---
product_id: 137250625
title: "Matfer Bourgeat Black Carbon Steel Frying Pan, 10\""
brand: "matfer"
price: "R4014"
currency: ZAR
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.za/products/137250625-matfer-bourgeat-black-carbon-steel-frying-pan-10
store_origin: ZA
region: South Africa
---

# Superior heat retention & distribution Oven & all hob compatible Rivet-less welded steel handle Matfer Bourgeat Black Carbon Steel Frying Pan, 10"

**Brand:** matfer
**Price:** R4014
**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, 10" by matfer
- **How much does it cost?** R4014 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/137250625-matfer-bourgeat-black-carbon-steel-frying-pan-10)

## 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

- • **Chemical-Free Cooking:** Uncoated carbon steel, free from PTFE & PFOA, for pure, natural nonstick
- • **Built to Last a Lifetime:** Durable, rivet-free steel handle welded for rust & bacteria resistance
- • **Master the Art of Searing:** Exceptional heat control for perfect meats & veggies every time
- • **Versatility Meets Performance:** Works flawlessly on induction, gas, electric, open flame & oven
- • **Authentic French Craftsmanship:** Made in France with premium materials for professional-grade results

## Overview

The Matfer Bourgeat 10" Black Carbon Steel Frying Pan delivers professional-grade heat distribution and retention, crafted from uncoated carbon steel for natural nonstick performance after seasoning. Featuring a rivet-less welded steel handle for durability and hygiene, it’s compatible with all stovetops including induction and oven-safe up to 400°C. Made in France, this pan is designed for serious home chefs and managers who demand longevity, versatility, and flawless cooking results.

## 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: 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: 10"; Cooking Surface: 7.25"; Handle Length: 8.75"; Weight: 3.85 lbs.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0040ZPPSS |
| Additional Features | Non Stick, Oven Safe |
| Best Sellers Rank | #12,689 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #26 in Woks & Stir-Fry Pans |
| Brand | Matfer |
| Brand Name | Matfer |
| Coating Description | Seasoned Oil |
| Color | Steel Gray |
| Compatible Devices | Gas |
| Customer Reviews | 4.4 out of 5 stars 8,239 Reviews |
| Global Trade Identification Number | 03334490620033 |
| Handle Material | Steel |
| Has Nonstick Coating | No |
| Included Components | Frying Pan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray |
| Item Weight | 3.9 Pounds |
| Manufacturer | Matfer Bourgeat |
| Manufacturer Part Number | 62003 |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 400 Degrees Celsius |
| Model Name | 62003 |
| Model Number | 62003 |
| Product Care Instructions | Hand Wash Only |
| Recommended Uses For Product | searing meats, browning omelets, grilling fish, cooking a wide range of dishes, even desserts |
| Shape | round |
| Special Feature | Non Stick, Oven Safe |
| Unit Count | 1.0 Count |

## Product Details

- **Brand:** Matfer
- **Material:** Carbon Steel
- **Special Feature:** Non Stick, Oven Safe
- **Color:** Steel Gray
- **Compatible Devices:** Gas

## Images

![Matfer Bourgeat Black Carbon Steel Frying Pan, 10" - Image 1](https://m.media-amazon.com/images/I/51bXJXSXi0L.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 10" - Image 2](https://m.media-amazon.com/images/I/71xg1OQjspL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 10" - Image 3](https://m.media-amazon.com/images/I/719UHi0D5sL.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 10" - Image 4](https://m.media-amazon.com/images/I/71bwH3cnK3L.jpg)
![Matfer Bourgeat Black Carbon Steel Frying Pan, 10" - Image 5](https://m.media-amazon.com/images/I/71jfRY7ULSL.jpg)

## Available Options

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

## Questions & Answers

**Q: Is the 10.25" carbon steel pan big enough to easily fry 2 extra large eggs (over easy) at the same time?**
A: I think that the pan should be large enough. I've cooked 4 eggs in it at once. These were on the smallish side of "Large" eggs and, of course, the whites of the eggs did converge. But 2 eggs should fit fine. This is a great pan- very happy with it. Only thing you might want to research a bit  is the 'seasoning' method. I did use the manufacturer's suggestion with the potato peels and it was a disaster.  I've since purchased an additional bit larger Matfer and will season that one in the oven.
Hope that helps.

**Q: What is the inside diameter of the bottom?**
A: inside measurement of the bottom - 7.5 inches or 19 cm.

**Q: does this warp?**
A: Mine should have a couple of times, but no it hasn't warped. Steel is not black. Takes longer to "season" than cast iron. I like mine. Much lighter than cast iron but sears meat good. heavy enough that if you hit an intruder in the head with it, the pan will come out ahead!

**Q: does this pan come in a bag and with a disc-shaped label that includes care instructions?**
A: Mine came with disc-shaped label and instructions.  I only recall that it was well protected in the shipping carton.  There was no cloth bag.  There were no scratched on the pan

## 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!

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-03-12*