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Matfer Bourgeat Excellence Cookware
The Matfer Bourgeat Excellence Series represents the pinnacle of French-made professional-grade stainless steel cookware. Designed for superior durability and exceptional performance, this collection is built to meet the exacting standards of professional chefs and elevate your home kitchen.
What you can expect:
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Even Cooking: These pans are made with a stainless steel body and an aluminum "sandwich" base. This helps the heat spread evenly across the bottom and up the sides, so your food cooks consistently.
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Works on all Stovetops, Including Induction: Matfer Bourgeat Excellence cookware is compatible with all heat sources, including induction cooktops, offering you complete cooking flexibility.
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Durable Design: Crafted in France, this cookware features robust stainless steel construction that is built to last. The reinforced, drip-free rims add to its strength and allow for easy, mess-free pouring. Lifetime warrantied against defects.
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Hygienic & Easy to Clean: Stainless steel handles are designed to stay cool to the touch and are air and watertight, preventing moisture absorption and bacteria buildup.The cookware is NSF certified, which means it meets international food safety and hygiene standards. Plus, it's safe to wash in the dishwasher (although we always recommend hand washing).
If you're looking for cookware that's designed for serious use and built to last, look no further than the Matfer Bourgeat Excellence line. Enjoy a lifetime of joyful cooking with cookware that is designed to provide unparalleled performance.
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Matfer Bourgeat Excellence 9 1/2-inch Sauté Pan
This 9 1/2-inch, 2 3/4-quart sauté pan is a versatile single size for a home kitchen: big enough to brown four chicken thighs and then braise them in the same pan, and small enough to toss vegetables.The aluminum sandwich base browns evenly across the pan, and the high sides keep liquid in when you deglaze. The matching lid is the 24 cm Excellence lid, and the Excellence steamer insert fits in the same 24 cm pots for steaming.
Searing, Then SimmeringA sauté pan earns its keep when a dish starts on high heat and finishes in liquid: chicken thighs browned and then braised with wine and olives, pork chops seared and finished with cream, or meatballs browned and then simmered in tomato sauce. The straight sides hold the liquid that a sloped skillet would spill, and the lid keeps the braise moist. At 2 3/4 quarts, it holds four portions in a single layer. Learn More$178.00
