History of Matfer Bourgeat Cookware
What’s carbon steel?
The easiest way to understand why the composition of carbon steel makes it such a desirable cookware material is to compare it to cast iron (though we wouldn’t say one is better than the other; they’re just different). According to Cook’s Illustrated, carbon steel is composed of roughly 99% iron to 1% carbon, while cast iron contains more like 97 to 98% iron to 2 to 3% carbon. And even though that difference seems minuscule—and is, largely, in terms of performance—it affects how the two materials are shaped into pans, which in turn affects the resulting design.
The relatively lower percentage of carbon in carbon steel results in a more uniform grain (more carbon, as in cast iron, makes for a brittler pan), which means it can actually be flattened into super-smooth sheets, which the pans are then stamped from as if by a giant cookie cutter (instead of cast in a mold like cast iron). It’s also ultra dense and won’t retain cooking odors.
How to season your new carbon steel cookware.
Season carbon steel pans with potato skins, oil, and salt.