you think DeBuyer sees the comments regarding the center etching? I am close to purchasing one or the other. My use would be mainly searing meat, cooking fish.. low acid veggies..not really eggs nor casserole-style dishes. BTW, do you have a cast iron recommendation?
I think I’m too small of a channel for them to even know I exist 😂. I like to use lodge but I sand them down and re-season them. Stargazers are wonderful ci pans. Highly recommend them. I also recommend trying to find antiques.
@@tomwadek I do hit thrift shops now and then, but they look even cruddier than my 10 year old Bobby flay. 15 minutes scrubbing with oil and Kosher salt still left a patch of rough stuck on.
@@tomwadek Well then, I believe subscribing is in order.
@@robertjason6885 yeah, I know what you mean. I’ve had some luck at garage or yard sales. Hard to find in CA though
@@robertjason6885 😂 thank you! I appreciate that very much
i am like this just get a carbon steel pan 10-12in and a cast iron 12in too.... then aquire tri ply stainless steel set of pots and pans....and some Corning or Pyrex bakeware/cookware
That’s a great plan! Happy cooking
I own a Matfer and getting a De Buyer Mineral B Pro upon watching this video. Just a note though, upon checking the specs, an 11" Matfer weighs 4lbs2oz whereas de Buyer MINERAL B weighs 4.4lbs or 4lbs6.4Oz Not a that huge of a difference in weight., right around 6%
I believe those are the specs for the new Matfer. They redefined it due to warping issues by some users. I have the older model
@@tomwadek Cool. Thanks for the information.
I got a de Buyer Mineral B, with detachable handle, for about 60 EUR. I also wonder how you say "Chevrolet". ;-)
:)
Hi, I am just getting into this Carbon steel pan thing, I love the idea of going away from Teflon. Just a question, Is it really safe to cook with those layer of oil stuck on your pan and you cook it over and over again??, (everyone calls it well used or seasoned?), has anyone has done studies on this? Just curious to know.
Hi, yes good question. If some polymerized oil is consumed, it’s not pleasant but fine especially when compared to forever chemicals like teflon.
Thanks for the quick reply, I will also look into how the Chinese Masters use their wok, they do season it on their first use, but i don't see the oil layer on their woks, Shed some light if you come across more info on this :)
Yes, I’m aware the FRENCH pronunciation of de Buyer is “Deh Bu yeh” and it was not an oversight😉😂 which pan do you prefer more? Comment below
Deh boo eee aye.
I'll be quiet now.
Thanks, great video!
@@BangTheRocksTogether Correct!
YUP sadly its in the details when you make videos ! And this one messed up a major one :)
I often think OK what else are they wrong with but already been a carbon steel fan for long time
I prefer DeBuyer for the way they handle when cooking (as in performance of the material shape etc...) and the angle of the handle and to me I do not put mine in the oven anyway I do other pans
One reason I like the DeBuyer is the touch more thickness/weight and yet I have the quickness of the carbon over cast and we all know cast is its own thing anyway !
just get details correct as a tip sorry not trying to be harsh was fun to watch but again its in the details ! ;)
Strictly speaking, its a Dutch name so technically the french are mispronouncing it and your pronunciation is claer to the original.
@@xouatfor the record Debuyer is a surname with French origins. Not Dutch. And there is only one correct way to pronounce this word (Duh Bu yeh). He sounds silly saying it wrong over and over in this video.
Are we not gonna talk about that kick ass leather jacket ?
Was waiting for someone to notice lol
I love both of them thanks for the video 👍
No problem! Thanks for watching
TOM WITH THE 🔥JACKET TODAY
Haha, it’s one of my favorites. Thanks for noticing!
Thank YOU for your videos ♥️
I bought this year the de buyer pro for 50eur. It is not much lighter than cast iron at all, and the pro handle doesn't help much with handling that weight.
Sounds like you’re unhappy with your purchase. I’m sorry to hear that. How do you like the performance?
@@tomwadek Not unhappy but i was expecting it to cook for me. I never cooked better eggs, i can tell you that, and the nonstick very good, i do not even take care of it and it still works.
Mineral B pro cost me €50, making it pretty much the cheapest carbon steel available so I went with it.
Great price for a great pan!
Any you would recommend that don't have rivets inside the pan? I have a cast iron. Wanted something lighter and to get away from..teflon that i have but its peeling off now.
Good video. Quick note: De Buyer is pronounced DUH BOO YAY.
Hi what exactly do you mean that the coating 'burned off'? Like it melted? Or just evaporated into your oven(would that mean the epoxy particles just settled into your oven?)
It melted and then I was able to wash it off or wipe it away
Just so you know, mineral B Pro is much heavier than normal version. It's almost as heavy as my cast iron!!
Is that because of the ss handle?
It probably is. I haven't compared the thickness of both pans because I've given out the mineral B pro to someone else.
I'm still lost why heaviness matters for searing for the debuyer?
2 reasons: 1) less likely to warp because you can increase the sear temp. 2) the more weight the more mass to heat up and the more it acts like cast iron which is the sear king.
Thanks for the video Tom! Just wondering what are your thoughts on the de buyer blue carbon steel pans? Seems to be considerably cheaper than the mineral b
I personally don’t have any experience with them but I think they are worth a try. They are thinner and lighter so they will respond faster to temp change and more prone to wrapping. I think they will be similar to the Matfer.
debuyer-usa.com/blogs/guides/carbon-steel-pan-buying-guide
Thanks. Great info.
You bet!😊
I have a small matfer and a big one. And the small one is amazing nothing sicks. The Big matfer is horrible. I have burt and seasoned it several times. Not sure what happened.
May be your stove top burner is too small and not making proper heat transfer. Sound like you have cold or dead spots
Have you looked at Lodge?
Yes, their carbon steel pan had some faults
On induction the Matfer warp, De buyer and Kockums do not...
I never had my Matfer warp on induction. Watch out for the coils used in induction burners. Most are 6in dia or less which would not be good for a pan larger than 10”. A 9in coil induction stove will be perfect for a 12” pan. Unfortunately, the large the coil the more the price goes up.
@@tomwadek I have 24cm Matfer. Induction over 6 and warps. Have you tried Kockums?
I am looking for your recommendation as to which oil to use to season my bran new De Buyer Carbon Steel pan. I thought it would be in this video.
How To Season Your Carbon Steel or Cast Iron Skillet | What Removes Pan Seasoning?
th-cam.com/video/n3dcpQ9aTr4/w-d-xo.html
Sir , could u do darto vs debuyer ? Love ur vids
Debuyer>matfer
It's bit thicker and strudier
Matfer feel so cheap and has more hotspots.
I have debuyer with stainless steel handle, after trying debuyer i felt matfer is unusable.
Thanks for providing your perspective. Happy cooking!
What was the weights of each ? Can you compare it with lodge
You can find the weights on Amazon the the spec from the manufactures websites. The de Buyer is lighter than a lodge equivalent pan but not by much