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Matfer Bourgeat Carbon‑Steel Fry Pan 11" (28cm)


$80.00
In stock — ships in 1 business day
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Delivered in 2–5 Days
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Go-to cookware for these experts

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Say goodbye to fragile, chemical-based nonstick coatings. The Matfer Bourgeat Carbon Steel Fry Pan delivers exceptional nonstick performance the natural way by building an ultra-durable patina that actually improves with use.

Lighter and more responsive than cast iron, carbon steel offers unmatched heat control for perfectly seared steaks, delicate eggs, or sautéed vegetables. Safe for high-heat cooking, metal utensils, and oven use, this professional-grade pan not only outperforms traditional nonstick cookware but also eliminates health concerns tied to chemical coatings.

Invest in cookware that's as healthy as your ingredients - your kitchen deserves an upgrade.

 

What makes this Chef Grade:

  • Pro-Level Heat Control: Black carbon steel offers outstanding responsiveness and heat retention for precision cooking, from delicate omelets to high-heat searing.
  • Healthy, Natural Nonstick: Chemical-free black carbon steel cooking surface from black carbon steel that improves naturally with use—no harmful coatings.
  • Clean, Seamless Design: Rivet-free welded handle for superior hygiene and effortless cleaning.
  • Versatile Performance: Oven-safe and induction-compatible, black carbon steel excels with any cooking technique.
  • Heritage Quality: Expertly crafted in France by Matfer Bourgeat, trusted by culinary professionals for over 200 years.
  • Care, Simplified: Comprehensive black carbon steel seasoning and care guide included, ensuring peak performance for life.

Frequently Asked Questions | Non-Stick Use & Care

Cooking with Carbon Steel

How does the “natural non-stick” differ from my old coated pan?

Instead of a fragile chemical layer, carbon steel builds a polymerized oil patina that actually thickens with use. It may not feel glassy on day 1, but it improves every cook and can be refreshed indefinitely.

What are the biggest mistakes to avoid?

Food sticking or a gummy, rusty coating usually results from the pan not being hot enough, using excessive oil, overcrowding the pan, or leaving moisture on the surface after cleaning.

To keep delicate foods like eggs from sticking, pre-heat your pan until it's hot enough for a drop of water to skitter, use just enough high-smoke-point oil to coat the surface evenly, pat ingredients dry before cooking, and ensure there's enough space for steam to escape.

Always dry the pan thoroughly after washing to maintain a smooth, non-stick patina.

How hot should the pan be before I add food?

Aim for the “water-bead” test: heat on medium-high until a drop of water skitters like a bead of mercury instead of evaporates immediately (1.5-3 minutes depending on stove).

When ready, add a teaspoon of high-smoke-point oil and cook immediately.

Do I cook on lower or higher heat compared with a PTFE/Teflon or Ceramic pan?

Start a notch lower than you would on stainless but higher than on Teflon. Carbon steel heats fast and holds heat; medium is plenty for most searing once pre-heated.

Can I use metal utensils, or do I still need silicone?

Metal spatulas are encouraged once seasoned. Seasoned carbon steel is tougher than any synthetic coating. Just avoid aggressive scraping that might gouge raw steel at the edges.

That said: Light scratches do not affect the non-stick properties of the pan, nor does it make it unsafe to cook with. It just adds character to a well loved pan!

Seasoning

Why season at all?

Seasoning bonds ultra-thin layers of polymerized oil to create a natural non-stick surface and protect against rust.

Which oil works best?

Neutral, high-smoke-point oils like canola, grapeseed, or soybean polymerize evenly and resist flaking; avoid butter or coconut oil for the initial coats.

How often should I re-season?

Anytime the pan looks dull, patchy, or rusty—otherwise, normal cooking continually strengthens the finish.

Is high heat (oven, broiler, open flame) safe like cast iron—or will it ruin the finish?

Carbon steel thrives at extreme temps (well over 600 °F). Sear on the stove, then finish under a broiler or in a 450 °F oven without fear of damaging the patina.

Cleaning & Care

Can I clean with soap?

Yes - modern mild dish soaps (we use Dawn at home) won’t strip a well-bonded patina. Just avoid harsh abrasives and dry the pan right away.

Food started sticking - what should I do?

Scrub or scrape lightly, dry completely, then wipe on a scant coat of oil, and heat the pan until it just starts to smoke. One refresh layer usually restores glide.

How often should I re-season?

Anytime the pan looks dull, flaky or rust - otherwise, normal cooking continually strengthens the finish and builds the non-stick patina.

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How We Compare

Chef Grade Icon The Usual Suspects
Only restaurant-grade brands ✔️
Lifetime Factory Warranty ✔️ Limited or none
Transparent pricing - no memberships or retail & shipping mark-ups ✔️
2–5 day US shipping ✔️ 1–3 weeks
Trusted by top chefs & world-class restaurants ✔️
Crafted in Belgium, France & the USA ✔️ Often mass-produced in low-cost factories (usually China)

Customer Reviews

Based on 11 reviews
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T
Toby (Palos Verdes Estates, CA)

Amazing pan,
This Carbon Steel pan it’s a work horse and has a beautiful patina at the same time.

C
Carlos G.
Great pan - handle angle takes practice

Balance is different from my stainless pans so flipping veggies felt awkward at first. After a week it feels natural and the seasoning is bulletproof.

T
Trent W.
Strong but needs love

Left it wet overnight and got spots. A quick scrub with BKF and reseason fixed it, but lesson learned - dry it right away.

M
Maria S.
Restaurant quality at home

Seasoned it twice and it already has a slick, dark patina. Searing steak is a whole new level - crust without sticking. Love the weight and the long handle stays cool.

J
Jen P.
Breakfast hero

Fried eggs slide right out after a quick oil wipe. Best part - soap free clean up means I'm done in seconds before work.