Matfer Bourgeat Black Carbon Steel Frying Pan Review: A Chef-Favorite Pan Put to the Test

Carbon steel cookware has built a dedicated following among chefs who want the searing power of cast iron without the weight penalty. The Matfer Bourgeat Black Carbon Steel Frying Pan sits at the center of that conversation, backed by a French company that has been crafting kitchen equipment since 1814.

This fry pan is made from a single pressed piece of high-carbon steel with a welded handle and zero rivets on the cooking surface. I’ve been cooking with the 11 7/8-inch model for several months to see if it lives up to its reputation among professional kitchens.

The short answer: this carbon steel pan earned its spot as my go-to skillet for everything from morning eggs to evening steaks. But the experience comes with trade-offs that matter depending on your cooktop and maintenance tolerance.

What I Liked About the Matfer Bourgeat Black Carbon Steel Fry Pan

Several aspects of this Matfer Bourgeat carbon steel pan stood out during months of daily use. Here is what impressed me most.

Exceptional Heat Distribution for a Carbon Steel Pan

Heat distribution was the biggest surprise. Using a thermal camera, I measured only a nine-degree Fahrenheit difference between the center and edges of the cooking surface. For a carbon steel pan, that level of evenness is remarkable. Most competing pans I have tested show temperature swings well beyond that range, especially on electric and induction cooktops.

Seasoning That Improves Like Cast Iron

The nonstick properties on this pan improve steadily with regular cooking. After the initial seasoning using the potato peel method with oil and salt, the surface began releasing food with minimal effort. Within a few weeks of daily use, eggs slid around the pan without resistance. Unlike some competitors where the seasoning seemed to take a step back, this Matfer pan kept building a more effective nonstick layer over time.

Searing Performance Rivals Cast Iron Pan

The searing capability is where this pan delivers. Cooking burgers produced an impressive outer crust with clean release when flipping. The meat did not stick at all. Steaks, fish, and potatoes all developed consistent golden browning across the entire cooking surface. The combination of even heat distribution and developing seasoning creates a surface that handles high-heat cooking with confidence.

Rivet-Free Construction and Welded Handle

The handle is welded directly to the body of the pan, leaving the interior cooking surface completely smooth. There are no rivets to trap food debris or make cleanup difficult. This design choice simplifies maintenance and keeps the pan hygienic. The weld itself is solid and showed no loosening during months of use.

Versatile Fry Pan for Every Cooktop

This carbon steel fry pan works on gas, electric, ceramic, halogen, and induction cooktops. Unlike the de Buyer Mineral B with its epoxy-coated handle that limits oven use to 400 degrees Fahrenheit for ten minutes, the Matfer Bourgeat has no oven temperature restriction. You can use it under a broiler or season it in the oven at 500 degrees without concern. The all-steel construction handles any heat source you throw at it.

What Needs Improvement on This Carbon Steel Pan

No cookware is without compromise, and this Matfer Bourgeat black carbon steel fry pan has areas worth considering before you buy.

Handle Gets Warm and Has a Steep Angle

The handle is welded steel with no insulation, so heat transfers up from the pan body during extended cooking sessions. You will want to keep a kitchen towel nearby. The steep angle also requires extra clearance in the oven—you may need to remove the top rack to fit this skillet.

Warping Risk on Electric and Induction Cooktops

Some users report the pan deforming and wobbling when heated too quickly on flat stovetops. Heating the pan gradually on medium heat before increasing the temperature helps prevent this. If you cook exclusively on gas, this is not an issue. On electric or induction, it demands more attention to your preheat routine.

Rust Prevention Requires Consistent Maintenance

This carbon steel cookware must be dried immediately after washing and coated with a thin layer of oil. If you are accustomed to tossing a nonstick pan in the dishwasher, this adjustment takes discipline. Leaving water sitting on the surface invites rust.

Not Suitable for Acidic Foods

Tomato sauces, wine reductions, lemon-based dishes, and vinegar all damage the polymerized oil layer you have built up on the seasoning. Save those recipes for stainless steel or enameled cast iron cookware. This limitation narrows the pan’s versatility compared to an unseasoned pan that handles anything.

How the Matfer Bourgeat Compares to Other Carbon Steel Skillets

The carbon steel skillet market has several strong options. Here is how the Matfer Bourgeat stacks up against the most popular alternatives.

Matfer Bourgeat vs de Buyer Mineral B

The de Buyer Mineral B is the closest competitor and offers thicker construction at 3.1mm versus the Matfer’s 2.8mm. That extra thickness adds weight—six pounds versus the Matfer’s four pounds eleven ounces—but delivers superior heat retention. After removing from heat for five minutes, the de Buyer held 162 degrees Fahrenheit versus the Matfer’s 149 degrees. The trade-off: the Mineral B’s epoxy-coated handle limits oven use to 400 degrees Fahrenheit for ten minutes maximum, while the Matfer has no oven restrictions. For cooks who finish dishes under the broiler or season the pan in the oven at high temperatures, the Matfer wins.

Matfer Bourgeat vs Lodge Carbon Steel Skillet

The Lodge carbon steel option costs less but arrives with a notably rougher surface texture. Testers describe the edges of the pan and handle as rugged and somewhat sharp. The Matfer’s smoother pressed steel surface develops seasoning more consistently and offers a more refined cooking experience. Lodge performs adequately for heat distribution but falls behind in surface quality and ergonomics.

Matfer Bourgeat vs Made In Carbon Steel

Made In pans feature good cooking characteristics but suffer from a documented warping problem. Multiple reviewers report these pans bowing and no longer sitting flat on cooktops after repeated use. The Matfer Bourgeat’s thicker gauge steel provides better structural integrity. If reliable flatness matters to your cooking, the Matfer is the safer choice between these two.

For most home cooks who value even heat distribution and unrestricted oven use, the Matfer Bourgeat earns my recommendation over these alternatives.

Final Verdict: Is the Matfer Bourgeat Carbon Steel Pan Worth It?

The Matfer Bourgeat Black Carbon Steel Frying Pan delivers where it counts: even heat distribution, progressive nonstick seasoning, and durable construction built for years of daily cooking. America’s Test Kitchen named it their top pick among eight carbon steel pans tested, and after months of use, I understand why.

I am giving it a 4.3 out of 5.

The handle comfort, warping risk on non-gas cooktops, and mandatory maintenance routine keep it from a higher score. But for gas-cooktop cooks who embrace the seasoning process, this pan rewards patience with performance that rivals far more expensive cookware.

Bottom line: If you cook primarily on gas and want a frying pan that gets better with every meal, the Matfer Bourgeat carbon steel pan is a strong investment in your kitchen.