Carbon Steel Pans - de Buyer or Matfer Bourgeat? - Chef Forum
2009年12月19日 · The Matfer Bourgeat came out at #1. Yes, you do want a thicker carbon steel. Thinner will warp over time. Their tips, which were from Matfer Bourgeat, for seasoning and cleaning the pan were as follows: To remove the new pan's wax or grease coating use very hot water, dish soap, and vigorous scrubbing with a bristle brush.
Best crepe pans: cast iron or carbon steel? | Chef Forum
2009年3月18日 · I vote carbon steel. Here's a link to medium sized, carbon steel, crepe pans: Matfer Bourgeat BOURGEAT BLACK STEEL ROUND CREPE PAN WITH IRON HANDLE Here's a link to larger ones: debuyer | Kerekes Bakery & Restaurant Equipment, Inc (I really like the Bourgeat crepe pans and culinary cookware as an e-tailer.
Slightly warped Matfer Bourgeat pans - mystery solved
2010年10月27日 · A follow up to my "Do all carbon steel pans warp?" thread and a piece of info for those interested in buying some Matfer. Beind the OCD guy that I am, I bought seven pans, from 8 5/8" to 14 1/8". I have so far used the 8 5/8", 10 1/4" and 11 7/8". The ten and eleven inch pans are warped slightly and I thought I had done it while cooking.
High quality non-stick or carbon steel? - Chef Forum
2009年3月4日 · Here you go on the Matfer Bourgeat frying pans. BTW, this etailer is really good. I think they're the distributor for most of what they sell, but might be wrong. The high arch is good because they don't seem to heat up as fast, and can clear other pans when the stove gets crowded. "Black steel" is supposed to be better for something -- I forget ...
De Buyer Carbon Plus - Most useful sizes? - Chef Forum
2010年8月28日 · Finest Cookware has the De Buyer carbon plus, and it is much more expensive than the Bourgeat Black Steel listed on the Culinary Cookware site. Also, Culinary Cookware lists all the bourgeat pans as being significantly heavier than the De Buyer pans on Finest Cookware.
What are some good stainless steel frying pan brands...
2011年10月16日 · Bonjour, De Buyer, E. Dehellerin, Fagor, Matfer Bourgeat (under either or both names), Mauviel, and Sitram, to name a few French heavies off the top of my head. My hair is already smoking, but there are more and you can find them if you care to do the research. Besides France, several European countries make top of the line stainless as well.
Seasoned Carbon Steel skillets, how do they compare to...
2011年12月20日 · In practical terms, carbon steel is just like cast iron, only at about 2/3 the weight. Sure, there are some technical differences, as BDL points out. But odds are, other than the weight, you won't notice any difference between cast iron and carbon steel. The both need to be cured the same way; they cook the same way; they require the same upkeep.
Your opinions on the Bourgeat Black Steel Fry Pan?
2016年2月22日 · Food & Equipment Reviews. Cooking Equipment Reviews
Mauviel, Demeyere or Bourgeat? - Chef Forum
2010年4月6日 · If there's a concern, very hard searing can be done in a 14" Matfer Bourgeat carbon steel pan that costs around fifty bucks, delivered. Don't necessarily have to throw the baby out with the bath water. A perfectly sufficient Maillard reaction occurs at less than 450* F (around 310* F) and too much heat produces acrylamide which is unhealthy.
What's your favorite high end mandolin? - Chef Forum
2020年10月15日 · What is a beast of a mandolin to invest in? Two I'm looking at right now is the Matfer Bourgeat 215000 and the Bron Coucke 215030. The matfer Bourgeat 215000 doesn't seem to have many reviews and the blades for juliennes being detachable have me a little worried that they'll behave similarly to japanese mandolins.