Can a Matfer carbon steel pan go in the oven?

HIGHLY COMPATIBLE & VERSATILE: Compatible with all hob types, including induction. With an ability to retain very high temperatures, black carbon steel excels over open fires, on outdoor grills, and in ovens, as well as on all varieties of traditional stove tops.

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Just so, are Matfer Bourgeat pans oven safe?

Oven Safe. This item can withstand high heat applications and is safe for oven use in food service.

Considering this, how do you clean a carbon steel Matfer Bourgeat? Use hot water, soap, and an abrasive surface to scrub the protective coating off your pan. This may take a few minutes of scrubbing. We recommend a copper wire pad, as it will quickly remove the coating without scratching your pan surface.

Subsequently, how do you pronounce Matfer Bourgeat?

How do you season a Matfer Bourgeat pan?

How often should I season my carbon steel pan?

I usually repeat the process 3 to 4 times, until the surface turns to a dark brown. I will then use the pan for cooking to naturally build up the patina. If you want the pan to be non-stick as soon as possible, you can repeat the process even more times so the inside of the pan will become almost black.

What can you not cook in carbon steel?

It is not ideal to cook acidic foods in any of your carbon steel pans. Acidic items like citrus, wine, and vinegar can strip away the patina that you’ve built up in your pan. Carbon steel is made of 99% iron as well, so it’s reactive, and we recommend cooking your acidic ingredients in a stainless clad pan.

Where are Matfer Bourgeat pans made?


Who makes Matfer Bourgeat?

Matfer Bourgeat USA, the American subsidiary of the Group, has now been serving America’s foodservice industry for more than 30 years. Matfer Bourgeat provides customer-based solutions for restaurants, conventional and luxury hotels, culinary schools, fine dining and catering services.

Why is food sticking to my carbon steel pan?

Prior to developing a patina, or slick seasoned coating, you will notice that food can stick to carbon steel. This is normal prior to developing a seasoning after repeated seasoning or extended use. Cooking with oils or fatty proteins will help this patina to develop.

Why is some carbon steel black?

Black carbon steel is created during the manufacturing process when high temperatures create a thin layer of oxidized iron on the outer surface. Galvanized steel owes its distinct grey color to zinc carbonate, a result of the chemical reaction between the protective zinc coating, oxygen and carbon dioxide.

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