Average Reviews:
(More customer reviews)Hard to season these pans and even harder to keep it seasoned. I tried all recommended methods. You have to spend hours, and numerous times to really achieve a black surface. Then it is good, but for couple of months. Then black patina starts to peel away. I assume heat control is important, but different receipes require different heat intensity. I definetely prefer cast iron over these. One more negative, food and oil gets stuck at handle point-not very higene.
Now positives- good heat retention, it feels sturdy in hand.
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Product Description:
The traditional French black steel fry pan is amazingly strong and durable, an excellent heat conductor suitable with all types of heat sources. The flat 10" iron handle is solidly fixed with spot welds, and arced, French style, for convenience and grip. Steel pans achieve and maintain both very low and very high temperatures and are thermal shock resistant, making them highly effective and versatile in the kitchen. A steel pan lasts forever. They are lighter than a cast-iron pan and won't break, scratch or peel. Carbon steel pans will change color under heat and over time - this is normal. Steel pans are suitable with all heat sources, including induction. Steel Pans are NOT dishwasher safe. Care for your Matfer fry pan by washing in hot water without soap, and wipe immediately with a paper towel. Oil lightly, if you wish, and store in a dry place. Steel pans should be re-seasoned after intensive cleaning. Seasoning the pan is simple, following the manufacturers Instructions. Dimensions: 9-1/2" x 1-3/4"
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