Matfer

Why r/BuyItForLife recommends Matfer

8 mentions from real owners

• #1Sep 4, 2025

  Non-stick pans, what’s the BIFL approach?

  I have a Matfer that’s probably 15 plus years old. Ended up buying a smaller version in the same brand. But I’ve seen good reviews for De Buyer, Darto and other brands that have posted on here.

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• #2Aug 6, 2025

  Best pot and pan set for a new homeowner?

  Very good list. I do without the nonstick just fine, I cook eggs in a smaller, lighter carbon steel from matter (very cheap in France). Stainless cookware is where I'd put a bit of money. If you cook Asian food, and like to deep fry, add a carbon steel wok to the list. Thin ones from asian supermarkets are just fine and sub 50 bucks.

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• #3Jun 11, 2025

  Need a nonstick Cookware Set without Teflon recommendation

  OP - this is your testimonial here! If you go buy anything other than carbon steel, cast iron, or maybe stainless steel you are most likely throwing money away and losing the chance to BIFL. I have a Matfer carbon steel and while I've never run a restaurant egg station, I never use any "nonstick" pan anymore. Watch a fee YT vids on it and go get a carbon steel skillet. It'll cost you $40 and if you hate it, you'll be able to sell it for $20 on marketplace.

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• #4May 10, 2025

  Is it necessary to spend $40 or $50 for an 8-10” ceramic skillet?

  There is no such thing that is good. The cheapest usable thing is a Lodge cast iron. Then De Buyer/Matfer, followed by All Clad D3/5, and expensive cast irons. That's BIFL in a nutshell. Xtrema is the only usable ceramic thing I know about, but they seem to be oddly fragile for some people but not others.

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• #5May 8, 2025

  Is it necessary to spend $40 or $50 for an 8-10” ceramic skillet?

  Only if you cook on gas. If you don't a Matfer 9.5" crepe pan is all you need. Anything with higher sidewalls is going to be a PITA to maintain the season on the sidewalls

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• #6May 1, 2025

  What’s something you should BIFL that most people cheap out on?

  I like the construction on the matfer pans, no rivets and an all metal handle. The angle of the handle works well for me too.

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• #7Apr 13, 2025

  Europeans, what cookware brands do you use?

  I'll add Matfer for Carbon Steel. They weld the handles to the pan base instead of using rivets that you'll typically find.

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• #8Jan 2, 2025

  Stainless steel cookware recommendations?

  never had an issue with rust. i'm >4 years into my Matfer and while it took a minute to get the seasoning right, it's been seamless since. i actually use my SS to sear on the regular, mostly bc the size of my 5QT All-Clad saute pan. SS is definitely a dream to clean, a short soak once cool and everything comes off with barely any scrubbing. anything sugary wants to bake onto the CS, and requires a bit more persuasion. no harm to the seasoning though. wipe dry, wipe with an oil rag. again, we don't know what OP is trying to cook, but good luck scrambling eggs on SS. it \*will\* stick, and burn. maybe frying an egg, but you'll have to nail the preheat and get the oil coverage just right. yes, CS require some upkeep, whereas you can just leave SS soaking in the sink. but my CS acts just like Teflon if i am patient about letting the proteins release.

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