Why this frying pan earns its place
This is the smaller sibling in the Matfer Bourgeat non-stick family — 220 mm diameter, 1.1-litre capacity, and built in stainless steel instead of aluminium. The stainless choice matters: it holds heat longer, which is useful when you're cooking lighter items that need gentle, even warming rather than aggressive searing. It's also marginally more durable than aluminium if you're particularly rough with your kit.
At 670 grams, it's one of the lightest working pans you'll find — half the weight of a decent cast iron, a third of a stainless steel sauté pan. That weight distribution is deliberate: this is a pan for fish fillets, delicate vegetables, or light omelettes where you need control and precision without your wrist complaint at the end of service. In fine-dining kitchens, this is often the go-to line pan.
The four-layer epoxy coating is the same as the larger 26 cm sibling: tough enough for metal spatulas, resilient enough for daily heavy-duty use in a catering kitchen. This isn't a delicate home non-stick; it's a professional tool that survives real abuse and keeps performing. The stainless base conducts heat evenly and won't discolour the way aluminium can.
