Matfer Bourgeat 62005 frying pan, 11 7/8-Inch, Gray

4.7 out of 5 stars 8 ratings

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11 7/8-Inch
  • Diameter 11 7/8", Height 2 1/8"
  • Weight : 4 lbs. 11 oz
  • For all hob types
  • Can be "seasoned" for non stick use and prolonged life
  • High quality, extra strong steel strip handle

Product information

Size Name:11 7/8-Inch

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Product description

Size Name:11 7/8-Inch

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.

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4.7 out of 5 stars
4.7 out of 5
8 customer ratings
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4 customer reviews

24 January 2021
Size Name: 8 5/8-InchVerified Purchase
One person found this helpful
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19 January 2021
Size Name: 8 5/8-InchVerified Purchase
21 December 2020
Size Name: 12 5/8-InchVerified Purchase
12 March 2021
Size Name: 9 1/2-Inch

Most helpful customer reviews on 4.1 out of 5 stars 2,051 reviews
Kenneth K. Rivera
5.0 out of 5 stars Dimensional data to help you on your Matfer Bourgeat Black Steel buying decision...
30 April 2017 - Published on
Size Name: 11 7/8-Inch
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5.0 out of 5 stars Dimensional data to help you on your Matfer Bourgeat Black Steel buying decision...
Reviewed in the United States on 30 April 2017
I think these pans are great, but in doing research on buying found it difficult to get complete dimensional data to compare pan sizes... I compiled the table shown as an aid to others - cheers!
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649 people found this helpful
Danny M
1.0 out of 5 stars I can’t believe America’s test kitchen recommends this
21 October 2018 - Published on
Size Name: 11 7/8-InchVerified Purchase
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1.0 out of 5 stars I can’t believe America’s test kitchen recommends this
Reviewed in the United States on 21 October 2018
This skillet is the utmost garbage. I ordered two. The first one was warped with the middle bulging out right out of the box. So I returned it and the second one came flat but with bad scratches but so did the first one and I didn’t buy this for a beauty contest so I didn’t mind . Then when I heat it up for the first time to season the bottom warped and bulged out way worse than the last one and that’s when I gave up on this brand. The pic I uploaded was the second one that I ordered and later returned for good. I ordered a mineral B and have not had any of these problems so I would recommend that one.
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335 people found this helpful
Terry J. Keaton
5.0 out of 5 stars Wow, what a pan!
13 September 2015 - Published on
Size Name: 14 1/8-InchVerified Purchase
1,009 people found this helpful
Morgan MacKay
5.0 out of 5 stars With the right seasoning process, simple, easy, and AMAZING
17 March 2016 - Published on
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5.0 out of 5 stars With the right seasoning process, simple, easy, and AMAZING
Reviewed in the United States on 17 March 2016
Great pan so far, but egg quality non stick hasn't been as easy as I would have hoped. I tried seasoning with Flaxseed oil in the oven and found this to be sooooo tedious. After 6-8 layers, I had a surface that wouldn't even sear a steak properly. In the end, I went with the method of cooking salt, potato peels, and oil on high head until everything was nice and burnt (American Test Kitchen style). This produced a somewhat blotchy, but nice and smooth seasoning after the first round. I wonder if my results would have been better if I had done this method from the start (just bought two smaller pans, I'll update when the seasoning is done). I seared some short ribs the other night for a crock pot dish and WOW did it function well!!! Beautiful crust and 100% smooth non stick. Way better than my cast iron, it seriously surprised me how slick the pan was.

I think these pans, like anything that requires a seasoning, takes time to come into it's own. I would definitely buy this again, if not just for the meat searing capabilities. My grill will never get used again...

UPDATE: I seasoned the 8 5/8 in. pan last night using the oil, salt, and potato peel method....PERFECTION. The seasoning is by no means perfectly even, blotchy, but perfectly smooth, and scrambled eggs didn't even think about sticking with just a little butter. I think the uneven look of the seasoning is actually really nice, and gives the pan character. In the end, its performance is what really matters.

Here's a step by step of the SEASONING PROCESS:

1) Peel enough potato's so the skins can cover the bottom of the pan.
2) Add a lot of salt, I used Kosher, but I think any salt will do.
3) Add the oil of your choice, I'd recommend canola or vegetable, I used crisco shortening, but any will do. Don't add too much oil (you don't want to deep fry your potato peels), just enough so that it will pool slightly when you pull the mixture away. That being said, air on the side more rather than less.
4) Crank everything to HIGH heat and start burning, yes BURNING.
5) Stir constantly, getting the sides as well. As you start to get smoke and the potato's start to really brown, turn the heat down to MED-HIGH. You want to burn the peels and oil together in the pan, creating the polymerization that makes the non stick surface. As the burning starts, you'll notice your pan really begin to change color. My thought is that if you want a more even coloration with the seasoning, turning down the heat to MED, MED-HIGH during this stage, stirring CONSTANTLY, and maintaining even heat and oil coverage will help to keep the seasoning even and uniform. Don't turn the heat down low enough that the burning stops however, this is key to the creation of the seasoning layer.
6) When everything is nice and burnt in your pan, and the seasoning is clearly adhered, dump everything and QUICKLY rinse the pan out with HOT water (keeping the temperature shock to a minimum). Wipe with a wet soft sponge or kitchen towel to get all the salt and potato peels out, then apply a very, very thin layer of oil (I use crisco shortening) to keep everything nice and greased.
7) Set aside and let it cool, the oven is ideal as it will keep the residual smell to a minimum and help the pan normalize a bit slower, which may help the seasoning adhere better.

I did this outside on a high btu camp stove I have. The smoke is THICK, and unless you have very good kitchen ventilation, I would recommend doing this outside. A grill will probably work in a pinch. Again, this will fully smoke out your home.
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594 people found this helpful