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Matfer Bourgeat 062003 Svart stål rund stekpanna, 10 1/4-tum, grå silver

Brand:Matfer

3.7/5

€
126.28

En rumänsk flygvapen MiG-21UM Lancer-B landar på en flygbas i Rumänien. är en licensierad reproduktion som trycktes på Premium Heavy Stock Paper som fångar alla de levande färgerna och detaljerna i originalet. Den totala pappersstorleken är 17 x 11,30 tum. Detta tryck är redo att hänga eller rama in och skulle vara ett bra komplement till ditt hem eller kontor.

Inga enheter tillgängliga

EAN: 3334490620033

Kategorier Hem & kök, Industri & vetenskap, Kök & Matsal, Köksutrustning, Grytor & pannor, Wokar och stekpannor,

Produktens förpackningshöjd är 50,8 centimeter. Produktens förpackningsbredd är 29,21 centimeter. Produktens förpackningslängd är 7,112 centimeter. Observera att de svarta stålpannorna måste kryddas innan de används med medelvärme. Om pannan inte är kryddad på rätt sätt kommer pannan inte heller att forma som pannan behöver.
Brand Matfer
Color Silver
Compatible Devices Gas
Country of Origin USA
Is Discontinued By Manufacturer No
Item model number 62003
Manufacturer Matfer Bourgeat
Material Steel
Product Dimensions 19 x 10 x 2 inches; 3.85 Pounds
Special Feature Gas Stovetop Compatible

3.7

8 Review
5 Star
79
4 Star
13
3 Star
3
2 Star
1
1 Star
3

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Scritto da: Mel D.
As expected for versatility and ease of cooking (with exceptions)
The updated Matfer 10-5/8 carbon steel frying pan arrived without the protective coating that was typical of past Matfer carbon steel pans. This was a big time saver in the seasoning process because the pan just needed washing out and not the hard scrubbing for removal of a coating. The seasoning with potato peels, salt and canola oil was performed one time, taking about 15 minutes to achieve the desired result. The pan was able to pass the "egg test" on first use. The pan was subsequently used for fried and scrambled eggs, vegan burgers, fish and hash brown potatoes. The hash browns did not work well and I don't recommend using the pan for them. This pan is heavy and probably not a good choice for people who don't like heavy pans. If any changes in my experience with this pan, I'll update the review in a couple of months. I would consider the 8-5/8 inch as a dedicated omelet/egg pan in the future.
Scritto da: Anonamo
FANTASTIC PAN (but not for all!)
If you have gas stove, Matfer is great. According to many youtubes I watched demonstrate on VERY EXPENSIVE inductions, and they did not warp. The issue is with cheap induction and glasstop. Look up Cook's Culture "Will a induction cooktop warp your cookware?" This issue was supposed to be resolved with the new versions; but alas it is not! Just found out the hard way, our expensive glasstop stove does not heat evenly. Bottom line, if you don't have a heat source that heats evenly pans are destined to become spinners. It's not the pans fault! If your like me, insistent to try with glasstop or induction use the oven for first season-(bypassing the instructions). Oil entire pan and use a second towel to buff away as much oil as possible-(if it's glossy it's got too much oil, per Uncle Scotts Kitchen). Put pan in cold oven, heat to 400F for 1hr let cool in (Matfer told me 45min, but it took about 15 min for heat to get to 400F). After cooling, I put a tiny bit of oil a tsp or less, slowly bringing pan up to temp, first egg was ridiculously good, only once did I have a cast-iron that seasoned so well; I mean this was fantastic. Issue was when I got to higher heats, like med-high; bam pan warped. So it spins, big deal right? Wrong, the temps of the pan significantly changed. Stove at same temp, prewarp-let's say pan was at 230F; post-warp pan wouldn't get above 200F regardless how long I left it. Sad, such a bummer. Big issue I'm thinking is that even if you think you'll just avoid getting it so hot; you may not be able to bring it to high enough temp to properly cook your food. Stated differently, pan may warp of you bring it to the temperature necessary to properly cook. Like you would never be able to sear a steak using this pan on a glass stove (at least not mine and actually it wasn't cheap).
Scritto da: Amazon Customer
Good carbon steel pan
Bought this pan mainly from the reviews by one of the cooking YouTube posters. It is heavier than I thought it would be, but I have not had any warping issues like I have read about with the older versions of this skillet. I seasoned it 2x with the potato skins + salt + oil method. I was surprised it was relatively nonstick for frying eggs after that seasoning cycle, but it clearly is not like a PTFE pan. I have also seasoned it in the oven. Overall I have been impressed at how well it takes seasoning. And it was a good bit cheaper than the DeBuyer Mineral B Pro that I also looked at.
Scritto da: Amazon Customer
Great pan
Watch u tube videos to season this pan. Takes a little time but works wonders. Love it and will get lots of use. Good value heavy and heats perfect. You
Scritto da: PaulMD
Great pan, uncomfortable handle
This pan is thicker and heavier than other carbon steel pans I have worked with and does a beautiful job with omelettes, searing meats, etc. without any sticking. The main drawback is the very uncomfortable handle, which is completely flat and has sharp edges that dig into your hands. With such a heavy and high-quality pan, I am surprised more attention wasn't paid to the handle. Looking for a silicon grip to go over it to help.
Scritto da: Chris C
Great pan when cleaned, then seasoned properly
This is a really well made pan. The steel is thick and consistent. Seasoning is not as difficult as some have said, if you follow others advice like I did: The pan comes with a thick coating of some waxy oil to protect it from rusting. This coating needs to be completely removed prior to cooking food. The recommended method is to fry up salt, oil, and potato peels. I imagine that cooking off the coating may be useful, but the method I followed was easier and didn’t take much effort and didn’t smoke up my house. Materials: #3 (coarse) steel wool Vinegar Coconut or another low smoking temp oil Place the pan in your sink and boil enough water on the stove to fill it. Fill it and let sit for a minute or two. Donning gloves, scrub the inside of the pan with the steel wool. You’ll see the shiny film start to rub off. Scrub the interior of the pan until all of the film has been removed. Based on other reviews, I made sure I was diligent to scrub where the walls of the pan met the flat bottom. I also made sure to scrub the edge of the pan. Then I turned the pan over and poured boiling water over the outer surface while scrubbing until all of the coating is removed. Once you’ve properly scrubbed the pan, you’ll notice it start to rust right away. As a last step, I used vinegar and a towel, followed by soapy 3M scrubbie, followed by a light coat of oil (all within 30 seconds) to halt the rusting again. Then I followed instructions to oven season the pan: wipe on oil all over, then wipe it completely off. If you think there’s still oil on the metal, wipe more off. Seriously. You want almost no oil. Turn the pan upside down and place into a 375 f degree oven (for coconut oil). After 30 minutes, turn the oven to 200f and let the pan cool to that temp. Don’t take the pan out when it’s hot because it could “shock cool”, undoing some of the seasoning. Once it’s at 200f, re-oil, then re-wipe clean the pan and put it back in the oven at 375 for another 30 minutes. I cooked potatoes and onions as my first meal. They came out much like diner breakfast potatoes, and the pan turned slightly brown in spots. The next day, I did fried eggs in the pan and I was able to slide the egg around the pan and onto my plate. EDIT: Photo from 1 week of use.
Scritto da: Rob Caputo
Finally an alternative to plastic based non stick
First time you handle this pan you know it very high quality. Followed the instructions on the web page on seasoning. And first time the egg slid. Not perfectly but it slid. This is a first. Very hopeful that as the pro cooks say it will perform better with time.
Scritto da: Ana Lorenza
Buenísimo
Justo lo que buscaba

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