Highly Recommended Carbon Steel Pan For Under $45
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- Опубліковано 27 кві 2024
- In this video, I'm going to review the Ballarini Carbon Steel Pan and tell you why I think its the best budget-friendly carbon steel skillet for under $45
Buy The Ballarini Professionale Series 3000 9.5 inch Here: amzn.to/31N6EUf
Buy The Ballarini Professionale Series 3000 11 inch Here: amzn.to/3rXw0cK
Buy The Matfer 11 in Carbon Steel Skillet Here: amzn.to/3yp6j58
Buy The Mineral B 11 in Carbon Steel Skillet Here: amzn.to/3rTm7eq
Buy The Lodge Carbon Steel Here: amzn.to/3IF2xdz
Chapters:
0:00 - Intro
0:44 - Background and Requirements?
3:00 - Build Quality?
7:41 - How Well Does It Season?
10:16 - Pricing - Mind Blown!
12:18 - The Pros and Cons
17:36 - Final Thoughts
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What did you think about the budget friendly winner? Let me know below
I was looking at this pan but found this in a review on amazon for the 9.5 and 11 inch by a user named Stephen.....this helped me rule it out....see below.....
(Update 02.02.22 - I have now received the following response from Zwilling J. A. Henckels, the parent company of Ballarini, they have stated the following:
"As I understand this is a carbon steel pan that is aluminised - meaning coated in aluminium.
Aluminised steel pans are coated with an aluminium -silicone alloy and are dipped in mouton metal and it adheres like a coating of paint. This is mostly to prevent rust, as carbon steel has no aluminium content it can be prone to rusting."
@@chelley2 wow, that’s a bit disappointing. Wonder if it can be sanded off
@@tomwadek I have the 8 inch lodge carbon steel and it is now oh so smooth on the inside and nonstick ....but I was looking at other brands for a larger size...
now it's got me side eyeing other carbon steel pans that are oh so smooth from the beginning or maybe lighter weight....questions... questions..
@@chelley2 it’s never a bad idea to have more pans. Lol. They all have their pros and cons but I gotta warn you, it can be addicting. Happy cooking!
@@chelley2 Thank you! I was wondering why the color of the pan looks so wrong for carbon steel (as in color beneath the seasoning, no the color of seasoning)
Also the steel looks too thin and the bottom concave, both of which are not good traits IMO.
I really do not know how he can recommend this and I think it is misleading to call it a carbon steel pan.
Different pans behave differently. The choices are: 1) Adjust your cooking technique to the constraints of the pan. or 2) Select a pan that works with your cooking technique.
I have been cooking for many decades and have yet to find a perfect pan that gives optimum performance in all cooking situations.
Professional cooks prefer a lighter thinner pan and cook at high temperatures to reduce the cooking time. Since a lighter thinner pan will not distribute heat as well as a heavy pan, the food must be constantly flipped or it will burn. Attempting to flip food in a heavy pan all day long is not an option. Taking more time to cook a meal is even less of an option.
Amateur cooks can enjoy the luxury of being allowed more time to cook a meal. Food cooked at lower heat settings, using thicker heavier pans distribute the heat more evenly. This allows less intervention from the cook but will increase the cooking time. A thicker pan at a lower heat setting also reduces the chance of burning the food.
david
hmm this is not entirely true. Copper pans conduct heat 7 times as fast as carbon steel and carbon steel conduct heat 7 times faster than stainless 316. Cast iron pans conduct heat a bit faster than stainless and a fair bit slower than carbon steel, but it varies on the cast.
All in all the material of the pan matters a lot more than the thickness, but the thickness does matter too.
Heat distribution is directly proportional to thickness but primarily determined by material.
That side shot comparing all the handle angles is much appreciated. I've got a Lodge and always found the low angle to be very awkward.
No problem.
I have to thank you, grabbed this pan over Xmas for something to test and after a few seasonings…wow. Love this pan
Glad I could help!
I was just about to buy the Lodge too! So glad I found this video.
I’m glad I can help. Thank you for watching. Happy cooking!
If anyone is interested in the De buyer mineral B, I would recommend their Carbone plus pans, they are pretty much identical except: no beeswax coating (the coating is actually easier to remove before seasoning), no bee emblem on the pan or the handle, and the handle is coated slightly differently. Oh and it's cheaper 😂
The joys of marketing lol. Thanks for posting this for everyone.
Disagree
Dittos to that, I think the CarbonePlus seems slightly sturdier, too.
I actually love the fact that they are blue/dark. Very easy to season, that crepes pan is incredible.
I got a 12” carbon steel skillet for 12$ Canadian (9$ US) in 2016 at a kitchen supply store in Toronto, made in France too…. I bet it would still be 15-20$ Canadian today. I just sanded down the seasoning and used 220 grit sandpaper to smooth it and reseasoned and it is still awesome.
That’s a score! Congrats
Thank you for this video. I just ordered one. Rev
Excellent as usual.
I have two BK pre seasoned carbon steel pans and love them. Bought on Amazon. The last one I bought was a 10” and cost $45. Great pan.
That’s wonderful!
Thank you for the information I just got a Matfer pan getting ready to open it I love my seasoned cast iron pans but want to try carbon steel 🌟🌟🌟
Thank you for watching. Congrats on the pan. Happy cooking!
Dude, your channel is lit! So in-depth! Question: I have a gas range… thinking of induction. Thoughts?
Love your content! 🇨🇦
Thank you. I’m glad you’re enjoying the channel. I like gas as my primary but I do have a portable induction stove and I think it’s very convenient. Check out this video made about induction.
An Introduction to Induction Stove Tops | Duxtop Cooktop Review
ua-cam.com/video/kYRdvnSRlHU/v-deo.html
Thanks for this review. Another cooking channel here on UA-cam uses Ballarini carbon steel pans for the dishes he makes, so I was curious how well it compared to Matfer and de Buyer. My 11 7/8" Matfer has a slight warp since using it on my electric flat top stove, whereas my de Buyer hasn't warped. The de Buyer is my favorite carbon steel pan. If the Ballarini is thinner than the Matfer, I guess it wouldn't be a great option for me. Always love your videos!
No problem Geoff! Good to hear from you again. I’m sorry to hear you’ve experienced some warping. DeBuyer is built like a tank. Take care
Every carbon steel pan of the same thickness and with dubiously smooth surface should work pretty much in the same way. It's bare metal, there's no magic formula of particular technology
Thank you for this video. We travel a lot in our RV and weight is very much an issue. But I hate to compromise too much on quality. It sounds like this could fit the bill perfectly. A good balance between what I may buy for the home and a lighter alternative for travel. I am in process of ditching my non-stick coated pans and looking to replace all of them for good quality naturally non-stick pans with no coatings. The more I learn about any of the non-stick coatings, the more I don’t want to use them. “They” say they are safe, but I am really beginning to not believe them. If you want an eye opener watch the movie “Dark Water” released in 2019. It will make you throw away any non-stick coated pan.
I’ve seen. It. Good movie. Glad I could help you with your purchase. Good luck and happy cooking
My best friend got me the bigger Ballarini and a carbon steel wok for my birthday last year. Both have been great additions to my cookware (I have a metric s***ton of cast iron already).
lol, glad they are working great for you!
If you want another option, the Winco Carbon Steel Pan (I think officially it's called French Style Fry Pan) has been a workhorse at a few restaurants my older sister has worked at. They're around $15-30 depending on the size, made in Spain, is easy to season, and is such a great pan at the price. If you don't have a membership to those wholesale restaurant stores, Amazon sells them for $24-34 depending on the size which is still a great price.
Thank you for suggesting them. I’ve heard about them (Winco) and I can agree to their awesomeness. I didn’t know they are going for such a great price. Last time I checked they were around $50
Just copped a 9.5” off of Amazon, it’s sick! Cant wait to properly break it in and get that deep patina
Oh also, it was $25 😎
I have Johnson-Rose, American Metalcraft, and World Cuisine: Padermo black steel, and Vollrath. I like them all.
It depends what I am cooking that determines which pan to use. Also, it depends on the portion or size of the food item I am cooking. I found the Matfer heavy, an overkill .
I found the J-R's very light & thin. Then, the American Metalcraft carbon steel was very heavy for its size. The Padermo was good weight and thickness and so was the Vollrath.
They were all budget friendly.
I may buy a Towncraft in the future or an American Metalcraft in black steel (lighter). Most of these pans do change shape but won't affect the cooking quality. Then, when a pan cools, it turns more flat again.
Very cool! I haven’t heard of some f these brands. Sounds like they are holding up well.
Bought one of these because of this review and have been using it for several months now. I have a wide variety of CS pans from across the spectrum ....made in , Merten & stork, OXO, lodge, Vulcan........ Hands down, this is one of the best bang for the buck CS skillets. I personally would recommend this over Lodge, mainly becaus ethe lodge is Super Heavy. Ot has cooked everything really well, and i proabably use it more than the others. I agree , the handle is meh, but for the price i cant complain
I’ve heard the manufacture did a revision of this pan and it is now coated with aluminum. Mine has no aluminum. I’m curious, did yours have any coating?
I’ve got a lodge carbon steel skillet and found it great 👍
Congrats on your purchase! It’s still a good skillet, don’t get me wrong. Happy cooking!
I love my Lodge Carbon Steel Skillets! The surface on the Lodge pans holds the seasoning much better than on my De Buyer Omelette Pan.
I have two Matfer pans. The 9 1/2" and the 11". They are really excellent pans once you get that stupid coating off! Then you get them seasoned. For the money, in my mind, they are the best buy. De Buyer Mineral B pans cost more. I have their omelette pan (superb pan) and a 12" crepe pan. Both are very nice and were easy to season. One thing though, I noticed on the Matfer site they say their pans are 3.0 mm thick. De Buyer says their smaller pans are 2.5 mm and the larger ones are 3.0 mm. Can't go wrong with either brand. I'm tempted to get a Ballarini pan but truth is I don't need another skillet.
I completely agree! I was really impressed by the Ballarini pan. It can be very addicting. To be honest, at this point, I’ll have more pan than I actually need lol. I highly recommend Matfer, Debuyer, and Ballarini. Thank you for watching. Happy cooking.
I don't know anything about European styling so Lodge carbon steel is my personal sweet spot, but I appreciate the knowledge about the wider world you impart here. Very educational. Thank you.
Glad you enjoyed the video. Thanks for watching!
Good one, Tom. I have a suggestion that should be right up your alley. Ultra small kitchen essentials. What's the bare minimum for complete kitchen that has next to no storage, a small refrigerator, and a really small stove. Thanks.
Great suggestion!
I've had a lodge carbon steel 10" for a few years now.
I'm so happy with it. Maybe they changed it.
If you lose the finish on it (by cooking tomato sauce) just fry shredded potatoes with butter in it.
Great point!
I've had my Ballarini 9 1/2 for a couple of years. I use it 5-6 times a week, mostly for eggs and have loved it. It seasoned easily and has never had any issues with sticking. I don't have an issue with the handle and it's still solid. Recently, I've realized that the bottom has warped. It's raised in the center leaving no oil in the middle of the pan when cooking. To be honest, I suspect that someone in the family may not have let it cool before running water in it. Its been tough getting them away from nonstick so I'm just going to let it go and buy another one. Of course, like everything else it's one and a Half times the price I paid for the first one.
I know what your mean. The price of everything just sucks. Somethings has got to give
How should one season this pan Tom?
Thanks for this review. I got one of these. Did the oven method. The steel turned blue. Is this common? My matfer did not. Also there are weird like spray marks and a clear delineation on the bottom of the pan where the color is different after seasoning
Some discoloration is normal. A few things to remember. Make sure you cleaned the pan throughly and got all the manufacture’s protective wax and oils off. Make sure your using a thin layer of oil to season and your setting your oven temperature past the smoke point of the oil. If you have done all this and it’s discolored, it’s probably normal. I would do a second round of seasoning and then do the potatoes peel method. Thanks for watching!
I recently bought a 10 and 12 inch steel frying pan made by Tramontina (Brazil) for $20 and $30 respectively, at Walmart. Heavy and riveted with excellent reviews.
Congrats! Happy cooking
Did they come with a coating ?
@@donnieboy123 yes but it’s light. More like oil than wax
Great vid, just found your channel and looking forward to spending some time here. Bore me, what brands did you scuttle?
Thanks for watching. I’m glad your enjoying my channel. They were mostly budget pans on Amazon claiming to be just as good as lodge or matfer. Here’s an example: amzn.to/3nW4FVJ
@@tomwadek thanks for the reply. What about direct to consumer brands; Mirena, MadeIn.....
@@ms7165 they were not on my list for this video. I took a poll and most people wanted it under $45
I was viewing several of your videos today since I am in the market to try out a Carbon Steel pan. I decided to toss all my non-stick and aluminum pots and pans since they are really not healthy (and the non-stick never last long). I had actually based on one of your other videos already ordered the Lodge Carbon Steel Skillet, Pre-Seasoned, 10-inch , Black as it seemed like a good place to start at a reasonable price. Then I just seen this video and thought oh no I bought the wrong pan I should have ordered the Ballarini Professionale Series 3000 9.5-inch Carbon Steel Fry Pan and it's even less money. So I order it as I need a pan but then I started to read the reviews and some say it is actually aluminum coated steel. So I went to the Ballarini web site and sure enough the web page and the spec sheet confirm that it is indeed "Iron, blue steel and aluminized steel". So I cancelled my order for the Ballarini as part of my whole plan was to avoid aluminum pans. I guess if you have this pan there is no need to season the outside as it will not ever rust. The Ballarini web site even states that the pan is coated inside and out with aluminum to prevent rust. Anyways great videos I just thought I would note this in case anyone out there is trying to avoid aluminum.
Thank you for watching. That’s strange because mine is pure carbon steel. actually I hate to report this but the 11 inch model I gave to my sister in law was neglected and has developed a lot of rust. Thank you for watching. Check out my budget friendly SS skillet too. It’s a great price with great performance.
I started seeing this on the amazon reviews too, but it is incorrect. The ballarini series 3000 specs on the website is for the whole 3000 line of products.
There are 2 baking sheets in the "serie 3000" product line there that are "aluminized". The carbon steel pans do not contain aluminum which is why there is no mention of aluminum on any website selling the carbon steel pans. To be clear, the series 3000 carbon steel pan is only ONE item in the series 3000 product line. I have no idea why the pan id number is the same as the series number but the aluminized baking sheets are 3045 and 3047.
Just picked up the 11" for $45! Prices are going up!!
I noticed that too
Wonder how it compares to the Ikea VARDAGEN
Have they been tested for lead
I heard such great things about the Matfer and bought two of them. They both warped and ended up being spinners. I was complaining to a coworker about it and she said she had a Matfer that did the same thing. Do your research, this is very common with Matfer. In over 40 years of cooking this is the only pan that has ever warped on me.
Matfer has new pans recognized by their black handles and absence of rivets. They have a built in slight convex shape that prevents spinning. There are reviews out there but they haven’t officially released them, I suppose they’re waiting for the old inventory to sell off first
@@AereForst Thanks for the info, I have heard the same thing. I am going to have to wait until I am sure I can get the new model. I did buy a carbon steel oxo that I had very little expectations of, and it's performing remarkably well. If it lasts me another year with no problems, I may just go with another oxo. It's thinner than my Matfers but zero warping.
@@brianh2287 btw, I see that Henson razor in your profile picture. I have one and love it. Remarkable piece of engineering.
@@AereForst You have great eye and know your razors! It's a great razor and spectacular piece of engineering. It has changed the way I shave forever!
Thanks for the reviews! Any plans to review/test the OXO carbon steel they produce recently? It seems to be on the light side and relatively inexpensive. It is made in China and supposedly pre-seasoned. Not sure if people should trust that. One would hope that OXO has strict quality and safety controls.
Not at the moment. I don’t think it’s enough reason for me to consider it yet. I am looking at another possible manufacture but nothing planned anytime soon
My issue with the Lodge is that the cooking surface is NOT flat, but cupped. I.e. if you put it on a flat surface it rocks. After I have cooked a steak in it and after I take it out of the 500° oven I spray the outside of the bottom with water. Yes, I take the steak out first. I have not gotten the cooking surface flat yet.
I jumped into the deep end and went for Matfer Bourgeat Black Carbon Steel 11 7/8" and have loved it as a lifetime purchase but my largest complaint is that it is heavy. I can muscle it, but my wife doesn't like to use it because it is too heavy for her to lift one handed.
Was it expensive? 🤔
Does the pan get better each time frying with oil or does it also get better when you are steaming and making sauces?
Frying. Avoid acidic foods when making sauces.
Thank you Tom for this video, I was divided between Lodge and merten& storck pans, I didn't like the lodge design though, what are your thoughts about Merten? It has good reviews and recommended by many on youtube, but few said it has some chemical coating like teflon, not sure. Also I liked the Ballarini one which you mentioned but in some reviews few users said it has aluminium mixed in it, is it true? Amazon description says material is Stainless steel whereas title says Carbon steel, I'm confused, Please clarify my doubts.
I don’t have any experience with Merten. I’m planing on doing an update to this video and based on some recommendations from the comment section, I’m impressed with this pan amzn.to/3ZcV5y2
I have and use a Merten & Storck 12” carbon steel skillet. It came with a nitrified coating which I finally scorched off and replaced with a seasoning. The pan is thin, 1.4 mm. Thick , heat up fast, will NOT stand induction elements unless they are same diameter as base. On my gas range it didn’t warp, and with real seasoning it cooks perfectly well. My deBuyer is 3 mm thick, nearly weighs as much as my Stargazer cast iron pan, and while the deBuyer is the better pan, the M&S performs without any serious drawbacks. All carbon steel pans work, just need to be understood. The M& S has a very German name but is Chinese. FYI. I felt tricked when unboxed it and was going to toss it, but in fact it works just fine.
@@maxcontax Japanese frying pans are the best and their prices vary
This is how you make a HQ youtube video, great job! and thanks!
Thank you for watching! Happy cooking.
I have a Matfer
What do you think of padreno?
i've never used them
What was the name of the Chinese carbon steel pan you thought about reviewing ?
Here’s one of them. I don’t think it had a name. amzn.to/3nW4FVJ
I also bought 1 of the Ballarni carbon steel skillets and was less than impressed by the handle weld. The gap was considerable. In fact the handle doesn't even touch the pan... The 3 welds were the only point of contact. I already know I wouldn't buy another one after the welds fail. I'm already dreading that disaster. Have you seen OXO has some "OBSIDIAN" carbon steel pans in that price range? Maybe we can see a review on them?
The handle weld are unfortunate. I have heard of some handles being poorly welded. I have not had any experience with OXO carbon steel pan. I’ll take a look at them. Thanks for watching!
Any opinion on Misen pans?
I'm sorry I dont have any experience with them but from what I have seen, they look pretty good
I love all my Misen products… carbon steel pans, stainless steel pots and pans, ovenware, and knives/scissors. I’m by no means a pro home cook…. But I’ve done A LOT of home cooking since Covid lockdown started in 2020.. it is forgiving cookware easy to fix if I make an error (usually too much heat). A real workhorse brand in my home kitchen.
what do you think about the misen carbon steel? or any of their cookware
I personally don’t have any experience with them but I have heard good things.
@@tomwadek I have the whole set... I don't have any reference for judgment, but they work well for me
@@TheFeo2e that’s what matters most. Make great food! Happy cooking
I love all my Misen products. Carbon steel, stainless steel pots and pans, ovenware, and knives/scissors.
I often wonder how he gets so much seasoning on his pans. I own 3 CS pans and use them a lot but never have that much thick seasoning. I must me over-cleaning . Maybe I should ditch my feflon scrape and chain scrubber for a few weeks
😂 thanks for the complement. I actually clean my pans with soap and water, scrappers, and brushes. The trick is getting that first (most important layer) to properly bond. Once that happens, I just cook with it. The seasoning is the product of years of cooking. Hang in there, don’t worry too much about what the seasoning looks like now and just use it every day. Trust me, in about a few months, you’re going to notice it getting darker and even.
I Clean My Cast Iron Skillets With Soap
ua-cam.com/video/G1mQxpUBwcs/v-deo.html
Vollrath makes good, welded cheap pan. It's a shame you didn't review it, among the cheapest. Yes, it's spot welded, but it's no issue at all if you aren't sticking the pan into a dishwasher.
Maybe I’ll revisit this video
Just a heads up The series 3000 pan is hot dipped processed in an aluminum and silicone mixture. Called "aluminized".
I heard, very disappointing
The 4000 series is aluminized. The 3000 series is not.
Ballarini their website mentioned it made from
Iron, blue steel and “aluminized steel”. I’m try to avoid using aluminum stuff, do you know is it true or it layer like all clad
I can’t say for sure but it looks layered to me
Thank you so much I’ll take a look, your video is great very useful
@@jakeliujakeliu glad I could help! Happy cooking
Im picturing a French and German soldier, standing off in the trenches. Pans held ready.
They scream, De Buyer, Mafter. They charge, and a series of bonk, bonk, bonk.
The Italian dude just goes home and has a nap.
Haha. American shows up with a lodge
@@tomwadek Zey both go who is zis fool. The american gets double bonks. Italian wakes up, says Bowser wasna this bad. I dont a wanna nona of this, ima going home.
Asian guy walks in. Who wants wok.
I wanna see tom do wok.
@@goonbuggy1135 I have a few videos. Check them out
@@tomwadek Britishers eyes narrow. Reckon there's some spice here. My water is a bit boring
❤❤❤❤
Are the Ballarinis coated with aluminum? A reviewer at Amazon asked the parent company, Henckel, and got this answer back:
"As I understand this is a carbon steel pan that is aluminised - meaning coated in aluminium.
Aluminised steel pans are coated with an aluminium -silicone alloy and are dipped in mouton metal and it adheres like a coating of paint. This is mostly to prevent rust, as carbon steel has no aluminium content it can be prone to rusting."
I'm wondering if this coating can be removed prior to seasoning. Doesn't sound like it if it is "dipped in molten metal."
i heard they were after doing this video review. I'm not sure when this change happened because mine is bare CS. Due to that change, I will be updating my recommendation.
I’ve checked with them a couple weeks ago and they’ve said they are not aluminized.
This is for the 3000 series…. The 4000 series is aluminum
In Europe a De Buyer Carbone Plus 11'' is like $45. 😁
Dang lol
@@tomwadek It's like a Mineral B regular model and without the bees wax.
I’m hoping to find the Mineral B at Marshalss. I found a Viking and All Clad stainless steel set. Plus at South Coast I found a large Staub Dutch oven in Basil color.
That’s awesome! Those are great scores. Thanks for watching. Happy cooking
De Buyer was recently on sale at Wayfare, picked up an 11inch Mineral B for $57
@@davidbrown1914 heck of a buy! Happy cooking
Very good explanation about this pan thank you.
FYI: Remember, many of your viewers have hearing difficulties, thus the background music immediately becomes annoying and intrusive, making it difficult understanding you; we must fight the music. Yes, we can turn up the video sound, however it also raises the volume of the music as well. It is beyond me why UA-cam content creators think it necessary or cool playing background music over their voice. While you are talking the background music is a distraction adding absolutely nothing to an otherwise outstanding video. Thank you.
Thank you for the constructive criticism. I have since changed my Style of editing. Check out my latest video and let me know if the sound engineering has improved. Thanks for watching.
I have a hearing problem too. Could definitely do without music, still good video.
Great video! Please add and check affiliate links. What would be very helpful is a list of links by category (I'm just interested in carbon steel, but include cast iron, stainless steel, and anything else) and cost (Top Dog, Great, and Budget). You could also include video links if a recommended pan was reviewed. Yes, it will take time to set up, but then copy and paste to each video (update already posted) and get a lot more affiliate commissions. You do great work. I think I will go for the Mineral B, though I don't like how it sounds a 'lil similar to Cardio B (and who is actually a dude).
Thank you for watching and for the suggestions. the links are already in the description of this video for the mineral B and the budget recommendation. Let me know if they are not working (dead links). Lol, now I will always think of cardio B everytime I use my mineral b pan. Happy cooking!
How thick how heavy
i'm not sure, the specs should be in the link I provided. very light pan.
DeBuyer mineral B for 36 euros was solid i thought
I love it but in the states the prices have gone up
I would like to know which ones didn't cut it, and why, so I don't buy them
Do you know how thick the metal is on the Ballarini? I heard the base is thicker than the sides. I am getting conflicting information on how thick it might be. Have you checked out the IKEA carbon steel pan vs the Ballarini?
I haven’t but I’m currently testing the Winco carbon steel
take it to your local weld shop and have them fill the gap
No way i bought a de buyer 12 inch carbon steel for just 27 euro's
That's a steal! Congrats!
Rumour has it that this Ballarini is aluminumized steel, so not a true carbon steel pan for those that care.
That seems to be true with the new pan. Very disappointing.
The Ballarini is apparently coated in aluminum 🤦🏻♀️
I’ve heard, mine wasn’t. I wonder if something has changed but that’s very disappointing.
According to the company's data sheet, the Ballarini Professionale Series 3000 pans use aluminized steel. That means the steel has aluminum bonded to the surface. It has aluminum bonded to both the inside & outside of these pans. No thanks.
Here's the pdf with the data:
www.ballariniprofessionale.it/pdf/Ballarini_serie_3000.pdf
I was very disappointed to hear that. Mine was all carbon steel. Seems like they have changed the design for some reason
@@tomwadek I was disappointed to find out about it, too. I don't know if they changed anything or, if so, when. The 11" one looked like an ideal dedicated small stir-fry pan. Lighter & thinner than my de Buyer or Matfer skillets. I don't need to use my 16" carbon wok for small meals. That bonded aluminum coating really is a pity.
@@coralinealgae yeah I agree. Very disappointing.
Way too redundant. The same could have been said and understood in 5-6 min where this video took like 21 min. I like his message but not the delivery
Agree, this is why I scroll through the comments. Too much talking
Originally, people posted to help people and save people time. Now people use it to make money. Imagine someone googling "apple pie recipe" Maybe you coulr have found 10 recipes. Now there are probably 200,000 apple pie recipe. People just copy someone's recipe, try to make if brighter, slick editing and just repost.
Guys, chapters are included. What may not be important to you is to others. Just use the chapters. I don’t make very much money on these video and at this time I wasn’t even monetized. These are older videos and my new content is much more polished.
@@tomwadekI appreciate the detail.
@@tomwadek There's always the bitchers and whiners who assume that the rest of the audience wants it served up exactly the way THEY want it. Identifying feature these people have?
They don't publish their OWN UA-cam channel to see if their idea of how it is done will attract a similar number of followers.
Omg within one yr Ballarini price increased to $38 for 9.5 inch and $46 for 11 inch. That's a loot😔
I hope my videos are not driving the price hike. That would suck
@@tomwadek yeah, that could be true, when America's test kitchen declared Matfer is best, it's price was around $40 now it is $74, almost doubled, now they have an emblem showing recommended by America's test kitchen lol
@@Arika_VR oh man! Sorry to hear!
You don't know what seasoning is. What you've got there is a coating, which I can see comes off into your food and you eat that. Seasoning goes into your pan, not on your pan.
I don’t know if this comment is being sarcastic or if it’s an honest confusion. I’ll answer it incase someone else is confused. Seasoning is a layer of carbonized oil. Seasoning is just oil baked onto cast iron or carbon steel cookware through a process called polymerization. It gives your cookware that non-stick property but it’s main function is to protect the cookware from rust.
@tomwadek Very informative video but much too talkative. The comparisons to other manufacturers was helpful. I just ordered the Ballarini 11 inch carbon steel skillet from Macy’s today. Am very skilled in cooking with a large variety of American made cast iron cookware and have a small amount of carbon steel pans as well plus 3 carbon steel woks of different sizes and styles that I use depending upon what I’m cooking. You never did talk about tempering the steel on that skillet before it can be seasoned. Carbon steel needs to be scrubbed, stovetop dried then held over high heat above the gas stove burner to oxidize the steel completely. It needs to cool down, washed without soap again then stovetop dried before warming it, inverted, to accept any high smoke point oil. The oil is wiped on, all over, then completely wiped off with a double layer of quarter folded with fairly lint free Blue Scott Paper Shop towels. After that, we invert the pan over the gas stovetop burner until we see the wisps of smoke appear. We wipe it down again with the blue paper towel sandwich. That’s to prevent any hidden, residual oil from creating a permanent spider-like pattern. For detailed seasoning and maintenance info, go to: the updated Facebook page of one of the world renowned leading seasoning authorities, The Culinary Fanatic, Jeffrey B. Rogers. Hope this helps. Just subscribed. Thanks a bunch for your time.
Thanks for the sub! Yes, my older videos were a bit winded. I’ve made several seasoning videos, check them out. Happy cooking.