--- product_id: 16723113 title: "Bourgeat Black Carbon Steel Frying Pan, 12 3/8\"" brand: "matfer" price: "VT59246" currency: VUV in_stock: true reviews_count: 8 category: "Matfer" url: https://www.desertcart.vu/products/16723113-bourgeat-black-carbon-steel-frying-pan-12-3-8 store_origin: VU region: Vanuatu --- # Superior heat retention & distribution Chemical-free, naturally seasoned nonstick Rivet-less welded carbon steel handle Bourgeat Black Carbon Steel Frying Pan, 12 3/8" **Brand:** matfer **Price:** VT59246 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your kitchen game with the pan that pros swear by! ## Quick Answers - **What is this?** Bourgeat Black Carbon Steel Frying Pan, 12 3/8" by matfer - **How much does it cost?** VT59246 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/16723113-bourgeat-black-carbon-steel-frying-pan-12-3-8) ## 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 - • **Built to Last:** Rivet-free welded handle ensures durability, hygiene, and effortless handling for years of kitchen dominance. - • **Master Heat Control:** Achieve perfect sears and caramelization with unmatched heat retention and even distribution. - • **Clean & Chemical-Free:** Uncoated carbon steel pan that develops a natural, long-lasting nonstick surface—no PTFE or PFOA involved. - • **Versatile Culinary Powerhouse:** Compatible with all stovetops, ovens, grills, and even open flames—your all-in-one cooking essential. - • **Authentic French Craftsmanship:** Proudly made in France, combining tradition with professional-grade performance for home chefs who demand the best. ## Overview The Matfer Bourgeat Black Carbon Steel Frying Pan (12 5/8") is a professional-grade, uncoated carbon steel skillet designed for superior heat retention and distribution. Featuring a rivet-less welded handle for durability and hygiene, it develops a natural nonstick surface through seasoning—free from chemical coatings. Compatible with all heat sources including induction and ovens, this French-made pan is perfect for searing, stir-frying, and caramelizing, making it a versatile and long-lasting kitchen essential. ## Description Shop Matfer at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%. Review: The workhorse of my home kitchen - This is not my third Matfer pan, and for good reason. This pan is flawless, simple, elegant in that austere French way, and—when properly seasoned—easily outperforms my other pans, which includes a 5-ply stainless, and a disappointing Hexclad). It's heavy for its size, but I welcome the trade-off for having more consistent heat distribution and retention. Their product support is impressive: a robust Q&A, and you can subscribe to get technical tips and product information. They clearly want you to appreciate how to use the pan correctly and get the most out of it. I'm not a huge fan of the potato skin/salt/oil method of seasoning, preferring to barely coat the pan with oil and bake in 500dF oven for an hour, then repeat when cooled. Is this pan better than other cabin steel pans you'll see out there? Look at the quality of the weld on the handle, the thickness of the pan body, and the absence of any rivets on the business side of the pan. Hard to beat. Review: Wow, what a pan! - 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. ## 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 bacteria. 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 - VITAL MEASUREMENTS: Inner Diameter: 12.625"; Cooking Surface: 9.25"; Handle Length: 10.125"; Weight: 5.6 lbs. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B00076QWUY | | Best Sellers Rank | #14,264 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #28 in Woks & Stir-Fry Pans | | Brand | Matfer | | Capacity | 1.3 Liters | | Coating Description | Seasoning-based non-stick | | Color | Steel Gray | | Compatible Devices | Gas | | Customer Reviews | 4.4 4.4 out of 5 stars (8,239) | | Date First Available | December 19, 2012 | | Global Trade Identification Number | 03334490620064 | | Handle Material | Carbon Steel | | Has Nonstick Coating | Yes | | Is Discontinued By Manufacturer | No | | Is Dishwasher Safe | No | | Is Oven Safe | Yes | | Item Weight | 5.6 pounds | | Item model number | 62006 | | Manufacturer | Matfer Bourgeat | | Material | Carbon Steel | | Maximum Temperature | 400 Degrees Celsius | | Model Name | Matfer Bourgeat Black Carbon Steel Fry Pan, 12 5/8" | | Product Care Instructions | Hand Wash Only | | Product Dimensions | 0.02 x 0.02 x 0.02 inches | | Shape | round | | Special Feature | Non Stick, Oven Safe | ## Product Details - **Brand:** Matfer - **Capacity:** 1.3 Liters - **Color:** Steel Gray - **Material:** Carbon Steel - **Special Feature:** Non Stick, Oven Safe ## Images ![Bourgeat Black Carbon Steel Frying Pan, 12 3/8" - Image 1](https://m.media-amazon.com/images/I/51g3b9N49wL.jpg) ## Available Options This product comes in different **Color, 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 ### ⭐⭐⭐⭐⭐ The workhorse of my home kitchen *by C***N on February 20, 2026* This is not my third Matfer pan, and for good reason. This pan is flawless, simple, elegant in that austere French way, and—when properly seasoned—easily outperforms my other pans, which includes a 5-ply stainless, and a disappointing Hexclad). It's heavy for its size, but I welcome the trade-off for having more consistent heat distribution and retention. Their product support is impressive: a robust Q&A, and you can subscribe to get technical tips and product information. They clearly want you to appreciate how to use the pan correctly and get the most out of it. I'm not a huge fan of the potato skin/salt/oil method of seasoning, preferring to barely coat the pan with oil and bake in 500dF oven for an hour, then repeat when cooled. Is this pan better than other cabin steel pans you'll see out there? Look at the quality of the weld on the handle, the thickness of the pan body, and the absence of any rivets on the business side of the pan. Hard to beat. ### ⭐⭐⭐⭐⭐ Wow, what a pan! *by T***N on September 13, 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. ### ⭐⭐⭐⭐⭐ 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! ## Frequently Bought Together - Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8" - MIU Fish Spatula Stainless Steel, Flexible, Polished Metal, Corrosion Resistant, Kitchen Slotted Turner [Upgraded Version] - Matfer Bourgeat Exoglass® High Temperature Pelton Spatula, Grey --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.vu/products/16723113-bourgeat-black-carbon-steel-frying-pan-12-3-8](https://www.desertcart.vu/products/16723113-bourgeat-black-carbon-steel-frying-pan-12-3-8) --- *Product available on Desertcart Vanuatu* *Store origin: VU* *Last updated: 2026-05-04*