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Matfer Bourgeat Black Carbon Steel Fry Pan (11 7/8)?
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Looks like this: https://www.amazon.com/dp/B000KENOTK?ref=ppx_pop_mob_ap_share
I bought one last year, and I've barely touched any other pan since. I still use my cast iron for frying, but once I got this properly seasoned, haven't touched anything different.
I prefer my carbon steel pans over cast iron. Cast iron is more brittle and can break. You will almost always see tons of carbon steel in commercial kitchens. It’s lighter and can take a real beating. They don’t have any kind of nonstick coating to flake off and get into your food. However, you do need to learn how to properly season and care for the pan (there are tons of YouTube videos on this). If you don’t learn how to create and maintain the nonstick surface, you’ll just be frustrated and think there’s something wrong with the cookware. If you take the time to learn, you will never waste your money on nonstick pans again.
I have been absolutely delighted with my latest carbon steel pan. Matfer Bourgeat 62005 frying pan,... https://www.amazon.com/dp/B000KENOTK?ref=ppx_pop_mob_ap_share
I don't think it is better than your ceramic pan imo, but a "Carbon steel" is functionally the same as cast iron, but can be made much lighter. This is also the style of pan common in restaurants.
I’m a carbon steel man myself. I used my de Buyer from Dehillerin all the time, but when my family got bigger, I upgraded the size with one of these. It just keeps getting better. Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_glt_fabc_17SZM8Q4Y7T7FRZX1RBS?_encoding=UTF8&psc=1
The Debuyer pans have coated handles, which limits the time that they can spend in the oven. The Matfer Bourgeat has no maximum temperature or time limit. I bought one recently, and I am very happy with it.
If you have a gas stove, and have no intention of using the oven with these pans, then Debuyer could work perfectly for you. If you don’t have a gas stove, then you will need to use the oven to season your pan, which may damage the handle.
If you like cooking on cast iron may I introduce you to a carbon steel skillets... Similar care as cast iron but faster to heat up.
https://www.amazon.com/dp/B000KENOTK
This one is typically rated as one of the best in professional kitchens and isn't a hand forged skillet that is going to cost almost $300.
But I've had it for a long time, and I've heard that quality has gone significantly down since. My old kitchen had some years ago, but idk what those were.
Ace, Crate and Barrel and I think Lakeland has them too.
I would recommend getting a carbon steel skillet instead since they heat up quite fast and you always end up getting a beautiful sear.
if you have a flat top electric stove i'd recommend getting a big carbon steel skillet instead. a skillet will have more contact with the stovetop. without the wok shape youwon't be able to fill it up with a ton of stir fry fixings but on a home stove you want to cook in batches, even with a wok.
when i lived in a place with a glass top stove it was frustrating to use my wok since only the bottom flat part would get hot enough and lifting it up to flip food means no heat .
here's the skillet ATK recommends: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/ref=sr_1_2?ie=UTF8&qid=1485786458&sr=8-2&keywords=carbon+steel+skillet
also, you're not going to be able to put any carbon steel pan in the dishwasher. i know some companies make stainless steel woks but they're expensive and heavy. that's really not hte material you want a wok made out of. if you've gotta put in the dishwasher just get a 12" stainless steel pan
Don't try to cut out fats and salt too much, overdoing it will just make you miserable.
If you want inexpensive go with cast iron pan, if you want something better then Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8", if you want something pretty then All-Clad 12-Inch Stainless Fry Pan. But the last one is like $160 dollars so my suggestion is go with the ugly carbon steel Matfer for $50, it's lighter than the cast iron and more useful.
There are plenty of low cal ways to cook chicken breast, poaching in broth, grilling, pan fry, sous vide, don't just marry one way to cook, use them all. If you're going to restrict yourself to chicken learn to cook it many different ways in order to vary tastes. Don't make yourself miserable. Unless you're cutting don't be afraid of a little bit of fat. Fats are needed for Vitamin absorption, if you go too far then all you'll think about is food.
No idea depends on the dish.
Do not cook chicken in an oven at temperatures that low. The reason you can sous vide chicken breast is that water has a much higher specific heat than air. Water has more energy per degree of temperature so it quickly get the chicken out of the danger zone. Think of it like this, people in hot climates can easily withstand 130+ Deg F temperatures for quite a while, but put the same person in a 130 Deg shower and burns develop quickly.
Answered in 4. Do not cook chicken in an oven at temperatures that low
Matfer Bourgeat 62005 frying pan,... https://www.amazon.com/dp/B000KENOTK?ref=ppx_pop_mob_ap_share
Cook’s Illustrated highest rate carbon steel pan isn’t riveted. Amazon link
What model did you buy? this one?
That's an unseasoned carbon steel pan.
Similar to this one: https://smile.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK
Matfer Bourgeat thick 3mm and are welded instead of rivited, if that's something you'd like to try:
https://www.amazon.co.uk/Matfer-Pan-Round-Restaurant-300/dp/B000KENOTK?th=1
I recently bought this pan on the strength of a Cook's Illustrated review of carbon steel pans:
https://www.amazon.com/gp/product/B000KENOTK/
I love it, it has all the characteristics I want in a pan. It's lighter than my 12" Lodge cast iron pan but sears as well, and the long handle makes it easy to work with. I use it for everything, I pretty much only get the cast iron out when I need a second pan now.
This is the pan, I bought it based on the recommendation of Cook's Illustrated:
https://www.amazon.com/gp/product/B000KENOTK/?th=1
It's still only a few months old, but it has quickly become my favorite pan. It was worth every penny, it performs well and I doubt I will ever have to replace it.
They become nonstick just by using them, sort of like cast iron. Here is the pan that I use.
Do you know how thick it is? The Matfer is only $10 more.
This has been my daily driver for a few years now and it's ~$50 right now
Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_apan_glt_i_A02E0FRRN3FT0NSEVDAA?_encoding=UTF8&psc=1
Matfer Bourgeat black steel is the only answer.
Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_apan_glt_fabc_WT859NJFEJZN4ECC9S19?_encoding=UTF8&psc=1
I have the matfer https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_apa_glt_fabc_TENQXRT4C47ZWBEKYK3P Pros - I was able to season it in the oven like cast iron so the seasoning is really good, no rivets for gunk Cons: doesn't seem as thick as debuyer, I think the handle gets hot (I haven't had it that long)
I also have a debuyer https://www.amazon.com/dp/B00462QP1G/ref=cm_sw_r_cp_apa_glt_fabc_06QCDMS44X68E6VMN5XQ Pros: Seems thicker, nicer made product, handle doesn't seem to get hot Cons: can't season in the oven due to the handle so I feel like my seasoning isn't as good as the matfer, so my seasoning seems to be not as durable but the pan has been great and I keep going back for it. My mom is getting a matfer delivered today btw! Either one is a win amd will last a long time as long as you clean it, put on the stove to dry then a thin coat of oil before putting away. I barely use nonstick at all anymore. It seems like the carbon steel is non stick once you get the seasoning going. I cook overeasy eggs with ease and they come out better than in a nonstick pan even. I think I go back to the debuyer because of its thickness and finish, it looks nice and the sidewalls are higher.
Matfer Bourgeat Black Carbon Steel Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_glt_fabc_J4S2N180G6N9DTPYNSAT?_encoding=UTF8&psc=1
BelleVie Black Carbon Steel 16-gauge Browning Frying Pan, Dia 10 1/4" x H 2" https://www.amazon.com/dp/B08F2TXGQ8/ref=cm_sw_r_cp_api_glt_fabc_VB0ZYC1QQFASNEJTFX57?_encoding=UTF8&psc=1
Deal link: Amazon
I have a Matfer and like it. decent thickness and the handle is welded instead of riveted, which I find makes cleaning easier https://smile.amazon.com/gp/product/B000KENOTK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Consider a carbon steel pan like this one. You can get a much better quality product at your pricepoint. It’s a little more care than stainless but definitely worth it.
Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" I've been cooking on cast iron for 40 years and have to say I REALLY like this pan. Even more non-stick than my ancient CI, easier to care for, better shape. It's really good.
A seasoned carbon steel pan is durable aside from acid and slicker than snot! Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_glt_fabc_yLs2FbPHKPWDC?_encoding=UTF8&psc=1
I would just buy the De Buyer Mineral B PRO 32cm then add a silicone handle once you have it seasoned up properly. I own two of Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" and once they were seasoned I put these Lodge Silicone Hot Handle Holders for Carbon Steel Pans, Red on them. Works great.
Here is a great video from America's Test Kitchen where they recommend the Matfour Bourget pan. I have seen some reviews on Amazon as well as YouTube that suggest that the De Buyer pan may have better quality control.
Personally, I have the Matfour pan and it works well. I like that there aren't exposed rivets on the inside of it versus the De Buyer pan.
Not a recommendation versus any other brand, but I have this Matfer Bourgeat one that I got on Amazon.
I think it's less about the quality of the steel and more about pan shape, handle shape, handle angle, etc.
This is what I see recommended most: https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK
Definitely don't get a knife set. One good chef's knife is more useful than a whole block of cheap knives. I took a chance on this and it's great: http://www.chefknivestogo.com/risab25chkn.html
Pans you also really only need one or two. I'd probably get a carbon steel pan and dutch oven. https://www.amazon.com/Matfer-Bourgeat-062005-Frying-8-Inch/dp/B000KENOTK/
Toolbox: Maybe a mid-quality cordless drill and a socket set. Everything else, wait till you need it. I don't really believe there are tool sets that are worth getting.
Pass on the kitchen appliances. If you're not using them now, are you really going to be using them in the future? Are you sure?
I'm a big fan of my carbon steel over my cast iron, mainly due to the same ability to heat up, but they cool quicker (more responsive when sauteing), and most importantly are a fair bit lighter. They retain the same non-stick properties as cast iron as well.
As for the EU, I have to assume you can get any of the big French manufactured pans that we have to import to the US. De Buyer, Matfer, Mauviel. I have the Matfer Bourgeat Black Steel and I love it.
As for seasoning, just follow the traditional French method that most of the pan manufacturers recommend (potato peels, salt, and oil). America's Test Kitchen found it had perfect results with it. https://www.youtube.com/watch?v=-xxMGT1ocWI
Boom. Way less expensive and Cooks Illustrated rates it super highly. It'll do everything from searing steaks to frying eggs.
Matfer Black Steel. Best pan ever.
This is the one you want. Buy it for life. Matfer Bourgeat Black Steel Round Fry Pan, 11 7/8" https://www.amazon.com/dp/B000KENOTK/ref=cm_sw_r_cp_api_i_u6GGFb0B77W6Y
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