---
product_id: 137250625
title: "Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8\""
brand: "matfer"
price: "$256.99"
currency: USD
in_stock: true
reviews_count: 13
url: https://www.desertcart.us/products/137250625-matfer-bourgeat-black-carbon-steel-frying-pan-10-1-8
store_origin: US
region: United States of America
---

# Superior heat retention & distribution Oven & all hob compatible Rivet-less welded steel handle Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8"

**Brand:** matfer
**Price:** $256.99
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the pan that pros swear by!

## Quick Answers

- **What is this?** Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8" by matfer
- **How much does it cost?** $256.99 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/137250625-matfer-bourgeat-black-carbon-steel-frying-pan-10-1-8)

## Best For

- matfer enthusiasts

## Why This Product

- Trusted matfer brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Chemical-Free Cooking:** Uncoated carbon steel, free from PTFE & PFOA, for pure, natural nonstick
- • **Built to Last a Lifetime:** Durable, rivet-free steel handle welded for rust & bacteria resistance
- • **Master the Art of Searing:** Exceptional heat control for perfect meats & veggies every time
- • **Versatility Meets Performance:** Works flawlessly on induction, gas, electric, open flame & oven
- • **Authentic French Craftsmanship:** Made in France with premium materials for professional-grade results

## Overview

The Matfer Bourgeat 10" Black Carbon Steel Frying Pan delivers professional-grade heat distribution and retention, crafted from uncoated carbon steel for natural nonstick performance after seasoning. Featuring a rivet-less welded steel handle for durability and hygiene, it’s compatible with all stovetops including induction and oven-safe up to 400°C. Made in France, this pan is designed for serious home chefs and managers who demand longevity, versatility, and flawless cooking results.

## Description

Our incredible black steel fry pans are amazingly strong and made to last. black Steel distributes heat excellently. fry Pans in black steel are for all hob types. high Quality, extra strong steel strip handle. heavy Duty construction. can Be "seasoned" for non stick use and prolonged life. before The first use: place the frying pan under hot running water for a few minutes, using a cleaning brush if necessary to remove the remains of the protective layer. Dry the frying, add oil, slices of potatoes and a large portion of salt and fry for a few minutes. discard Contents, then briefly reheat frying pan with a little oil, remove from heat and wipe with paper towel. after Use: wipe with paper towel or if necessary rinse under hot water. Do not use dish soap. Dry and re-grease lightly.

Review: Best skillet I ever owned - Where has this pan been all my life? I followed the simple seasoning instructions, cleaned the pan as recommended, and have enjoyed non-stick cooking, many of the advantages of cast iron skillets, and easy care for almost a year now. I wish I had discovered it 30 years ago. I was tired of non-stick pans that put invisible chemicals in my food, which steadily deteriorated with every use, and which required replacement every few years. Properly cared for, this pan will last a lifetime with no loss of quality. It is slightly heavier than most non-stick pans of equal size, but far lighter than cast iron. A great professional skillet at a reasonable price.
Review: Initial thoughts and comparison to cast iron - Just cooked first breakfast on a new 15.75 incher. My impressions. First, it's big. I wanted something bigger than my vintage 12 inch cast iron for cooking big batches of veggies and bunches of burgers for the fam. To get a bigger bottom surface area, went with the 15. It's 2 pounds heavier than a #12 cast iron. The pan is thick and the handle is almost comically well built. The 15.75 is way too big for a standard oven, which is fine for my purposes. I cook on a powerful bluestar range with 25k btu burner. I wouldn't go bigger than this size for sure. On a regular range, I have to believe this wouldn't heat evenly on the edges. The 14 would probably fit better on a bluestar with less overhang but I wanted the extra space. This pan and size would probably be good for a drive in campfire cook. High sides, lots of room, big handle. I talk about the seasoning. The instructions on the sticker are deceptive in how easy they make it sound to clean the factory coating off. Warm water and detergent with a brissle brush won't do it. I worked hard on it and the coating just started scratching after 15 minutes. I saw various places people say to use easy-off oven cleaner outside to avoid fumes. Tried it and have to say this is my new method. Sprayed it on and left it in a garbage bag for a couple hours. It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating. The effort after easy-off was like what I thought it should have been out of the box. Then I seasoned with canola oil cause that's what I had. Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan. Even with 25k btu, it took a while to get each area to smoke. It's a thick pan. Don't know if the smaller pans are thinner. Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron. This thing is a 2 hander all day. It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool. I have a long history with cast iron. Have a bunch of vintage griswold pans of various sizes. Cooked 1000s of meals in CI. My wife has a carbon steel crepe pan and I started messing with it for eggs and I was like, what's this? Seemed light and very non-stick. I've wanted something bigger than a #12 cast iron for bigger meals. So after a bunch of research, I ended up with this 15.75 to get a bigger bottom surface than a #12. I think the 15.75 is maybe an inch wider at the bottom, which is quite a bit more in area when you do the math. My overall impression of cast iron vs carbon steel is carbon steel is easier to clean. Feels a bit more non-stick. I like that I can run a hot/warm carbon steel pan under water. Don't do that with CI. I cracked a vintage CI pan doing that. I like the longer handles. This newer matfer has the convex bottom which I'm not a fan of. On gas, the oil runs to the outside. It's not terrible, just less than perfect. Temperature IR tests. Did a simple heat comparison with an IR gun between a griswold #12 and the 15.75 matfer. From each pan completely cold, tested each pan every minute on the middle and the outside edge running full blast on the 25k burner each minute. I expected the matfer to be faster to climb. I was surprised. Results (middle of pan and outside edge): #12 Griswold @ 1 min: 370 mid, 288 outside. 2 min: 570 mid, 490 outside. 15.75 Matfer @ 1 min: 200 mid, 168 out. 2 min: 340 mid, 235 out. 3 min: 410 mid, 288 out. 4 min: 460 mid, 330 out. Then after the test about 3-5 minutes, didn't measure closely, the #12 was still 330 degrees. The matfer was 160 ish. Matfer had more time to cool as it was tested first. CI definitely holds heat. These are different shaped pans and not really and apple to apple but I expected quicker heats up on the matfer as that's one of its selling points. The CI was blazing in a couple minutes. Not saying that makes it better. That pan does tend to get and stay too hot. The 25k is a monster and I can't imagine how long a 12 or 15k typical burner would take on this pan. Wouldn't be good at all for searing steaks, anything high heat. Just throwing that out if anyone with a regular gas burner is thinking of going this big. I can't speak for induction or electric. Outside cooking on a bayou burner would be a good fit probably. After seasoning, cooked sunny side up eggs and they came out perfect. As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed. I think 15.75 is too big probably even for a bluestar range but is workable. Great quality pan. I'll be picking up some other sizes and will sideline some CI pans other than for searing.

## Features

- VARIETY OF USES: Brings top-notch heat distribution and temperature control, excellent for searing meats and fish, stir-frying and caramelizing vegetables, and a wide variety of other dishes and techniques. Do not use with acidic ingredients (lemon juice, vinegar, tomato sauce, etc.)
- UNCOATED NONSTICK MATERIAL: Made of a single piece of uncoated high-carbon steel, free of PTFE, PFOA, or any other chemical coatings. Season the pan according to factory instructions to achieve nonstick properties for years of use
- DURABLE CONSTRUCTION: The steel handle is welded to pan's body for a strong and rivet-less construction, preventing the buildup of rust, grease, or burnt food. Its ergonomically angled design makes it ideal for easy sautéing, stirring, and flipping
- 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
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0040ZPPSS |
| Additional Features | Electric Stovetop Compatible, Gas Stovetop Compatible, Heavy Duty, Induction Stovetop Compatible, Oven Safe |
| Best Sellers Rank | #12,469 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #21 in Woks & Stir-Fry Pans |
| Brand | Matfer |
| Brand Name | Matfer |
| Capacity | 2 Quarts |
| Coating Description | Seasoned Oil |
| Color | Gray |
| Compatible Devices | Electric Coil, Gas, Smooth Surface Induction, Smooth Surface Non Induction |
| Customer Reviews | 4.4 out of 5 stars 8,194 Reviews |
| Global Trade Identification Number | 03334490620033 |
| Handle Material | Steel |
| Has Nonstick Coating | No |
| Included Components | Frying Pan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray |
| Item Weight | 3.6 Pounds |
| Manufacturer | Matfer Bourgeat |
| Manufacturer Part Number | 62003 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 400 Degrees Celsius |
| Metal Type | Carbon Steel |
| Model Name | Black Carbon Steel Frying Pan |
| Model Number | 62003 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Recommended Uses For Product | searing meats, browning omelets, grilling fish, cooking a wide range of dishes, even desserts |
| Shape | round |
| Special Feature | Electric Stovetop Compatible, Gas Stovetop Compatible, Heavy Duty, Induction Stovetop Compatible, Oven Safe Special Feature Electric Stovetop Compatible, Gas Stovetop Compatible, Heavy Duty, Induction Stovetop Compatible, Oven Safe See more |
| Specific Uses For Product | Eggs, Fajita, Fish, Meat, Omelet |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Matfer
- **Color:** Steel Gray
- **Compatible Devices:** Gas
- **Material:** Carbon Steel
- **Special Feature:** Non Stick, Oven Safe

## Images

![Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8" - Image 1](https://m.media-amazon.com/images/I/31HF6TBxfoL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 10 1/8" - Image 2](https://m.media-amazon.com/images/I/516Ex788BDL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: Is the 10.25" carbon steel pan big enough to easily fry 2 extra large eggs (over easy) at the same time?**
A: I think that the pan should be large enough. I've cooked 4 eggs in it at once. These were on the smallish side of "Large" eggs and, of course, the whites of the eggs did converge. But 2 eggs should fit fine. This is a great pan- very happy with it. Only thing you might want to research a bit  is the 'seasoning' method. I did use the manufacturer's suggestion with the potato peels and it was a disaster.  I've since purchased an additional bit larger Matfer and will season that one in the oven.
Hope that helps.

**Q: What is the inside diameter of the bottom?**
A: inside measurement of the bottom - 7.5 inches or 19 cm.

**Q: does this warp?**
A: Mine should have a couple of times, but no it hasn't warped. Steel is not black. Takes longer to "season" than cast iron. I like mine. Much lighter than cast iron but sears meat good. heavy enough that if you hit an intruder in the head with it, the pan will come out ahead!

**Q: does this pan come in a bag and with a disc-shaped label that includes care instructions?**
A: Mine came with disc-shaped label and instructions.  I only recall that it was well protected in the shipping carton.  There was no cloth bag.  There were no scratched on the pan

## Customer Reviews

### ⭐⭐⭐⭐⭐ Best skillet I ever owned
*by R***R on April 29, 2026*

Where has this pan been all my life? I followed the simple seasoning instructions, cleaned the pan as recommended, and have enjoyed non-stick cooking, many of the advantages of cast iron skillets, and easy care for almost a year now. I wish I had discovered it 30 years ago. I was tired of non-stick pans that put invisible chemicals in my food, which steadily deteriorated with every use, and which required replacement every few years. Properly cared for, this pan will last a lifetime with no loss of quality. It is slightly heavier than most non-stick pans of equal size, but far lighter than cast iron. A great professional skillet at a reasonable price.

### ⭐⭐⭐⭐⭐ Initial thoughts and comparison to cast iron
*by E***E on January 1, 2023*

Just cooked first breakfast on a new 15.75 incher. My impressions. First, it's big. I wanted something bigger than my vintage 12 inch cast iron for cooking big batches of veggies and bunches of burgers for the fam. To get a bigger bottom surface area, went with the 15. It's 2 pounds heavier than a #12 cast iron. The pan is thick and the handle is almost comically well built. The 15.75 is way too big for a standard oven, which is fine for my purposes. I cook on a powerful bluestar range with 25k btu burner. I wouldn't go bigger than this size for sure. On a regular range, I have to believe this wouldn't heat evenly on the edges. The 14 would probably fit better on a bluestar with less overhang but I wanted the extra space. This pan and size would probably be good for a drive in campfire cook. High sides, lots of room, big handle. I talk about the seasoning. The instructions on the sticker are deceptive in how easy they make it sound to clean the factory coating off. Warm water and detergent with a brissle brush won't do it. I worked hard on it and the coating just started scratching after 15 minutes. I saw various places people say to use easy-off oven cleaner outside to avoid fumes. Tried it and have to say this is my new method. Sprayed it on and left it in a garbage bag for a couple hours. It still took hard scrubbing but it progressed pretty quick and could easily see where there was and wasn't coating. The effort after easy-off was like what I thought it should have been out of the box. Then I seasoned with canola oil cause that's what I had. Held it over the huge burner till each section smoked. It looked and felt perfect. I would have done this in the oven for a smaller pan. Even with 25k btu, it took a while to get each area to smoke. It's a thick pan. Don't know if the smaller pans are thinner. Weight. The 15.75 is very heavy. I'm a beefcake with strong arms that has no problem one handing a full 12 inch cast iron. This thing is a 2 hander all day. It's very long handle to the far opposite side. The bottom half the handle gets hot. The top half seemed to stay cool. I have a long history with cast iron. Have a bunch of vintage griswold pans of various sizes. Cooked 1000s of meals in CI. My wife has a carbon steel crepe pan and I started messing with it for eggs and I was like, what's this? Seemed light and very non-stick. I've wanted something bigger than a #12 cast iron for bigger meals. So after a bunch of research, I ended up with this 15.75 to get a bigger bottom surface than a #12. I think the 15.75 is maybe an inch wider at the bottom, which is quite a bit more in area when you do the math. My overall impression of cast iron vs carbon steel is carbon steel is easier to clean. Feels a bit more non-stick. I like that I can run a hot/warm carbon steel pan under water. Don't do that with CI. I cracked a vintage CI pan doing that. I like the longer handles. This newer matfer has the convex bottom which I'm not a fan of. On gas, the oil runs to the outside. It's not terrible, just less than perfect. Temperature IR tests. Did a simple heat comparison with an IR gun between a griswold #12 and the 15.75 matfer. From each pan completely cold, tested each pan every minute on the middle and the outside edge running full blast on the 25k burner each minute. I expected the matfer to be faster to climb. I was surprised. Results (middle of pan and outside edge): #12 Griswold @ 1 min: 370 mid, 288 outside. 2 min: 570 mid, 490 outside. 15.75 Matfer @ 1 min: 200 mid, 168 out. 2 min: 340 mid, 235 out. 3 min: 410 mid, 288 out. 4 min: 460 mid, 330 out. Then after the test about 3-5 minutes, didn't measure closely, the #12 was still 330 degrees. The matfer was 160 ish. Matfer had more time to cool as it was tested first. CI definitely holds heat. These are different shaped pans and not really and apple to apple but I expected quicker heats up on the matfer as that's one of its selling points. The CI was blazing in a couple minutes. Not saying that makes it better. That pan does tend to get and stay too hot. The 25k is a monster and I can't imagine how long a 12 or 15k typical burner would take on this pan. Wouldn't be good at all for searing steaks, anything high heat. Just throwing that out if anyone with a regular gas burner is thinking of going this big. I can't speak for induction or electric. Outside cooking on a bayou burner would be a good fit probably. After seasoning, cooked sunny side up eggs and they came out perfect. As non-stick as I expected. Probably a hair more non-stick than the cast iron. Clean up seemed easier. All in all, I'm impressed. I think 15.75 is too big probably even for a bluestar range but is workable. Great quality pan. I'll be picking up some other sizes and will sideline some CI pans other than for searing.

### ⭐⭐⭐⭐⭐ Great pan, you need to season it correctly!!
*by G***S on June 11, 2023*

Pictures show residue left from throwing bacon on the dry pan, having only seasoned it 2 times. Another shows after i cleaned it, everything wiped off no problem in the sink. some of the seasoning wore off, i shouldve seasoned it 3 times. Then how the pan evenly heats pancakes, my stove does not heat evenly but this pam distibutes it great! Im gonna start off with the "negatives" because thats what i think people are here to see. If you dont season it good 2 or 3 times, its not gonna be non stick. Also depends on what you cook, if you arnt cooking very fatty foods like steaks and bacon, you NEED to season it at least 3 times before using. Its anoyying yes but most people are looking to get rid of teflon and unknown ceramic pans, thats the trade off. Now the great thing is once its seasoned this pan is probably the best pan ive ever had. I seasoned the pan 2 times, 500 degrees with avacado oil which has around 550 smoke point. I still should have and will season it a 3rd time but i wanted to test how it held up with 2 and i know id cook steak and bacon ect. Well i threw bacon into this newly seasoned pan dry, and unsurprisingly it stuck a little. But after a minute of searing it was easy to pull off and any residue was very easy to push off the pan. Then i threw eggs in and because of the bacon bits sticking the eggs were sticking slightly too, but i didnt brake a yolk and again none of the egg bits that stuck a little stayed on the pan. For cleaning i let it cool a little then just used a non abrasive scruber and a little dish soap and everything wiped right off! Make sure you dry the pan and throw a little oil on it so it wont rust. Oddly some of the eggs from the firet cook seemed to wear off the seasoning a bit, another reason to season it again. You need to take care of this pan for the first few uses or it will stop being non stick. shown in the picture with the pancake, this pan distibutes heat insanely well! My stove heats 1 side a little more and i could see it in the cooking but its way more even than an aluminum or stainless pan. Its is totally non stick if you treat it right as i said before, even without butter the pancake didnt leave residue on the pan, and i still need to season it one more time! Overall great pan, wish i got one sooner.

## Frequently Bought Together

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-05-19*