DeBuyer versus Matfer Iron Skillets

Описание: A Tale of Two Iron Skillets
(A Discovery on Seasoning Carbon Steel Pans)

Having spent much time reading about seasoning a cast iron pan and applying the various techniques to my 14" cast iron skillet, I became fascinated with the iron pan seasoning process. Then two brands of iron pans caught my attention. The product reviews led me to purchase a hefty 10.2" DeBuyer Mineral Element B Carbon Steel frying pan and a 11" Matfer Bourgeat Black Steel frying pan of moderate weight. Using a combination of the commonly employed methods of seasoning the pans in the oven and on the stove top, I was able to get a nice uniform layer of carbon coating over the pans. However, when it came to the acid test of pan-frying tofu, with water continually seeping out of the tofu pieces, both pans failed the non-stick requirement, and some of the coating came off under my metal spatula. I scrubbed the inside down to the original bare metal.

Frankly, even without being blackened, these skillets perform rather well for pan-frying eggs, fish and meats when I let them get hot before the oil is added. In fact I've abandoned all of my non-stick pans for their sake; and my cast iron skillet waits jealously in the pantry for its turn to get a taste of the beef steaks or the pork chops. Nevertheless, there is that sense of vanity nagging me to make my precious iron skillets picture-perfect.

Some say the best way to season an iron pan is to throw it into a bonfire. The fact is that most consumer ovens are unable to reach the temperatures required for achieving complete polymerization of the oils and fats used for seasoning iron pans. You may notice that the bottom and the outside of the pan gets seasoned much more readily than the inside. Not having a raised cooking surface onto which I could invert the pan, and not having a bonfire handy to transform my skillets, I put my faith in this advice: "The more you use it, the better it gets seasoned." Indeed, after a few months of being used for pan-frying on ceramic cook-top, the central area of the pans blackened and became resistant to hard scraping. However, the other parts of the pans still sported unflattering splotches of dark brown. My observation was that the patina developed somewhat more readily on the Matfer pan than on the slick DeBuyer pan.

One day, the Matfer pan got "used" a bit too much. When I rushed from my computer to my smelly kitchen and lifted the lid, thick smoke spewed into my face. My pan-fried salmon was totally charred. After the cleanup, I noticed that the entire cooking surface of the pan had turned into the dark, smooth and durable patina I had wished for.

Last week, after using the DeBuyer pan, I rinsed it with hot water, wiped it dry, greased it with a thin film of lard, put a stainless steel lid on, and set it on the stove to heat up a bit (as I normally do). The phone rang and kept me busy on the line for a while. Then one thing led to another, and when I smelled the now familiar stench and rushed back to the kitchen, this pan had also graduated from the seasoning class.

To be sure, I had no intention of smoking up the house, but there's no remorse about these two kitchen mishaps - My heart smiles when I admire my two lovely black skillets.

As this article is getting too long for the Description of this video, I will share my tips for seasoning iron pans in another video.

Disclaimer: Please do not try this at home. The writer of this article will not be liable for any property or personal damage incurred by your experimentation. In no event should you pour oil into a hot, smoking pan as this may set the pan on fire. Should the pan catch fire, quickly cover the pan with a heavy-duty metal lid. Make sure the fire is contained. In case you are unable to control the fire, get out of the house and call the fire department.

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