No dear, we can't see the nice brown crust on the steaks because of the switch to black and white, doubtless to emphasise that this was a flashback in case we didn't realise...
Agreed! I don’t doubt these people don’t know their stuff. The other gal just seemed more genuine, and they also explained things better. This feels like I’m being sold a product, the others felt like I was learning.
Yep, I agree and since they did the same review on the same type of pans we can compare directly. Sorry the older video is just a way better review and is what encouraged me to actually get this pan a long time ago. Had I watched this, I would frankly find myself still looking for information.
They are removing any prior footage that mighty include Chris Kimball it seems. So often this is just describing tests conducted when Chris Kimball was there.
The point is to encourage you to pay for a subscription to their website, where they do name all these pans. This is not a free review, it is a commercial for a review you have tp pay for.
@@fordhouse8b well and obviously a commercial for Matfor... it's the only pan they named, and not only that, at the end they exclaimed "when buying a carbon steel pan, look for the Matfor Bourgeat round steel frying pan!" She couldn't have said it more like a commercial. The same thing with All-Clad... they're review of the best stainless steel clad pans just sounded like an All-Clad commercial.
I jumped on the carbon steel bandwagon recently by trying the 'Made In' which runs a lot of ads on TH-cam. It is a nice pan, but I found out I could a Matfer that is thicker (better heat distribution/ retention) for less money from my favorite restaurant supple store. Plus as mentioned in this video, I preferred the lower handle on the Matfer. Don't get me wrong, the Made In is just fine and I could easily keep, but I just like the Matfer's more. I have to give kudos to Made In, they give full money back no questions asked and they donate the used pans to Habitat for Humanity. That's classy in my book.
Their similar 2015 video tested these 8 brands of carbon steel pans: Matfer Bourgeat Black Steel, Blu Skillet Ironware, Mauviel M’steel, Turk Heavy Steel, De Buyer Mineral B, Paderno World Cuisine Polished Carbon Steel, Lodge Seasoned Carbon Steel & Vollrath Carbon Steel. It's assumed the 8 brands tested in this 2019 video are identical to the brands tested in 2015.
This video needs to be redone, as it’s just a representation of the old carbon steel video. And unfortunately, the Mafter Bourget pans appear to have been reduced in quality. The most recent Amazon reviews share this sentiment, stating the pan warps after use. I can’t speak to this, but I think it would be good to do another round of testing for pans purchased in 2019.
OR, the increasing popularity of carbon steel has increased the number of inexperienced cooks, who don't know you shouldn't heat a pan on or near high, buying them and warping them. They don't make a pan that can't be warped by overheating and/or heating too fast or unevenly.
warping is caused by using induction/electric burners at high settings. Traditional gas burners heat the pan fairly evenly while the former concentrate the heat at the middle of the pan so by the time the heat travels to the sides it is extremely hot in the middle. To get around this start heating the pan at lower settings and when you need higher heat crank it up then, or pre-heat the pan in the oven and use the burners just to maintain the temperature.
If on a stove the produces a much higher heat than traditional gas, the heat may not be applied evenly. Hence warping may happen as metal is colder in one spot and over heated in another. Gas max about 500 degrees, electric and induction 700-1200 degrees. Also, electric heats the bottom where gas also heats the sides.
Dumped all of my nonstick junk ($30-50), kept some of the stainless steel ($100), and love my 'Go to" Matfer 11" pan. Seasoning is a continual process of using it. Warm it up, a little oil, wipe it out, use it, deglaze if you have to, a little oil, wipe it out, and store in the oven... I keep it in the oven even when i am baking as it hardens the seasoning.
I finally wore out a pair of tfal nonstick pans. Decided to go the carbon steel route and boy am I pleased! Once seasoned they are more "non stick" than the traditional Teflon pans plus you don't have to worry about overheating which will surely ruin a teflon pan. I paid less than $20 each at a restaurant supply store. I seasoned both with different methods but both perform the same. Also cleaning and maintenance is a breeze but a priority- usually I tend to that before eating but the trick is wiping it with a film of oil in a reheated pan once the crud has been washed off. My experience is remove the contents to plate or platter if need be once done cooking- especially if there has been something acidic involved- that's the kryptonite for carbon steel! It will either strip the seasoning and/or give off flavors
I think acidic is still ok. You just have to re-season. Not a big deal. Lots of Chinese sauces use vinegar, so I end up having to re-season my wok. I guess that might be annoying some folks, but it's painless for me.
Wonderful pans, love them. Pretty short video that doesn't really cover the gamut of what's available out there, but it is what it is, and deserves kudos just for bringing carbon steel to public attention. A thousand NO votes to the B/W imagery, it helps in no way whatsoever.
Can we bring back the more professional reviewers ? These two feel like they are selling soap on the TV network. The woman looks disengaged and her most passionate feedback is about the look and how she would display the pan. Not the style you wish to give to most home cooks / home chefs who can be obsessive (that's how we progress) and ignore the inundation of new kitchen hardware sold in this style on late night television.
Maybe they reuploaded because the prices have changed. I know the last version said the matfer was only $40. I got it for my brother this past Christmas based on their recommendations and he loved it so much he got the 9 1/2" version too.
They go full bore with the myths because they sell more things we don't need that way. (Tri-ply clad can be seasoned for the same exact food release, sears great, doesn't require maintenance, and distributes heat much better)
Light detergent usage isn't going to hurt the seasoning, but soaking and heavy scrubbing will. It's also takes awhile to get the seasoning to a level that soap won't affect it. I think they err on the side of caution since they are targeting the general home cook who is likely used to non-stick pans.
if soap removed seasoning we wouldnt need lye or electrolysis for restoring cast iron. its the abrasive sponged people use that remove seasoning not the soap.
Love the show. Have been watching several years. I always watch the equipment comparisons as I want to buy the best. My hearing is getting worse every day. Would it be possible to show the name of the winning product on the screen? It might also benefit those who have trouble spelling. Thank you for always providing us with all the great recipes and useful info.thank you all.
Bought the Matfer as you recommended, it did terrible on a flat top stove, bulged in the middle, bought a De Buyer Element B Pro, and it's great. You really need to address suitability for electric ranges in your reviews.
Seasoning doesn’t come off with soap and water. If it does, you did it wrong. It just baffles me how so called experts keep saying not to wash your pans. For those that may think I’m wrong, ask yourself this one question. Have you ever scrubbed a brown stain on a baking sheet that would never come off? That’s seasoning! Soap and scrubbing cannot possibly remove it. Use soap on your pans. Especially if you don’t want your pancakes to taste like onions!
I have a set of de Buyer skillets and have used them for 15 years. I nuke them and re-season once a year. I use them daily. The big one, 12", is a heavy thing. No one is allowed to clean them after use except mois.
Have two Lodge carbon steel pans, love them. Got a Matfer 12 inch for Christmas . Oven seasoned it and it cooks like a champ. Which do I prefer?, carbon steel, or cast iron ? Like them both. Each has its place. Note, picked up a Wagner Ware number 8 at my local thrift store. It was in great shape and only needed to be cleaned and lightly reseasoned. Wow! Does that thing burn. Gets hot super fast , and holds heat really well. Cost ,,,,,,,7bucks.
Carbon steel needs to be blued. The steel is held over an open flame until the steel turns blue (around 575F- a bit hotter than an oven can do) then oil is applied which turns the final finish to black.
This is really a great pan...had one for over a year now. As far as I’m concerned, it is easy to season and maintain if you follow the instructions, and does a great job of cooking most anything. However, it is just a shade under 5 lbs and that is rather heavy in my book. I still love it and use it, but it is a hefty little devil.
I bought 3 matfer pans after watching this video the last time you posted it. All three of them showed up extremely warped. Like a good half inch or more of wobble. Complete garbage. Redo this test. Went with De Buyer mineral b and couldn't "bee" happier!!
anytime i want to buy something i always refer to americas test kitchens! im now looking for carbon steel fry pans and this demo helped me tremendously!!!
"found that these tall handles, the ones that were set at a steep angle or that were too long, felt more awkward to them than a shorter handle at a lower angle" So steel being one of the more ductile metals, with a little leverage, you can adjust the angle to suit. I have done that on several carbon steel pans. Adjusting the length would require an angle grinder.
@@Swampster70 Agreed, but mostly I was thinking that the long, steep angle handle that I manually adjusted, was not awkward at the lower angle, and was actually easier to use, because I could put the extra length under my forearm, for better leverage. No cutting needed.
It'd be nice if you guys actually took into consideration the type of stove top being used with these pans. These pans do not season evenly on electric or induction stove tops, are prone to warping because of the speed at which the pans come up to temperature on an induction stove top, and are clearly better suited for gas ranges.
I bought that very pan about a year ago on Amazon for $74. It's $86 now. I regret nothing! But DO mind how you store these if you get one. I stored mine *once* in the cabinet sandwiched between some other pans and a wee bit of what I'm guessing was dishwasher water from the pan above it made it rust. Careless mistake. I scrubbed out the rust and reseasoned it. Its home is now on the highest-tensile strength Command Hook I could find and it looks damn good hanging there. Haven't cooked a steak in anything since!
Did I miss it or did you not give the name of any the skillets you reviewed except for the top two? Never seen a review of items and the manufacturer was not mentioned.
the best is the mineral b from debuyer all french chefs use it.. it is cheap... and i use it for long time now and it becomes better and better each time!! :)
I now use one that I salvaged from a restaurant fire. It literally had ½ inch of carbon on the sides and the handle had lost it's silicone coating. After three days soaking in a bath of lye and a good scrubbing with a green 3M pad it works like brand new. With a good seasoning it's a definite non stick pan. The De Buyer pans have a very thick bottom that won't warp and sears like a cast iron pan.
Agreed. It’s thicker than the Matfer. Only downside is the rivets, which the Matfer hasn’t. But all in all the De Buyer Mineral B is the better pan. And I own the De Buyer Mineral B Pro version in both 24cm and 28cm with the far better ergonomic stainless steel handle you also find on the De Buyer Prima Matera copper line of cookware. Cheers, Claus
I’ve been using Mafter-B for a years because I refused to use any so called non stick pans after I was diagnosed with cancer. Like Escoffier, the pan I use for fine herb omelets is a dedicated Mafter-B. The Original video on this topic was much better. But, I suppose you can’t use Christopher’s footage anymore.
I truly have had no issues with my cheap, thin, Winco carbon steel pan. More likely to warp? Probably. Preheat it on low instead of on high and don't shock it with water and I don't think it matters. And the fact that it weighs 3.5 lbs instead of 5 is a BIG difference for your hands.
I got the Matfer pan after doing a lot of research - at first it was a little difficult to figure out. Now after getting use to it - hands down my favorite. I got the 11 7/8 inch but am about to get an 8 5/8 to compliment it.
Their similar 2015 video included a Lodge Seasoned Carbon Steel in the pans tested then (as noted in the video notes) -- and the Matfer Bourgeat Black Steel was recommended there also. It's assumed in this 8 pan test the same brands are identical. You would have to read the Cooks Illustrated carbon steel pan review from September 2015 to see why Lodge wasn't their top pick, though I've seen other comparative tests give it good ratings. BTW, it appears that the pan seen at 7 seconds might be the Lodge Seasoned Carbon Steel pan.
My Matfer 11 7/8" warped in seasoning, I put up a video of the flattening procedure I wound up using. A do over would be to try the De Buyer, or just keep rocking the cast iron which never disappoints and holds a better aesthetic finish that the carbon steel.
@@Daniel-tj6mc That's what I did, the Matfer potato method the first time around with a combo of camp chef cast iron seasoning oil and flax. If I could go back in time I would work a little harder to clean it before starting as I think they may have a waxy stuff on there that you don't realize is there, so I still have one area that stays shiny. I should have done it at somebody's house that had a gas range. Just warm it up and cool it down slow to avoid any drastic temperature changes. I think this portable electric burner I used is what yammed my pan and caused the warp.
I've had multiple Matfer's with warping on the bottom. If you buy one place it on a flat surface and see if it rocks. I have not had issues with deBuyer's pans.
I just bought the Matfer 11 inch and with just one seasoning in the oven, the eggs did NOT stick at ALL. Now, I friend bacon first right after the seasoning in the oven and then I cleaned the fat out of the skillet and used very little butter to make the scrambled eggs and it slid right out.
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I have the DeBuyer pans and they are great. I can't speak to the others but they have their uses. An aluminum nonstick has its uses too, like when you want to do a quick egg for a sandwich and don't want any fuss at all but you don't get any sear from a nonstick pan unless it is a seasoned iron pan
An advisory>>> Hot and cold do not mix in Carbon steel. Always let pans cool to room temp before immersing in cold. Cold shock on a hot pan will warp it. .... I know, because I have carelessly done so with carbon steel, stainless, and aluminum skillets. "Every pan" has its select purpose, select care needed, and points of failure.
I have both cast iron and carbon steel. Yes, lighter weight is a plus. That weight difference makes carbon steel a much more maneuverable pan to work with. They do heat up faster than cast iron. They retain heat very well. While less heat retention than cast iron, it strikes a good balance between high heat retention and good heat reactivity, the ability to adjust the pans heat, hotter or cooler when needed. I can get a good durable seasoning much quicker on my carbon steel than I can cast iron. The initial seasoning took less oiling and heating cycles. Reseasoning when necessary also takes less oiling heating cycles. I prefer the smooth surface of carbon steel to the sand cast rougher surface of the cast iron I have. I'm guessing that smooth surface of vintage cast iron and a few modern ones is why those are preferred by many over the sand cast finish of most modern cast iron. Cleaning is much easier with the carbon steel. The smooth surface and the superior seasoning I can achieve on carbon steel contribute to that. The need to wash carbon steel is noticeably less. I'm able to just wipe down a hot pan to clean it more often than cast iron. When I do need to wash, the times I ever need to really scrub to get the rare stuck on bits off is also considerably less. When using the 2, I enjoy using carbon steel more.
All the reviews I have seen failed to mention that the mineral B line from DeBuyer can't "handle" the hot oven above 400 degree fahrenheit more than 10 minutes because the silicon logo and the epoxy on the handle....I regret buying it and unfortunately didn't realise that until it's too late to return. It really is too bad that the low heat tolerant epoxy on the handle truly defeats the merit of carbon steel cooking. But the upside is that is a good looking pan to me. Oh, well...
@@paulm2467 I have the carbone plus. It has an uncoated carbon steel handle. The carbone plus doesn't have the stupid stamp on the inside of the skillet that the mineral b has. The mineral b has a stamped logo on the interior of the pan.
@@jamesaroeuett1567 I know, I bought 2 of them recently, they're fantastic pans , mine are almost black already and are virtually non stick. They cost me less than the smallest Le Creuset TNS (which I've thrown out) for the pair, 20cm.and 26cm. Mine is good for 280°C (530°F) in the oven so no problems. I initially seasoned mine in the oven at 265°C.
The Matfer pan will warp when used on electric or induction stove top, it is not thick enough to withstand the concentration of heat emanating in one spot, unlike when used on a gas stove top, the best option for the electric stove top is the De Buyer pan which is thicker.
I own a Matfer and I love it. Key is, and should be for all steel, gradually increasing temp to avoid metal shock. Induction stoves increase temp rapidly and without warming the skillets/pans up slowly, they will warp the pans
Don't place them on an induction burner and immediately turn the heat on high - that'll warp them. Start the burner at the lowest setting and gradually heat the skillet up over a minute or two. I have a cheap infrared thermometer I use to monitor the temperature at the center of the pan, so I always avoid overheating them (which also helps you to avoid scorching your food).
Hate this style of review. Loved the old one. Had to turn this off and I’ve watched the old ones multiple times and purchased products based on them. Really can’t stand this
Want to know name of lighter ones....have a matfor...just got it...too heavy and heavier than I used in restraunt as short order/ prep cook. Want lighter pan as I don't have strength anymore....
Need to do a show on care and use of carbon pans, as improper use of equipment can cause damage to any pan. (If on a stove the produces a much higher heat than traditional gas, the heat may not be applied evenly. Hence warping may happen as metal is colder in one spot and over-heated in another. Gas max about 500 degrees, electric and induction 700-1200 degrees. Also, electric heats the bottom where gas also heats the sides.)
My experience with carbon steel, especially your winner, has been that they warp badly when used. I tried a flat top range and an induction burner, both set at the lowest setting and warped the winner in this test and another brand. Tried three in all and just gave up. I understand in a professional restaurant kitchen cast iron, with its weight, might be a bad choice but for the home cook, cast iron wins for me. The drawbacks for professional chefs is it takes longer to heat and cool and is heavier to cook with. But for me, I have a 10 inch and a 12 inch Lodge and a $50 induction burner off of Amazon. Heaven. Keep your carbon steel. I don't like to try to cook on something that wobbles or has a peak in the middle of the cooking surface.
This video review implies you should use gas stoves to avoid this issue, since heat is distributed more evenly over the pan, or use the appropriately sized cooking surface for the size of your carbon steel pan -- /watch?v=Ub-ADtsGo5s /watch?v=1VU2AzWQVHw Here are some articles and videos on how to fix the issue -- 'How to Fix Warped Carbon Steel Pan? All You Need to Know' /watch?v=TcI9vmz8i9A
i guess the professional pretty much uses strictly gas. I know I myself never want to cook with anything but gas either. It's just the best for cooking, with a few exceptions. (However, it may not be the best for cleaning up. That's just never my priority.)
@@km6206 This was posted a long time ago. Since then I have stepped up to a full induction range with double oven and my "go to" skillets are either a Misen non stick or a Le Creuset enameled cast iron skillet. The Le Creuset skillet was, at the outlet, $150. Worth every single penny.
Deboyer is my favorite. I've used your favorite as well over the years and it is about the same. It jus doesnt hold a season as long, causing more stick.
that's interesting. It's hard for me to imagine why one pan would keep longer than another though. I'm not sure what could cause that.... Is the surface of one pan differ the other? I would have guessed that rather than the pans' differences causing the difference in seasoning longevity it was the different cooking techniques and/or ingredients that cause the seasoning longevity discrepancy. Maybe I'm lacking in imagination though? Why do you think it's the pan?
I enjoy all of your reviews, i like the comments too and I learn from thoughtful ones. It is always interesting how different reviewers come to different conclusions. The one i see picked is often the De Buyer, however, due to face book ads, I am looking also at the Made In Blue steel pan. I don't understand the comment here about try-ply doing the same things as this pan.
This is the first time I've given the thumbs down to an atk video. Follow the link to the winning pan, and it's $70 on Amazon, not the $44 claimed in the video. Also, recommending something that recent reviews say will warp with normal use... not good. Then there's the black and white artistic flare. Ugh.
That was truly the absolute worst review that I've seen, and they actually appeared satisfied with their lack of useful information. Smug doesn't really work when good accurate info is vital to consumers. Really sad that the hosts are seemingly OK with the decline of integrity they've promoted😢.
I guess we need to listen to the gurus because no criteria that separates them has been given. In my opinion, no it's not opinion at all, all steel pans should be cheap, cheap, cheap because the cost of production is minuscule. That they can sell them as premier tools is due to superior salesmanship and inferior consumerism.
The new style of reviews are not good at all. Before, the reviews were objective and scientific. They lead the viewer to the final decision and most importantly, WHY it was the best. Where is the research?? I would watch all the reviews because they were so compelling, now they are almost useless. Please bring back the old style of reviewing products..
@@jonmatle They're posting excerpts from old episodes to TH-cam to get attention from a younger crowd that haven't watched the show on PBS and don't subscribe to the Web site.
I have been thinking of getting a carbon steel pan. You have convinced me. I have just one question. I have your cooking in cast iron cookbook. Can I use those recipes in the carbon steel pan?
Not sure about wiping the pans with oil while hot. I had better results to rinse the pan with hot water, dry it on the hob, leave it for 30 mins and then wipe with a small amount of oil.
Sticking with carbon steel I added a flat bottom wok to my equipment list. Lately it is used on an 1800w induction cooker. First step I take is put a wire brush in the drill press working interior and exterior to bright metal. Pan is washed several times and heated before adding oil after bluing the pan. Just light smears of oil inside and out and wipe clean. Let cool and coat very lightly both sides and cure in the oven 45 min @ 360f. Do this 2-3 times and you have a tool for life!
That 360 F temp is not applicable to every type of oil. It works for many types commonly used, but something like canola has a smoke point of 400 F. Avocado oil has a smoke point of 520 F. jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points Different oils at the given heating time require different temperatures to reach polymerization. And to get a hard polymerized layer instead of softer less durable polymerization, you have to heat above the particular oil's smoke point. naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=24870&content=PDF
wow these videos have really decreased in information (from being amazing top tier videos) might as well just be some text that says buy Matfor at our affiliate link
"You can see the deep brown crust"
*shows black and white footage*
No dear, we can't see the nice brown crust on the steaks because of the switch to black and white, doubtless to emphasise that this was a flashback in case we didn't realise...
😂😂😂😂😂😂
At 2:10 minutes
👍🏾😂😂😂
I don't like this new style of product review. The old format was more informative and was more engaging. Please bring back the old style.
Josh Klee strongly agree. Bring back the other woman.
I totally agree.
Agreed! I don’t doubt these people don’t know their stuff. The other gal just seemed more genuine, and they also explained things better. This feels like I’m being sold a product, the others felt like I was learning.
This channel is a shadow of what it once was...
Yep, I agree and since they did the same review on the same type of pans we can compare directly. Sorry the older video is just a way better review and is what encouraged me to actually get this pan a long time ago. Had I watched this, I would frankly find myself still looking for information.
This same review was posted years ago and done better to boot. Lisa is a wayyy better host for this show.
Agreed
this is the old review: th-cam.com/video/-suTmUX4Vbk/w-d-xo.html
10000% agree.
Went downhill when new owners forced Chris Kimball, the founder of ATK, out.
@@schmitty8225 wait what? They forced Chris Kimball out? That seems absurd
Great video but I don't get the decision to edit the action shots black and white
Because this whole channel is still stuck in the TV format and refuses to catch up or realize their audience is different here
Because they are old footages they reused
They are removing any prior footage that mighty include Chris Kimball it seems. So often this is just describing tests conducted when Chris Kimball was there.
Agree. Looks horrible
"Our seared steaks were beautifully browned", says Adam during black-and-white footage of steaks being seared.
What’s the point of reviewing all these pans when you don’t name them in the description area?
The point is to encourage you to pay for a subscription to their website, where they do name all these pans. This is not a free review, it is a commercial for a review you have tp pay for.
@@fordhouse8b well and obviously a commercial for Matfor... it's the only pan they named, and not only that, at the end they exclaimed "when buying a carbon steel pan, look for the Matfor Bourgeat round steel frying pan!" She couldn't have said it more like a commercial. The same thing with All-Clad... they're review of the best stainless steel clad pans just sounded like an All-Clad commercial.
I jumped on the carbon steel bandwagon recently by trying the 'Made In' which runs a lot of ads on TH-cam. It is a nice pan, but I found out I could a Matfer that is thicker (better heat distribution/ retention) for less money from my favorite restaurant supple store. Plus as mentioned in this video, I preferred the lower handle on the Matfer. Don't get me wrong, the Made In is just fine and I could easily keep, but I just like the Matfer's more. I have to give kudos to Made In, they give full money back no questions asked and they donate the used pans to Habitat for Humanity. That's classy in my book.
Can you provide the name of the restaurant supply store?
I've had DeBuyer mineral B pans for 10 years, no warping, no issue. Best kitchen investment I've made
ive had one for 2 years myself. love it
True for their skillets (I have 6 of them) but not true for their oval roasting pan unfortunately.
de Buyer mineral b 14" here
What is the best size?
@@muhammad-rv6qh 12"
Wished they had mentioned the brands of the other pans.
Their similar 2015 video tested these 8 brands of carbon steel pans: Matfer Bourgeat Black Steel, Blu Skillet Ironware, Mauviel M’steel, Turk Heavy Steel, De Buyer Mineral B, Paderno World Cuisine Polished Carbon Steel, Lodge Seasoned Carbon Steel & Vollrath Carbon Steel. It's assumed the 8 brands tested in this 2019 video are identical to the brands tested in 2015.
Watching these videos late is always a bummer, because the pans are have doubled in price in 3 years lol
This video needs to be redone, as it’s just a representation of the old carbon steel video.
And unfortunately, the Mafter Bourget pans appear to have been reduced in quality. The most recent Amazon reviews share this sentiment, stating the pan warps after use. I can’t speak to this, but I think it would be good to do another round of testing for pans purchased in 2019.
OR, the increasing popularity of carbon steel has increased the number of inexperienced cooks, who don't know you shouldn't heat a pan on or near high, buying them and warping them.
They don't make a pan that can't be warped by overheating and/or heating too fast or unevenly.
@@lordgarion514 that's my thought as well.
De buyer
warping is caused by using induction/electric burners at high settings. Traditional gas burners heat the pan fairly evenly while the former concentrate the heat at the middle of the pan so by the time the heat travels to the sides it is extremely hot in the middle. To get around this start heating the pan at lower settings and when you need higher heat crank it up then, or pre-heat the pan in the oven and use the burners just to maintain the temperature.
If on a stove the produces a much higher heat than traditional gas, the heat may not be applied evenly. Hence warping may happen as metal is colder in one spot and over heated in another. Gas max about 500 degrees, electric and induction 700-1200 degrees. Also, electric heats the bottom where gas also heats the sides.
Dumped all of my nonstick junk ($30-50), kept some of the stainless steel ($100), and love my 'Go to" Matfer 11" pan. Seasoning is a continual process of using it. Warm it up, a little oil, wipe it out, use it, deglaze if you have to, a little oil, wipe it out, and store in the oven... I keep it in the oven even when i am baking as it hardens the seasoning.
what happens to the "seasoning" if you deglaze with alcohol ?
That's a great idea to keep it in the oven while you're baking!👍
This reminds me of the shopping channel or some kind of infomercial.
Where's the old crew?
I finally wore out a pair of tfal nonstick pans. Decided to go the carbon steel route and boy am I pleased! Once seasoned they are more "non stick" than the traditional Teflon pans plus you don't have to worry about overheating which will surely ruin a teflon pan. I paid less than $20 each at a restaurant supply store. I seasoned both with different methods but both perform the same. Also cleaning and maintenance is a breeze but a priority- usually I tend to that before eating but the trick is wiping it with a film of oil in a reheated pan once the crud has been washed off. My experience is remove the contents to plate or platter if need be once done cooking- especially if there has been something acidic involved- that's the kryptonite for carbon steel! It will either strip the seasoning and/or give off flavors
I think acidic is still ok. You just have to re-season. Not a big deal. Lots of Chinese sauces use vinegar, so I end up having to re-season my wok. I guess that might be annoying some folks, but it's painless for me.
Wonderful pans, love them. Pretty short video that doesn't really cover the gamut of what's available out there, but it is what it is, and deserves kudos just for bringing carbon steel to public attention.
A thousand NO votes to the B/W imagery, it helps in no way whatsoever.
Check the real price ...
Watch the one a few years earlier hosted by Lisa, a lot better ....
I have 2 Matfer skillets ... A 9 1/2" and a 9 1/2 crepe pan ... Love them both
What the with the black and white? NO.
Got to add that artsy flair lol.
B&W on food make it looks like a sketchy infomercial.
They reused footage from their older review of carbon steel pans.
@@AaronFigFront
Infomercials don't use B&W as far as I know.
@@pmipjv
That doesn't make it better. In fact, I'm pretty sure that makes it worse.
Can we bring back the more professional reviewers ? These two feel like they are selling soap on the TV network. The woman looks disengaged and her most passionate feedback is about the look and how she would display the pan. Not the style you wish to give to most home cooks / home chefs who can be obsessive (that's how we progress) and ignore the inundation of new kitchen hardware sold in this style on late night television.
agreed. Its like a cheap infomercial.
preach!
Maybe they reuploaded because the prices have changed. I know the last version said the matfer was only $40. I got it for my brother this past Christmas based on their recommendations and he loved it so much he got the 9 1/2" version too.
I'm amazed that ATK would repeat the popular myth that you shouldn't use soap on cast iron (or carbon steel)
They go full bore with the myths because they sell more things we don't need that way. (Tri-ply clad can be seasoned for the same exact food release, sears great, doesn't require maintenance, and distributes heat much better)
I've never heard that this is a myth, where can I learn more about this?
Light detergent usage isn't going to hurt the seasoning, but soaking and heavy scrubbing will. It's also takes awhile to get the seasoning to a level that soap won't affect it. I think they err on the side of caution since they are targeting the general home cook who is likely used to non-stick pans.
@@stephentrojan6745 Google polymerization and soap.
if soap removed seasoning we wouldnt need lye or electrolysis for restoring cast iron.
its the abrasive sponged people use that remove seasoning not the soap.
Love the show. Have been watching several years. I always watch the equipment comparisons as I want to buy the best. My hearing is getting worse every day. Would it be possible to show the name of the winning product on the screen? It might also benefit those who have trouble spelling. Thank you for always providing us with all the great recipes and useful info.thank you all.
Try the video transcript. There is a link to winner in description.
*WE WANT LISA!! WE WANT LISA!!!!*
Bought the Matfer as you recommended, it did terrible on a flat top stove, bulged in the middle, bought a De Buyer Element B Pro, and it's great. You really need to address suitability for electric ranges in your reviews.
Seasoning doesn’t come off with soap and water. If it does, you did it wrong. It just baffles me how so called experts keep saying not to wash your pans. For those that may think I’m wrong, ask yourself this one question. Have you ever scrubbed a brown stain on a baking sheet that would never come off? That’s seasoning! Soap and scrubbing cannot possibly remove it. Use soap on your pans. Especially if you don’t want your pancakes to taste like onions!
I have a set of de Buyer skillets and have used them for 15 years. I nuke them and re-season once a year. I use them daily. The big one, 12", is a heavy thing. No one is allowed to clean them after use except mois.
Have two Lodge carbon steel pans, love them. Got a Matfer 12 inch for Christmas . Oven seasoned it and it cooks like a champ. Which do I prefer?, carbon steel, or cast iron ? Like them both. Each has its place. Note, picked up a Wagner Ware number 8 at my local thrift store. It was in great shape and only needed to be cleaned and lightly reseasoned. Wow! Does that thing burn. Gets hot super fast , and holds heat really well. Cost ,,,,,,,7bucks.
Carbon steel needs to be blued. The steel is held over an open flame until the steel turns blue (around 575F- a bit hotter than an oven can do) then oil is applied which turns the final finish to black.
I think an oven CAN get up to 930F as I believe that's the max for self cleaning.
there is no need to, it just looks nicer
I bought the Matfer 3 years ago. It's an outstanding pan and worth more than its price. I'm getting the blue pan next.
This is really a great pan...had one for over a year now. As far as I’m concerned, it is easy to season and maintain if you follow the instructions, and does a great job of cooking most anything. However, it is just a shade under 5 lbs and that is rather heavy in my book. I still love it and use it, but it is a hefty little devil.
I bought 3 matfer pans after watching this video the last time you posted it. All three of them showed up extremely warped. Like a good half inch or more of wobble. Complete garbage. Redo this test. Went with De Buyer mineral b and couldn't "bee" happier!!
I have two De Buyer mineral B and one of their copper skillets as well. That, plus a cheap nonstick... I'm set for life.
anytime i want to buy something i always refer to americas test kitchens! im now looking for carbon steel fry pans and this demo helped me tremendously!!!
"found that these tall handles, the ones that were set at a steep angle or that were too long, felt more awkward to them than a shorter handle at a lower angle"
So steel being one of the more ductile metals, with a little leverage, you can adjust the angle to suit. I have done that on several carbon steel pans. Adjusting the length would require an angle grinder.
Or a basic hacksaw and a file. No need to spend more on tools than the pan cost.
@@Swampster70 Agreed, but mostly I was thinking that the long, steep angle handle that I manually adjusted, was not awkward at the lower angle, and was actually easier to use, because I could put the extra length under my forearm, for better leverage. No cutting needed.
It'd be nice if you guys actually took into consideration the type of stove top being used with these pans. These pans do not season evenly on electric or induction stove tops, are prone to warping because of the speed at which the pans come up to temperature on an induction stove top, and are clearly better suited for gas ranges.
I bought that very pan about a year ago on Amazon for $74. It's $86 now. I regret nothing! But DO mind how you store these if you get one. I stored mine *once* in the cabinet sandwiched between some other pans and a wee bit of what I'm guessing was dishwasher water from the pan above it made it rust. Careless mistake. I scrubbed out the rust and reseasoned it. Its home is now on the highest-tensile strength Command Hook I could find and it looks damn good hanging there. Haven't cooked a steak in anything since!
Did I miss it or did you not give the name of any the skillets you reviewed except for the top two? Never seen a review of items and the manufacturer was not mentioned.
the best is the mineral b from debuyer all french chefs use it.. it is cheap... and i use it for long time now and it becomes better and better each time!! :)
Yep, i have one as well, i love it.
@@profchaos9001 they really amazing indeed!! :)
But I'm not French.
I now use one that I salvaged from a restaurant fire. It literally had ½ inch of carbon on the sides and the handle had lost it's silicone coating. After three days soaking in a bath of lye and a good scrubbing with a green 3M pad it works like brand new. With a good seasoning it's a definite non stick pan. The De Buyer pans have a very thick bottom that won't warp and sears like a cast iron pan.
Agreed. It’s thicker than the Matfer. Only downside is the rivets, which the Matfer hasn’t. But all in all the De Buyer Mineral B is the better pan. And I own the De Buyer Mineral B Pro version in both 24cm and 28cm with the far better ergonomic stainless steel handle you also find on the De Buyer Prima Matera copper line of cookware.
Cheers, Claus
It would be nice to share the names of all the pans so we can make our own decisions
You have to go to the website. Most likely it is behind their paywall.
Why redo the previous review and replace it with something worse?
Unfortunately the Matfer pan warps on an induction stove . It's excellent as long as you use a gas range.
Never had that problem, but the carbon baking sheet does a sudden violent warp in the oven every time, sometimes launching nuggets all over the place!
I’ve been using Mafter-B for a years because I refused to use any so called non stick pans after I was diagnosed with cancer. Like Escoffier, the pan I use for fine herb omelets is a dedicated Mafter-B. The Original video on this topic was much better. But, I suppose you can’t use Christopher’s footage anymore.
We had awesome browning on the steaks :shows it in black and white:
A lot of Amazon reviewers say that this pan warps a lot when seasoning it. DeBuyer Mineral B is apposed to be a good pan for the money.
I truly have had no issues with my cheap, thin, Winco carbon steel pan. More likely to warp? Probably. Preheat it on low instead of on high and don't shock it with water and I don't think it matters. And the fact that it weighs 3.5 lbs instead of 5 is a BIG difference for your hands.
You must have a gas stove, they just don't work on electric.
I did buy the Matfer pan and it's great. It did take some time to get it seasoned, but it's really great and the upkeep isn't a big deal.
I heard mixed reviews on it, people are saying it warps… where they rave about the lodge one
I got the Matfer pan after doing a lot of research - at first it was a little difficult to figure out. Now after getting use to it - hands down my favorite. I got the 11 7/8 inch but am about to get an 8 5/8 to compliment it.
I'm very surprised you didn't include the Lodge carbon steel pan in your test. If you do retest these pans please include the Lodge one!
Their similar 2015 video included a Lodge Seasoned Carbon Steel in the pans tested then (as noted in the video notes) -- and the Matfer Bourgeat Black Steel was recommended there also. It's assumed in this 8 pan test the same brands are identical. You would have to read the Cooks Illustrated carbon steel pan review from September 2015 to see why Lodge wasn't their top pick, though I've seen other comparative tests give it good ratings. BTW, it appears that the pan seen at 7 seconds might be the Lodge Seasoned Carbon Steel pan.
I personally prefer the lodge carbon steel pan. It is inexpensive, high quality and it is Made in America!
Made in Amerika isn't always a pro. It's a con for many because the quality has to be low for the price to be competitive.
Lodge's carbon steel pans have a very rough texture. The smoother texture of some other brands are more non-stick.
These new videos aren't nearly as good as the older ones. Disappointed in the new style...
My Matfer 11 7/8" warped in seasoning, I put up a video of the flattening procedure I wound up using. A do over would be to try the De Buyer, or just keep rocking the cast iron which never disappoints and holds a better aesthetic finish that the carbon steel.
What seasoning process did you use? I'm thinking the potato peels, salt and oil process. I got one coming in a week.
@@Daniel-tj6mc That's what I did, the Matfer potato method the first time around with a combo of camp chef cast iron seasoning oil and flax. If I could go back in time I would work a little harder to clean it before starting as I think they may have a waxy stuff on there that you don't realize is there, so I still have one area that stays shiny. I should have done it at somebody's house that had a gas range. Just warm it up and cool it down slow to avoid any drastic temperature changes. I think this portable electric burner I used is what yammed my pan and caused the warp.
How about the lodge one?
@@Dtonk4609 At least you'll spend less and buy American!
@@LockRocker I only try buy American for pots unless enameled then I go French
Telling me about the crust on meat, then making the footage black and white means you might Aswell not cut to b roll at all
My allclad is the best pan I’ve ever used and I’ll own it for 20 years.
The same with my cast iron skillet.
Would you mind telling me which all-clad pan is your fav? I been looking for 2 1/2 yrs now & I don't want the maintenance of the Carbon steel
I've had multiple Matfer's with warping on the bottom. If you buy one place it on a flat surface and see if it rocks. I have not had issues with deBuyer's pans.
I just bought the Matfer 11 inch and with just one seasoning in the oven, the eggs did NOT stick at ALL. Now, I friend bacon first right after the seasoning in the oven and then I cleaned the fat out of the skillet and used very little butter to make the scrambled eggs and it slid right out.
I have the DeBuyer pans and they are great. I can't speak to the others but they have their uses. An aluminum nonstick has its uses too, like when you want to do a quick egg for a sandwich and don't want any fuss at all but you don't get any sear from a nonstick pan unless it is a seasoned iron pan
An advisory>>> Hot and cold do not mix in Carbon steel. Always let pans cool to room temp before immersing in cold. Cold shock on a hot pan will warp it. .... I know, because I have carelessly done so with carbon steel, stainless, and aluminum skillets. "Every pan" has its select purpose, select care needed, and points of failure.
Why would I use a carbon steel skillet over a cast iron skillet BESIDES the weight?
Some say carbon steel is even more non-stick
Was wondering myself. I'll stick to cast iron since I already have it.
I have both cast iron and carbon steel. Yes, lighter weight is a plus. That weight difference makes carbon steel a much more maneuverable pan to work with. They do heat up faster than cast iron. They retain heat very well. While less heat retention than cast iron, it strikes a good balance between high heat retention and good heat reactivity, the ability to adjust the pans heat, hotter or cooler when needed. I can get a good durable seasoning much quicker on my carbon steel than I can cast iron. The initial seasoning took less oiling and heating cycles. Reseasoning when necessary also takes less oiling heating cycles. I prefer the smooth surface of carbon steel to the sand cast rougher surface of the cast iron I have. I'm guessing that smooth surface of vintage cast iron and a few modern ones is why those are preferred by many over the sand cast finish of most modern cast iron. Cleaning is much easier with the carbon steel. The smooth surface and the superior seasoning I can achieve on carbon steel contribute to that. The need to wash carbon steel is noticeably less. I'm able to just wipe down a hot pan to clean it more often than cast iron. When I do need to wash, the times I ever need to really scrub to get the rare stuck on bits off is also considerably less. When using the 2, I enjoy using carbon steel more.
Love you, guys!
Love these equipment videos. Thanks
great review, I will buy that brand. Thanks
Love my deBuyer!
The searing clip makes me look forward to your White Walker steak recipe....
All the reviews I have seen failed to mention that the mineral B line from DeBuyer can't "handle" the hot oven above 400 degree fahrenheit more than 10 minutes because the silicon logo and the epoxy on the handle....I regret buying it and unfortunately didn't realise that until it's too late to return. It really is too bad that the low heat tolerant epoxy on the handle truly defeats the merit of carbon steel cooking. But the upside is that is a good looking pan to me. Oh, well...
Oh and I almost bought one. Thanks for letting people know about this.
The Carbone plus is supposedly the same pan with a straight carbon steel handle and I've seen some advertised with a stainless steel handle.
@@paulm2467 I have the carbone plus. It has an uncoated carbon steel handle. The carbone plus doesn't have the stupid stamp on the inside of the skillet that the mineral b has. The mineral b has a stamped logo on the interior of the pan.
@@jamesaroeuett1567 I know, I bought 2 of them recently, they're fantastic pans , mine are almost black already and are virtually non stick. They cost me less than the smallest Le Creuset TNS (which I've thrown out) for the pair, 20cm.and 26cm. Mine is good for 280°C (530°F) in the oven so no problems. I initially seasoned mine in the oven at 265°C.
yikes! That's a terrible design! Thanks for the info.
The Matfer pan will warp when used on electric or induction stove top, it is not thick enough to withstand the concentration of heat emanating in one spot, unlike
when used on a gas stove top, the best option for the electric stove top is the De Buyer pan which is thicker.
Appreciate this immensely, I’ve been seeing complaints about Matfer on electric and haven’t been able to go find a thicker substitute. Thank you sir!
interesting. Thanks. (I guess it's an obvious point now that I think about it, but it may not have come to mind without your comment.)
I own a Matfer and I love it. Key is, and should be for all steel, gradually increasing temp to avoid metal shock. Induction stoves increase temp rapidly and without warming the skillets/pans up slowly, they will warp the pans
Don't place them on an induction burner and immediately turn the heat on high - that'll warp them. Start the burner at the lowest setting and gradually heat the skillet up over a minute or two. I have a cheap infrared thermometer I use to monitor the temperature at the center of the pan, so I always avoid overheating them (which also helps you to avoid scorching your food).
I prefer carbon steel over cast iron or nonstick.
Can you elaborate why you like them over cast iron? I like my cast iron but it is so heavy. Also...can you do tomato sauces in these pans?
Science Fiction Double Feature, no. Cooking tomato sauce in a carbon steel pan will make the sauce have metallic taste.
Hate this style of review. Loved the old one. Had to turn this off and I’ve watched the old ones multiple times and purchased products based on them. Really can’t stand this
Want to know name of lighter ones....have a matfor...just got it...too heavy and heavier than I used in restraunt as short order/ prep cook. Want lighter pan as I don't have strength anymore....
Need to do a show on care and use of carbon pans, as improper use of equipment can cause damage to any pan. (If on a stove the produces a much higher heat than traditional gas, the heat may not be applied evenly. Hence warping may happen as metal is colder in one spot and over-heated in another. Gas max about 500 degrees, electric and induction 700-1200 degrees. Also, electric heats the bottom where gas also heats the sides.)
Blanc Creatives’ handmade pans are what I prefer after trying out loads of pans, carbon steel or not. It is also a favorite among chefs that I know.
What's with the not showing the pan cooking things in black and white? That seems just...wrong.
My experience with carbon steel, especially your winner, has been that they warp badly when used. I tried a flat top range and an induction burner, both set at the lowest setting and warped the winner in this test and another brand. Tried three in all and just gave up.
I understand in a professional restaurant kitchen cast iron, with its weight, might be a bad choice but for the home cook, cast iron wins for me. The drawbacks for professional chefs is it takes longer to heat and cool and is heavier to cook with. But for me, I have a 10 inch and a 12 inch Lodge and a $50 induction burner off of Amazon. Heaven. Keep your carbon steel. I don't like to try to cook on something that wobbles or has a peak in the middle of the cooking surface.
This video review implies you should use gas stoves to avoid this issue, since heat is distributed more evenly over the pan, or use the appropriately sized cooking surface for the size of your carbon steel pan -- /watch?v=Ub-ADtsGo5s
/watch?v=1VU2AzWQVHw
Here are some articles and videos on how to fix the issue --
'How to Fix Warped Carbon Steel Pan? All You Need to Know'
/watch?v=TcI9vmz8i9A
i guess the professional pretty much uses strictly gas. I know I myself never want to cook with anything but gas either. It's just the best for cooking, with a few exceptions. (However, it may not be the best for cleaning up. That's just never my priority.)
@@km6206 This was posted a long time ago. Since then I have stepped up to a full induction range with double oven and my "go to" skillets are either a Misen non stick or a Le Creuset enameled cast iron skillet. The Le Creuset skillet was, at the outlet, $150. Worth every single penny.
You are so helpful! Thanks so much for your hard work.💞
I love my Matfer Bourgeat pans!! But man oh man, the Blu Skillet pan is just amazing and I really hope to own one some day.
Deboyer is my favorite. I've used your favorite as well over the years and it is about the same. It jus doesnt hold a season as long, causing more stick.
that's interesting. It's hard for me to imagine why one pan would keep longer than another though. I'm not sure what could cause that.... Is the surface of one pan differ the other? I would have guessed that rather than the pans' differences causing the difference in seasoning longevity it was the different cooking techniques and/or ingredients that cause the seasoning longevity discrepancy. Maybe I'm lacking in imagination though? Why do you think it's the pan?
so what were the brands you tested? and how did they do? compared to the winner
I enjoy all of your reviews, i like the comments too and I learn from thoughtful ones. It is always interesting how different reviewers come to different conclusions. The one i see picked is often the De Buyer, however, due to face book ads, I am looking also at the Made In Blue steel pan. I don't understand the comment here about try-ply doing the same things as this pan.
This is the first time I've given the thumbs down to an atk video. Follow the link to the winning pan, and it's $70 on Amazon, not the $44 claimed in the video. Also, recommending something that recent reviews say will warp with normal use... not good. Then there's the black and white artistic flare. Ugh.
That was truly the absolute worst review that I've seen, and they actually appeared satisfied with their lack of useful information. Smug doesn't really work when good accurate info is vital to consumers. Really sad that the hosts are seemingly OK with the decline of integrity they've promoted😢.
I guess we need to listen to the gurus because no criteria that separates them has been given. In my opinion, no it's not opinion at all, all steel pans should be cheap, cheap, cheap because the cost of production is minuscule. That they can sell them as premier tools is due to superior salesmanship and inferior consumerism.
Repackaging old footage and content.
STONKS
I don’t know if you’ll see this or not but I sure would love it if you could do an electric skillet review
The new style of reviews are not good at all. Before, the reviews were objective and scientific. They lead the viewer to the final decision and most importantly, WHY it was the best. Where is the research?? I would watch all the reviews because they were so compelling, now they are almost useless. Please bring back the old style of reviewing products..
You've done this one before :P It's the Matfer and the $200 plus blue one :P
I literally used the buying guide last week, and followed Lisa's advice. Confused why this video was posted.
@@jonmatle They're posting excerpts from old episodes to TH-cam to get attention from a younger crowd that haven't watched the show on PBS and don't subscribe to the Web site.
I have been thinking of getting a carbon steel pan. You have convinced me. I have just one question. I have your cooking in cast iron cookbook. Can I use those recipes in the carbon steel pan?
$44.38 until you click through their link to Amazon which comes up as $69.99😳
Why do they repeat these tests with the same results and put it on yt? Why can't they test new equipment items?!
Looks kind of familiar to the SAME EXACT VIDEO in 2015. Bring back the two editors from before
Did they test one of the famous Darto pans from Agentina?
Not sure about wiping the pans with oil while hot. I had better results to rinse the pan with hot water, dry it on the hob, leave it for 30 mins and then wipe with a small amount of oil.
Are black carbon steel skillets different from the silver ones shown here?
This isn't really a new review. The shot at 1:40 in this video is the same shot as th-cam.com/video/-suTmUX4Vbk/w-d-xo.html 1:12
Bring back Lisa McManus
Sticking with carbon steel I added a flat bottom wok to my equipment list. Lately it is used on an 1800w induction cooker. First step I take is put a wire brush in the drill press working interior and exterior to bright metal. Pan is washed several times and heated before adding oil after bluing the pan. Just light smears of oil inside and out and wipe clean. Let cool and coat very lightly both sides and cure in the oven 45 min @ 360f. Do this 2-3 times and you have a tool for life!
That 360 F temp is not applicable to every type of oil. It works for many types commonly used, but something like canola has a smoke point of 400 F. Avocado oil has a smoke point of 520 F. jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points Different oils at the given heating time require different temperatures to reach polymerization. And to get a hard polymerized layer instead of softer less durable polymerization, you have to heat above the particular oil's smoke point. naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=24870&content=PDF
listening to the pros the 250 pan hummm well I only need one and it is lovely
Bring back Lisa McManus on this.
This is a re-upload... I saw this same clip last year or so.
This video was posted years ago. And $44???? Their link goes to a pan that's $70....not $44. AMT fail
I would LOVE (want want want) the Blu Skillet one, but have no chance in hell of getting my hands on one. They only hand-make about 1,000 per year.
Have a couple love them and are great omelette pans as well.
$44 four years ago, $74 now. Thanks, Brandon.
Your video was of great help in helping me decide which skillets I need and want. You guys do a great job for us viewers. More power to you!!!
wow these videos have really decreased in information (from being amazing top tier videos) might as well just be some text that says buy Matfor at our affiliate link