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Where is Matfer Bourgeat manufactured?

Matfer Bourgeat is a French manufacturer of professional kitchen equipment that is distributed across the world. The company is located in Saint-Romain-de-Colbosc, France, and operates two factories in the region.

Their facilities include a modern metal production workshop, where they manufacture pots, pans, molds, utensils, scales, and other professional grade kitchen equipment, as well as a casting foundry for aluminum production.

The company also offers professional services for heat treatment and polishing processes, which are essential to the production of their durable, high-quality products. The company uses environmentally friendly processes, including an electrostatic powder painting system that minimizes waste.

In addition to their French-based factories, they also have production and distribution centers located in the United States, Canada, England, Spain, South Korea, and Japan.

Who makes matfer bourgeat?

Matfer Bourgeat is a French manufacturer of culinary equipment, including cookware, bakeware and small kitchen appliances. The company was founded in 1791 by Monsieur Auguste Bourgeat, whose passion for the culinary arts led to technological innovations in professional cookware.

It is now one of the leading cookware manufacturers in the world and is renowned for its quality and craftsmanship. Matfer Bourgeat prides itself on producing products that have been designed with the serious home cook in mind.

They specialize in manufacturing stainless steel cookware and bakeware, silicone cake molds, pastry rings, and specialized utensils that make cooking easier and more efficient. They also produce small kitchen appliances like food processors, stand mixers, and blenders, as well as specialty items such as egg slicers and garlic presses.

While their products are mainly focused on the needs of the professional chef, their affordability, quality and range of options make them a popular choice for home cooks as well.

Where is matfer?

Matfer is a French manufacturer of professional kitchen equipment, founded in 1768 and based in Vire, France. Matfer produces a wide range of baking, cooking, and pastry equipment, from baking molds to dough scrapers and pastry brushes.

They also produce cutlery, barware, and pastry decorations, along with professional storage solutions for the kitchen such as gastronorms and stainless steel containers. In addition to the equipment, Matfer offers kitchenware such as baking mats and rolling pins, professional-grade food preparation equipment, and kitchen accessories such as thermometers, scales, and timers.

Matfer also provides solutions for restaurants, catering, and food service businesses, such as stainless steel furniture, work surfaces, and eclair display cases. Matfer exports to more than 80 countries worldwide, with sales and distribution centers located in France, Belgium, and the United States.

How do you pronounce Matfer Bourgeat?

Matfer Bourgeat is pronounced “maht-fehr boo-zhah”. This French kitchenware manufacturer has been in business since the late 18th century and is now the leader of professional kitchen equipment in the industry.

With a variety of utensils from stainless steel pans and ceramic ovens, to storage systems and corkscrews, Matfer Bourgeat is widely regarded for its efficient and reliable products.

Where are Matfer products made?

Matfer products are primarily made in France, near the city of Bourge in Normandy and in the Rhône-Alpes region in the south east of the country. Matfer has been producing high-quality professional culinary equipment since the 1750s, and most of its production process remains highly manual, relying on craftspeople who hand-stamp and assemble products to strict standards.

All of Matfer’s products are both designed and made in France to help ensure the highest quality. The production process uses only top-quality materials to create tools, supplies, and accessories that stay strong enough to handle the daily grind of a professional kitchen.

Matfer also ensures that the use of plastics in its products is kept to a minimum, preferring to use metal and stainless-steel components whenever possible.

Where are De Buyer carbon steel pans made?

De Buyer carbon steel pans are made in the Northeastern region of France in the heart of the French Vosges Mountains. All of De Buyer’s carbon steel pans are made using traditional techniques, with the production being run entirely by the skilled artisans of France.

All the tools and methods used have been passed down to them through generations, in a process of constant renewal and improvement. They use only high-grade high-carbon steel from Germany and Belgium, which are heated and formed using intensive traditional techniques.

After the pan is formed, it is then tempered in oil to create an absolutely resistant coating. As an additional proof of their quality, De Buyer carbon steel pans are EU-certified, attesting to their superior products.

What carbon steel pans does Gordon Ramsay use?

Gordon Ramsay is known for using M’Stone Carbon Steel Pans in his kitchen. The carbon steel pans are individually constructed in France using 18/10 stainless steel and a magnetic core that makes it perfect for use on stove tops, ovens or open flames.

The pans are oil-hardened and treated using a chemical-free process, making them incredibly durable and non-stick. The pans also come with a lifetime guarantee and are oven safe up to 500 degrees Fahrenheit, so they can handle even the most intense cooking.

Plus, they include helper handles to make it easier to handle the pans hot from the oven. The pans come in a variety of sizes to accommodate any type of meal, and all of the pan surfaces are designed for even heat distribution for improved cooking quality.

Ultimately, Gordon Ramsay’s choice of M’Stone Carbon Steel Pans is an ideal choice for anyone looking for a durable, non-stick pan that can handle a variety of cooking situations.

Do professional chefs use carbon steel pans?

Yes, professional chefs use carbon steel pans. Carbon steel pans are some of the most popular pieces of cookware among professional chefs. They have a long history of use in professional kitchens due to their heat retention, light weight and longevity.

Carbon steel pans also have a few advantages over other types of pans, such as cast iron or stainless steel. They heat up quickly and evenly, and are less likely to warp or rust. They can also be seasoned with oil just like cast iron pans, which makes them non-stick and very easy to clean.

Professional chefs often use carbon steel pans for everyday cooking such as sautéing, searing, and shallow frying. It’s important to note that carbon steel pans require regular maintenance, including proper seasoning and cleaning with non-metal scrubbers.

Are Tefal pans made in China?

Yes, some Tefal pans are made in China. The company has factories in both France and China where they manufacture their products. In the Chinese factories, they produce non-stick pans and other small items such as kitchen accessories and bakeware.

All Tefal products feature the same high-quality standard, regardless of where they are made. This means that Chinese-made Tefal pans are still built to the same high standards as their French-made counterparts.

Where is the giant frying pan?

The giant frying pan is located in the town of Kurri Kurri, in the Hunter Region of New South Wales, Australia. It is located at the entrance of the historical town’s main street, Lang Street. The giant frying pan, which is 6 meters in length, was built in 1988 as part of the celebrations for the town’s centenary.

The frying pan is made of steel and is thought to be the largest in the Southern Hemisphere. It is a popular tourist attraction in the town and is a local landmark. Visitors can take photos of the pan as well as take a tour of nearby attractions within walking distance of the pan.

The town of Kurri Kurri is a great place to visit for those looking for a unique experience in a charming setting, full of interesting history and culture.

How do you use a matfer mandoline?

Using a Matfer Mandoline is fairly simple and straightforward. To start, make sure that all blades are securely shut and locked into place. Place the mandolin on a flat surface and make sure it is secure.

Place the food item you want to slice on the non-slip base which can be moved to the left or right of the mandolin, depending on where your hands are. Be sure to use the food holder which attaches to the mandoline, as this will help protect your hands from injury.

When using the blade adjustor knob at the top of the mandolin, make sure the blade is secured in place before proceeding. To adjust the thickness, choose the desired setting, and then use the knob to turn it to the right or left.

This allows you to adjust the thickness of the slice accordingly. With the food item in place and the blade secured, you can now make the slicer with a downward motion while pressing firmly against the food.

After slicing is complete, carefully remove the food holder and use the pusher to ensure all of the food is cleared to the side. When finished, always clean the mandolin and return the blade adjustor knob to the start position.

What frying pans do professional cooks use?

Professional cooks typically use stainless steel or cast iron frying pans for their cooking needs. Stainless steel pans are lightweight, highly conductive, and often come with a non-stick surface. They are easy to clean, straightforward to use and come in a range of sizes, shapes and styles.

Cast iron pans are also popular among professional cooks. They are heavy-duty, extremely durable, and have an incredible heat-retention ability that gives food even cooking results. However, they do require more maintenance than regular stainless steel, such as seasoning them regularly and coating them with oil to prevent rust.

As well as this, they also last a lot longer and have the ability to develop a naturally non-stick surface over time.

What frying pans do chefs prefer?

Most professional chefs prefer stainless steel frying pans with either a non-stick or ceramic-coated surface. The reason for this is that stainless steel is a durable material that can handle high heat and repeated use, while non-stick or ceramic-coated surfaces allow for easy food release and cleaning.

Additionally, these surfaces do not contain any chemicals that could potentially interact with food and cause potential health risks. In the kitchen, it is important that the cookware is designed specifically for the task; therefore, a professional chef will look for specific features in a frying pan, such as even heat distribution, a heavier gauge metal body, a tight fitting cover, and stay-cool handles.

With all of these features in mind, stainless steel is usually a reliable choice.

Why is everything sticking to my carbon steel pan?

There can be a couple of reasons why everything is sticking to your carbon steel pan. It is most likely the result of one or a combination of the following:

1. The pan is not properly seasoned. It is important to properly season a carbon steel pan before use. This process helps to create a protective layer of seasoning oil that helps to reduce sticking.

2. The pan is being used at too high of a temperature. Carbon steel pans can handle high temperatures, but too much heat can cause food to stick. Make sure you are using the pan on a medium to low heat setting.

3. You are using too much oil. Carbon steel pans are designed to cook with oil, but too much can lead to sticking. Try to use the least amount of oil necessary to cook your food.

4. You are not pre-heating the pan. Carbon steel pans need to be pre-heated before adding food. This helps to remove any moisture on the surface and reduce sticking.

Following the tips above should help reduce sticking on your carbon steel pan.

How do you fix a sticky carbon steel pan?

If your carbon steel pan has developed a sticky surface, it is likely due to a buildup of oil or other residue. The best way to fix a sticky carbon steel pan is a simple, three-step process:

1. Soak the pan in hot, soapy water. Allow it to soak for at least 10 minutes, to loosen any stuck-on residue.

2. Scrub the pan. Use a sponge or brush to scrub off the residue. Be sure to use a non-abrasive cleaner or brush to avoid scratching the pan.

3. Rinse the pan. Rinse the pan thoroughly with hot water.

If the pan is still sticky, you can also try boiling some water with a tablespoon of baking soda, then allowing the pan to sit in the solution for a few minutes. After that, scrub the pan with the baking soda solution, rinse it off and dry with a clean cloth.

Regardless of the method you use to clean your pan, you will need to season it afterward. To season the pan, rub a thin layer of oil (vegetable or olive oil) over the surface with a paper towel and then place it in an oven at 220-250°F for about 15-20 minutes.

Once finished, take the pan out of the oven and allow it to cool.

With regular use, the oils and fats from cooking will help to create a non-stick surface over time. Just be sure to always clean your pan properly after each use and be mindful of the temperature when heating the pan to avoid any damage.