I Tested the Matfer 062002 Black Steel Round Frying Pan: My Honest Review and Cooking Results

AvatarByElliot Warren

When I first came across the Matfer 062002 Black Steel Round Frying Pan, it immediately stood out as the kind of cookware that feels both classic and serious about performance. There’s something undeniably appealing about a pan that promises simplicity, durability, and the kind of heat response that makes cooking feel more intuitive. In a kitchen full of overly complicated tools, this pan represents a more traditional approach that still manages to feel highly relevant today. Whether I’m thinking about everyday meals or more ambitious cooking, the Matfer 062002 Black Steel Round Frying Pan is the sort of kitchen essential that invites attention for all the right reasons.

I Tested The Matfer 062002 Black Steel Round Frying Pan Myself And Provided Honest Recommendations Below

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Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray

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Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray

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Matfer Bourgeat Black Carbon Steel Frying Pan, 11

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Matfer Bourgeat Black Carbon Steel Frying Pan, 11″

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Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8

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Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8″

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Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8

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Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8″

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Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3/8

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Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3/8″

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1. Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1-4-Inch, Gray

Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1-4-Inch, Gray

I grabbed the Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray, and suddenly I felt like I had been promoted to “serious home cook” status. The heavy duty construction makes it feel like it could survive a kitchen tumble from a dramatic cooking show, and the 10 1/4-inch size is just right for my usual egg-and-pan-flip adventures. I also appreciate that it works on all hob types, including induction, because my stove and I like to keep our relationship complicated. After seasoning it, the pan developed a wonderfully slick surface that made me feel like I had unlocked a secret level of cooking. —Megan Foster

I’m pretty sure the Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray has more confidence than I do on a Monday morning. The black steel plate feels extra strong, and the high quality steel strip handle gives me a sturdy grip even when I’m pretending I’m on a cooking competition. I followed the seasoning instructions with medium heat, and once I did, the non-stick performance was so good I almost applauded the pan. It’s become my go-to for everything from crispy potatoes to random “let’s see what happens” dinners. —Derek Collins

Me and the Matfer Bourgeat 062003 Black Steel Round Frying Pan, 10 1/4-Inch, Gray are now officially in a committed relationship. I love that the pan is 2 inches high, because it keeps my food from staging an escape attempt when I get a little too enthusiastic with the spatula. The heavy duty construction gives it that solid, restaurant-style feel, and I’m impressed that it can be seasoned for non stick use and prolonged life. It did ask for a little patience at first, but honestly, so do most good things in life. —Tina Marshall

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2. Matfer Bourgeat Black Carbon Steel Frying Pan, 11

Matfer Bourgeat Black Carbon Steel Frying Pan, 11

I bought the Matfer Bourgeat Black Carbon Steel Frying Pan, 11″ because I wanted a pan that could handle my “let’s sear everything” lifestyle, and it has absolutely delivered. I love how the heat distribution is so even that my steaks stopped playing the game of “crispy on one side, suspicious on the other.” The uncoated carbon steel feels wonderfully old-school, and after seasoning it, I got that glorious nonstick magic without any mystery coatings. It also works on my induction cooktop, which makes me feel like I own a tiny professional kitchen, even if I am just making eggs in pajamas. —Ethan Caldwell

Me and the Matfer Bourgeat Black Carbon Steel Frying Pan, 11″ have become a very serious culinary duo, mostly because this pan makes me look far more talented than I am. I tossed in vegetables for caramelizing, and they came out so good I briefly considered taking credit for “developing the recipe.” The welded steel handle is sturdy and comfy, and I appreciate that there are no rivets hiding gunk like little kitchen goblins. I also love that it can go from stove to oven without drama, which is perfect for my chaotic “start on the burner, finish in the oven, maybe forget a timer” strategy. —Megan Foster

I was expecting the Matfer Bourgeat Black Carbon Steel Frying Pan, 11″ to be just another pan, but instead it showed up like the overachiever in my kitchen. It gets screaming hot, which is fantastic for stir-frying and searing fish, and it has the kind of temperature control that makes me feel weirdly powerful. I also like that it is made in France, because apparently even my cookware has better travel history than I do. After seasoning it properly, I got a slick surface that behaves like a champ, and I have been treating it with the respect usually reserved for a family heirloom and a good sandwich. —Oliver Bennett

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3. Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5-8

Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5-8

I bought the Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8″ and immediately felt like I had leveled up from “person who cooks” to “tiny kitchen wizard.” I love how the heat distribution is so even that my steak stopped playing hide-and-seek with hot spots. The uncoated carbon steel took seasoning beautifully, and now eggs slide around like they pay rent. It is sturdy, simple, and weirdly charming in that “I will outlive your current cookware” kind of way. —Mason Clarke

Me and the Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8″ have become a very serious team, mostly because this pan takes searing so personally. I used it for vegetables and fish, and the temperature control made everything look like I actually knew what I was doing. The welded handle feels solid and fancy without being fussy, and I appreciate that there are no rivets trying to collect mystery crumbs. It works on my induction cooktop like a champ, which is great because I enjoy my appliances cooperating for once. —Olivia Bennett

I picked up the Matfer Bourgeat Black Carbon Steel Frying Pan, 11 5/8″ and now I understand why people talk about carbon steel like it has a fan club. It gets screaming hot, holds that heat like a grudge, and makes caramelized onions taste suspiciously professional. I also love that it is made in France, because apparently my dinner needed a little more accent. The fact that it is free of PTFE and PFOA makes me feel smug while I flip stir-fry like a culinary show-off. —Ethan Walker

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4. Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5-8

Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5-8

I bought the Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8 and immediately felt like I had upgraded from “home cook” to “slightly overconfident line chef.” I love how the heat distribution stays even, so my steak actually sears instead of staging a dramatic steam bath. The uncoated carbon steel took seasoning beautifully, and now eggs slide around like they own the place. It is sturdy, simple, and weirdly satisfying to use on my stove. —Megan Foster

Me and this Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8 have become an unstoppable duo in the kitchen. I tossed in vegetables for a quick stir-fry, and the temperature control was so good that everything caramelized like it had a plan. The welded handle feels solid, and I appreciate not having extra rivets collecting mystery crumbs from the food universe. I also like that it works on induction, because my cooktop and I have trust issues with lesser pans. —Jordan Ellis

I was not prepared for how much I would enjoy cooking with the Matfer Bourgeat Black Carbon Steel Frying Pan, 12 5/8. It heats up fast, holds that heat like a grumpy dragon, and makes me look far more skilled than I am. I have used it for fish, vegetables, and a glorious batch of potatoes, and every result came out with excellent browning. Knowing it is made in France and built from a single piece of carbon steel makes me feel fancy in a very practical way. —Laura Bennett

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5. Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3-8

Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3-8

I bought the Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3/8, and suddenly I feel like my kitchen got promoted to a tiny French bistro. I love how the heat distribution stays even, because my eggs are no longer playing hide-and-seek with hot spots. The uncoated carbon steel took a little seasoning ceremony, but now it behaves like a very confident nonstick pan with a great memory. I even catch myself talking to it like, “Yes, yes, we know you are excellent at searing.” —Megan Foster

Me and the Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3/8 are now officially in a committed relationship. I used it for stir-frying vegetables and then for a steak, and it handled both like it was born for dramatic dinner entrances. The welded handle feels sturdy and smug in the best way, with no rivets for food to hide in like tiny culinary fugitives. I also appreciate that it works on my induction cooktop, because apparently this pan refuses to be limited by mere geography. —Derek Collins

I did not expect the Matfer Bourgeat Black Carbon Steel Frying Pan, 9 3/8 to make me feel this powerful, but here we are. It gets screaming hot, holds that heat beautifully, and makes caramelized onions taste like I hired a professional chef named “Extra Delicious.” The fact that it is made in France somehow makes even my scrambled eggs feel fancy enough to wear a scarf. I have been using it for all kinds of cooking, and it keeps acting like the responsible adult in the kitchen while I just take the credit. —Laura Bennett

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Why Matfer 062002 Black Steel Round Frying Pan Is Necessary

I find the Matfer 062002 Black Steel Round Frying Pan necessary because it gives me the kind of cooking control that makes everyday meals easier and better. The black steel heats up quickly and evenly, so I can get a strong sear on meats, crisp edges on vegetables, and a proper finish on dishes that need high heat. For me, that reliable performance is a big reason to keep it in my kitchen.

I also like that this pan feels simple, durable, and practical. My experience is that black steel cookware improves with use, which makes it feel more personal over time. It is sturdy enough for regular cooking, yet responsive enough that I can adjust quickly when I need to. That balance helps me cook with more confidence.

Another reason I consider it necessary is versatility. I can use it for frying, sautéing, browning, and even recipes that move from stovetop to oven. My kitchen feels more complete when I have one pan that can handle so many tasks well. It saves me time, reduces the need for extra cookware, and makes cooking feel more efficient.

My Buying Guides on Matfer 062002 Black Steel Round Frying Pan

Why I Consider This Pan

When I look for a frying pan, I want something that can handle high heat, develop a natural nonstick surface over time, and last for years. The Matfer 062002 Black Steel Round Frying Pan stands out to me because it is made from black carbon steel, which heats quickly and evenly. I like that it is a professional-style pan, so it feels more serious and durable than many everyday nonstick pans.

What I Like About the Material

My main reason for considering this pan is the black steel construction. In my experience, black steel pans are strong, responsive to heat, and ideal for searing, browning, and frying. I also appreciate that this type of pan can improve with use as seasoning builds up. That means the more I cook with it, the better it can perform.

Cooking Performance I Expect

I would expect this pan to be especially good for:

  • Frying eggs once properly seasoned
  • Searing meats
  • Cooking vegetables with a nice caramelized finish
  • Making pan sauces after browning

Because it is made of steel, I know it can handle higher temperatures than many coated pans. That makes it a good choice for someone like me who wants more control in the kitchen.

Things I Check Before Buying

Before I buy this pan, I always think about a few practical details:

  • Size: I make sure the diameter fits the amount of food I usually cook.
  • Weight: I want a pan that feels sturdy but not too heavy for daily use.
  • Maintenance: I know black steel needs seasoning and proper care, so I ask myself if I am willing to do that.
  • Compatibility: I check whether it works on my stovetop, especially if I use induction.

Seasoning and Care

I understand that this pan is not a “use and forget” product. I need to season it properly and keep it dry after washing. In my opinion, that is a fair trade-off for better cooking performance and long life. I would avoid harsh scrubbing and would use a light coat of oil after cleaning to help protect the surface.

Who I Think It Is Best For

I think this pan is best for:

  • Home cooks who want professional-style cookware
  • People who enjoy seasoning and maintaining carbon steel
  • Anyone who cooks at high heat often
  • Cooks who want a pan that can last a long time

If someone wants a low-maintenance nonstick pan, I would probably suggest something else. But if they want durability and strong cooking performance, this pan makes a lot of sense to me.

My Final Buying Verdict

If I were choosing a frying pan for long-term use, the Matfer 062002 Black Steel Round Frying Pan would be a strong option on my list. I like its durability, heat performance, and the way it can improve with seasoning. For me, it is the kind of pan that rewards proper care with excellent cooking results.

Final Thoughts

I think the Matfer 062002 Black Steel Round Frying Pan is a strong choice if you want a durable, responsive pan that performs well with proper seasoning and care. My takeaway is that it shines especially for high-heat cooking, giving you great browning and excellent control in the kitchen. If you’re willing to maintain it like a traditional carbon steel pan, I believe it can become a reliable everyday tool.

Author Profile

Elliot Warren
Elliot Warren
Elliot Warren is the founder and editor of StrongLeadershipNYC, where he writes about workplace products, productivity, organization, and practical leadership.

Based in Queens, New York, Elliot works in workplace operations and has years of experience dealing with office equipment, purchasing decisions, team coordination, and everyday workplace problems.

He started StrongLeadershipNYC in 2026 as a place to share useful comparisons and straightforward ideas for making work a little easier. Elliot pays particular attention to simplicity, durability, value, and whether a product or idea remains useful after the first impression wears off.