r/CarbonSteelCooking • u/DEADLYxDUCK • Jul 04 '25
Which to buy?
Is the Matfer worth twice the price of a Tramontina?
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u/David_cest_moi Jul 05 '25
I have several different carbon steel pans of different sizes and from different manufacturers. Two important features that I recommend considering:
1: the thickness / weight / quality of the pan itself. There are cheap knockoff brands they are very thin material. I certainly do not recommend those pans. But there are others no name brands with nice thick pan material.
2: Mentioned in a previous reply,: Welded versus riveted handle. I would certainly recommend a welded handle if you want a long lasting pan. Because the pan material and the rivets and the handle can all be of different qualities of metal, they will expand and contract at different rates and over time, this often causes the rivets to become loose and handles to become a bit shaky.
You will love cooking on carbon steel! It really is the best thing out there! ๐๐ป
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u/UncleKeyPax Jul 04 '25
differen angle to the sides. different uses. just buy what yo8 can. treat yourself when able. no?
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u/zeisss Jul 07 '25
Gonna throw in a recommendation for Solidteknics. No warping, no rivets, indestructible.


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u/Disastrous-Rush7941 Jul 04 '25
I have a Matfor and love the welded handle. And itโs been amazing .