The Complete Guide to Cleaning and Caring for Matfer Bourgeat Carbon Steel Pans

Dear home cook,

You‘ve made an excellent investment in your Matfer Bourgeat carbon steel pan. This versatile pan is beloved by countless home cooks and professionals for its unmatched heat control and cooking performance.

However, carbon steel does require a bit more care and maintenance than your average non-stick pan. The good news is that with proper seasoning and cleaning methods, your Matfer Bourgeat pan will provide decades of exceptional cooking.

In this comprehensive guide, I‘ll walk you through everything you need to know to care for your pan. From proper cleaning techniques to seasoning tips, you‘ll learn how to maintain that slick non-stick patina for flawless cooking results.

Ready to become a carbon steel expert? Let‘s get started!

Step-by-Step Guide to Cleaning Your Matfer Bourgeat Pan

Cleaning your carbon steel pan properly is key to maintaining the all-important seasoning. Here‘s a simple process to follow each time you cook:

After Every Use

• Let Cool: Always allow the pan to cool completely before cleaning. Never expose hot carbon steel to cold water—it can damage the pan.
• Wipe Out: Once cooled, use a paper towel to wipe out any excess oil, grease or food debris. This prevents it from baking on.
• Salt Scrub: If any residue remains stuck, pour kosher salt into the pan and use a wadded paper towel to gently scrub away debris. The salt gives just enough abrasion to loosen food without wrecking the seasoning.
• Rinse: Give the pan a thorough hot water rinse to remove any remaining salt and food bits.
• Dry: It‘s crucial to dry carbon steel thoroughly to prevent rust. Using clean cloths, dry thoroughly, including over low heat on the stovetop.
• Oil: Give the pan a light coating of oil once fully dried. This helps protect the seasoning between uses.

This quick cleaning ritual is all you need for day-to-day use. But approximately every 1-2 months, do a deeper cleaning:

Every 1-2 Months

Over time, it‘s normal for some burnt-on food residue to accumulate. Here‘s how to clean more stubborn debris:

• Baking Soda Paste: Make a paste of 2 tbsp baking soda + 1 tbsp water. Spread paste over residue and let sit 5 minutes.
• Gentle Scour: Use a soft sponge or scrubbing pad to gently remove stuck-on bits. Do not use abrasive scouring powders.
• Rinse & Dry: Rinse thoroughly. Dry over low heat if needed to fully dry and prevent rust.
• Oil: Wipe a thin layer of oil over pan.

Baking soda is abrasive enough to clean without damaging the seasoning. Avoid using soap on carbon steel pans—it will wreck the seasoning.

For truly extreme cases, simmer 4 cups water + 1 cup vinegar for 5 minutes to loosen debris, then use a wooden spoon to gently scrape. But this should rarely be needed with proper day-to-day care.

Maintaining the Seasoning

In addition to cleaning, maintaining the seasoning of your pan is crucial for non-stick cooking. Here are tips:

• Oil before storing: Always rub a micro-thin layer of oil over the pan after drying and before putting away.
• Gently preheat: Always preheat carbon steel over medium-low heat. Rapid heating can damage seasoning.
• High smoke point oils: When cooking, use oils with smoke points over 400°F, like avocado or grapeseed oil.
• Re-season occasionally: Every 3-6 months, do a full re-seasoning of the pan in the oven.

Follow this cleaning routine and your pan will build up a naturally slick seasoned patina for non-stick cooking heaven!

Why Proper Seasoning is Critical

If you‘re new to carbon steel, "seasoning" may sound like a mysterious panacea. Seasoning refers to the process of infusing layers of oil into the microscopic pores of the iron at high heat. This creates a natural non-stick finish.

But why go to the trouble of seasoning? Here are the main benefits:

Non-Stick Surface: Filling the pores with oil smooths out the cooking surface for slippery, non-stick performance. Food releases easily from a well-seasoned pan.

Rust Prevention: Bare iron readily bonds with oxygen to form rust when exposed to moisture. Oil seals the pan surface to prevent this oxidation.

Looks: Seasoning gives the pan an attractive black patina vs. dull grey untreated iron.

Taste: Preventing food from sticking means no burnt tastes from residue sticking to the pan.

So in short—seasoning boosts cooking performance, keeps your pan looking pristine, and prevents rust. It‘s worth the small effort.

Step-by-Step: Seasoning a New Matfer Bourgeat Pan

All new carbon steel pans come with a protective wax coating that must be removed. Follow these steps to strip it and properly season your new cookware:

Prep

Wash your brand new pan in hot, soapy water with a scrub pad. Rinse and dry thoroughly. This removes the wax and any oily residue from manufacturing.

Oil

Using your hands or a clean lint-free cloth, rub a thin, even coating of oil over the entire surface – bottom, sides and handle. Grapeseed, avocado or refined coconut oils are ideal choices due to high smoke points.

Bake

Place the oiled pan upside down in the oven. Bake at 450°F for 1 full hour. Turn the oven off, leaving the pan inside for 1 hour as it cools. This allows the oil to fully polymerize onto the iron.

Wipe

Remove the pan from the oven. Carefully wipe away any excess oil with clean cloths. The surface should look glossy and black.

Repeat

Repeat this oiling and baking cycle 2-3 more times, wiping away excess oil each time, to build up multiple layers of seasoning.

It takes patience, but after several seasoning rounds your pan will be ready for stir-fries, sears and more!

Maintaining the Seasoning Long-Term

Once you‘ve seasoned your pan, maintaining that non-stick patina is easy with these tips:

• Oil before storage: Always wipe a micro-thin layer of oil over the surface before storing to prevent rust.
• Gentle preheating: Always preheat carbon steel over medium-low, gradually bringing up the temperature.
• High smoke point oils: When cooking, avocado, refined peanut and grapeseed oils are ideal choices.
• Avoid metal utensils: Use wood, silicone or high-quality plastic utensils to prevent scratches.
• Clean gently: Use soft sponges, never abrasive scouring pads or powders.
• Re-season occasionally: Every 3-6 months, re-season in the oven as described above.

Follow these simple habits and your seasoning will remain intact for years of cooking enjoyment!

Troubleshooting Common Carbon Steel Pan Problems

Even when properly cared for, issues can occasionally arise with carbon steel pans. Here are some common problems and fixes:

Food Sticking

This is the most common complaint with carbon steel pans. It means there are gaps in the seasoning. Try stripping and fully re-seasoning per the instructions above. Also ensure you‘re fully preheating over medium-low heat before adding food.

Rust Spots

Small rust spots can develop if left wet or un-oiled. Gently scrub any spots with steel wool or a baking soda paste. Rinse, dry thoroughly and rub with oil before storing. Avoid leaving pan wet for prolonged periods.

Metallic Tastes

A metallic flavor means the seasoning has worn off in areas. Do a full re-seasoning and avoid acidic foods for a while to let the patina rebuild.

Scratches

Heavy scrubbing or metal utensils can scratch the surface. Gently buff out any scratches with steel wool and re-season. Use non-metal utensils.

Cracks

Overheating can cause irreparable cracks. Unfortunately cracks mean the pan must be replaced. Always preheat gradually.

With a bit of troubleshooting, you can easily get your pan back into tip-top shape!

Frequently Asked Questions

Still have some questions about caring for your Matfer Bourgeat pan? Here are answers to some common FAQs:

Can I use metal utensils?

Avoid metal utensils whenever possible, as they can scratch the seasoning. Use wood, plastic or silicone instead.

What temperature should I preheat to?

On medium heat, preheat for 3-5 minutes until a drop of water sizzles on contact. High heat damages seasoning.

Can it go in the dishwasher?

No! Dishwashers strip seasoning. Always hand wash with soft sponges.

How often should I re-season?

Every 3-6 months is a good general rule of thumb for doing a full re-seasoning. Do quick stovetop seasoning more frequently.

What‘s the best oil for seasoning?

Avocado, grapeseed or refined coconut oil due to 400°F+ smoke points.

Is my pan ruined if food sticks?

Not at all! Just re-season. With regular use, the seasoning will improve over time.

Can I cook acidic foods?

Yes, once you‘ve built up seasoning over months of use. Avoid tomatoes, vinegar etc. in a brand new pan.

Why is rust developing?

Ensure you are drying thoroughly after washing and oiling before storage. Gently remove any rust with steel wool and re-season.

Key Takeaways for Matfer Bourgeat Pan Care

Caring for your carbon steel pan is simple by following a few core principles:

• Season religiously with oils at high heat to fill pores and create a non-stick finish.
• Always hand wash gently with soft sponges, avoid soap, and fully dry immediately.
• Preheat gradually over medium-low before cooking to prevent thermal shock.
• Use high smoke point oils when cooking to maintain the patina.
• Every few months, re-season in the oven to refresh the pan‘s finish.
• Address issues like sticking or rust promptly by re-seasoning.

With proper care and maintenance, your Matfer Bourgeat pan will only get better with age. Following this guide removes any mystery about using carbon steel cookware. Before you know it, caring for your pan will be like second nature.

I hope this comprehensive guide has equipped you with everything you need to use and maintain your Matfer Bourgeat pan. May it serve up perfect sears, delicately cooked eggs and more for years of cooking enjoyment! Let me know if you have any other carbon steel care questions.

Happy cooking!