“Pan arrived with a protective coating that required a decent amount of elbow grease to scrub out. It also includes a small instruction paper on how to season the pan using potato skins and salt. It took a few seasonings and some experimenting but soon enough, it was just as good as a Teflon/PTFE pan in terms of non-stickiness. Definitely use mitts or a towel when grabbing the handle at higher temperatures, as it gets just as hot as the pan itself (you can get away with no mitts at lower to medium temperatures).”
“Like all Matfer pans, this one was a little hard to get started with because of the protective coating which needs to be scrubbed off. A few minutes with some hot soapy water and a steel wool scouring pad made short enough work of that and the pan was prepped for seasoning.
I oven seasoned the pan with grapeseed oil and it turned a beautiful bronze color and passed the egg test on it's first try.
The handle of this pan does get quite hot, which seems to be common across the Matfer range, so get a handle cozy.
It heats fast and evenly on my gas range, holds heat very well and if properly seasoned will give PTFE a run for it's money as a non stick surface. If you don't want to eat Teflon as part of your diet, steel and iron pans are definitely what you want to be cooking with.
Overall this is one of the best, if not the best, frypans that one can have in their kitchen. It's very non stick and won't poison your food.”
