Carbon Steel Frying Pan Showdown: Matfer vs de Buyer vs Mauviel 

Thanks! Glad you liked it

Sounds like they want the customer to conform to the manufacturer instead of the right way around. I made a mental note to never buy that pan. So thanks.

@@torridice ???

@@HrWisch clearly there are alternative coatings that are much easier to remove without having the know about some secret procedure. The customer shouldn’t have to do research just to use a product. The product should be intuitive. It’s bad design and manufacturing practice. That was my point. You’re doing a good thing spreading the knowledge. I’m just going to choose a product with a better user experience.

@@torridice The Turk coating is nothing special. Numerous brands use all kinds of plastic to protect their carbon steel skillets from rust. Some companies like DeBuyer and Matfer use beeswax. Not only is it expensive, we have a huge problem with our bee colonies being infected and dying in Europe for years. Real beeswax that's not polluted with Chinese fake wax is rare. But beeswax is also not as durable as some plastic coating. I had multiple DeBuyer Carbone Plus skillets arrive with rust spots where the beeswax was gone from simply handling or stacking skillets. Should I now ignore DeBuyer and Matfer because of that? Some companies use oil as rust protection. While I know some hammer forges who use food grade oilve oil, there are also numerous noname skillets, mostly from China or Eastern Europe. Those are often covered with all sorts of nasty oil, they stink like old engine oil mixed with chemicals of all sorts. Plus oil, like beeswax, is easily removed when handling or simply stacking skillets so rust often is an issue with those skillets. In the end, any rust protection is a compromise of cost, ease of removal and protection capabilities. Due to Turk skillets often being bought in big numbers by kitchen and restaurant suppliers (to get the best price) who then put them into their warehouses for years, I perfectly understand why they went for a coating that lasts a long time and can take at least some beating. They provide a perfectly clear instruction on how to remove the coating with something every average household has available (we use to wash our clothes at home in Europe, we got washing powder / detergent at hand) and some scrubbing. On top of that, you can also remove the coating with other methods if you don't have washing detergent at home. It simply makes things easier. What about the French brands using beeswax? Did you know that removing beeswax with hot water in your sink will actually clog your pipes? Even dish soap does not help. The wax softens up by the boiling water and cools down in the pipes again where it then adheres. There are only a few chemicals (some of which are quite harmful and you have to be careful when using them) that actually dissolve beeswax. Should we now ignore all French companies for using such a terrible rust protection on their skillets? Probably not, but I remove the beeswax from my DeBuyer skillets in the garden, not in my sink.

@@torridice I've cleaned and initial seasoned two matfer skillets last month (Dec. 2020) and all it took was a good scrub, maybe five minutes, with an SOS pad followed by a quick scrub under hot water to remove any left over SOS pad residue. You can do the same thing with a regular scouring pad and dish soap or a stiff brush and dish soap like matfer suggests in their instructions. The reason he got some oxidation was because he didn't put the pan on a burner to finish drying and he waited until after he was done washing the mauviel before applying any oil to the matfer. It's really not that difficult or complicated. Any of these three pans would be a welcome addition to my kitchen.

I just ordered a Matfer. I can wait!

awesome!

Thanks for sharing!

Couldn't agree more, I have grown to dislike my 12 inch pro because of exactly that. With the Mauviel 12 inch I can still toss food, altough it's also on the heavier side. Mauviel is 2.5mm while the pro is 3.2mm. Pro is about 1/3 heavier, if not a tad more

Hi, here is that video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fhhI4pOtpCc.html

Thanks, for the input!

That may be true but this was a head-to-head comparison of the leading French brands. Mauviel is regarded as one of the leading cookware makers in the world so it makes sense to me that people see the main differences between these brands.

Carbon steel should be able to cook at very high heat. It's why I bought the DeBeyer and cast iron pans.

I agree. Use a slightly lower setting on the thinner skillet and the results will be identical. It's the same with typical crepe skillets which usually are made of thinner sheet material (Turk = 2mm, DeBuyer = 2.5mm vs. 3mm on their bigger Lyonaisse skillets). If I cook the same food in my crepe skillets, I usually reduce the power setting by 1 for identical results. The higher temperature in your Maviel skillet made the onions crunchier but also evaporated more liquid which is why they are less moist.

Thanks. I've been using the one in this video quite a bit and do really like it. Not as much as Matfer and Mineral B, but with tempering the heat it's working great. Just a bit a different pan.

Hi, some colour variation is not an issue. It's pretty hard to hurt your pan. Now follow regular seasoning. You should be fine.

Check my comment for the recommended method to remove the coating. The Matfer skillets are made by A. Turk GmbH Germany. They recommend soaking the skillet in hot water and washing powder / detergent for clothes, not dish soap. The blue spot in your skillet is perfectly normal. Carbon steel changes in color at temperatures of 400° Celsius from brown over purple, dark blue, light blue and back to silver / grey. You either accept the skillet partially have those colored spots (it's cosmetic only) or you may heat the whole thing up to the point where it completely turns light blue or silver. There are numerous videos of Chinese bluing their carbon steel woks. You may watch some of them. It works the same way for a carbon steel skillet.

@@berniem.6965 Thanks for being there, Bernie. @HH880 I would recommend you listen to Bernie. He knows what he's talking about in regards to Matfer.

Howdy, if it's just a bit then cook it on the stove top until dry.

Hi Ron, thanks for the note. Take a look at this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UEZYD5VSEIM.html

@@Cook-Culture thanks for your quick response! Meanwhile I’ve watched the recommended video, great advice! I’m very impressed!

I think the matfer bourgeat method of frying potato skins with oil and kosher salt has the advantage of scrubbing off the wax coating too.

Chain mail. It can scratch if you really push hard but for daily cleaning it's perfect.

it wouldnt work. the goal is to have the oil get to its smoke point. i dont think you would want that to happen on a turkey fryer

I was using 24cm pans in this vid

Matfer and Mineral B are best in class.

I have not found Matfer to warp on my Induction.

@@Cook-Culture I’ve had several warm on my halogen cook top and the coating on a de buyers melt in my oven. I switched to the de buyers pro line and their carbone plus with the hollow stainless handle and haven’t had any issues since.

Warp

Hi do you know if the Carbone plus comes with oven safe handles? There doesn't seem to be proper information from the brand about what the finish on the handles is on that line and some forums have people reporting that theirs has a coating, although whether it's epoxy or not can't be confirmed... I would get the pro in a heartbeat but as im in Singapore my options are very limited and best I can get is the Carbone plus

@@TheDingfish yes the carbone plus lines handles are oven safe. Keep in mind that they are available with typical bare steel handles or (harder to find series 5130) stainless tube handle. Only the regular mineral B line is coated and not oven safe.

It's ok but nothing like Mineral B or Matfer

yes, exactly! That would be 1 cycle

I still think it's a good pan due to it being good material and a lightweight option. Just need to know its limitations.

It's all down to the thickness for affecting the thermal mass and stability, and the spread of conduction vs infrared cooking. But the Mauviel will respond to heat changes very quickly, but will also cool down quickly. Interestingly I get a better crust on meats like steak with the De buyer carbon steel (2.5mm thick), but get less crust and more even done-ness on cast iron (10mm thick). So thickness and material counts for a lot. As Cook culture says you have to know its limitations and what each material and gauge is good for. I also find that even some expensive home induction hobs with flex zones (Miele, Siemens Group units, Fisher Paykel), give quite a small heat circle versus gas which will affect these as well.

@@chrisah1 Very good point! The induction hob is a big factor. Not a bad thing, but very different from gas. I find induction has excellent control but the heat is a bit centralized vs gas.

Hi, this is an 11" Matfer

apparently they no longer do that coating. I just ordered one and am excited to see if it is the "new" version or the old version as they apparently also added a convex to the bottom for warped performance improvement.

Awesome! Thanks for sharing!!

Also the mauviel looked like it was the largest of the three, so more surface area for the heat to reach...

Same here, but I wish the sides were more curved

I really like that too. Also the edge of the pan is nice and smooth

Marci Reale: I like the lack of rivets and that the handle is a bit lower on the Matfer. I prefer the fully oven safe handle as well. Revision: At some point soon, I am going to buy a Mineral B in a smaller size to see how I like it, even though I have Matfer. I saw one in a department store in Munich over the holidays and it was really nice.

​@dannyo3317 my most used pan is the Mineral B omelet pan. It's just the right size and being smaller it heads up quicker. It's the same thickness though as their smaller fry-pan, just has more rounded sides. Perfect for searing and cooking for one.

I like Matfer's no rivets and light weight

I think this is a commercial kitchen in one of the Vancouver stores. I’m only familiar with the Victoria store and there is a kitchen in that store that they run cooking classes in in the evenings - in non Covid times.

"dream kitchen" with no gas range/oven?

​@@alexandergriggs9934😭 Right! Nothing beats gas

Good choice!

And prices have increased. Good call.

Glad it was helpful!

I think it had everything to do with being thin.

Great question. I will be covering handles in a separate video.

And stove!

A newly seasoned pan can as easily be damaged from a plastic brush as it can from chain mail. The trick is to lock in the seasoning.

I just bought a Matfer yesterday and as you said there was almost no coating to scrub off. Seasoned it up and fried eggs in it this morning. Excellent pan.

Some people want that type of technical review and some don't. Getting all exact and scientific is not my thing. Cooking is an art form that is full of sight, sound, and scent.

What political affiliation? I literally can’t find anything about them online

I love the commitment!

Oh so when i look for carbon steel pan, 3mm thickness is a good number?

@@louislopez4780 3 mil thickness should do the job!

Yes, they are good, thinner than Mineral B

Thanks for the comment!

Hey, thanks. He has a great channel, and is a funny guy, but I think we have different objectives.

I love him!!! Lol

That would be interesting. Let me know how that goes.

Howdy, pans need different care depending on what it's used for. Not all pans are are equal.

I’ve been using the Matfer 9.5” for eggs mainly and it’s a great pan. The prices are so reasonable it’s not an issue to buy any size if you feel you want a specific size for certain tasks. I’m getting a De Buyer 11” Mineral B Pro next just to have an 11” with a nicer handle but I know the Matfer at less than 1/2 price of the De Beyer will do just as good a job. I had an 11 7/8” Matfer and it was a monster. Had to send it back due to some sloppy welds and a handle that was attached too high on the pan body and was not bent enough so it was pointing higher than a 45 degree handle. Something to think about if your planning on getting a larger carbon steel pan.

@@Assimilator702 Thanks for the info. I think I'll be sticking with the smaller carbon steel pans as I'm assuming the 3mm carbon steel used in this exceptional cookware would be too heavy at 11+ inches for my comfort! I think I'd be more inclined to move to Field cast iron if I go to 10+ inches. Their iron is on the lighter side for cast iron and I think the shorter handle on a larger pan would be more comfortable. Just my 2 cents:)

@@dominiquebt Considering the purpose of cast iron and even carbon steel I would stay away from lighter pans. With Carbon steel stick with 3mm thick Matfer and De Buyer. If I had to choose I would go with thinner cast iron before carbon steel. The 11 7/8” Matfer could be imposing if you’re worried about weight. I’m 5’8” and a strong guy and it felt awkward for me. But I believe that was due to the excessive angle of the handle which I’m hoping was a factory goof up. The welds were sloppy and the handle was attached to the pan too far up when compared to my 9.5” so I sent it back. I’ll buy another in a month or 2 when hopefully there should be a new batch from France. I really think you’ll be ok with an 11” Matfer. And I recommend Matfer over De Buyer simply due to the better prices. There’s no need to spend more $$ when the quality and thickness of the steel is the same with almost identical handles. 11” Matfer is $46 vs $90 for the de Buyer. That’s a no-Brainer. It makes more sense to go for the de Buyer Mineral B Pro 11” for $110 with the nicer handle. That’s my next pan but it’s only readily available from Williams Sonoma or directly from de Buyer USA otherwise I would have had it weeks ago. I’m sure WS is basically ordering it from deBuyer USA anyway.

@@Assimilator702 I guess it boils down to personal choice! I already own a small Field CI fry pan and it's a pleasure to cook with. Kent rollins did good comparison (to other CI) and review videos if you're interested in checking it out. Cook Culture has also reviewed it, I think. Heirloom quality and made in USA.

@@dominiquebt I’ll check those out. Thanks. I’m ordering that 11” de Buyer Mineral B Pro tonight. It’s popped up in my dreams so I know it’s time to get one in my hands.

I put mine in the over for seasoning without an issue.

I like your honest review about the de buyer that’s what my eye balling at the moment, may I ask which cookware sets do you recommend? Also if ceramic a good options? Or anything I’m not really aware of thanks again

this is the way I want to go. I dont want to but tefal every second year just to fry eggs properly. I dont have any experience with carbon steel which makes it a bit intimidating for me

Not only is it more fun but also WAY more healthy than those, often cheaply made (despite their price) teflon coated aluminium pans. Of course the seasoning and not being able to put them in a dishwasher or cook acidic foods in them can be tedious BUT carbon steel pans can also last for decades if you take good care of them.

@@costantineyoussif6679 Ceramic is not a good option in my opinion because foods stick to it a lot. As far as cookware goes, it always depends on the price. I can recommend having at least one carbon steel pan and one stainless steel pan (I use bebuyer for steel and WMF for stainless) for pots I recommend stainless steel, always. Other than that, just get some decent wood and stainless steel utensils. Glassware is also good for use in the oven. I recently moved into my own apartment and because I cook food for myself every day, I try to use only the best cookware and tested many different options.

@@A-Wa Carbon steel is definitely intimidating for a home cook but it’s really not that difficult. Once you are able to get a decent seasoning on it, you’re set (just don’t cook acidic foods in it like tomatoes because it ruins the patina/seasoning). Go for it!

Howdy, I'd bet you will see the same performance from Mineral and Matfer. Both are top notch.

What's wrong with hard coat anodized aluminum?

I really like the Mafter too. I'm impressed with the attention to detail

I got the farmhouse skillet too. Great pan. Just don’t use it on an induction cooktop. Warps easily.

Yes, one of these will be great for you. The flame will definitely heat the handle but using a cloth is no big deal

When I was a hot line cook we used carbon steel pans for service and we always used towels to handle the pans because they were constantly in use. Expect there to be some heat, but maybe not as bad at home. A rag or towel as a buffer is not a big deal when thinking about the final outcome of the product. It’s part of the experience!

Get the De Buyer Mineral B PRO pan....stainless steel handle so the heat is not an issue. Costs a bit more but very much worth it. No coating on the handle as well so it is good to go in the oven.

Hi, the Carbone Plus is the same pan, made cheaper. It does not come with beeswax and the handle is not finished with the same epoxy. The pans, however, will preform the same way.

@@Cook-Culture thanks. They sure look identical and difference isn't mentioned on their site. Instead of carbon steel with or without epoxy I'd sure take the one with stainless handle (in same flat design). That would settle the case for me. I'm not sure I'm a fan of epoxied.

Hi, take most of the factory wax off, but it does not need to be all of it. And yes, on each seasoning rotation, let the pans FULLY cool.

Yes. It's a bit harder but not too bad.

Its a combo of canola oil, grapeseed oil and beeswax. I don't know the ratio's that Buzzywaxx uses, I found a source that recommended 80ml grapeseed oil and 20g of beeswax. Heat it up enough to melt the wax and stir it well to combine and then pour it into a container and let it solidify, it'll be close to 4 fluid ounces. I had the very bottom of a bottle of canola oil so what I made is more like 50ml grapeseed oil, 30ml canola oil and 20g beeswax and it really is a nice concoction. Not only does the beeswax bring a nice little fragrance, but I really think it just seasons a bit better than using plain grapeseed oil that used to be my "go to"...I use it on the cast iron with great results also. Beeswax is cheap so its easy to try for yourself with the recipe here. Buzzywaxx is $7 for 2oz, while certainly not expensive (not even close to the cost of some other "fancy" seasoning waxes) I spent less than $4 in beeswax to potentially yield 8oz of seasoning wax.

Glad I could help!

They also have Pro Series!

Howdy, you are on to something but you should take some beeswax off. Why? The coat of beeswax is quite thick and too much to create a seasoning. 2. The beeswax is not super clean. You don't need to take off too much, just run under hot water for a min and wipe down. Then seasoning as normal.

@@Cook-Culture Thanks for the reply.

Thanks for the feedback.

@@Cook-Culture Just a quick update.. I've had the new Mineral B for a week and it's a completely different experience compared to the Mauviel. My Mineral B took a seasoning straight away, heats ridiculously even, and yes, Eggs slide like glass with the smallest pat of butter. De-glazing is easy and the seasoning is rock-solid. No peeling or uneven buildup like before. I'm an exceptionally happy camper with my De Buyer!

@@steveuckerman7426 that's great news! Thanks for the update!!

I've tried that. I came across as very unnatural and I didn't like the results. Sorry that this video bothered you. 😕

@@Cook-Culture i have seen some channels such as Linus Tech Tips transition to scripted, i get what you mean, wasn't used to it initially, but i did find the information more condense and over time they managed to strike a balance of scripted and unscripted. appreciate the reply :) question about these pans, is the de Buyers handle angle steeper than Matfer?

@@Cook-Culture Just as a devils advocate to this comment, I really like the chilled out calm presentation. They feel genuine which I feel is especially important when adding personal opinions to reviews

@@BenWalker01 Thanks, Ben, I appreciate that. It's hard not just be me on camera.

Hi, thanks for this. Yes, the pans are heavy. That is an issue for some older folks. Yes, the pans are convexed to help when heating. Take a look at these: www.stratacookware.com/

@@Cook-Culturethanks much for this tip Jed. I think it is the perfect pan for me! And I’m so glad you gave this pan a second chance with a proper seasoning.

@@Cook-CultureI can use one more good tip from you please. I’m mostly plant based. I cook spinach almost daily for health reasons. I heat up water in a 10” non-stick skillet, add spinach and boil for 3 minutes. (BYW, I’m dumping my non-stick pans as soon as my Strata arrives.). Do you think a well seasoned Strata or Darto or Matfer can retain its seasoning and tolerate my spinach cooking method? I have cast iron pans and I use BuzzyWax on them every time I use them, no exception, so I’d do the same on any carbon steel pan. If not I’ll have to buy a stainless steel skillet, an expense I’d like to avoid, or use my 10” Le Creuset skillet which has become unpleasantly heavy for me.

@@sylviarienzo6955 Howdy, yes, it will work great but don't cook the pan too dry. Always keep a bit of moisture or fat in there! Thanks!