---
product_id: 17120233
title: "Matfer Bourgeat Black Carbon Steel Frying Pan, 14\""
brand: "matfer"
price: "₨7145"
currency: SCR
in_stock: true
reviews_count: 7
category: "Matfer"
url: https://www.desertcart.sc/products/17120233-matfer-bourgeat-black-carbon-steel-frying-pan-14
store_origin: SC
region: Seychelles
---

# Superior heat retention & distribution Chemical-free uncoated steel, eco-friendly Durable welded carbon steel handle Matfer Bourgeat Black Carbon Steel Frying Pan, 14"

**Brand:** matfer
**Price:** ₨7145
**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, 14" by matfer
- **How much does it cost?** ₨7145 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/17120233-matfer-bourgeat-black-carbon-steel-frying-pan-14)

## 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

- • **Toxin-Free Cooking:** Uncoated carbon steel pan free from PTFE and PFOA for a pure, chemical-free experience.
- • **Built to Last a Lifetime:** Rivets-free welded handle ensures strength, hygiene, and effortless stirring.
- • **Master the Art of Searing:** Achieve perfect caramelization and even cooking with unmatched heat control.
- • **French Craftsmanship Excellence:** Proudly made in France, combining tradition with professional-grade durability.
- • **Versatility Meets Compatibility:** Works flawlessly on induction, gas, electric, ovens, and even open flames.

## Overview

The Matfer Bourgeat 14" Black Carbon Steel Frying Pan delivers professional-grade heat distribution and retention, perfect for searing, stir-frying, and caramelizing. Crafted from a single piece of uncoated carbon steel, it offers a chemical-free cooking surface that improves with seasoning. Its welded steel handle ensures durability and sanitary use, while compatibility with all stovetops—including induction—and ovens makes it a versatile kitchen essential. Made in France, this pan combines heritage craftsmanship with modern performance, ideal for millennials seeking a sustainable, high-performance cookware upgrade.

## Description

Shop Matfer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: Great pan, you need to season it correctly!! - 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.
Review: Matfer said knock you out! - The pan itself is fantastic. Took seasoning like a champion, and is more nonstick than my tramontina teflon skillet. no joke. but before i continue to sing it's praises... and i will... let's mention the one down side. this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel because you can't lift your cast iron anymore, it may serve to keep looking at aluminum or teflon. this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors. now, the praises... i started my pan with a rigorous hot water and detergent scrub, all over, and paper towel dried, then whilst the pan was drying on a warm stove, i cranked my oven up to 500F. once the pan was dry, i gave him a full body massage in flax oil. the entire length of the handle, the inside and outside of the pan, all of it. flipped upside down and inserted in the oven, and gave him one hour in the heat. i pulled the pan, set him aside for a bit too cool, then rubbed him down again in flax oil with an oily rag i keep for my cast iron. once he was shiny all over like a golden god, back into the furnace. after the second hour at 500F, the heat went off and the pan sat until the next morning when i seasoned as per the instructions, using oil, salt, and potato skins. the pan was, at this point, a deep auburn all over, and the potato skins fried right up. but instead of taking those to black, i just fried them until the skins were crispy and brown, then removed the salt, oil, and skins from the pan. i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter. having two peeled potatoes left, i had chunked those and soaked them in lemon water to keep them from graying, so faced with a dilemma, I answered by using a fork to separate the skins from the salt, then placed some of the oiled salt back in the pan, with the sauteed onions, topped it with the chunked russets, and added pepper, then slid the whole pan into a 375 degree oven for an hour. once the potatoes were done, i sprinkled the crispy skins over the steamy soft potatoes, and preserved the salt to be used yet again. (of note, i was using a large grain himalayan pink salt, as i was out of kosher salt). the next morning, the 3rd day this pan was in my house, i fried three eggs in it, just to see where we were at. i got that "egg on an air hockey table" effect that you see on TV, and finished the three perfect sunny side up eggs with the last of the crispy potato skins from the previous day. the pan hasn't left my stovetop yet. if you can get past the weight, these pans are flat out incredible. cut the teflon cord! one final note... i love the pan, and i got it just under 50 bucks on desertcart, but after some research, i've seen them as low as 30 bucks from some restaurant supply stores. do your research kids, just because it's a value at 50 doesn't mean you should have to pay that if you don't have to! price shop!

## 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 extra strength and security, is free of rivets, ensuring sanitary use, and its angled design makes it ideal for easily sauteeing, stirring, and mixing your dishes
- 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
- VITAL MEASUREMENTS: Inner Diameter: 14"; Cooking Surface: 10.5"; Handle Length: 12.5"; Weight: 7.45 lbs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00AQKVUIU |
| Best Sellers Rank | #9,470 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #18 in Woks & Stir-Fry Pans |
| Brand | Matfer |
| Coating Description | seasoning |
| Color | Steel Gray |
| Compatible Devices | Gas |
| Customer Reviews | 4.3 4.3 out of 5 stars (8,202) |
| Date First Available | December 19, 2012 |
| Global Trade Identification Number | 00793842276213, 03334490620071 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 6.14 pounds |
| Item model number | 62007 |
| Manufacturer | Matfer Bourgeat |
| Material | Carbon Steel |
| Model Name | Matfer Bourgeat Black Carbon Steel Fry Pan, 14 1/8" |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | Searing meats, browning omelets, grilling fish, cooking various dishes, and desserts |
| Shape | round |
| Special Feature | Non Stick, Oven Safe |
| Specific Uses For Product | frying, searing, grilling, baking desserts |

## 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, 14" - Image 1](https://m.media-amazon.com/images/I/11YuvmGY4sL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 14" - Image 2](https://m.media-amazon.com/images/I/21SA76xb+oL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 14" - Image 3](https://m.media-amazon.com/images/I/311v+JQEPiL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 14" - Image 4](https://m.media-amazon.com/images/I/315IJ5D9BXL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 14" - Image 5](https://m.media-amazon.com/images/I/31Da9TXOytL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ Matfer said knock you out!
*by O***N on March 29, 2018*

The pan itself is fantastic. Took seasoning like a champion, and is more nonstick than my tramontina teflon skillet. no joke. but before i continue to sing it's praises... and i will... let's mention the one down side. this is a heavy skillet. no two ways around it, it is lighter than cast iron in the same size, but if you're moving from cast iron to carbon steel because you can't lift your cast iron anymore, it may serve to keep looking at aluminum or teflon. this pan is a bulldog, great little pan, always faithful, but he's got shoulders and a head that will absolutely scare your neighbors. now, the praises... i started my pan with a rigorous hot water and detergent scrub, all over, and paper towel dried, then whilst the pan was drying on a warm stove, i cranked my oven up to 500F. once the pan was dry, i gave him a full body massage in flax oil. the entire length of the handle, the inside and outside of the pan, all of it. flipped upside down and inserted in the oven, and gave him one hour in the heat. i pulled the pan, set him aside for a bit too cool, then rubbed him down again in flax oil with an oily rag i keep for my cast iron. once he was shiny all over like a golden god, back into the furnace. after the second hour at 500F, the heat went off and the pan sat until the next morning when i seasoned as per the instructions, using oil, salt, and potato skins. the pan was, at this point, a deep auburn all over, and the potato skins fried right up. but instead of taking those to black, i just fried them until the skins were crispy and brown, then removed the salt, oil, and skins from the pan. i wiped out of the pan, and it was slick and easy, nothing stuck at all. i then sauteed one whole onion in butter. having two peeled potatoes left, i had chunked those and soaked them in lemon water to keep them from graying, so faced with a dilemma, I answered by using a fork to separate the skins from the salt, then placed some of the oiled salt back in the pan, with the sauteed onions, topped it with the chunked russets, and added pepper, then slid the whole pan into a 375 degree oven for an hour. once the potatoes were done, i sprinkled the crispy skins over the steamy soft potatoes, and preserved the salt to be used yet again. (of note, i was using a large grain himalayan pink salt, as i was out of kosher salt). the next morning, the 3rd day this pan was in my house, i fried three eggs in it, just to see where we were at. i got that "egg on an air hockey table" effect that you see on TV, and finished the three perfect sunny side up eggs with the last of the crispy potato skins from the previous day. the pan hasn't left my stovetop yet. if you can get past the weight, these pans are flat out incredible. cut the teflon cord! one final note... i love the pan, and i got it just under 50 bucks on amazon, but after some research, i've seen them as low as 30 bucks from some restaurant supply stores. do your research kids, just because it's a value at 50 doesn't mean you should have to pay that if you don't have to! price shop!

### ⭐⭐⭐⭐⭐ Review
*by M***A on May 8, 2020*

I love cooking and was looking for pans I can safely use on my gas stove top, put in the oven and use on my 100 year old Rayburn wood stove! I am weeding out all plastics, Teflon and non-stick surfaces, and noticed lots of very good reviews for the Matfer steel pans. I started with a small pan, followed all the starter seasoning instructions and cleaning after every use very carefully and so glad I did. I was so very happy with this pan I bought another. When I can afford a third I will add to my collection. Nothing sticks! The cooking results are excellent. I'm very happy! Tip, I purchased heat proof slip on silicon handles, cause they get hot and the pans are heavy. Follow the cleaning instructions every single use. No detergents, dry thoroughly and oil lightly when dry. I use rice bran oil. My pans are nearly black now, which is how they are supposed to be after correct use and cleaning/storing.

## Frequently Bought Together

- Matfer Bourgeat Black Carbon Steel Frying Pan, 14"
- MIU Fish Spatula Stainless Steel, Flexible, Polished Metal, Corrosion Resistant, Kitchen Slotted Turner [Upgraded Version]
- Matfer Bourgeat Exoglass® High Temperature Pelton Spatula, Grey

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-01-26*