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Your opinions on the Bourgeat Black Steel Fry Pan?

post #1 of 2
Thread Starter 

It seems like everywhere I go everyone is talking about this Bourgeat Black Steel fry pan. I think because they won some award or received some high praise from cook's illustrated.

 

what are your opinions for this pan? I'm current using Turk steel pan and Griswold cast iron. Is the Bourgeat something worth investing in?

post #2 of 2

I just got my first Matfer a couple of days ago. The 11". First carbon steel pan for me. Slight problem getting the hang of seasoning it.

 

p.s. its better here...http://www.foodservicewarehouse.com/matfer/062004/p369411.aspx

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