Matfer Bourgeat Black Steel Frying Pan, 8-5/8" dia.

After reading an article in Gourmet, instructing the basics of omelets and the use of an 8 inch black steel pan, I am ordering a second of these pans. This pan is really great in making omelets or so my husband says he's the egg man all I can say is that the omelets taste great!!!! and are omlet shaped unlike past omelets made in a completely different pan. The only sticky point is the label that it arrives with it is very sticky and when removing the label, a thin film of glue is left behind on the pan. You need to follow the directions to the T cooking potato skins and salt really does remove the glue. I was very skeptical, but it actually works and you'll have a great pan.

Matfer Bourgeat Black Steel Frying Pan, 8-5/8" dia.

Wow! This is a surprisingly heavy little carbon-steel pan, and it is a joy to use. Mine weighs 2.65 pounds (1202 grams). Its weight is reasonably similar to the weight of my vintage Wapak nine-inch 1903-1910 first-series cast-iron skillet (2.85 pounds or 1291 grams). Although I have only had it for one week, this Matfer Bourgeat pan is already capable of making superb omelettes, pancakes, and fried rice; all made using less than a half-teaspoon of cooking oil or butter. It is non-stick, when used this way.

Why did I buy this carbon-steel skillet, when I already had the phenomenal Wapak cast-iron skillet? I bought it primarily for two purposes. First, I bought it for making omelettes in the Japanese style (cooked at high temperatures, in less than one minute). The flared sides of the Matfer pan make this task easier. Second, I bought it for making perfectly-uniform six-inch pancakes (because that is the bottom width of this pan). Even though this pan weighs two pounds and 10 ounces, it is quite easy to turn the pancakes with a quick flip of the pan (without using a spatula). This is fun!

Here are some final thoughts. Expect the color of this pan to change. Although mine is only one week old, high-temperature usage has already changed the color of the pan, from bright silver to a very dark brownish-bluish-black. It is actually quite beautiful, in its own way. Within one year, it is likely that the color of this carbon-steel pan will match the blackness of my 100-year old Wapak cast-iron skillet.

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This does just what I wanted it to do: makes a great omelet that doesn't give off cancer-causing non-stick-coating fumes.

You have to season it well, though, just like the instructions say, just as you would for a cast-iron pan.

Also, the pan is elegantly designed. The handle is long enough that it doesn't get too hot. I feel so very French when I'm cooking weeze zees pan.

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season according to directions and you have a slick pan.I find it a little small for a 3 egg omelet, so am ordering a bigger one, otherwise it would be a 5 star.

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