There were also a number of complaints about the pan being "warped," by which people meant oil pooled around the edges of a raised center. This is often intentional, because pans will "warp" when heated, causing the cooking surface to flatten out to perfection. We're not sure why this didn't happen for some users, because the pan worked fine in our testing. But there were complaints were enough complaints about this that it needed to be mentioned.

Bourgeat (Matfer Borgeat) Professional Cookware from

The high heat tolerance of carbon steel is especially useful when cooking burgers and steaks and other meats that require intense heat to get a good sear. You can use it for many different recipes, ingredients, and cooking methods, but not all (more on that in a minute). Yes, carbon steel can warp if it undergoes abrupt temperature changes, especially when new. Heat and cool carbon steel pans slowly to avoid this happening. Never put a hot pan into cooler water. All carbon steel skillets develop a dark patina with use, so it's not going to keep that amazing blue color, which is a shame. And it really doesn't heat any better than a skillet costing a fraction of the cost. BUT: if you love the design and have the budget, there's really no reason notto get this skillet. Wash and dry the pan. Many unseasoned carbon steel skillets will come sealed in a beeswax coating that prevents the pan from rusting in transit. Use hot water, a gentle dish soap and a sponge or gentle dishcloth to wash the pan until the waxy coating is removed. Dry the pan thoroughly.

This feature has to be ergonomic for your comfort. Even better, it should be ever cool to add to your comfort. As well as properly fixed in position to support the pan’s weight.

Matfer Bourgeat Black Carbon Steel Fry Pan (8 5/8)

But that’s not the purpose of carbon steel. Its purpose is to be a versatile, everyday workhorse in your kitchen, and you should expect some bumps and bruises along the way. You can use a thinner pan for high-heat searing and vice-versa, but you will get better results if you choose the pan for a primary use. Despite these benefits, it’s not ideal for every cooking situation, and it comes with some important downsides.This is a frequently asked question, but one with a simple answer—yes, carbon steel cookware is completely safe.

The Black Steel Guide | Matfer Bourgeat USA Kitchen Utensils

That’s not saying that finding carbon steel cookware is impossible, but it’s not as common, and there aren’t as many options as there are with other materials.

Keep it Slick

Other than being thinner, the heating properties of carbon steel are almost identical to cast iron. This means it's much better than stainless steel, which requires cladding with aluminum or copper to make good cookware.

Matfer Bourgeat USA Kitchen Utensils Products | Matfer Bourgeat USA Kitchen Utensils

We're not really sure why you don't see sets of bare carbon steel. But here are some possible reasons: The wide base of the pan allowed the spatula to enter easily. While we feel the handle is a little long, we like its triple-riveted design and hanging hole for storage. Finally, according to the manufacturer's instructions, acidic ingredients, abrasive cleaners, and even salt (when not on food or diluted with water) can damage the pan’s surface. It came out of our tests unscathed, which bodes well for it holding up under normal use and with proper care. Dry the pan thoroughly with a towel, then heat in a 250°F oven or on the stove to evaporate any remaining moisture.

First Things First

When you browse the cookware section of your local department or kitchen supply store or search online, you won’t find as many carbon steel options. First has a smaller flat cooking surface than some other brands: the 12-inch skillet has about 9 inches of flat surface, which isn't too bad, but less than the Matfer Bourgeat.