De Buyer Vs Matfer Bourgeat Review (Updated | Jun 10th)
de buyer vs matfer bourgeat is a comparison that matters for anyone serious about cookware performance, durability, and long-term value. Both brands are respected in professional and home kitchens, but the right choice depends on cooking style, maintenance preferences, and budget. This guide breaks down the key differences in construction, heat responsiveness, seasoning requirements, comfort, and price so readers can quickly identify which option fits their needs. The result is a clearer, more confident buying decision based on practical use rather than brand reputation alone.
Key Takeaways
- French Searing Workhorse is the better pick for high-heat searing, delivering stronger browning from high carbon steel.
- Choose French Searing Workhorse if you use induction, ovens, grills, or open fire and want one pan everywhere.
- Choose Tart Release Specialist when easy tart unmolding matters most, especially for delicate crusts and clean presentation.
- For carbon steel pans, buy based on handle construction and interior rivets, since smooth interiors clean faster and trap less residue.
- If you want long-term nonstick performance without coatings, pick a pan you will season regularly and preheat properly.
Matfer Bourgeat 11-Inch Carbon Steel Frying Pan
French Searing Workhorse
- Excellent browning from high carbon steel construction.
- Works on induction, ovens, grills, and open fire.
- No coating to scratch or wear off.
- BEST FOR FRENCH SEARING WORKHORSE: Matfer Bourgeat 11-Inch Carbon Steel Frying Pan Read More ↓
- BEST FOR TART RELEASE SPECIALIST: Matfer Bourgeat 332225 Exopan Fluted Pie Pan Read More ↓
- BEST FOR CREPE NIGHT ESSENTIAL: Matfer Bourgeat 8 5/8-Inch Round Crepe Pan Read More ↓
- BEST FOR PAELLA PARTY PAN: Matfer Bourgeat 14 1/8-Inch Carbon Steel Paella Pan Read More ↓
Product Comparison: De Buyer Vs Matfer Bourgeat
Matfer Bourgeat 11-Inch Carbon Steel Frying Pan
If you like cookware that gets better the more you use it, this Matfer pan makes a strong case for itself. The 11-inch cooking surface is a great everyday size for steaks, eggs, chopped vegetables, or a solid one-pan dinner, and the black carbon steel heats fast and holds high heat beautifully.
That means better browning, crisp edges, and more control than a lot of nonstick pans can give you. I also like that it’s one-piece, uncoated steel, so there’s no chemical coating to baby, and the welded handle means no interior rivets collecting grime.
Once seasoned properly, it develops a naturally slick surface that feels rewarding to cook on. It’s especially good for home cooks who want restaurant-style searing and don’t mind a little upkeep.
The real downside is that it’s not carefree: acidic ingredients like tomato sauce or vinegar are a bad match, and the seasoning process can frustrate anyone expecting instant nonstick performance right out of the box.
✓ Reasons to Buy
- Excellent browning from high carbon steel construction.
- Works on induction, ovens, grills, and open fire.
- No coating to scratch or wear off.
- Welded handle leaves interior smooth and easy cleaning.
- Develops better nonstick performance with proper seasoning.
✗ Reasons Not to Buy
- Cannot handle acidic foods like tomatoes or vinegar.
- Needs seasoning before it performs its best.
- Not ideal for cooks wanting low-maintenance cookware.
Matfer Bourgeat 332225 Exopan Fluted Pie Pan
This Matfer Bourgeat pie pan is the kind of bakeware that quietly makes life easier if you bake tarts, quiches, or fruit pies with delicate crusts. The 9 1/2-inch size is practical for standard home baking, and the fluted sides give your crust a clean, classic bakery look without extra effort.
What really matters here is the removable bottom, which makes it much less stressful to unmold a tart neatly, especially when the filling is soft or the crust is fragile. If you’ve ever ruined a good tart during removal, you’ll appreciate that detail immediately.
It’s a good pick for home bakers who care about presentation and want a pan dedicated to pastry rather than an all-purpose dish. The downside is that this is a pretty simple, single-purpose piece, so it won’t feel essential unless you regularly make tarts or pies.
Also, if you prefer deeper dish styles, this format may feel a little limiting depending on what you bake most often.
✓ Reasons to Buy
- Removable bottom helps release delicate tarts cleanly.
- Fluted design gives crusts an attractive finished edge.
- Good 9 1/2-inch size for everyday baking.
- Great for quiche, fruit tarts, and pastry shells.
✗ Reasons Not to Buy
- Mostly useful for tarts and similar bakes only.
- May feel limiting for deep-dish pie recipes.
- Simple design offers little versatility beyond pastry.
Matfer Bourgeat 8 5/8-Inch Round Crepe Pan
If you like cookware that feels old-school in the best way, this Matfer crepe pan has a lot going for it. The 8 5/8-inch round cooking surface is a nice size for breakfast crepes, small galettes, tortillas, or even a quick fried egg, and the black steel construction gives it that fast-heating, responsive feel people usually want from carbon steel.
I also like the iron handle because it feels sturdy and keeps the pan balanced, even though the pan weighs a solid 3 pounds. Once it’s seasoned properly, it should reward patient cooks with smoother release and better browning over time.
This is the kind of pan I’d recommend to someone who actually enjoys the process of building up seasoning and learning how a pan behaves. The real downside is that it’s not a low-maintenance piece.
If you want something you can wash casually and forget in the rack, this probably isn’t your pan.
✓ Reasons to Buy
- Great size for crepes and small breakfast dishes.
- Black steel heats quickly and browns nicely.
- Iron handle feels secure and well balanced.
- Build should improve with proper seasoning over time.
✗ Reasons Not to Buy
- Needs seasoning and regular care after use.
- Three-pound weight feels heavy for its size.
- Not ideal for cooks wanting easy cleanup.
Matfer Bourgeat 14 1/8-Inch Carbon Steel Paella Pan
This Matfer Bourgeat paella pan is one of those pieces that makes sense even if you don’t cook paella every week. The 14 1/8-inch wide cooking surface gives you plenty of room to spread ingredients out, which matters for getting better browning instead of steaming everything in a crowded skillet.
I like that it’s built from black carbon steel, because that usually means quick heat response and a pan that gets better the more you use it. Beyond classic Spanish rice, the broad surface and sloped walls make it genuinely handy for sautéing, shallow frying, and cooking on outdoor grills.
It’s a good pick for home cooks who make big one-pan meals or want something wider than a standard fry pan. The biggest catch is that its usefulness depends on your kitchen and habits.
If you mostly cook small portions or hate maintaining carbon steel, the size and upkeep can feel like more work than benefit.
✓ Reasons to Buy
- Wide surface helps ingredients brown instead of steam.
- Works for paella, sautéing, frying, and grilling.
- Carbon steel responds quickly to heat changes.
- Great for larger one-pan meals.
✗ Reasons Not to Buy
- Too large for small everyday portions.
- Carbon steel requires seasoning and careful drying.
- Storage can be awkward in tight kitchens.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.
Buying Guide
FAQs
What should I look for when choosing between these Matfer Bourgeat pans?
Start with cooking shape and surface area, because these pieces are built for different jobs. A carbon steel frying pan is the most versatile daily option, while the crepe pan, paella pan, and pie pan are much more task-specific. Also check whether you’re comfortable seasoning carbon steel, since that maintenance is part of getting the best performance.
Is the Matfer Bourgeat Black Carbon Steel Frying Pan 11″ a good everyday pan?
Yes, if you want strong searing and a naturally slick surface once seasoned, the Matfer Bourgeat Black 11-inch is the most all-around useful piece in this group. Its welded, rivet-less handle is a practical plus because there are no interior rivets trapping grease. The tradeoff is that carbon steel reacts poorly with acidic foods, so it is not the pan I’d use for tomato-heavy or wine-based cooking.
Who is the MATFER BOURGEAT 332225 Exopan pie pan best for?
The MATFER BOURGEAT 332225 suits bakers who want clean tart or pie release without fighting the crust. The removable bottom is the standout feature, especially for delicate pastry shells. Just keep in mind it is a specialty bakeware item, not something that overlaps with what the carbon steel stovetop pans do.
How useful is the Matfer Bourgeat black steel round crepe pan if I don’t make crepes often?
The Matfer Bourgeat black crepe pan is excellent at what it is designed for: thin, even crepes, blintzes, and other flat batters that benefit from low sidewalls. If you only make crepes occasionally, it can feel limited compared with the 11-inch frying pan because the shallow shape is less forgiving for general sautéing. I’d buy it only if crepes, pancakes, or flatbreads are a repeat use case in your kitchen.
When does the Matfer Bourgeat Black Carbon Steel Paella Pan make more sense than a frying pan?
Choose the Matfer Bourgeat Black paella pan when wide evaporation and maximum contact area matter more than depth. It is better for paella, outdoor grill cooking, shallow frying, and big-batch dishes where you want ingredients spread out rather than piled up. Its limitation is storage and versatility, since the broad footprint is less convenient for routine stovetop meals.
Are carbon steel pans high-maintenance compared with other cookware?
They need more involvement at the start, but not necessarily more work long term. You need to season them properly, dry them thoroughly after washing, and avoid leaving moisture or acidic ingredients in them. In return, you get very responsive heat, strong browning, and a surface that improves with use instead of wearing out like a coating can.
What are the most important buying mistakes to avoid in this category?
The biggest mistake is buying by diameter alone without thinking about pan shape and what you actually cook every week. Another common miss is expecting carbon steel to behave like nonstick straight out of the box; performance depends heavily on seasoning and preheating. If you cook a lot of sauces with lemon, vinegar, or tomatoes, keep a different pan around for those dishes.
