MatferBourgeat 062034 Round Crepe Pan, 9 1/2-Inch, Gray

It is an absolutely perfect pan. We followed the instructions for "seasoning" the pan and, when we were done, it was a perfect non-stick surface. To celebrate our new pan, we made crepes in it the very next day and they were very easy to cook and flipped without any sticking. I highly recommend this pan. We love it.

Great pan for eggs, seasoned per the American's Kitchen video and works great. worked so good I bought the 11-3/4" frying pan.

Super slick. After seasoning I can put an egg on the hot pan, let it cook a little, and then tilt the pan. The egg slides without any prodding with a spatula.Not having rivets was a major contributing factor in me choosing the Matfer Bourgeat pan over other reputable brands like Vollrath, Mauviel, and DeBuyer. Otherwise, there's very little difference between these brands and it comes down more to personal preference for things like handle angle and length. I've never had a rivetless pan and the idea of it being just slightly easier to clean was a plus.If you're new to carbon steel and cast iron, you should know that you cannot cook acidic things in them. Mildly acidic for a short time, yes. Such as something with a lot of diced tomatoes. But if you think you're going to be simmering a tomato sauce or cooking something with a lot of lemon juice, you may find your seasoning degrades. Now, it's not a big deal to reseason the pan, but things like that are what stainless steel is for.My seasoning regime is simple. I use filtered flaxseed oil (on the label the only thing listed is flaxseed, filtered because it won't have seed husk bits in it), but grapeseed oil is my number 2 pick. If you can't find either of those, use canola. Everybody can find canola. The goal is to use an oil with the highest polyunsaturated fat content you can find. Each unsaturated position on the fat can crosslink to other fats, forming a protective network that prevents rust and gives the pan its nonstick properties. So poly- means multiple and mono- means one, so polyunsaturated content is what we want. More spots to crosslink. Why is flaxseed the best oil for this? Artists use linseed oil (the non-edible version of flaxseed oil) as their drying oil. Flaxseed oil is the only edible drying oil, and grapeseed oil is considered a semi-drying oil. This refers to the oil hardening after it sits exposed to air. Harder the better, when it comes to painting and pan seasoning. Drying oils > semi-drying > non-dryingFLAXSEED OIL WILL NOT BE WITH THE COOKING OILS. IT WILL BE WITH THE SUPPLEMENTS, LIKELY IN A REFRIGERATED DISPLAY. I say this because many a person seems to be looking for it in the cooking oil section. You can't actually cook with flaxseed oil because the smoke point is basically the temperature of water boiling. It's used as an omega 3 supplement.Here is a chart I made with the iodine values of various cooking oils. The iodine value indicates how much polyunsaturation is present (more the better) and a higher number corresponds to more polyunsaturation. Note that flaxseed oil is at the top, with grapeseed slightly behind. These values are approximate and will vary depending on the manufacturer of the oil. The easiest to find oil, canola, isn't too far from flaxseed and grapeseed and that's why I suggest it for those living in rural areas that don't have access to bigger grocery stores. Anything below an iodine value of 100 isn't good for pan seasoning. Note that the next step below canola oil is peanut, with a value of 84. Nut oils, with the exception of walnut, are high in mono-unsaturated fat. This can crosslink but because there's only one crosslinking position on the fat, it does a poor job.Flaxseed oil 136Grape seed oil 124Soybean oil 120Walnut oil 120Canola oil 110Peanut oil 84Olive oil 80Palm oil 44Palm kernel oil 16Coconut oil 71. Gently clean the new pan with some soap and hot water to get rid of the sealant they manufacturer puts on the pan to prevent rust before you get it. Use a brush or a gentle scrubber. The goal is to strip the coating, not a layer of the pan.2. Dry the pan in the oven, between 300-400F. It's not picky. Just needs to be completely dry.3. Take the pan out and let it cool.4. Repeat steps 1-3 to ensure all the coating is gone.5. Preheat the oven to 450F.6. Apply a THIN layer of your oil and spread over the entire pan, including the handle, with a paper towel. Thin, as in, do a quick wipe of the pan with a clean paper towel after oiling it. You really don't want anything more than the thinnest possible layer. A thick layer will result in bumps and also drip in your oven.7. Put the pan in the oven, upside down. Turn on your oven fan hood to high. This is going to produce a little smoke for the first 15 or so minutes. Not like a fire is burning, but there will be a little haze coming out of the oven vent. This may irritate your eyes/throat if you're sensitive and/or the oven fan hood isn't very good.8. Let the pan sit in the oven for 60-90 minutes. Remove and let cool. The pan should be turning black/brown. This is what you want.9. Do steps 6-8 at least once more, up to about 5 times.After you cook with this pan you, don't use soap or rough scrubbers to clean it. You'll degrade the nonstick layer. If you seasoned your pan well, a rinse with hot water and a wipe with a clean kitchen towel (or paper towel) should be all you'll need. Dry the pan, I like to use the oven. Extra protection if you rub the pan with any cooking oil, like canola, before storing. But if you built up multiple good layers of seasoning this isn't as necessary but is good practice. The most important thing is that it's completely dry.This applies to any carbon steel or cast iron pan.

This Matfer pan is perfect for quickly cooking up a single fried egg or something small. I like the shallow sides, which allow easier access for utensils to flip or turn food. I also like that the handle doesn't have large rivets that protrude into the cooking space, especially on this small of a pan. It is constructed well and performs as advertised, but you have to know what you're getting into with carbon steel. Season correctly and cook at the correct temperature with some fat on the pan and you're all good. Check out Uncle Scott's Kitchen on YouTube for excellent seasoning and cooking advice and you'll be set up for success.

Season it exactly like cast iron.This is an excellent little pan (7 in size) for a grilled cheese, a couple of medium eggs (probably only one jumbo - haven't tried that size yet) and also a great small crepe pan. As someone else noted, it's tiny. But that's ok if that's what you need. Because it is a crepe pan the sides are very low, making things easy to turn. But there's not as much volume in the pan as a 6" Wagner cast iron because the height is lower. It's not quite as low as a cast iron flat skillet, but it not quite as deep as a regular fry pan. The handle also stays much cooler than cast iron unless you're heating something for a long time. And because the pan itself is much thinner and lighter than cast iron the temperature is easier to control. The finish is also glassy smooth like other carbon steel pans; smoother than old cast iron. Overall this is a great value for a vary reasonable price.I use it to make a couple of eggs to top my pancakes from a larger skillet for breakfast often. Both on the stove at once, and breakfast comes out awesome.

I got the 7" pan to be a lightweight camping pan. I'm very pleased with the thickness of the pan and quality of the weld. I'll probably sand the weld spot down a little to smooth it out more but it'd not bad. The handle seems overly wide, especially for a 7" pan. That's a bummer for my case, but perhaps an advantage for home use. 5 stars anyway because it's great for the price ($30USD)