I purchased the second generation Matfer black carbon steel (12 5/8) as my first carbon steel pan. It met all my expectations-- lighter than cast iron for its size, easy to season, and a good handle with no rivets. After turning a golden brown with the first seasoning, the pan is darkening nicely with several uses. A huge improvement over my failing PTFE pan, and it's already quite nonstick.
1 year ago
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