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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 11 1/2-quart Stock Pot
This is a tall, narrow stock pot: 11 1/2 quarts on a 24 cm base. The height keeps a long simmer from reducing too quickly, which is what a clear stock or a pot of beans needs, and the narrow footprint fits a smaller burner.The sandwich bottom spreads heat across the base for a steady simmer. The heavy-duty, watertight handles are welded to the body for a secure grip on a full pot. It takes the 24 cm Excellence lid.
Why Height Matters for StockA tall pot loses less liquid to evaporation over a long simmer, so a veal or chicken stock can cook for hours without needing to be topped up, and the narrow surface makes skimming fat and foam easier. The same height suits steaming a lobster or two, cooking a large batch of beans and boiling pasta for a family. Learn More$238.00 -
Matfer Bourgeat Excellence 18-quart Stock Pot
The Matfer Bourgeat Excellence 18-quart stock pot has a reinforced no-drip edge, a stainless steel body and welded handles, and it is induction ready. Eighteen quarts is enough for veal stock in quantity, a seafood boil or a pot of pasta for a crowd.Its robust sandwich base has a thick aluminum core encapsulated between two layers of stainless steel, so a full pot heats evenly without scorching at the center. It takes the 28 cm Excellence lid. For an even larger pot, see the 19-quart stock pot.
Large Stocks and BoilsEighteen quarts holds the bones from several chickens or a full batch of veal bones for a restaurant-style stock, or a crawfish or shrimp boil for a backyard party. When the pot is full, lift it with both handles and help, or ladle the stock out before moving it. The welded handles have no rivets inside the pot to clean around when the boil is done. Learn More -
Matfer Bourgeat Excellence 7 7/8-inch Sauté Pan
A sauté pan has straight, high sides, so food can be tossed and liquid added without spilling. The 7 7/8-inch Excellence pan is the small size for two portions of chicken piccata, a pan of wilted spinach or a sauce finished with butter.Its long handle is welded to the body and stays cool. The 20 cm diameter takes the same lid as the 4-quart sauce pan; see the 20 cm Excellence lid.
Small Batches, Precise ControlA small sauté pan heats quickly and gives a sauce more depth in the pan, so a few tablespoons of reduction do not evaporate before you can mount them with butter. It is the pan for a pair of trout fillets, sautéed mushrooms for a steak dinner, or toasting pine nuts and breadcrumbs. Choose the 9 1/2-inch pan when cooking for four. Learn More$116.00 -
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 -
Matfer Bourgeat Excellence 11-inch Sauté Pan
An 11-inch sauté pan feeds a family. It holds a whole cut-up chicken in one layer, a large batch of shrimp and pasta or a full recipe of ratatouille, and the high sides keep sauce contained while you toss.The long handle is welded and stays cool on the burner; a full pan of this size is heavy, so lift it with two hands. The matching lid is the 28 cm Excellence lid. For a lower-sided pan of the same diameter, compare the 11-inch brasier.
Cooking for a Crowd in One PanAn 11-inch sauté pan is large enough to make paella for four on a home range, to sear a full tray of scallops without crowding them, or to shallow-fry chicken cutlets in batches of four. Crowding is what turns a sear into a steam, so the extra width shows directly in the color of the food. Because it is the same diameter as the Excellence 11-inch brasier, the two pans share a lid. Learn More$208.00 -
Matfer Bourgeat Excellence 11-inch Brasier
A brasier is a wide, low pot with two handles, made for searing a large piece of meat and then braising it in the oven. The 11-inch Excellence brasier holds short ribs, a pot roast or osso buco for four in one layer.The broad base browns meat across its whole surface, and the two welded handles make it easy to move the full pot into the oven. The matching lid is the 28 cm Excellence lid. For a larger braise, see the 12 1/2-inch brasier.
Why a Brasier Rather Than a Stock PotBraising works best when the liquid comes only partway up the meat, so the exposed top browns in the oven while the bottom simmers. A tall stock pot would bury the meat and boil it. The brasier’s low walls and wide base give exactly that shape, and they also make it a good pan for a large batch of risotto, a skillet-style chicken and rice dish or shallow-poached fish for a group. Learn More$201.00 -
Matfer Bourgeat Excellence 12 1/2-inch Brasier
The Matfer Bourgeat Excellence 12 1/2-inch brasier is sized for grand-scale cooking, from braising a whole leg of lamb to simmering a cassoulet for a gathering. Its wide base gives room to brown a large cut without crowding.The two handles are welded and watertight, and the reinforced rim pours cleanly. The matching lid is the 32 cm Excellence lid, which also fits the 13 1/2-quart sauce pot and the 19-quart stock pot.
Holiday and Batch CookingThe 12 1/2-inch brasier is the pan for the meals that feed a table of eight or more: a braised brisket, coq au vin from two whole chickens, or a large pan of stuffed peppers baked in sauce. It is also useful for blanching and shocking vegetables in batches, since its width lets you lift them out quickly with a spider. Lift a full brasier with both handles and oven mitts; at this size it is heavy. Learn More$256.00 -
Matfer Bourgeat Excellence 9 1/2-inch (24 cm) Steamer Insert
This steamer insert fits the 24 cm pieces of the Matfer Bourgeat Excellence line, including the 5 3/4-quart sauce pot, the 7 1/2-quart stock pot and the 11 1/2-quart stock pot. Set it in a pot with an inch or two of simmering water and cover it with the 24 cm Excellence lid.Steam keeps vegetables bright and fish moist, and the perforated base lets condensation drain back into the pot. The insert is also useful for dumplings and for reheating rice without drying it out. Learn More$245.00
