Matfer up date.

[FireMan]

I know this here is the CI website. Which is why I lead with my baby, my Stargazer 10. Dang, I just think that thing is the cats meow and mine is perfectly seasoned and there is nothing like that handle hands down or up. If’n I have that lost island event I want that thing wiff me. Now to the Matfer, carbon steel (cousin to cast iron) 10. My ceramic stopped bein ceramic awhile back, and I thought I would get CS, since I use my wok fairly, occasionally. Then CSI kicked in and I just had to have it, oh yeah! Plus I didn’t want to go the non stick route and since I know, properly cared for & seasoned, CI and CS will be non stick as I ever want anything to be, yes even omelets.
Enter the world with Carbon Steel. The Matfer is seasoned, oh yeah. Eggs slide around on it just like a non stick commercial. I just haven’t become attached to it as my CI. Don’t know why. Guess I need more time. Meanstwhile I cooked a Denver Steak from Porter Road in or his morn. Dang, a good steak! Cooked it vie ATK method of flippin it every 30 seconds until 115 deegrees. No oil or grease or butter or nuthin. Turned out mighty fine, mighty fine! Then threw in som eggs with butter and let the skillet cool down a bit. A great “pan”, just got to git more accustomed to it. Like a new girlfriend, gotta git used to her.

[Spinaker]

I love my Stargazers too. The handles are second to none. I am also a big fan of the carbon steel as well. Especially while camping.

[Huskee]

I've never experienced the eggs sliding around like the TV commercials on anything except a new T-fal or my latest favorite, Greenpan, which has pretty much replaced Tfal for my eggs. Otherwise, a good CI pan is imperative. My wife uses her slew of them for 100% of her skillet cooking.

[Panhead John]

I just bought my first Green Pan, a 4.5 qt. sauté/fry pan, I like it a lot!

[Murdy]

The copper pans work well too. Not sure about durability, but they are great for eggs. Just wipe it out with half a paper towel when you done cooking and the pan is basically clean.

[JoeSousa]

Stargazer is one of the few cast iron brands I don't yet own but those handles look awesome.

[barelfly]

I have two CS skillets. I love them and have been using more and more. And the 3NailIronware pan I picked up last year the chile festival, that thing is like cooking on ice!

I know a few here have the matfer skillets, I think ecowper just got one as well and was impressed with it. And I like that Stargazer you have there! Very nice!

[ecowper]

I have carbon steel from Made In and DeBuyer …. Love ‘em

[randy.56]

Don't know anything about CI or CS, But I would like to eat breakfast with FireMan.

[FireMan]

Update of an up date. This here thang has become my workhorse. The more I use it, the more I likes it. And yes, my eggs are still slip slidin away.

[MsTwiggy]

I’m still figuring out which carbon steel pan I want. I think i’m going to have to go to a store and give em a feel. Not even sure where the place is to do that but figuring Seattle has to have something. And i just noticed that FireMan said he cooked that steak with any oil, butter, or tallow and it ended up with that incredible crust. If that ain't selling a pan nothing will. 🔥🔥🐿️

[FireMan]

If’n it’ll hep ya any, with the research I did & without gittin stupid in the price, I’d recommend the Matfer or the Du Buyer. I have since forgotten why I lighted on the Matfer. Keepin in mind they are not of the weight of a Teflon piece, but they are not the two fisted variety of CI fer the more fragile amongst us.

[barelfly]

We can help you spend your money

https://smithey.com/products/carbon-steel-farmhouse-skillet

https://3nailironware.com/shop/ols/categories/11-inch-pans

I know seeing in person helps..the Smithey I thought was just a gorgeous pan…wife gave it to me for my birthday. The 3Nailironware pan I have, I found the paella pan at the Hatch Chile Festival last year - I’d love to get a skillet next from them.

And I know there are much cheaper CS skillets out there that are great

[MsTwiggy]

I decided on Darto. I measured all of my cast iron skillets and one thing I really like about my CI are the vertical sides which provide greater cooking surface area relative to overall pan width. It will be a while before they arrive but they were pretty reasonable given the 2 for 1 sale and if I gift or sell my spares they will be basically free. 🔥🔥🐿️

[yakima]

I have a couple of Lodge CS skillets. Inexpensive, work fine. The main deal is to develop and maintain seasoning.
Also have a couple deBuyer estate sale items; a big skillet (12 inches outside diameter) and a smaller crepe pan. I may have $10 into the pair. The prices on "designer" cookware are crazy. IMO.

[Finster]

I have 2 of the matfer pans. The 12 inch that Fireman pictured above, and an 8 inch.
i chose the matfer because of the welded handles. I like that better than rivets.
I honestly use the 8 inch much More often than the 12 inch
it almost never leaves my stove top. It’s great for frying a couple of eggs, or single portion sizes of anything I want to sauté. I’ve also used it on the kettle with no ill effects.
my biggest gripe with the 12 inch is the length of the handle. It’s a bit unwieldy imo.
at that size, cast iron is easier to handle despite being twice the weight*

*weight is a guesstimate

[FireMan]

Yes, that was one of the factors, the welded handles.

[FireMan]

It is a skillet my dear MsTwiggy . The $240 and up was the other thing I was talkin about. Mine is a ten
inch BTW.