(We also tested and recommended the 10-inch version of this pan.)Īs with the 12- and 10-inch versions, we loved this skillet’s solid construction, smooth interior, and ergonomically angled handle. To see if our recommendation would hold true for a smaller size, we tested a smaller version of the Matfer pan (this model is sold as "8⅝ inches" but can be considered comparable to other skillets within the 8-inch realm), using it to toast almonds, brown butter, and cook Perfect Scrambled Eggs for One. In our review of full-size carbon-steel skillets, we gave top marks to the Matfer Bourgeat Black Steel Round Frying Pan, 11⅞", praising its nonstick performance, searing capability, and comfortable, long handle. Smaller skillets are also handy for toasting nuts, browning butter, and other tasks that require just a bit of space. We particularly like a small skillet when we’re cooking for one-scrambling a couple of eggs or searing a solitary fish fillet. We’re converts, too: In our review of 12-inch carbon-steel pans, we found that carbon steel sears like cast iron, performs like tri-ply, and is as slick as nonstick.įor most home kitchens, we recommend a 12-inch carbon-steel skillet (a size roomy enough for cooking up to six portions of food), but smaller skillets also have their place in the kitchen. Carbon-steel skillets, once rarely found outside restaurant kitchens, are being embraced by home cooks for their light weight, versatility, heat retention, and durability.
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