Carbon Steel Pans (In-depth Guide and Made In vs Matfer)
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- Опубліковано 27 кві 2024
- Carbon Steel Pans (In-depth Guide and Made In vs Matfer)
00:00 Intro
00:35 What is Carbon Steel?
02:24 Carbon Steel vs Cast Iron
04:35 Matfer Carbon Steel Pan
05:45 Made In Carbon Steel Pan
08:31 Lemon Juice Test
09:30 Uncle Scott’s Kitchen
10:07 Is Seasoning Wax Worth Buying
10:43 Do You Need Carbon Steel and Cast Iron?
12:18 Choosing the Pan Size for Carbon Steel Pans
13:19 Seasoning Carbon Steel
14:08 Carbon Steel Brands
My Matfer Carbon Steel Skillet: amzn.to/3Wa1BFj (affiliate link)
Useful Videos from @UncleScottsKitchen:
Made In Pan Review: • Made In Pan: How Does ...
How to Re-season Carbon Steel: • How to Nuke and Re-Sea...
Carbon Steel Brand Recommendations: • Which Carbon Steel Ski...
Matfer Seasoning Update: • UPDATED MODEL Matfer C...
Useful Videos from @AmericasTestKitchen
Carbon Steel Brands: • The Best Carbon Steel ...
How to Season Carbon Steel: • Are Carbon Steel Pans ...
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Awesome video and thanks for the mention!!!! Love your channel and videos.
My favourite uncle
Huge fan of De Byer Mineral B carbon steel pans. Absolutely love them. We even fry fish, eggs & Omelettes in them (induction stove top). Great quality
I have had one of these for many years. It is my go-to pan for pan searing meats (steak, hamburgers, chops of any kind).
One more thumbs up for de Buyer Mineral B. Some patience with seasoning is required, but they are awesome.
Curious how Mineral B compares to their slightly cheaper Lyonnaise line, it’s the one I got, and I love it, tho I do feel like I have to be careful with sauces & acidic stuff.
Was thinking about getting stainless steel for those, but maybe another carbon steel pan would do.
@@ultru3525 Stainless steel is the proper solution for acidic foods. The big debate is between 5 ply and copper core. Copper has become so expensive that five ply dominates the market. Either technology will vastly improve the heat consistency of the pan. Triple ply seems to be noticeably less effective.
If you cook with tomatoes you need stainless steel or glass, imo. Well, enamel coated cast iron would be an option too. I find stainless steel to be longer lived though, and far lighter.
A couple of years ago I bought my first DeBuyer carbon pan. Now it’s the only ones I use. I don’t own any nonstick pans any more.
3:35 also, the way they are manufactured is different. Cast Iron pans are made by poring liquid metal into a mould (like pouring batter to make a pancake) whereas Carbon Steel pans are stamped or extruded (?) from a solid sheet of metal (like rolling out dough into flatbread). I learnt the batter vs dough comparison maybe a year ago, and it helped me understand the difference easily
BTW, cast iron vs. carbon steel.... cast iron has to be casted from molten state because it becomes rigid and brittle when cooled. Carbon steel is malleable and can be cold-worked with rollers and forges. Steel pans are made by presses that stamp out the final shape from steel sheets.
Took the words out of my mouth.
Bingo. And, while cast iron heats and cools slowly, carbon steel heats and cools much much faster. Carbon steel is commonly used in commercial kitchens for this reason primarily, while cast iron is not. Well, carbon steel is lighter weight too...
I am surprised she did not mention this; maybe she did not know. Anyway, that is the biggest and most important difference.
This Helen lady is mechanically challenged
Cast iron has to be cast* (the "cast" in "cast iron" already is past tense, "casted" does not exist"). Other than that absolutely correct.
I love Uncle Scott's channel; so amazing. Thank you Helen for sharing your experience. I have carbon steel pans from De Buyer and am very happy with the seasoning. 🍳
Yes, Uncle Scott’s channel is great! Really knows his stuff.
I use a very thin application of grape seed oil for seasoning cast iron (Lodge) and carbon steel (De Buyer): heat up the pan (but not too hot); drop some oil; spread oil thinly with paper towel; heat pan until smoking; and let it cool down. The "not too hot" allows me to spread the oil with paper towel without burning my fingers.
I have the same pair of pans, and use the exact same process 👍
Something very pleasant about this lady’s presentation style. Great video and nice credit for Uncle Scott’s Kitchen.
I’ve had a 10-inch matfer pan for about 2 years now, and use it pretty much every day. I’ve cooked acidic things in it a few times, and I do feel like I lose the top layer or so of seasoning, but I just wipe it down with a little oil after cleaning it and heating it back up, and it’s usually back to nonstick after 1 or 2 uses.
I’m also glad you shouted out Uncle Scott’s channel! As much as I love the pan, I had a flat-top electric stove and couldn’t get the damn thing to hold seasoning with the factory instructions when I got it. His advice to season it in the oven like cast iron really saved my experience with the pan.
THANK YOU!!! Your honesty is appreciated!
Yeeees, this makes so much sense. Great to hear comprehensive breakdown based off of your experience of both!
Hi Helen, you are a fantastic teacher this is the most informative explanation I have seen regarding pros and cons of this type of cookware with easy to understand explanations, when you want to grips with something, you want the basics, no crazy editing and "fluff" to supposedly to "entertain" - I want nitty gritty and straight to the point... you certainly deliver that - keep the videos coming, I have subscribed today - thank you :-)
(I'm french) Matfer is excellent. So does De Buyer. I recommend the Element B Pro , with the stainless steel handle. Of all my pan collection of different types, this DeBuyer is my fav.
I m also french and I also looove my debuyer perfect healthy cooking ☺️
I have a Matfer for meat and a De Buyer for eggs. Both are exquisite. I'm not French, but I wish I were.⚜
@@cisium1184 Same! 😂
I own 5 Mineral B Pro pans. Love them! My 3 Matfer are my everyday pans. Darto also makes great carbon steel pans in a hybrid style.
@@honza3304 There is a wooden handle model. If it’s removable, then it would be a nice alternative.
Excellent, thorough, review and comparison; thanks!
Tremendously helpful and informative.
Helen, this was a very informative video! Thank you do much. ❤
I have to confirm that I had the same issues with a Made In pan. I went on a seasoning kick when I got my Made In where I simultaneously did all my cast iron pans from scratch, plus a new carbon steel wok in my oven the slow, careful way. I did half a dozen seasonings - major overkill - and I did all the pans together - same oil (flaxseed), same technique, same time and oven temps. All of the cast iron pans and the carbon steel wok came out brilliantly! All of those looked like they had been lovingly used and cared for for many years when I was done. They now have a base that with proper care should last a lifetime. The final results were perfect and passed all the tests. But the Made In pan did NOT, and failed the fried egg test even after 6 rounds of seasoning. It is possible there was something I happened to do wrong with just that pan, but that is about as scientific as I could make it. I wish I knew what was different in the Made In pan, but that test seem to rule out that non-uniform temperature, annealing schedule, oil or techniques is the issue. That just leaves the metal and/or original coating. One suspect is that I needed to really nuke the pan harder before I started. I'm sure it is possible the pans come from the factory sometimes with extra protective coating. I used soap and scrubbing first according to the Made In instructions. If it wasn't that then it has to be an issue with the Made In alloy itself. I'm going to nuke it with vinegar and try again at some point.
did you?
Man, I respect the hell of of Helen, she always brings good information and tasty recipes. And I love seeing one UA-camr shout out another, big ups to Uncle Scott's Kitchen. But I don't know if I've disagreed more strongly with this POV.
I use carbon steel every day. I have a 19 year old getting ready to move out and the first pan I bought him before he goes is a carbon steel skillet. In my house, particularly that kid, he loves homemade quesadillas. No pan in the arsenal gets you better results. I make pancakes regularly, in the carbon steel. I make the best brownies you'll ever eat, in my cast iron, and I make cornbread in both. I wouldn't simmer pasta sauce in my carbon steels, but I've used them for carbonara with no issue. I sear hot dogs regularly, I make burgers, steaks, pork chops, and I shallow fry dumplings, fritters, latkes, scallion pancakes and naan... and this is all before I mention the serious rock star in my house, the wok. That cat gets used 5 to 6 times a week, as he's perfect for eggs, shallow frying potatoes for breakfast burritos, stir fries of all kinds, streaming or blanching veggies, boiling water for ramen or dumpling.
And then I have my enameled cast iron braiser, and the Dutch ovens for show simmered sauces, and in them, I CAN do a marinara or a lemon sauce, I make my own cream of mushroom soup, I make stocks, I braise meats, I deep fry pakoras and chicken fingers, basically everything else. I still have the set of stainless steel cookware I had from before I was married, but those sauce pans are the only thing I use in it anymore, and those, somewhat rarely. I don't use traditional non stick at all. I literally can't imagine my kitchen without carbon steel and cast iron. I have a double burner griddle for my stove top that I save for pancake nights or indoor burgers, and my wife surprised me this year with a big outdoor steel griddle so I can move those messes outdoors. We have steel and bought more steel! If Helen can live without them, great for her. I'm just not ordering the pork chops. 😊
@kiltedcripple Do you get paid to do that !
@@markspc1 in love. No money, just a stay at home dad who loves to cook
I like carbon steel for eggs much better than any other non-stick pan I've used for eggs. I own one carbon steel pan and I use it pretty much just for that.
Uncle Scott is a great resource, so is Jed at Cook Culture. Thanks for your input, it is always appreciated :)
Very well-thought-out presentation and informative.
Extremely informative. Thank you!
Thank you for your informative video, it is much appreciated. Please keep up the great work you do.
thank you so much for this honest review
You answered so many of my questions. I agree on the Made In. I like mine because it's the first time for me using one. For me it's not just the price I paid but the space it takes up when I could have better one in it's place. I am definitely going to watch more of your videos. Thank you!
Really good points. My Matfer 11 7/8" is probably my favorite all-around pan, but I also really like my 10" Smithey Cast Iron "skillet". The Matfer 15 3/4" carbon steel paella pan is fantastic.
I bought my first deBuyer carbon steel pan about 5 years ago and have since bought 2 more. They are very well made, and the handles don't get very hot (although they are pretty heavy).
I agree that it's very annoying that you can't really use them when you're cooking anything acidic.
Great explanations and methodology, Helen!
Great video with loads of information. Thanks Helen.
I have a Made-In 12.5" carbon steel fry pan, and it has resided on my stove for several weeks being the only pan I have been using. I agree that the steel is too thin, and the base has crowned a little, and it hasn't seasoned as well as my 10" Matfer. But I love the Made-In's vast surface area--I can cook a burger and have the patty, onions, mushrooms and buns all warming together. I can comfortably make a generous serving of fried rice without hauling out the wok. The seasoning is adequate to cook eggs, given enough butter. Plus it's not terribly heavy (thanks to the too-thin steel), and the handle stays cool. So it's not a perfect pan, but it has been serving me well.
Ah yes. Made-in. Yet another one of those companies that buys up all the UA-cam sponsorships. Good to see a genuine, unbiased review.
Misen did the same thing, but some reviews I knew were unsponsored also liked those, and then I got a Misen pan (albeit one of their nonstick ones) and after coming up on two years of pretty punishing use, it's still going strong!
I love my Misen stainless steel 12", but the Carbon Steel from them... Not so much! It actually warped😢
@@nlokteff I haven't tried Misen's carbon steel pans but, TBH, I feel like "you get what you pay for" definitely applies to carbon steel pans...
@@jimmyrrpage I don't entirely agree. I have a Matfer carbon steel, I just bought my kid a Tramontina skillet, and I've cooked on a Vollrath skillet that are all cheaper than Misen or Made In and they work just fine. Uncle Scott's Kitchen has a review coming for two other budget carbon steel skillets, an Oxo and a Merten and Storck, that looks very similar to my Tramontina, and another channel, Cook's Culture, who also works a lot with carbon steel and cast iron recently reviewed the OXO and gave it good marks. Carbon steel doesn't have to be pricey any more than cast iron does. In fact, it dulls be easier to produce, and thus, cheaper
I use a carbon steel Eiffel Tower handle DeByer pan. It works great on searing steaks only problem is it’s heavy. I though it would be lighter than my cast iron, it’s not they’re about the same. Once they get Seasoned your good to go.
@@nlokteff 😊
Thank you for the info you put out. I bought a FINEX cast number 10 about 6 years ago and absolutely love this skillet. It has a polished bottom and a stainless coil handle that never gets hot, the big draw back it weighs almost 7 lbs and the price. Im a relatively strong male and it is heavy when washing but absolutely love my cast iron FINEX pan.
I bought a carbon steel fry pan in an antique store for $30. As far as I can tell by the shape of the pan, the cast iron handle and the way it was riveted I would say this is a late 1800's french pan. I have a flat electric cook top so I had to use the Hydraulic press to smooth out the bottom so I would sit flat. Not to much shape change.
All I have to say I love this pan. The smooth slops and for some reason the handle stays cool. It is for the most part none stick and combined with the radiant cook top the heat is even. It is so easy to use and clean I use it everyday. Totally amazing and don't think I could get something like this today.
Thank You for this very informative video.
I have seasoned many pans of different types and not all have been totally successful, some are working very well. Although I use the oven method for seasoning my carbon steel pans (cold spun) initially the top up seasoning is essential in my opinion, wipe with the thinnest oil layer possible (I have found grape seed oil to be the best despite many saying flax is the best) heat the pan till smoking hot, when the smoking stops (this may take a few minutes) take off the heat. Depending on what I have cooked I only need to do this after half a dozen uses.
I liked the honesty of Helen’s experiences with these pans, no glossing up here!
I tried to give up with non stick but I have capitulated and purchased a couple for ease of use and cleaning when I’m currently pushed for time.
FWIW I have the Made In carbon steel going on 4 years and I love it. Took a bit of seasoning, but now it's practically non stick!
My first and, to date, only carbon steel pan is a Matfer. Quite large and quite heavy!! 😄 But I love it.
Thank you for this in-depth review.
Thank you! I learned a LOT here.
Well explained. Thank you.
I have the 12” Lodge Carbon Steel pan. It’s the only one I’ve used, so have no point of reference for comparison with other brands. I do love using it (on my gas range) and it quickly became my go-to. My initial issue was how much it smokes, but I switched from vegetable oil to grape seed oil for seasoning and general cooking, and the smoking cut way down.
Just got my first carbon steel pan delivered yesterday and I'm so excited to use it! Thanks for all your great content Miss Helen!
Which one did you get and how is it going with it? My Lodge 12” carbon steel skillet has been tough to break in with normal use and it is truly rougher compared to Lodge Cast iron. Been trying to justify a 10-11” de Buyer since I only have cast iron in that size.
100% agree with all the issues on the Made In. I got one and having so much issues with seasoning it.
Great practical video
As usual, god bless you for your thorough work and self sacrificing of a year long task aha.. and also, i appreciate the links to the other videos! Lots of good information within. Its a relief to see useful info and not .. well, junk!
I used acid on my carbon steel pan all the time. I even seared chicken then deglaze with wine and lemon then finish it in the oven for. It’s fine don’t sweat it so much. Just simply oil it after cleaning.
Not in a Made In.
Yes, what brand do you use?
I make acidic stuff in my carbon steel pans all the time. Once in a while I season them in the oven, when it's already hot because I've been baking stuff anyway.
I mostly use de Buyer and Turk pans. The de Buyer pans are a bit thicker and heavier, but they heat more evenly.
I don't use Teflon or stainless steel, but only carbon steel and sometimes le crouset because they are pretty, great for serving and are resistant against almost anything.
@@topfeedcoco I have one 12” Made-in and use it with acidic things all the time. Just made Alison Roman’s jammy tomato pasta salad. Sure it wasn’t non-stick, but it cooked beautifully and with a little scrubbing and touch of oil, it’s as smooth as can be. My smaller Matfer pan seasoned more easily and better, but I use it for eggs and pancakes so it’s never stressed. The Made-in pan isn’t perfect but its lighter weight makes it manageable for an old lady like me who had to give my daughters all my big old cast iron pans.
I’ve got my carbon pans over twenty years ago, the time will make acidic food issues disappear all my carbon and copper pans are DeBuyer, my cast pans are lodge and Staub. I only have a few pans so they multi task, a total of fourteen not including assorted lids. I have an aluminum pot and a stainless pot both with lids. I have two 8” ceramic coated aluminum restaurant pans for eggs , one of my carbon pans is a DeBuyer crepe pan for crepes and pancakes 🥞. When I started purchasing these pans more than twenty years ago I was taking classes at a west coast store called sur la table which then had stores and a cooking school near me in New York so I purchased pans during classes with out concerns about brand or quality. I’m glad I did and so will you.❤
Enameled cast iron pans like Le Creuset take care of cooking those acidic foods. I say "use the pan for the recipe". I have cast iron Hard Nitriding pans that solve the uneven heating, they come pretty much non stick, seasoning every so often is all that is needed or naturally season by cooking. They are made of a thin material so they are much lighter than most cast iron pans. Brandani-made in Italy and Lehmans makes them. They are hard to find in the US but if you see them in Home Goods or Marshalls, scoop them up as they are rare finds. I have also found in Home Goods these Brandini skillets and Wok's that have the non stick thin cast iron Nitriding with no toxic chemicals in the coating. The pans with the non stick coating work great for acidic foods. Because they are thin cast iron they cool off much faster than my Le Creuset pans. Love all my cookware but the Brandini Hard Nitriding cookware checks all the box's. Oh and FYI-I did research carbon steel pans but in the US they kinda did not take off and were hard to find. Glad it happened that way as those Hard Nitriding pans were available shortly thereafter.
Wow
Great content. Very informative.
Nicely done as always! I have several Matfer carbon steel pans. I love them for frying steaks... they do a great job. I also cook on a gas range, so no warping issues. I enjoyed your video; and you're right Uncle Scott is the carbon steel guru.
Sooo many good points - Thank you Aunty Scott! I have a massive 4 year old Matfer Bourgeat 14" lip to lip but 11" diameter cooking area. Beast!
You rock, Ms. Mme. Rennie
THANK U FOR BEING HONEST
I bought a Lodge cast iron a few months ago and I’ve fallen in love. The pre-seasoning it came with wasn’t all that great, but once I seasoned it myself in the oven it worked like a dream. I can fry eggs on it and it leaves almost no residue.
I use my Matfer pan with my glass top Kitchenaid and love it.
I'm giving a shout out for Samuel Groves carbon steel pans from Birmingham here in the UK.
I bought one of their very affordable basic ones with the pan and handle all made from the same piece of metal.
They come "pre-seasoned" but I gave it a light rub down with emery to make it a bit smoother and re-seasoned it a couple of times in the oven.
I've been using it as my daily use pan for almost everything and I absolutely love it.
It's built up a great seasoning that is almost maintenance free now.
It really only gets the odd quick stove top seasoning when necessary.
A forever pan to pass on with my cast iron ones when I'm gone.
From my cold, dead hands ....!
🙂
Really great video. Thank you!
Well spoken and well done!
Very useful and entertaining. Thank you very much!
You are 100% honest, you review us total true, same happened with my pans.
Yup! Absolutely agreed on the Made in - got mine used from a thrift shop for $5. For that price, its an amazing buy and im not complaining, but its not the perfect pan. My Tremolina non stick has been my workhorse for 3 years now and is likely staying that way, even with a new pan that can handle heavier duty cooks!
I've had a DeBuyer carbon stell pan for almost 10yrs now and it is my daily workhorse. It has been the best pan in my kitchen and can highly recommend it.
Also have had my share of problems with seasoning my made in carbon steel. Called the company and they recommended the oven method. It worked well. Once seasoned have not needed to repeat!
Great information!
Very educational. Thank you
I've got several cast iron pans. Most I bought myself, one I've inherited from my grandmother. The inherited one was rusty as hell, so I've informed myself on restoration, kept it in the solution for cleaning ovens for 48 hours (in a bag), washed it thoroughly and seasoned in the oven 2-3 times. Now it's fully non-stick, and has a smooth surface. The other main pan I have is slightly larger, and it had a rough surface. After seasoning it properly, I've used it just like any other cast iron pan I have and clean it using hot water, detergent and an iron mesh for cleaning dishes, and, after cleaning it leave it on the stove to dry out, apply a miniscule amount of oil, wipe it dry and leave it on the turned off stove (electric one) to cool down. After using it for a few years, now it also has a very smooth bottom and is, of course, non-stick.
Of the carbon steel stuff, I've got a wok and a griddle (from made in). The griddle is new, I've seasoned it once before using it and it's mostly non-stick. I haven't tested eggs on it, so I have no idea how non-stick it is, but I definitely will soon. The wok is some random Chinese brand I found locally and, after burning it thoroughly, and burning onions in it, it's now very non-stick, to the point that I can swerve the eggs around it and toss them with ease.
3:00 there are also carbon steel pans which have handles that are made in one piece with the body of the pan. Darto and SolidTeknics are two brands that use the one piece construction.
I just welded the handle and grinder off the pins that were used… Personally, I buy inexpensive carbon steel as I don’t see a difference between something from China and over priced American or European brands!
Thanks for the info.
Have 3 Field company skillets and they’re all super smooth and light.
I have 4 De Byer pans, started with one, bought another, and that point donationed my extensive collection of cast iron.. I love them. Couple of things I would out, first they are much lighter than cast iron, secondly they season faster and easier, and finally they are much more responsive to heat changes,.
I also have coated pans and stainless steel, yeah, a lot of gear, but you accumate things over 40 years. Right tool for the job, is always best.
I stopped trying to use my Made In carbon steel as a non-stick and after a year of building a very thick patina - it works great and cooks evenly and quickly.
Excellent video and great info.
This is great. Thank you!
love Uncle Scott!
Lodge has a video on UA-cam of their manufacturing process. They start with scrap brake drums and rotors, which are mostly cast iron.
I have a very old no name cast fry pan, and a relatively new Lodge. I took a disc sander to the bottom of the lodge to remove the bumpy surface and seasoned it. Although the older pan is much more nicely made, its bottom isn’t flat, so it doesn’t sit on my electric stove well, so I use the Lodge inside and the old pan is used outdoors on my gas grill for smoky jobs like searing a steak.
My madein is my workhorse and I kinda can’t stand my Matfer. But I have to say that I definitely use the madein way more than the matfer so that could be a part of it too.
It’s almost funny to me how divisive the conversation could be about what’s better and how to season. But that’s also my favorite part about this kind of cookware as long as it cooks good food for good people anyway is the right way.
had similar issues trying to keep seasoning working well on my Made-In skillets (actually just gave it to a coworker and bought some others instead), however I have had a complete 180 on your Field experience. Best cast iron I've personally ever used. Seasoned like a dream and is as non-stick as can be.
Ms. Helen I agree with you 100% I luv Matfer if you are looking for a lighter steel pan I like BK steel pans, not many people review this brand.
Great vid. Helen. Good info and so well presented. I use my Matfer and Blu Steel carbon panes all the time. The Blu Steel isn’t cheap but it’s the thickest Carbon pan out there. I love them both and I always finish my reveres sear steaks (like you were doing) in one of these, size dependent. Unlike your conclusion, I’ve pretty much don’t bother with the cast pan anymore.
I bought a carbon steel pan this spring and really like it.
Very well made video.
I started my carbon steel journey with De Buyer Carbone Plus. I picked them primarily because at the time I had a flat top electric stove. I wanted something that wouldn't warp and would continue to make good contact with the cooktop. The Carbone Plus line is thicker than other typical carbon steel pans. Yes this makes them a little heavier, and a little slower, but they also have fewer hot spots. I don't know that I'm qualified to compare their seasoning characteristics. Being new to carbon steel when I got them (Jan 2020), I made most of the mistakes you can make. I can say they are forgiving. I never had to strip them and start over. The 3 I have (roughly 8, 10, and 12 inch) are just about as non-stick as you could want. I cook with olive oil (made for cooking, not EVO) and butter. I maintain them with grape seed oil and buzzywax.
very informative
Hi Helen, I have never used the brands you talked about in this video but I have been using a high carbon wok I got from Aldi's and it is great, I don't get any problems with it and I even wash it with light soap once in a great while..I also got Joyce Chen wok, it has bigger flat bottom and shorter walls.. also works great. Please consider trying a wok and see if it works for you. Thank you
Great Info !!!
I love my Matfer carbon steel pans. I’m a big no rivets fan. Rivets just seem to hold on to crud and a proper weld is far stronger than any rivets could ever be. I hated my lodge pan but once I sanded the interior smooth I fell in love with it.
Thank you for making an intelligent and well-paced video. Thank you also for 'giving credit where credit is due!"🤩 I use DeBuyer Mineral B carbon steel pans. The omelet/crepe pan has straighter sides and shorter sides.
I have a set of beka carbon steel pans with wooden handles and i love them. I still use the white ceramic for some things though
I’m about to take the plunge and replace my last nonstick pan with a carbon steel. Thanks for the info!
I use De Buyer pans. Great to use, hold their seasoning generational cookware.
This was a pretty good video! I just learned of carbon steel recently and it’s been such a fun journey so far. I typically cook eggs, bacon, pancakes, steaks, scallops, all sorts of things that the iron pans are amazing for, and carbon steel has significantly upped my cooking quality and confidence.
I have a cast iron, a Matfer carbon steel pan, and a Merten and Storck carbon steel pan. The cast iron is good for weird odds and ends, and I thought the Matfer would be a lighter weight and easier to use alternative, but honestly it’s quite heavy still. The Merten and Storck pan is my favorite, wish I just bought the larger sizer of that rather than the Matfer. My Merten and Storck is 10” but the walls are quite tall, while the Matfer I thought was going to be significantly bigger at 11.75”, it’s not quite. The poking area is surprisingly similar. Merten and Storck has a stainless steel ‘comfort’ handle and is very lightweight. I haven’t had any issues with evenness, but I also haven’t tested as extensively as you have. I certainly have less even cooking pans!. However, I cook on a glass stove top, and I’ve noticed the Merten will warp slightly when it gets really, really hot, like searing steaks. Nothing and it does return to normal shape as it cools but oil will go to one side. The Matfer does not warp at all though, almost seems to suck down to the stove top at high heats.
Anyways, sounds like you’re over carbon steel, but I think the Merten and Storck is what you wanted your Made In pan to be.
Great information here, thanks! Would love to see you do a comparison between Made In and All Clad stainless steel pans.
Thanks for this review! I use a matfer carbon steel pan on induction and I absolutely love it. I own a teflon skillet specifically for crepes and nothing else. For everything else my carbon steel is nonstick enough to keep me happy. :)
Such a pleasant speaking voice. If I came across a Helen Rennie video about hand washing dishes or just watching paint dry I could see myself enjoying listening to the whole thing. Of all the narration voices on the internet that drive me crazy, like people with bad or harsh accents, people yelling or those horrible computer narrator voices, well this is the complete opposite. Do go on, just talk about anything!!! (And I just subscribed!)
I have been waiting for the Helen and Uncle Scott cross over!!
I had told him about your bread browning test after he released his video on the topic.
I just started using Stargazer cast iron pans, they are designed well, finish is smooth. The pan is like non-stick. also the handle is long and stays cool!
Good observations, Helen. I use Stargazer or Lodge 10” cast iron skillets, also deBuyer 11” and a mistake, a 12” Merten and Storck thin carbon steel skillet: hands down the thick 3mm) deBuyer carbon pan steals the show but they all work. They have all passed the egg test, made omelettes, done veggies, seared meat and been baked in. They just need to be understood. They are basically the same, but “different”. It’s about the cook.
I just wanted to add this with regards to the differences between Cast Iron & Carbon Steel. While these two pans/metals may seem similar in their performance and ability to rust if not taken care of, this is where the similarities end. The manufacturing processes are completely different from one another. Cast pans (i.e. Lodge) are made by making a sand casting and pouring the metal into the mold. This method is fast, inexpensive and gives the pan that sandy grainy surface (from the casting process). Steel on the other hand has a higher tensile strength and its manufactured into multiple different shapes at the mills including rolls of gauge steel. these rolls are then cut down and using a press, the shape of the pan is stamped out of a sheet of carbon steel and the handle usually riveted or welded onto the pan. Steel sheets are smooth in comparison to the casting process. A cast pan can be smooth out by sanding it and polishing it if one has the desire and time. These are the basics differences between the two. Also to note, besides carbon content and iron, there are other ingredients mixed into both of these that make the metals different, but that's not relevant for purposes of this discussion.
Couple other dissimilarities: Cast Iron is prone to breaking, it does not like to be bent or struck as it will break apart and its harder to weld. Steel on the other hand is pliable, it can be bent and welds easily. Steel has a much higher melting point than cast as well. Because of their heft, Cast pans retain heat a lot longer than the thinner steel pans. i think both have their own unique purpose in cooking depending on the recipe. Hope this was informative...
It's mostly heat control and cleaning and oiling. My $35 World Market pan I've had for two years and once I figured out temp settings and fat content (cooking oil) it works very well.
I bought a Merten & Storck right after Xmas as a big treat after a long hospital stay in critical condition and survived when nobody as sick as I was survives.
Cooked with carbon steel before and nothing to get excited about. The 10" M & S pan has a larger cooking surface. It doesn't rate too well with testers and critics but I love mine. First I took it out of the box, it felt right in my hand. Its thicker than what I've dealt with before. It does well for what I bought it for; searing meat, cooking fish, cooking eggs and making crepes. The price of $26 was really nice too but not the main reason.
I love my matfer 11-7/8" pan and use it almost every day. It's heavy, but it's a great size for me (feeding 4 usually). I have a smaller one also (9-1/2"), which I think is too small....much smaller cooking surface and the handle gets hot quickly because it's shorter. I'm a huge fan of the paste, and got a couple cans from Cook Culture. After cleaning with water, I almost always do a light seasoning with the paste until it just starts to smoke. I also rarely cook at higher than a medium/medium-low. Very non-stick, easy to clean and cooks very evenly.
I think it was an Uncle Scott's video that turned me to de Buyer instead of Matfer. I cook on induction and I think he warped a Matfer on induction. I've been very happy with de Buyer. I also use carbon steel woks on induction. Here in the Salt Lake area, the Chinatown shops didn't have flat bottom woks. So I took a mallet, a 5/8" bolt, and a book I didn't care about a created a somewhat flat bottom that matched the heat ring of my countertop induction burner. Been happy with that. I have yet to play around with the concave induction wok burner with matching wok (max 575 deg F!) by nuwave but will in a few weeks when I relocate to South Carolina. Thanks for your posts. They have given me great ideas for setting up a kitchen in an outdated house.
You have one more to try - Solidteknics. Wrought iron, quenched. Half the weight of cast iron. Tougher than carbon steel. Egss sliding out after a week of seasoning. I was skeptical - it took my husband two years to convince me to try them. Wish I had sooner. I am not financially connected to them in any way, just a recently thrilled fan.
Thanks for that tip. I just googled them - do you have the Aus-Ion or the Noni? And is that handle comfortable to pick up & hold?
Aus-Ion is their carbon steel. Noni is their stainless steel. I bought the Aus-Ion and as a result I've retired my Matfer.
Solidteknics is not wrought iron.
I lambasted them on Facebook for the misleading advertising and the ridiculous response to my question about the product.
You CAN'T make a usable pan from wrought iron which is very low carbon and up to 2% slag, which gives it a fibrous texture. Wrought iron cannot be polished.
I never purchased it because I was so put off by the disingenuous marketing and the very lame attempt to spin their position in response to my polite inquiry as to whether or not the product was indeed, "wrought Iron". In other words. they continued to lie.
Cheers!
I have two Field cast irons and both of them are honed very smooth! They are my desert island pans and I will absolutely be passing them down to the next generation, I don't even touch any of my stainless pans or the Hexclad I got for christmas. I did however just place a Matfer on the wedding registry and I'm very excited about it, went with the smaller 9 inch which will be nice when I want to make something without dealing with the weight of the full sized cast iron. I liked the idea of the Matter having the welded handle without rivets, seems like a much smarter idea for cleaning.
I have two cast Iron skillets, 10.5" and12" both Stargazer they come with absolutely smooth sides and bottoms, are excellent at holding the seasoning, longer than the normal cast iron handles, and therefore stay cooler. I also have two wrought iron (carbon steel) skillets, 10.5" and 8". Both are Solidteknics, made from one sheet of 3mm wrought iron, therefore the handles have no rivets to loosen or welds to crack. Both types of skillets do their jobs brilliantly. I do lean slightly towards the carbon steel pans because they are so much lighter.