Tiffany Haney
Seasoning a Matfer Bourgeat pan can be done in several ways, with the aim of creating a protective and non-stick surface. Matfer Bourgeat's Black Carbon Steel Cookware is known for its performance and longevity, and the company provides specific care instructions for its products. The process of seasoning involves bonding oil to the surface of the pan, creating a non-toxic and non-stick layer that improves with continued use. While some users have reported challenges with seasoning Matfer pans, others have achieved success by using methods such as oven seasoning with lard, seasoning with potato peels, salt, and oil, or applying grapeseed oil and heating the pan in an oven.
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What You'll Learn
Pre-seasoning and the factory coating
Matfer Bourgeat's black carbon steel cookware is known for its performance and longevity in professional kitchen environments. The pan is composed of a single, pressed piece of fine high-carbon steel. It is shipped from France with a protective factory coating of vegetable oil to prevent rust during transit.
Before seasoning your Matfer Bourgeat pan for the first time, it is important to wash it thoroughly with soap and warm water. Use a sponge or bristle brush to remove the pan's protective vegetable oil-based coating. Peel the skins of two large potatoes and saute them with 1/2 cup of oil and 1/4 cup of salt on medium-high heat for fifteen minutes. As the potato skins crisp up, the surface of your pan will start to turn golden brown as the oil bonds to the surface. Once the potato skins are crisp, discard them and wipe out your pan with a kitchen cloth or paper towel.
The above process can be repeated to add another layer of seasoning to your pan, or you can start cooking. The more you cook with your pan, the more your seasoning will develop. If your seasoning looks spotty, streaky, or darker in certain places, that is okay. Keep cooking and the seasoning will even out. Eventually, with proper maintenance and care, your pan will offer you natural, non-toxic, nonstick properties for years to come.
Matfer Bourgeat does not use the "bluing" process on their fry pans, which involves applying a blast of heat to the surface of a carbon steel product to create a corrosion-resistant outer layer. However, they do use this process on their Blue Steel Baking Sheet.
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Oven seasoning methods
Oven seasoning is a great way to season your Matfer Bourgeat carbon steel pan. Here is a step-by-step guide to oven seasoning your pan:
Cleaning and Preparation:
Before seasoning, it is important to clean your new pan thoroughly with soap and warm water, using a sponge or bristle brush to remove the protective vegetable oil-based coating applied during manufacturing. Ensure that you dry the pan with a towel after washing.
Potato Peel Method:
Peel the skins of two large potatoes and saute the peels with 1/2 cup of oil and 1/4 cup of salt on medium-high heat for about 15 minutes. Continuously stir the mixture, ensuring it coats the entire pan. The surface of your pan will start to turn golden brown as the oil bonds to it. Once the potato skins are crisp, discard them and wipe out the pan with a kitchen cloth or paper towel. This step helps remove the initial protective coating and prepares the pan for the next layer of seasoning.
Oil Application:
The next step is to apply a thin, even coating of oil to the entire pan. You can use grapeseed oil, lard, or any other oil of your choice. Use a paper towel or rag to apply the oil generously, ensuring it covers all surfaces, including the handle if desired.
Oven Seasoning:
Preheat your oven to a temperature between 200°F and 350°F, depending on your preference and the advice of the pan manufacturer. Place the pan upside down on the middle rack of the oven. You can place a piece of aluminium foil or a baking sheet on the lower rack to catch any potential oil drips. Leave the pan in the oven for 2-10 hours, depending on your chosen temperature and desired level of seasoning.
Cooling and Additional Layers:
Remove the pan from the oven and allow it to cool completely. It is recommended to let the pan cool for about 24 hours before applying another layer of seasoning or using it for cooking. The more layers of seasoning you add, the better the non-stick properties will be. You can repeat the oil application and oven seasoning steps as needed to build up a thicker, more durable seasoning.
Maintenance and Care:
After the initial seasoning and subsequent layers, your pan will develop a light to dark brown hue, eventually turning black with continued use. This is a natural process, and the colour variation is expected. With proper maintenance and care, your pan will offer natural non-toxic, non-stick properties for years. Remember to avoid using soap or steel wool when cleaning the pan, opting instead for hot water and a non-metallic scrubber for stuck-on bits. Always dry the pan after washing and apply a thin coat of oil before heating it on the stove to maintain its seasoning.
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Stovetop seasoning methods
Matfer Bourgeat carbon steel pans are shipped with a protective vegetable oil-based coating to prevent rust. Before seasoning, this coating must be removed by thoroughly washing the pan with soap and warm water, using a sponge or bristle brush.
One popular stovetop seasoning method involves potato peels, salt, and oil. First, peel two large potatoes and sauté the peels with 1/2 cup of oil and 1/4 cup of salt on medium-high heat for 15 minutes. Continuously stir the mixture, ensuring it coats the entire pan. Once the potato peels are crisp, discard them and wipe out the pan with a kitchen cloth or paper towel. The pan will have a golden-brown colour at this point. Repeat these steps to add another layer of seasoning, or start cooking. The more you cook with the pan, the more the seasoning will develop, eventually resulting in a slick, consistent black "patina".
Another method is to simply heat the pan and then apply oil. Heat the pan on the stovetop, then add oil and allow it to come back up to temperature before cooking. This method can be used after the initial seasoning to further develop the non-stick properties.
It is important to note that Matfer Bourgeat does not recommend using the "bluing" process, which involves applying a blast of heat to create a corrosion-resistant outer layer, on their carbon steel pans. However, if you intend to season and use your pan on an induction or glass cooktop, they suggest slowly bringing it up to medium-high heat to avoid warping.
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Maintaining the seasoning
Cleaning
When cleaning your seasoned pan, avoid using soap or steel wool unless you have badly burnt food stuck to the surface. Instead, opt for hot water and a non-metallic scrubber to remove any residue. You can also use kosher salt and a paper towel to scrub the pan gently. After cleaning, it is important to dry the pan thoroughly with a towel.
Oil
Oil plays a crucial role in maintaining the seasoning of your pan. Always pre-heat your pan before adding oil, and then allow it to come back up to temperature before cooking. This helps create a non-stick surface. Additionally, after cleaning and drying your cast iron pan, apply a thin coat of oil and heat it on the stove to ensure it is completely dry.
Re-seasoning
Over time, you may need to re-season your pan to restore its non-stick properties. To do this, simply repeat the seasoning process. You can use the potato peel and salt method or apply grapeseed oil with a paper towel, creating a thin, even coating before placing the pan in the oven. Remember, seasoning is a process, and with proper maintenance and care, your pan will offer natural, non-toxic, non-stick properties for years.
Heat Settings
When using your seasoned pan on an induction or glass cooktop, it is important to adjust the heat settings appropriately. Bring your pan up to medium-high heat slowly, spending 15-20 seconds each on low, medium-low, and medium heat first. This gradual approach helps prevent warping and ensures even heating across the cooking surface.
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Common pitfalls to avoid
- Do not forget to remove the protective coating that comes with the pan. This coating is usually applied to prevent the bare metal from rusting, but it needs to be removed before you start seasoning.
- Don't hang up your dripping wet frying pan. Carbon steel has a high iron content, so even a well-seasoned pan can rust if put away wet or stored in a humid environment. Always dry your pan on the stove after wiping it dry.
- Avoid using soap or steel wool to clean your pan unless you have something badly burnt on it. After cooking, simply clean it with hot water on a similarly hot pan, then wipe it off with a paper towel.
- Do not stack your pans without protection. Make sure to lay a pan protector, dish towel, or trivet inside your pan before placing another piece of cookware on top to prevent the seasoning from getting scratched.
- Do not forget to heat the pan before applying the oil. Heating the pan first allows the oil to go on as thinly as possible.
- Avoid getting oil on the sides of the pan. Pour a thin layer of oil and heat until smoking, then dispose of the oil.
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Frequently asked questions
Matfer Bourgeat recommends seasoning your pan using potato peels, salt, and oil. First, wash your pan with soap and warm water, then use a sponge or bristle brush to remove the pan's protective vegetable oil-based coating. Next, peel the skins of two large potatoes and saute them with 1/2 cup of oil and 1/4 cup of salt on medium-high heat for 15 minutes. Once the potato skins are crisp, discard them and wipe out your pan with a kitchen cloth or paper towel. Repeat the process to add another layer of seasoning.
Grapeseed oil is a popular choice for seasoning pans. However, you can also use other types of oil such as vegetable oil, olive oil, or lard.
To clean your Matfer Bourgeat pan without removing the seasoning, avoid using soap or steel wool. Instead, use hot water and a non-metallic scrubber to clean the pan. After cleaning, dry the pan with a towel and apply a thin coat of oil before heating it on the stove to fully dry.
