---
product_id: 324034223
title: "Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4\""
brand: "matfer"
price: "₨368718"
currency: LKR
in_stock: true
reviews_count: 5
url: https://www.desertcart.lk/products/324034223-matfer-bourgeat-black-carbon-steel-frying-pan-17-3-4
store_origin: LK
region: Sri Lanka
---

# Superior heat distribution Natural chemical-free carbon steel Durable welded steel handle Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4"

**Brand:** matfer
**Price:** ₨368718
**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, 17 3/4" by matfer
- **How much does it cost?** ₨368718 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/324034223-matfer-bourgeat-black-carbon-steel-frying-pan-17-3-4)

## 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

- • **Built to Endure:** Welded steel handle and rivet-free design ensure long-lasting strength and hygienic, effortless stirring.
- • **Clean & Green Cooking:** Crafted from natural carbon steel, free from PTFE and PFOA, promoting a healthier, chemical-free kitchen.
- • **Precision Heat Mastery:** Experience flawless searing and even cooking with unmatched heat distribution that locks in nutrients and flavor.
- • **Universal Hob Compatibility:** Seamlessly transition from induction to gas or electric stoves—your all-in-one culinary powerhouse.
- • **French Craftsmanship Excellence:** Proudly made in France, guaranteeing premium durability and professional-grade performance.

## Overview

The Matfer Bourgeat 17.75" Black Carbon Steel Frying Pan is a professional-grade skillet recommended by America's Test Kitchen, featuring exceptional heat distribution and natural non-stick properties once seasoned. Its durable, rivet-free welded steel handle offers superior strength and hygiene, while its chemical-free carbon steel construction ensures healthy cooking. Compatible with all stove types including induction, this French-made pan combines longevity with versatile, high-temperature performance for both home and commercial kitchens.

## 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: Read about carbon steel pans in Cook's Illustrated. Sounded like something to try. Got this pan (should have gotten smaller, and will) to test it out. Yep, it is heavy. Not as heavy as the same size cast iron, but a lot more than the non-stick Cook's Essentials Anodized Aluminum. First it needs to be seasoned, and not like you would a cast iron pan. The directions that come with it are iffy, almost badly translated French. So, I will add here the directions from Cook's Illustrated and hope they weren't copyrighted. First though, the pan and using it. Very nice, cooks great. Really is non stick after seasoning and clean up is a swipe. Going to have to get used to that. Seared the steaks perfectly and finished the cream sauce without at hitch. Yep, gotta get you some. INITIAL SEASONING: First you'll need to remove the new pan's wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put in on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once. This method will work on any carbon-steel skillet.) MAINTENANCE: Avoid soap and abrasive scrubbing. Simply wipe or rinse the pan clean, dry it thoroughly on a warm burner, and rub it with a light coat of oil. If you accidentally scrub off some of the patina, wipe the pan with a thin coat of oil and place it over high heat for about 10 minutes until the pan darkens ( it will smoke; turn on an exhaust fan). BLOTCHY IS OK: As soon as you season and start cooking in a carbon-steel pan, it changes from shiny silver to brown and blotchy. The blotches are a sign that the pan is building up a slippery patina, which will help it become increasingly nonstick. The blotches and nonstick capability may initially wax and wan, but with use, the pan's cooking surface will gradually darken and become more uniform in color.
Review: Great Pan. Bought a 14 inch one for christmas. Works great but you have to be careful with them. Heat this pan up slowly. We had to return the first one we received because it warped. I suspect it warped due to a hot element on the stove and a cold frying pan. it did not heat up evenly. Since we have had 2 in a short amount of time we used 2 methods of removing the factory coating. The first pan we used boiling water, soap, scrub brush and Steel wool (SOS pad). It took 2-2.5 hours and the results were not very good. Could have spent more time and got all of it off but got frustrated and left the sealant on the outside lip and handle. The second pan, we used Easy Off oven cleaner. We sprayed it down and put it in a plastic garbage bag over night. In the morning, the sealant came off like snake skin and took about 5 minutes to clean it up. The handle and the outside lip of the pan took a second treatment because it is a rough surface and the sealant gets into all the nooks and pits. Spayed down these surfaces and left it for another 2 hours to soak in. Came off clean with a copper scrubber. If you want this frying pan.... save yourself the head ache and frustration.... just pick up some easy off oven cleaner. The instructions to clean the factory sealant from the manufacturer will leave you cursing and swearing for hours. The sealant is more like lacquer than wax or cosmolene. Will update after it is seasoned, black, and beautiful.

## Features

- AMERICA'S TEST KITCHEN RECOMMENDED: The pan that "Has it all." Brings top-notch heat distribution and temperature control, preserving the vitamins and nutrients in your foods, making it excellent for searing meats, browning omelets, grilling fish, and cooking a wide range of dishes, even desserts
- NATURAL NON-STICK MATERIAL: Made of of black carbon steel, a natural mineral material promoting healthy cooking making this pan free of any harsh chemicals or coatings, PTFE and PFOA free , and once seasoned, becomes exceedingly non-stick
- 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 sauteing, stirring, and mixing your dishes
- HIGHLY COMPATIBLE & VERSATILE: This steel pan can also withstand and maintain exceedingly high temperatures, as it can be used on all hob and stove types, even induction
- MADE IN FRANCE: Ensures high standards for durability, performance, and hygiene for both commercial and residential use
- VITAL MEASUREMENTS: Inner Diameter: 17.75"; Cooking Surface: 14"; Handle Length: 12.25"; Weight: 10.55 lbs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00AQKVV84 |
| Best Sellers Rank | #141,249 in Kitchen ( See Top 100 in Kitchen ) #1,589 in Skillets |
| Brand | Matfer |
| Capacity | 554.2 Cubic Inches |
| Color | Stainless Steel |
| Compatible Models | Smooth Surface Induction |
| Customer Reviews | 3.9 3.9 out of 5 stars (357) |
| Date First Available | 9 January 2013 |
| Diameter | 17.75 Inches |
| Item Weight | 4.45 Kilograms |
| Material | Carbon Steel |
| Model Number | 62009 |
| Special Features | Dishwasher Safe |

## Product Details

- **Brand:** Matfer
- **Capacity:** 554.2 Cubic Inches
- **Colour:** Stainless Steel
- **Material:** Carbon Steel
- **Special features:** Dishwasher Safe

## Images

![Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4" - Image 1](https://m.media-amazon.com/images/I/51+3y7roN7L.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4" - Image 2](https://m.media-amazon.com/images/I/71Vtt6dBIQL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4" - Image 3](https://m.media-amazon.com/images/I/71L6Df5DA+L.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4" - Image 4](https://m.media-amazon.com/images/I/81YhD5dpV-L.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 17 3/4" - Image 5](https://m.media-amazon.com/images/I/81t4hCYIUAL.jpg)

## Available Options

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

## Questions & Answers

**Q: What is the diameter of the cooking surface of your various size black steel frying pans. Not the overall diameter of the pan.**
A: I don't know if they've recently changed the design of these pans, but I just got the 8 5/8" size and the diameter of the cooking surface (the INSIDE flat bottom) is only 5 3/4" not 6 1/8". I'll need to send this back for an exchange. Really wish there were full accurate measurements somewhere. By the way, I also have the 11 7/8" size and the cooking surface is 8 7/8", not 9 1/8". I suspect the measurements from Matfer are for the OUTSIDE bottom of the pans.

**Q: You list the matfer bourgeat 11/7/8 black steel frying pan at $599.00. is this an error? the 11 inch is listed at $74 and the 14/1/8 at $59.15**
A: I got my 11 7/8" delivered today and paid $ 43.95.  It made my day.  I'll be seasoning and cooking on it tomorrow.  It's gonna be awesome!

**Q: What is the size for the bottom of a 12 5/8", the part that touches the induction stove top?**
A: I have the 11/5/8  or 062005 pan and its bottom, that would touch an induction stove top, is 8 and 3/4 ".

**Q: Does the 12 5/8 inch pan feel huge?  
The ATK rec was for the smaller size.  Has anyone sized-up, and are you satisfied?**
A: We have the larger version (12 5/8 inch)....It is a tad heavy, but manageable......"It is what it is"....Carbon Steel....It has a tad over 9" of cooking surface and over time develops certain non stick qualities....Eggs slide right out.......It can take high heat without damaging the pan which is a plus when cooking certain foods.....

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by T***N on 13 September 2015*

Read about carbon steel pans in Cook's Illustrated. Sounded like something to try. Got this pan (should have gotten smaller, and will) to test it out. Yep, it is heavy. Not as heavy as the same size cast iron, but a lot more than the non-stick Cook's Essentials Anodized Aluminum. First it needs to be seasoned, and not like you would a cast iron pan. The directions that come with it are iffy, almost badly translated French. So, I will add here the directions from Cook's Illustrated and hope they weren't copyrighted. First though, the pan and using it. Very nice, cooks great. Really is non stick after seasoning and clean up is a swipe. Going to have to get used to that. Seared the steaks perfectly and finished the cream sauce without at hitch. Yep, gotta get you some. INITIAL SEASONING: First you'll need to remove the new pan's wax or grease coating (used to protect the metal from rusting in transit). Use very hot water, dish soap, and vigorous scrubbing with a bristle brush. Dry the pan and then put in on low heat to finish drying. Add 1/3 cup oil, 2/3 cup salt, and peels from two potatoes (these help to pull any remaining wax or grease from the pan surface). Cook over medium heat, occasionally moving the peels around the pan and up the sides to the rim, for 8 to 10 minutes. (The pan will turn brown) Discard the contents, allow the pan to cool, and wipe with paper towels. You are ready to cook. (If you experience sticking, repeat once. This method will work on any carbon-steel skillet.) MAINTENANCE: Avoid soap and abrasive scrubbing. Simply wipe or rinse the pan clean, dry it thoroughly on a warm burner, and rub it with a light coat of oil. If you accidentally scrub off some of the patina, wipe the pan with a thin coat of oil and place it over high heat for about 10 minutes until the pan darkens ( it will smoke; turn on an exhaust fan). BLOTCHY IS OK: As soon as you season and start cooking in a carbon-steel pan, it changes from shiny silver to brown and blotchy. The blotches are a sign that the pan is building up a slippery patina, which will help it become increasingly nonstick. The blotches and nonstick capability may initially wax and wan, but with use, the pan's cooking surface will gradually darken and become more uniform in color.

### ⭐⭐⭐⭐ Review
*by J***A on 31 December 2017*

Great Pan. Bought a 14 inch one for christmas. Works great but you have to be careful with them. Heat this pan up slowly. We had to return the first one we received because it warped. I suspect it warped due to a hot element on the stove and a cold frying pan. it did not heat up evenly. Since we have had 2 in a short amount of time we used 2 methods of removing the factory coating. The first pan we used boiling water, soap, scrub brush and Steel wool (SOS pad). It took 2-2.5 hours and the results were not very good. Could have spent more time and got all of it off but got frustrated and left the sealant on the outside lip and handle. The second pan, we used Easy Off oven cleaner. We sprayed it down and put it in a plastic garbage bag over night. In the morning, the sealant came off like snake skin and took about 5 minutes to clean it up. The handle and the outside lip of the pan took a second treatment because it is a rough surface and the sealant gets into all the nooks and pits. Spayed down these surfaces and left it for another 2 hours to soak in. Came off clean with a copper scrubber. If you want this frying pan.... save yourself the head ache and frustration.... just pick up some easy off oven cleaner. The instructions to clean the factory sealant from the manufacturer will leave you cursing and swearing for hours. The sealant is more like lacquer than wax or cosmolene. Will update after it is seasoned, black, and beautiful.

### ⭐⭐⭐⭐⭐ Review
*by E***E on 1 January 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.

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-03-13*